Boosting Your C-Store Profits with Pizza
September 1, 2023
There’s never been a better time to kick-start your pizza program. Whether you’re creating one from scratch or aiming to improve your c-store’s pizza offerings, the process has become...
Alive & Kickin' Pizza NY-style dough balls bring signature flavour and chew
May 24, 2023
Alive & Kickin’ Pizza Crust has launched versatile, ready-to-use frozen dough balls crafted to deliver a traditional light chew and fresh, yeasty flavour.
12 Ways to Upgrade Your Frozen Pizza
April 26, 2023
Let’s face it –– pizza delivery is expensive. While it’s an attractive option for a quick dinner after a long day, you may be looking for cheaper alternatives that let you get a slice of...
All-Day Satisfaction: Breakfast Pizzas and Dessert Pizzas
February 21, 2023
Great news for c-store managers: demand for takeout food is increasing with no end in sight. In fact, c-stores are eating into fast food restaurants’ market share for takeout.
Five Tips for Crafting a Successful Pizza Program
February 12, 2023
Keep your operation agile and focused on customer satisfaction. Crafting a premium, on-trend pizza program can bring some unique challenges for convenience stores. But with the right...
Optimize Staff and Resources with Pre-Made Food Products
January 20, 2023
Learn how the foodservice industry can stay competitive and fresh amid widespread food and labor shortages. As consumers watch food prices continue to rise, the demand for cost-effective...
Top Pizza With Value, Flavor, Report Says
January 9, 2023
Pizza is as popular as it has ever been, but it's still important for convenience stores and restaurants to deliver on affordability, value and flavor. In Fully Loaded: The State of the...
The Whole Truth on Buying and Storing Wholesale Pizza Dough
November 18, 2022
Whether a pizza operation is a restaurant, c-store, or entertainment venue, the goal is to provide delicious pizza down to that last bite of chewy crust. Alive & Kickin’ has been helping...
3 Traits Your Pizza Dough Supplier Must Have
October 4, 2022
Imagine a burger restaurant serving a gourmet patty and fresh toppings on a tasteless bun with unpleasant texture. Or a taco restaurant focusing entirely on filling while paying no mind to...
Enriched Dough Market
July 31, 2022
Enriched Dough Market Analysis, By Type (Challah, Brioche, Cinnamon Rolls, Danish, Sticky Buns) By Application (Bread, Cookies, Biscuits, Rolls, Pasta, Cakes), By Distribution Channel...
By the Numbers: 5 Leading Pizza Industry Trends That May Surprise You
February 23, 2022
Restaurant operators are carrying the burdens of an industry in crisis. Many experts agree that the prevalent obstacles — higher food costs, more supply chain disruptions, labor challenges...
Pizza Crust Types: Self-Rising and Par-Baked
February 9, 2022
Thick, thin, or somewhere in-between, the debate rages about which crust style makes for the perfect pizza. Self-rising and par-baked pizza crusts each offer unique characteristics that...
4 Ways to Manage Restaurant Supply Chain Disruptions Using Dough Balls
January 26, 2022
As unprecedented challenges continue to arise from the pandemic and its variants, restaurant supply chains are among those caught in the chaos. The struggle is real for all industries, but...
Thick or Thin: Different Styles of Pizza Crust for 8 Classic Pies
January 12, 2022
Foundational to both a pizza and the recipe used to make it, different styles of pizza crust partially dictate the pie’s taste, texture, thickness, and toppings. Crusts also affect prep,...
8 Fresh Ways Pizzerias Can Beat Restaurant Supply Chain Problems
December 15, 2021
Restaurant sales started coming back in 2021, especially in the first half of the year. That increase in demand brought a lot of hope to full-service and quick-service restaurants,...
How to Prevent Pizza Dough From Sticking to Your Peel and Tearing
December 8, 2021
Creating the perfect pizza dough brings together aspects of science and art, and dough handling definitely falls squarely on the art side of the equation. Pizza dough can present a wide...
11 Top Tips to Maximize Your Pizzeria Profit Margins in 2022
December 1, 2021
With annual sales exceeding $46 billion (40% of those sales going to independent and small chains), the U.S. pizza restaurant industry continues to prove its strength, even in the wake of a...
How Frozen Pizza Industry Success Translates to Grocery and C-Stores
November 10, 2021
March of 2020 ushered in a new way of interacting with, well, everything and everyone. Combatting the coronavirus (COVID-19) on a global scale required strict enforcement of...
Labor Shortage Retention: 6 Restaurant Employee Appreciation Ideas
October 27, 2021
Losing a good employee not only disrupts your operations; it impacts your bottom line. Industry studies estimate average turnover could be as high as $5,864 per employee when factoring in...
When to Consider Using Frozen Dough Balls or Par-baked Crusts [VIDEO]
October 12, 2021
Most operators choose to make their own dough because the pizza crust is their signature element — it’s often what customers remember most about the entire pie. But, mixing your own dough...
