Posts written by Dan Pecha

Dan is a hugely important slice of Alive & Kickin’ (see what we did there?). He started in the pizza business when he was just 14 and eventually opened his own chain of restaurants, supplying his own dough balls for each of them. He expanded to supplying dough products to other operations, then founded the Dough Shop®. Alive & Kickin’ was thrilled to acquire the Dough Shop® in 2015.

9 Common Restaurant Complaints and Solutions
February 5 2025
By
Dan Pecha
You work hard. You give it your all, and we see that. Our customers are busy, successful restaurant operators and employees (like you!), and we’re consistently impressed by their accomplishments. ...
June 30 2021
It’s almost surreal to think we’re celebrating a second July 4 holiday since the start of COVID-19. While vaccinations and safe practices are helping ...
March 10 2021
Food quality and consistency is a top priority for all pizza operations, especially those with several locations or large volumes to manage. ...
December 16 2020
The devastation of COVID-19 continues to ripple through industries, with restaurants being particularly hard hit. Heading into the final quarter of ...
November 18 2020
Since not every establishment can accommodate the ingredients, equipment, and labor needed for pizza prep, many operators are turning to ghost ...
November 11 2020
Globally the pizza market currently rings up $145 billion in annual sales.1 That’s a respectable chunk of change, not to mention a compelling reason ...
October 21 2020
Pizzerias and convenience stores are always looking for how they can get a leg up on the competition — especially during the pandemic. Pizza is ...
April 22 2020
Pizzeria operators with multiple locations enjoy the loyalty and confidence customers place in their brand and food. Unfortunately, multiple ...
April 8 2020
Projected to grow to more than $29 billion by 20241, the U.S. food delivery market already reflected U.S. customers’ appetite for convenience. That's ...
November 6 2019
As someone who’s spent many years running my own pizzerias, I know that managing inventory can be make-or-break for restaurants and commercial ...