The Positively Pizza Blog

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


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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Innovative Food Delivery Trends in 2018

[fa icon="calendar'] Jan 3, 2018 9:23:00 AM / by Dan Pecha posted in General Operations, Customer Service

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In 1889, when a famed Naples pizza chef trundled three different pizzas — fully cooked and piping hot — to the doorstep of the hungry and demanding  King Umberto I of Italy and Queen Margherita of Savoy, little did he know that he started a trend that's alive and well hundreds of years later.

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Dough Ball Versatility: Pizza Three Ways [VIDEO]

[fa icon="calendar'] Dec 6, 2017 9:16:00 AM / by Dan Pecha posted in Custom Crusts, General Operations, Kitchen Operations

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Many people understand the advantages of using frozen dough balls, but did you know just how many styles of pizza you can make from them? In the past, we’ve shown you how to use dough balls for styles like hand-tossed and wood-fired pizzas. This time, Chef Luke from Alive & Kickin’ Pizza Crust shows off just how easy it is to tackle signature pizza styles of Take ‘n’ Bake, Detroit-style and Chicago-style deep dish pizzas — all using pre-made dough balls.

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Dough Ball and Crust Options for Grilled Pizza

[fa icon="calendar'] Nov 8, 2017 9:19:00 AM / by Dan Pecha posted in General Operations, Crust Varieties, Kitchen Operations

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People love grilling pizza at home, so imagine their delight if they’d find grilled pizza at your venue — especially if pies aren’t your specialty. Owners/operators of restaurants or entertainment venue chains are finding adding grilled pizza to the menu is a true brand differentiator, and many are surprised at just how easy it is to do once they understand how to maximize their grill’s capabilities.

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5 Steps for Transitioning From Scratch-Made to Pre-Made Dough Balls

[fa icon="calendar'] Nov 1, 2017 9:11:00 AM / by Dan Pecha posted in Custom Crusts, General Operations, Kitchen Operations

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Growth is a top priority for multi-store pizzeria owners/operators, but have you considered how meeting that goal will change how you do business?

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Revealing the Hidden Value of Your POS System

[fa icon="calendar'] Oct 18, 2017 9:26:00 AM / by Dan Pecha posted in General Operations, Restaurant Marketing

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Point of Sale (POS) systems are restaurant industry staples, providing a variety of capabilities beyond what the transaction-oriented name suggests. Some operators with existing POS systems aren’t familiar with the operational efficiencies of lesser used features — and that oversight could be costing them time and money.

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Mobile Apps: Budget-Friendly Solutions for Pizzerias

[fa icon="calendar'] Oct 11, 2017 9:37:37 AM / by Dan Pecha posted in General Operations, Customer Service, Restaurant Marketing

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Given that some of the top national pizza chains garner about 15% of their collective total annual revenue from digital platforms, mobile apps are a viable and sought-after way for customers to connect with your pizzeria. The sticking point for smaller operations, however, is that if the “big guys” are realizing this kind of success in mobile ordering (which is predicted to be a $38 billion industry by 2020), the price of developing and maintaining a mobile app must be cost-prohibitive.

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5 Tips for Pizzerias Facing a Labor Shortage

[fa icon="calendar'] Sep 6, 2017 9:14:00 AM / by Dan Pecha posted in General Operations

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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 has fueled hiring competition for both experienced and entry level workers, to the detriment of independent restaurants and pizzeria chains.

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Why Your Pizzeria Needs a Digital Menu Board Now!

[fa icon="calendar'] Aug 16, 2017 9:18:00 AM / by Dan Pecha posted in General Operations, Menus & Recipes

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If we were to ask how your current menu is doing, you’d probably answer, “Good!” But is “good” good enough...when a digital menu board could take your game up to “great?”

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