The Positively Pizza Blog

Your one-stop resource for insights and tips related to pizza: making, eating, and selling it!

    Dan Pecha

    Dan Pecha
    Pizzeria Consultant

    Recent Posts

    5 Common Types of Restaurant Customer Complaints

    [fa icon="calendar'] Nov 28, 2018 11:50:00 AM / by Dan Pecha posted in Customer Service

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    Despite your best efforts, there’s no way to please everyone — and that leads to the occasional customer complaint. Instead of running yourself ragged trying to be all things to all people, accept the fact that you will receive negative feedback from time to time and take comfort in knowing you are not alone. 

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    How to Stop Miscalculating Dough Costs and Increase Your Pizza Operation’s Profitability

    [fa icon="calendar'] Nov 19, 2018 9:25:00 AM / by Dan Pecha posted in General Operations, Kitchen Operations

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    Crunching the numbers around ingredients, yield, waste and labor may help you dial into the cost of making each dough ball in-house — and per-pie profitability — but with all of the other responsibilities of running a busy pizza operation, who has time for that?

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    20 Standard Operating Procedures Every Pizzeria Needs

    [fa icon="calendar'] Oct 24, 2018 9:41:00 AM / by Dan Pecha posted in Kitchen Operations, Customer Service

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    Your customers want fresh, flavorful pizza every time they purchase from your restaurant or shop. However, consistently meeting those expectations across multiple locations and training various staff members can be anything but simple.

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    When to Stop Mixing Your Own Dough

    [fa icon="calendar'] Aug 15, 2018 9:44:00 AM / by Dan Pecha posted in Custom Crusts, Kitchen Operations

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    This article was originally published in April 2016 and has been updated for 2018.

    Scratch-made dough. There’s nothing like it — or is there? Pre-made dough balls offer the same quality, customized flavor profiles and performance as dough you mix on-site, but without the considerable time and labor commitment.

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    7 Ways Pizzerias Can Heat Up Summer Sales

    [fa icon="calendar'] Jul 2, 2018 10:07:00 AM / by Dan Pecha posted in General Operations

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    This article was originally published in May of 2016 and has been updated for 2018.

    Rising temperatures are no reason for your sales to cool off. With just a few simple seasonal tweaks to your marketing messaging, menu offerings and promotional events you can make more money all summer long, no sweat!

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    Why Every Multi-Store Pizza Operation Should Use Pre-made Dough Balls

    [fa icon="calendar'] Jun 27, 2018 9:12:00 AM / by Dan Pecha posted in Performance/Quality, Kitchen Operations

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    Having multiple pizzeria locations is a vote of confidence in your brand. Customers want the pizza you’re offering so much they’re willing to support more than one location in the area, maybe even the same neighborhood.

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    5 Easy Ways to Motivate Your Restaurant Staff and Reduce Turnover

    [fa icon="calendar'] May 16, 2018 9:18:00 AM / by Dan Pecha posted in General Operations, Kitchen Operations

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    It’s no secret that the restaurant and foodservice industry is in the midst of a significant worker crisis — recent U.S. Bureau of Labor Statistics data pins the annual turnover rate at around 73%.

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    12 Ways “Cutting Corners” Impacts the Overall Customer Experience

    [fa icon="calendar'] May 9, 2018 9:14:00 AM / by Dan Pecha posted in General Operations, Kitchen Operations, Performance/Quality

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    In the age of shrinking margins and growing competition, restaurant operators are getting more inventive about how to make a dollar stretch.

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    5 Benefits of Using Pre-Made Dough Balls Instead of Scratch-Made Dough

    [fa icon="calendar'] Apr 18, 2018 9:07:00 AM / by Dan Pecha posted in General Operations, Kitchen Operations

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    With $799 billion in U.S. sales last year alone, the restaurant industry is big business. Competition is fierce, and operators must capitalize on every advantage to remain profitable.

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    14 Ways to Reduce Overhead Expenses and Increase Profit Potential

    [fa icon="calendar'] Mar 28, 2018 9:06:00 AM / by Dan Pecha posted in General Operations, Kitchen Operations

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    In an industry plagued by labor shortages and relentless competition, restaurant and foodservice operators often find themselves with shrinking margins and, as a result, profits. Protecting margins by doing more with less has gone from a smart business strategy to an everyday best practice, leaving many to consider how — or if — they can reverse course on this erosion of profitability.

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