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.
8 Tips for Pizzerias Facing a Skilled Labor Shortage
Labor shortages are increasingly common in a variety of industries, with foodservice being among the most prevalent. The demand for higher wages and benefits coupled with low unemployment rates has ...
Food trucks continue to attract the attention of traditional restaurant operators, and with good reason. The U.S. food truck industry revenue is ...
“Here today, gone tomorrow” employee turnover is a relentless challenge for restaurant owners and operators. It’s tough enough finding qualified ...
On average, ingredients account for about one-third of a restaurant’s costs.1 That’s a substantial investment, leaving many pizzeria operators to ...
You know pizza. You know your business. And you know your customers. Or do you? Some powerful statistics from a recent survey show clear trends that ...
Americans spend nearly $10 billion on delivered-to-the-door pizza every year, putting operations without delivery capabilities at a serious ...
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 ...
Your customers want fresh, flavorful pizza every time they purchase from your restaurant or shop. However, consistently meeting those expectations ...
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. ...
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 ...