Premium vs. Commodity: How Ingredients Define Your Pizza
September 22, 2021
When the pizza urge strikes, customers want more than the convenience of swinging into a c-store or deli to pick up a slice or whole pie. They want a memorable pizza experience from visual...
C-Store Industry Insider: Top Tips to NACS Show 2021
September 8, 2021
NACS Show 2021 is back at McCormick Place in Chicago on October 5-8! The challenges presented by the global pandemic interrupted the physical gathering in 2020, but the premier c-store...
Pizza Cost Calculator: Tips to Improve Profits
July 28, 2021
A lot goes into the price of a pizza in any restaurant, and the challenges of having a healthy net profit margin continue to grow. If it’s not the labor shortage and shifting consumer...
A July 4th Salute to Independent Pizzerias
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 ease the burden, the pandemic still has...
4 Trends Operators Must Turn Into Pizzeria Menu Items in 2021
June 16, 2021
2021 is officially halfway over, and if you’re looking for a mid-year boost to your pizzeria menu items, you came to the right blog. In our annual infographic, Fully Loaded: The State of...
6 Wood-Fired Pizza Oven Tips for Making Great Artisanal Crusts
June 2, 2021
Wood-fired pizza ovens. Their substantial size and Old World appeal are showstoppers, but what really grabs customers' attention (and hearts) are the gourmet pies pulled from searing hot...
5 Reasons Why Rising Crusts Are Perfect For Your C-Store
May 19, 2021
Foodservice items sold in c-stores generate profit margins nearly double that of non-foodservice sales.1 Pizza is undoubtedly a key contributor to profitability, but merely having a pizza...
How C-Store Ovens Can Ensure Consistent Pizza Across Locations
May 5, 2021
A convenience store pizza oven is likely the most functional yet overlooked piece of equipment in c-store pizza programs. Since its primary purpose is to bake pizza, there’s understandably...
The Best Crust for Your Frozen Pizza: 3 No-Fail Options
April 21, 2021
A year like 2020 would send anyone straight to comfort foods. Grocery store trends prove it out with familiar, trusted brands seeing an uptick in sales and familiar, trusted foods following...
The Best Multiple Merchandising Tips for C-Store Pizza Programs
April 7, 2021
Here’s something to consider: 93% of Americans live within 10 minutes of a c-store.1 That’s a lot of people who can choose to frequent c-stores — and they do, as corroborated by NACS data...
8 Common Restaurant Complaints and Solutions That Win Customers
March 24, 2021
Despite your best efforts, there’s no way to please everyone — and that leads to the occasional customer complaint. Interestingly, only 14% of customers lodge complaints face-to-face at...
5 Misconceptions About Frozen Pizza Dough Balls and the Truth Behind Them
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. Par-baked crusts, like those from Alive &...
How to Get Perfectly Proofed Pizza Dough Every Time [VIDEO]
February 24, 2021
A delicious crust is the foundation of any great-tasting pizza, and the first step to a beautiful crust is properly proofed pizza dough, whether you’re using your own homemade pizza dough...
The Best Last Mile Fulfillment Options for C-Store Pizza Programs
February 17, 2021
Customers continue to adapt their purchase and service expectations to fit the new normal of a pandemic-defined world. A surge in online and remote ordering has emphasized the importance of...
Which is the Best Commercial Pizza Sauce? Scratch-Made vs. Ready-Made
February 10, 2021
Your menu selections are the lifeblood of your pizza operation. Chances are, you diligently consult with your distributor to choose crust types and pizza dough products that work best with...
Veggie Pizza: How to Prevent Soggy Pizza Crusts
January 27, 2021
Veggie pizzas have grown in popularity as more and more consumers jump on the healthy-eating bandwagon, but making these pies palatable can be a real challenge for pizza operations. That’s...
Key Differences Between Par-Baked Pizza Crusts and Frozen Dough Balls
January 20, 2021
Operators looking to infuse their menus with creative, profitable pies often choose par-baked pizza crusts and/or frozen dough balls. Each product offers versatility, texture, and...
Restaurant Customer Appreciation in the COVID-19 Era
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 2020, the closure of estimated 110,000...
How to Keep Your Pizzeria's Customers Safe and Profits Up This Winter
December 9, 2020
When it comes to your pizzeria and the upcoming winter months of 2021, you’ll likely focus on two things: safety and profits. This article tackles new safety measures brought on by the...
Is a Ghost Kitchen Your Best Option for Selling Pizza?
November 18, 2020
Since not every establishment can accommodate the ingredients, equipment, and labor needed for pizza prep, many operators are turning to ghost kitchens — and meeting with scary good results.
What You Need To Know Before Getting Started With Pizza
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 to consider starting a pizzeria or...
4 Common Pizza Crust Issues and How To Solve Them [VIDEO]
November 4, 2020
With more than one-third of pizza lovers in America are convinced that the crust makes the pizza1, it's critical that you dial in no-fail flavor, texture, taste, and bake. Yet, pizza crust...
How Limited Time Offers Drive C-Store and Pizzeria Sales
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 beloved, convenient, and delivery-friendly,...
