The Positively Pizza Blog

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    Posts written by Dan Pecha

    Dan Pecha
    Pizzeria Consultant
    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.

    How Limited Time Offers Drive C-Store and Pizzeria Sales

    October 21 2020
    By Dan Pecha



    Pizzerias and convenience stores are always looking for how they can get a leg up on the competition — especially during the pandemic. Pizza is beloved, convenient, and delivery-friendly, but how can ...



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    July 8 2020

    The July 4th holiday looked and felt different this year. The coronavirus (COVID-19) kept celebrations subdued, social gatherings to a minimum, and ...



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    April 22 2020

    Pizzeria operators with multiple locations enjoy the loyalty and confidence customers place in their brand and food. Unfortunately, multiple ...



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    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 ...



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    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 ...



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    October 9 2019

    Labor shortages are increasingly common in a variety of industries, with foodservice being among the most prevalent. The demand for higher wages and ...



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    September 25 2019

    Food trucks continue to attract the attention of traditional restaurant operators, and with good reason. The U.S. food truck industry revenue is ...



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    July 31 2019

    With annual sales exceeding $45 billion (41% of that independent and small chains), the U.S. pizza restaurant industry is strong. In fact, a ...



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    June 19 2019

    “Here today, gone tomorrow” employee turnover is a relentless challenge for restaurant owners and operators. It’s tough enough finding qualified ...



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    April 17 2019

    On average, ingredients account for about one-third of a restaurant’s costs.1 That’s a substantial investment, leaving many pizzeria operators to ...



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