The Positively Pizza Blog

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

    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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    Ready To Wrap Up Higher Holiday Profits With Seasonal Catering?

    [fa icon="calendar'] Nov 7, 2018 9:24:00 AM / by Luke Siedow posted in Customer Service, General Operations, Restaurant Marketing

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    Office parties. House parties. Family get-togethers. Holiday gatherings are tailor-made for the convenience and crowd-pleasing deliciousness of pizza.

    Seasonal catering is a great way to get your pizza in the hands of party-goers, and a prime opportunity to differentiate yourself from the competition. However, adding a catering service — even a temporary one — requires careful planning and thinking beyond the menu to be executed well.

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    Can Working With a Dough Manufacturer Alleviate Food Safety Concerns?

    [fa icon="calendar'] Jul 11, 2018 9:04:00 AM / by Nick Charles posted in General Operations, Kitchen Operations

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    Scratch-made pizza dough may be a traditions-old pride point for your operation, or perhaps it’s a business decision to contain costs. You may even be doing it because you’ve bought into popular myths about pre-made dough balls or you want to control the process to minimize food safety issues.

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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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    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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    5 Changes Pizzerias Must Make to Remain Efficient and Profitable

    [fa icon="calendar'] Jan 17, 2018 9:14:00 AM / by Dan Pecha posted in General Operations, Kitchen Operations

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    Your pizzeria may be operating without any glitches, but does that mean it’s running efficiently? In light of the growing challenges operators are facing — labor shortages, higher costs, lower margins and stiffer competition — it may be an ideal time to assess what’s working and what isn’t, and make some changes to maximize profitability and customer satisfaction. Start with these five steps:

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    6 Ways Restaurant Operators Use Technology to Solve Labor Challenges

    [fa icon="calendar'] Jan 10, 2018 9:07:00 AM / by Dan Pecha posted in General Operations

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    Although the current national unemployment rate of about 4% suggests otherwise, foodservice professionals continue to struggle with finding and retaining workers in an industry with an annual employee turnover rate averaging 73%.

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