Now is the Right Time to Offer Take and Bake Pizza
October 14, 2020
Multi-million dollar monthly frozen pizza retail sales. Double digit spikes in year-over-year pizza delivery sales percentages for the three major pizza chains. The global pandemic has...
3 Factors That Make Par-Baked Pizza Crusts Ideal for C-Stores
September 16, 2020
According to NACS, 93% of Americans live within 10 minutes of a convenience store.1 That type of proximity creates prime sales opportunities — especially for pizza, which is a favorite...
How C-Stores Benefit from Signature Pizza Crusts
September 2, 2020
Flour, water, yeast, salt, sugar, and oil. The ingredients list of traditional pizza dough is mainstream, maybe even a little boring. Yet, customers almost universally agree that the crust...
Pizza 101: The Tools You Need and How to Use Them [VIDEO]
August 19, 2020
As every pizzeria operator can agree, making pizza is part skill, part art and definitely dependent on the proven tools of the trade. You put a lot of hard work into differentiating your...
Reopening: Frozen Dough Balls Can Help Restaurants Overcome Labor Challenges
August 5, 2020
COVID-19 hit the restaurant industry hard. Consecutive months of reported billion-dollar losses in sales — $30 billion in March, $50 billion in April, and $40 billion in May — translated to...
3 Unmistakable Signs That Pizzerias Should Stop Mixing Their Own Dough
July 22, 2020
It’s an age-old debate: scratch-made or pre-made pizza dough? Understandably, sentimental attachment to tradition or loyalty to family heritage may drive initial decisions around keeping...
What You Need To Know About 00 Pizza Flour
June 24, 2020
When making a recipe, it’s no secret that ingredient quality impacts results. However, staples like flour are often viewed as functional and not always given full consideration.Pizza...
5 Par-Baked Crusts Perfect for Convenience Store Pizza
June 3, 2020
The mandates surrounding the coronavirus (COVID-19) has people rethinking how they purchase pizza. The nearly 100% increase in retail frozen pizza sales in recent months demonstrates one...
Hand Stretching Pizza Dough: 8 No-Fail Steps [VIDEO]
May 20, 2020
Hand stretching pizza dough is part science and part art. It's also part of what makes customers loyal to your hand-tossed pizza — nearly 60% of pizza lovers say the crust is crucial in...
Can Fresh C-Store Pizza Compete With Increased Demand for Frozen?
May 6, 2020
Grabbing a slice of piping hot convenience store pizza has satisfied Americans’ appetites for easy meals and snacks for years. However, the risks and strict safety measures presented by the...
3 Ways Coronavirus (COVID-19) Challenges Pizzeria MSOs
April 22, 2020
Pizzeria operators with multiple locations enjoy the loyalty and confidence customers place in their brand and food. Unfortunately, multiple locations can also mean multiplying the pain of...
How COVID-19 is Changing Pizza Delivery (and How to Respond)
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 good news for pizzeria operators since...
How to Keep Your Convenience Store Pizza Program Profitable
March 25, 2020
A convenience store pizza program is a gateway to profitability, since foodservice offerings — particularly pizza — have margins of 57%.1That’s a fair amount of money to pocket, especially...
Why Isn’t My Pizza Dough Rising?
March 11, 2020
Like a hundred times before, you consult your favorite recipe, mix your pizza dough and let it proof. This time, though, you return to discover that your dough hasn’t risen. Or, perhaps...
How to Capitalize on Thin Crust Pizza Cravings
February 26, 2020
No doubt about it, thin crust is the “in” crust. More than 60% of Americans prefer it to any other pizza crust type1. Some cite how a thin or ultra thin pizza crust enhances but doesn’t...
All-Pro Pizza Saucing Techniques & Recipes You Need to Try
January 29, 2020
It’s no secret that customers love their pizza. Crust and high-quality ingredients top the list of most important factors when ordering a pie for 44% of pizza aficionados, but even more —...
Proofing Pizza Dough: 7 Questions You Need to Ask
January 15, 2020
Proofing frozen pizza dough is part science, part art. There's the fine balance of time, temperature, and tools mixed with an experienced knack for judging the proper color and sizing of...
Par-Baked Pizza Crusts Help Entertainment Venues Manage Demand Surges
December 4, 2019
These days, entertainment venues are as much about the food as they are the events that draw people. Having food offerings that reflect customers’ elevated “eatertainment” tastes can be...
Pizza Crust Types: Frozen Dough Balls
November 20, 2019
Our Pizza Crust Types series has explored many varieties: whole grain, multigrain, par-baked and self-rising. All are distinctive and delicious, but perhaps none offer more versatility and...
6 Common Questions About Working With a Food Distributor
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 kitchens. Aside from paying employees,...
4 Ways to Prevent Weather/Temperature Shifts From Ruining Pizza Dough
October 30, 2019
As seasons change, it’s important to consider how fluctuating air temperatures, shifting weather patterns, and dips in humidity negatively impact pizza dough. You can't control the weather,...
How to Determine if Your Pizza Crust Supplier is a Strategic Partner
October 23, 2019
In the United States, independent pizzerias and small chains definitely hold their own at nearly 42% of the market, which totaled $18.78 billion in 2018.1 These already impressive numbers...
8 Tips for Pizzerias Facing a Skilled Labor Shortage
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 benefits coupled with low unemployment...
Pizza Food Truck? Things to Consider Before You Commit
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 projected to top $1 billion dollars in 20191...
Par-Baked Pizza Crusts Change Customers’ Views on C-Store Pizza
September 11, 2019
Convenience stores are, by nature, fast-paced. Customers expect that their needs to be met quickly, and they’re not willing to sacrifice quality or value for the sake of efficiency. This is...
The Perfect Pizza Dough for High-Heat Ovens
August 22, 2019
Double, double, toil and trouble. Ovens burn, and crust bubble! OK, Shakespeare’s witches didn’t say that exactly. But they weren’t making pizza in a high-heat oven, were they?
How Ovens Impact Pizza Crust Performance and Characteristics
July 10, 2019
In previous articles we explored how your pizzeria concept drives oven selection and how physical space may limit or expand your oven possibilities. Now, let’s talk pizza! How does the type...
How To Get a Crisp Pizza Crust: 3 Factors That Matter
June 26, 2019
Crisp on the outside and tender on the inside — that’s crust nirvana for 40% of pizza lovers, yet crisp crust can be difficult to achieve consistently. The outer slices of a square-cut pie...
Recruiting and Hiring Pizzeria Waitstaff: 5 Best Practices
June 19, 2019
“Here today, gone tomorrow” employee turnover is a relentless challenge for restaurant owners and operators. It’s tough enough finding qualified waitstaff, let alone those who fit your...
4 Tips for a Farm-to-Table Approach in Your Pizzeria
June 5, 2019
Farm-to-table: this relatively new concept is all the rage in the restaurant industry, as it represents a number of opportunities for operators to enhance their menus (and profitability)....
How Long Does Pizza Dough Last in the Fridge?
May 15, 2019
Pizza aficionados and novices agree: the crust is the most important part of the pie. The crunch of a thin crust or a satisfying deep dish chew is rewarding and memorable when pizza is...
Best Crust Types for a Wood-Fired Oven
May 1, 2019
The appeal of a wood-fired oven is unmistakable. Its high baking temperatures, wood fuel, and fast baking times test the finesse of skilled chefs, and customers find the gourmet pies are...
The Hidden Costs of Making Your Own Pizza Dough
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 make their own dough in order to better...
What To Do With Leftover Pizza Dough
April 3, 2019
Estimating your pizza dough needs is hardly a perfect science, and that often means leftovers in your kitchen. Instead of writing it off as an expensive lesson, turn that unused dough into...
Top 3 Pizzeria Customer Demands for 2019
March 20, 2019
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 customers demand from a pizzeria...
From Frozen to Perfectly Proofed: The Dough Ball Life Cycle [VIDEO]
March 6, 2019
Using pre-made dough balls is a valuable best practice for keeping your kitchen running efficiently and profitably. In this hands-on demonstration, Chef Luke from Alive & Kickin’ Pizza...
International Pizza Expo 2019: An Exclusive Sneak Peek for Pizza Pros
February 20, 2019
Where will you be March 4-7, 2019? If you’re remotely involved with the pizza industry, you’ll likely be at the world’s largest pizza industry trade show — the 35th annual International...
10 Tips For Optimizing Pizza Delivery
February 6, 2019
Americans spend nearly $10 billion on delivered-to-the-door pizza every year, putting operations without delivery capabilities at a serious profitability disadvantage. Offering delivery is...
How to Prevent Pizza Crust Bubble and Burn
January 9, 2019
When ordering a pie in your pizzeria, patrons anticipate that first delicious bite. What they aren’t expecting is sinking their teeth into a burnt or bubbled crust. Avoid leaving a bad...
4 Recipes That Showcase The Versatility of Authentic Wood Fired Crusts
December 12, 2018
From bonafide foodies to the grab-and-go diner, people are clamoring for authentic food, and Alive & Kickin’ has the ideal solution for venues ranging from stadiums, c-stores and movie...
Wood Fired Pizza: A Customer Favorite and Ideal Fit For Any Venue
December 5, 2018
Upscale ingredients and food are appealing to customers. In fact, recent Technomic data points in that direction, reporting that 37% of diners actively seek out venues that offer premium...
How to Stop Miscalculating Pizza Dough Costs and Boost Profitability
November 19, 2018
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...
Ready To Wrap Up Higher Holiday Profits With Seasonal Catering?
November 7, 2018
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...
3 Recipes Sure to Satisfy Customers’ Autumnal Appetites
October 31, 2018
Heading into November, your customers’ autumnal appetites have kicked into high gear. They want the traditional tastes of the season served in new and interesting ways. It’s a perfect...
20 Standard Operating Procedures Every Pizzeria Needs
October 24, 2018
Your customers want fresh, flavorful pizza every time they purchase from your restaurant or shop. However, consistently meeting those expectations across multiple locations and training...
Making a Detroit-Style Pizza With Dough Balls [VIDEO]
October 10, 2018
As robust and original as the city of its origin, Detroit-style pizza remains among the most popular types of pizza — and not just in Michigan. Baked in a well-oiled rectangular pan...
Creating the Ultimate Quesadilla Pizza Using Ultra Thin Crusts [VIDEO]
October 3, 2018
Take your pizza menu from siesta to fiesta with a “pizzadilla”! What’s a pizzadilla? It's Mexican flair for a traditionally Italian venue, and it's sure to be the easiest ultimate...
Here's the Skinny: 3 Pizza Recipes Under 300 Calories Per Serving
September 26, 2018
About 45 million Americans go on a diet each year. That’s nearly 15% of the entire population probably putting pizza on their “no-no” list. The truth is, pizza doesn’t necessarily deserve...
Innovative Appetizer Ideas Using Dough Balls [VIDEO]
September 19, 2018
Restaurants looking for ways to freshen up their appetizer menu might want to consider the resurgence of nostalgic flavor profiles, while also adding the innovative twists found in this...
Innovative Appetizer Ideas Using Par-Baked Crusts [VIDEO]
September 12, 2018
Your signature pizzas are what keep new and tried-and-true customers coming through the door. You wouldn't dream of switching up the recipes they love, yet keeping your menu fresh is as...
NACS Show 2018: 7 Must-Sees At The Premier C-Store Industry Event
September 5, 2018
What’s 400,000 square feet and soon to be chock-full of thousands of the latest products and services that c-store professionals sell and use every day? Yes! It’s NACS Show 2018!
How To Create The Perfect Pizza [VIDEO]
August 29, 2018
What makes the perfect pizza? An Alive & Kickin’ New York Style Dough Ball hand-formed into a crust of ideal thickness? Absolutely. Fully-prepared pizza sauce spread edge-to-edge? Yes!...
Crafting a Beer Cheese Pizza [VIDEO]
August 22, 2018
Pizza and beer. A hot, cheesy slice and a tall, cold one is a classic pairing — and one you can serve without ever popping a top. Impossible? Not when you capture the best of both flavorful...
Featured Recipe for Pizzeria Operators: Detroit-Style
August 8, 2018
Looking for a recipe that’ll add pizzazz to your pizzeria? We’ve got the latest trend for you — the Detroit-style pie! This “upside down” pizza will keep your menu fresh and interesting,...
How To Work With Your Distributor To Get Alive & Kickin’ Products
July 25, 2018
When it comes to pizza, you can experiment with sauces, cheese, or toppings and customers generally don’t mind. But change the crust? You may get some pushback, as most customers say the...
Can Working With a Dough Manufacturer Alleviate Food Safety Concerns?
July 11, 2018
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 ...
7 Ways Pizzerias Can Heat Up Summer Sales
July 2, 2018
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...
Why Every Multi-store Pizza Operation Should Use Pre-made Dough Balls
June 27, 2018
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 more than one location in the area,...
4 Emerging NRA Show 2018 Trends You Need to Be Aware of Now
May 30, 2018
The National Restaurant Association (NRA) Show is going strong in its 99th year, and the 2018 gathering at McCormick Place in Chicago once again demonstrated why it remains unrivaled as the...
Why You Should Be Using Pre-Made Dough Balls For Take And Bake Pizza
May 23, 2018
The convenience of take and bake pizza is hard to argue. It’s simple for customers to grab-and-go when faced with hectic schedules, and for operators, par-baked crusts make prep a snap...
5 Easy Ways to Motivate Your Restaurant Staff and Reduce Turnover
May 16, 2018
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...
12 Ways “Cutting Corners” Impacts the Overall Customer Experience
May 9, 2018
In the age of shrinking margins and growing competition, restaurant operators are getting more inventive about how to make a dollar stretch.
Pre-Made Dough Balls: A Single Solution for Many Challenges
April 25, 2018
Pizza is a universal favorite, but there’s no universal agreement on which style is “best.” Your customers each have their preferences, so a variety of pies on the menu is a must-have.
5 Benefits of Using Pre-Made Dough Balls Instead of Scratch-Made Dough
April 18, 2018
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.
NRA Show 2018: 5 Things You Don’t Want To Miss
April 11, 2018
The National Restaurant Association is once again bringing the industry’s largest trade show and international foodservice marketplace to McCormick Place in Chicago on May 19-22, 2018! Be...
2018 Pizza Expo Trends and Takeaways
April 4, 2018
The 34th Annual International Pizza Expo is in the books! Even after attending for 20+ years, it provided us with a great opportunity to learn about what’s happening in the industry and...
14 Ways to Reduce Overhead Expenses and Increase Profit Potential
March 28, 2018
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...
5 Signs Your Operation is the Right Size for Pre-Made Dough Balls
March 21, 2018
For many pizzerias today, it’s not unusual for their scratch-made dough to be one of the cornerstones of their pizza recipe. As restaurant growth scales upwards, however, and operators are...
Why Pizza Crust is Crucial to Customer Satisfaction
March 14, 2018
If you were to ask customers what their favorite part of a pizza is, what kind of responses do you think you’d get? Is it the cheese? The toppings? The sauce? What if we told you it’s...
Pizza Expo 2018: 5 Things You Don’t Want to Miss
March 7, 2018
The 34th Annual International Pizza Expo is ramping up, and over 500 exhibitors are set to engage with pros from across the industry March 19-22, 2018, at the Las Vegas Convention Center.
3 Ways Wood Fired Pizza Crusts Increase Profits
February 28, 2018
Pizza has long been a go-to food for quick pick-ups in the deli, frozen food aisle, or take and bake shop and a convenient meal option at any number of entertainment venues from ballparks...
How To Offer a Better Take and Bake Pizza Than Your Competitors
February 21, 2018
Due to logistical challenges, wood fired crusts are not traditionally paired with take and bake pizza — until now. In addition to a variety of pre-made dough ball, rising crust and ...
Set Your Venue Apart with Authentic Wood Fired Pizza Crusts
February 14, 2018
About 350 slices of pizza are sold every second in the United States. That kind of demand generates a lot of business, especially for venues that offer on-trend pizza that customers seek...
Authentic Wood Fired Crusts for C-Stores, Delis and More [VIDEO]
February 7, 2018
Fire and food. The combination arguably goes back thousands of years, but the recent spike in the popularity of wood fired pizza has made everything old new again. Customer demand for an...
Anything But Pizza: Alternate Uses for Dough Balls [VIDEO]
January 31, 2018
Dough balls are a go-to for delicious pizza crusts, but these innovative pre-made products are so much more! Chef Luke from Alive & Kickin’ Pizza Crust helps you rethink how to incorporate...
5 Changes Pizzerias Must Make to Remain Efficient and Profitable
January 17, 2018
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,...
6 Ways Restaurant Operators Use Technology to Solve Labor Challenges
January 10, 2018
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...
Recipes to Ring in the Holidays (and Ring Up Sales)
December 20, 2017
'Tis the season for celebrating, and your pizzeria faces some stiff competition for the holiday dining dollar. However, with a bit of ingenuity and a touch of recipe magic, you could wrap...
6 Best Practices for Optimizing Pizzeria Kitchen Flow and Performance
December 13, 2017
For any pizzeria, the back of the house drives food quality, service times and customer satisfaction. Given the impact on these key business areas, how well or how poorly your kitchen...
Dough Ball Versatility: Pizza Three Ways [VIDEO]
December 6, 2017
Many people understand the advantages of using pre-made 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...
Thanksgiving Pizzas Your Patrons Will Gobble Up
November 22, 2017
With the average American packing in about 4,500 calories on Thanksgiving Day, it’s clear we can’t get enough of the holiday’s tastes and temptations. Having turkey and all the trimmings...
Dough Ball and Crust Options for Grilled Pizza
November 8, 2017
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...
5 Steps for Transitioning From Scratch-Made to Pre-Made Dough Balls
November 1, 2017
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?
Revealing the Hidden Value of Your POS System
October 18, 2017
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...
Mobile Apps: Budget-Friendly Solutions for Pizzerias
October 11, 2017
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...
Does Your Pizza Dough Match Your Oven’s Capabilities? [INFOGRAPHIC]
September 27, 2017
An oven is a substantial investment for any pizzeria or other operation that serves pizza. The oven you use must have the features and benefits necessary to help your kitchen run...
Organize Your Walk-in Cooler for Higher Profits and Productivity
September 13, 2017
Some industry experts estimate that an average restaurant spends about 30% of their budget on ingredients, so storing them for maximum freshness and shelf life is a priority for any...
Understanding the Differences Between Commercial Pizza Crust Types
August 23, 2017
As the pizza crust experts, Alive & Kickin’ is often sought out by operators — and distributors looking to help operators — to answer questions about differences in commercial pizza crust...
Why Your Pizzeria Needs a Digital Menu Board Now!
August 16, 2017
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?”
How To Get A Custom Crust Made For Your Pizzeria [INFOGRAPHIC]
August 9, 2017
Did you know that it’s possible to have your restaurant’s pizza dough balls or crusts – using your unique recipe – made for you by a manufacturer? When you partner with a crust expert who’s...
3 Most Important Technologies for Pizzerias Today
August 2, 2017
While there’s something to be said about pizzerias that still make their pies and do things “the old-fashioned way”, there are several new technologies today that can help improve your...
Inconsistent Pizza Crust? Here’s How a Pizza Chain Solved The Problem
July 26, 2017
Having multiple locations is the dream of many pizzeria owners, and it can be a highly rewarding adventure to open additional shops, with your name proudly displayed on each of them....
Pizza Crust Types: Authentic Wood Fired Par-baked
July 19, 2017
Until recently, wood-fired pizzas have been reserved only for restaurants that have installed a special wood-fired oven. This artisanal method of making pizza has been around since the...
7 Uncommon Uses for Pizza Dough Balls
July 12, 2017
Many pizzeria owners have experience with pre-made crusts and dough balls – but not all operators have gone beyond the obvious to consider all the ways they could be using these versatile...
Savor the Season with Flavorful Summer Pizza Recipes
July 5, 2017
When summer’s in full swing, your patrons likely crave lighter fare that features fresh, crispy textures and colorful seasonal ingredients rather than heavy foods or meaty pizzas. Luckily,...
3 Considerations When Switching from Scratch to Pre-made Pizza Dough
June 28, 2017
The success of your pizzeria depends on many factors: pricing, location, customer experience and more. But the most important driver of success is the flavor and quality of your food — it’s...
5 Insider Tips for Perfectly Proofed Pizza Dough Balls [INFOGRAPHIC]
June 21, 2017
You may have created the most amazing pizza toppings combination — one that rivals your Sicilian grandmother’s recipe — but without a perfect crust, it will fall flat. The crust is the...
Top 3 Reasons Too Many Pizza Crust Options are Bad for Business
June 14, 2017
The more options, the better, right? Not always so when it comes to pizza crusts. Offering too many options on your menu can not only overwhelm customers, it can overextend your staff.
How to Implement Back-of-House Allergen-Friendly Protocols
June 7, 2017
With the Food Allergy Research & Education (FARE) organization reporting that 15 million Americans have known food allergies, pizza restaurant owners/operators must remain vigilant about...
Results from our Slice of Life Caption Contest
May 31, 2017
After weeks of voting and hundreds of submissions, we’ve finally crowned a winner in our Facebook Page’s Slice of Life Caption Contest! Last Friday, Chris Mascio from Gabriel’s II Pizza in...
5 Telltale Signs It’s Time for a Pizza Menu Upgrade
May 24, 2017
The average person makes about 200 food-related decisions per day. If some of those choices happen in your restaurant, you want to make sure to put your best foot forward with a menu that’s...
5 Questions Curious Pizzeria Operators Ask
May 17, 2017
It’s been said that there are no dumb questions, only dumb mistakes… which usually result from not asking questions! We love getting inquiries from pizzeria owners and operators who want to...
Pizza Box Marketing: 8 Outside the Box Ideas
April 26, 2017
The pizza box is an industry mainstay for transporting pizza, whether it’s take-n-bake, delivery, or leftovers. It’s so ubiquitous, in fact, that many pizzeria owners and operators overlook...
2017 Pizza Expo Trends and Takeaways
April 19, 2017
People eat about 100 acres of pizza each day in the United States. To put that in perspective, that’s about 75 football fields covered in gooey mozzarella and your favorite toppings. Pizza...
Grab a Slice of Life — and Some Great Caption Contest Prizes!
March 29, 2017
Are you a pizzeria owner/operator, general manager, chef or employee who likes a little friendly competition? Love winning swag and other great prizes, including a case of delicious, Alive...
New! Authentic Wood Fired Crust from Alive & Kickin’
March 22, 2017
Who doesn’t love a pizza with the perfect balance of chewy and crisp texture, a hint of unique smoky flavor, and the artisanal appearance of a hearth-baked pie? These are the distinct,...
Top 5 Tips for Controlling Your Food Costs
March 8, 2017
The price of putting a meal on the table keeps going up, and that includes the tables at your restaurant, too. In fact, food prices are expected to rise beyond inflation for the next few...
How to Know if Your Pizzeria Should Offer Delivery
March 1, 2017
Pizza and delivery have been synonymous for decades, and the number of people having it delivered to their doorstep continues to rise. But those customers still expect the same fast, fresh...
Tips for Selecting the Right Food Distributor
February 15, 2017
Have you ever ordered at a restaurant only to be repeatedly told that the menu options you selected weren’t available? Chances are, that was the last time you visited that dining...
Focus on Pizzeria Operations: Top Tips for Front of House
February 8, 2017
When your pizzeria is operating smoothly, the synergy between the back of the house and the front of the house translates to happy staff, satisfied patrons and more sales. Encourage...
Focus on Pizzeria Operations: Top Tips for Back of House
February 1, 2017
Your food may be your focus, but the success of your pizzeria is largely dependent on attention to detail. Efficiency and consistency in the back of house translates to the front, and vice...
Best Pizza Crust Types for Schools and Dining Services
January 25, 2017
In the past, the mention of a school cafeteria conjured up visions of lunch ladies dishing out chewy, limp, and lukewarm rectangles of pizza-like rations. The impression it left on the...
Flavorful Forecasting: The NRA’s Top Menu Trends for 2017
January 18, 2017
The National Restaurant Association (NRA) is the gatekeeper for food trends, and their just-released What’s Hot 2017 Culinary Forecast reveals the up-and-comers for the new year.
The Impact of FSMA on Pizzerias
January 4, 2017
The Food and Drug Administration (FDA) is tackling a number of initiatives under the Food Safety Modernization Act (FSMA) that holds food retailers, manufacturers/suppliers and distributors...
2017 Trends Forecast for Pizzerias and Other Restaurants
December 28, 2016
Out with the old, in with the new! 2017 is shaping up to be a year of continued evolution for the restaurant industry, which will naturally shape pizzeria trends in terms of tastes,...
Pizza Shop Seasonal Menu Ideas: Winter Chill Chasers
December 21, 2016
With about 15% of Americans citing pizza as their favorite comfort food, pies are a year-round go-to item, but offering the typical pie combinations isn’t necessarily enough to keep your...
5 Loyalty Programs to Recognize and Thank Your Customers
November 22, 2016
Restaurant success doesn’t happen in a vacuum. It undoubtedly takes commitment by owners/operators, management and the pizza team, but have you considered your customers’ role?
Pizza Shop Seasonal Menu Ideas: Go Global with Ethnic Cuisine
November 16, 2016
Ethnic fusion, known to foodies more simply as “fusion cuisine,” is currently a hot trend in the culinary world, but the concept is hardly new. As long as people have crossed borders and...
Understanding Clean Label Pizza Dough Options
October 19, 2016
Nearly three-quarters of Americans claim they read nutrition labels, and most “strongly agree” that they prioritize recognizable ingredients as a key indicator of healthier food.
The Fast-Casual Trend: Impact on Pizza & Restaurant Industries
October 14, 2016
With a reported double-digit percentage growth from 2014 to 2015, the fast-casual restaurant sector is a force to be reckoned with in foodservice—a force of $30 billion-plus in annual...
Pizza Shop Seasonal Menu Ideas: On-Trend Pies and Promotions
October 11, 2016
According to Technomic’s 2016 Pizza Consumer Trend Report, 39% of patrons say that new and innovative pizza toppings are key to a good pizza and a great experience – a 6% jump from only two...
Pizza Shop Seasonal Menu Ideas: New Pies and Promotions for Fall
September 15, 2016
The carefree days of summer are fading into the fall harvest, and appetites are transitioning from cool and crisp to warm and hearty.
Pizza Crust Types: Flatbreads
August 10, 2016
Ancient in origin and a world traveler like the people who first made it, flatbread (or “first bread”) evolved from a basic cultural staple of ground grain and water into a beloved,...
Pizza Crust Types: Whole Grain and Multigrain
August 3, 2016
When creating or expanding menu offerings, experimenting with different crust types is a great way to generate interest and buzz that will draw in new patrons. It’s also a perfect...
4 Questions to Ask Before Adding a New Location
July 20, 2016
When business is booming and there’s no sign of a slowdown, the first question that comes to an owner/operator’s mind is often, “Is it time to open a new location?”
Why Your Independent Pizzeria Needs Digital Ordering Options
July 13, 2016
It used to be that customers had to make a few basic decisions about their pizza order: crust type, toppings and dine-in, takeout or delivery. Customers still call these shots, but now they...
5 Reasons to Adopt the Take 'n' Bake Trend
June 22, 2016
With a proven track record of sustained category growth, there’s no doubt take ‘n bake pizza is a natural customer pleaser, primarily because it fits their ever-busy lifestyles while still...
How to Price Your Pies for Optimum Profit
June 8, 2016
How do you determine the price of your pies — is it more instinct than an actual accounting of the costs that go into running your operation and making each pie? Many operators, especially...
5 Ways to Boost Face-to-Face Customer Loyalty
May 18, 2016
These days, it’s common to associate customer relationship-building with gaining more social media traffic and followers. Undoubtedly, social media plays an important role in business. But,...
Non-Traditional Marketing Keeps Pizzerias Competitive and Profitable
May 11, 2016
The pizza business is a competitive one, made even more so with the use of social media campaigns and mobile technologies to capture the attention – and mindshare – of patrons. Are small to...
What Consumers Really Think About Pizza
April 27, 2016
Statistics don’t lie—Americans love their pizza! Nearly 93% of those polled report eating it once a month, which breaks down to 41 million people across the nation enjoying a pie on any...
What Your Pizzeria’s Sights, Sounds And Smells Have To Do With Sales
April 20, 2016
The unique flavors of your pies draw patrons in, but appealing to their sense of taste alone may not be enough to keep them coming back.
How to Build Your Pizzeria Business Using Social Media
March 30, 2016
It’s estimated that at least 80% of people search for restaurants online. Building a strong social network for your pizzeria is a must-do to keep pace with competitors and to grow business.
Selecting an Oven for Your Pizza Operation — 3 Considerations
March 17, 2016
Part 1 of our Ovens blog series alerted you to how the type of oven you use impacts the type of pies you make. But there are still other considerations: What type of space will you build,...
Which Oven is Right for My Pizza Operation?
March 9, 2016
All pizza is not created equal. Toppings, sauce, crust — they all play a part. What’s often overlooked in making a great pie, though, is the oven. The style of pizza you want to make — New...
4 Ways to Empower Your Waitstaff to Upsell
February 17, 2016
When your waitstaff is excited and having a great time serving pies, patrons can’t help but feed on the energy. The result? They’ll want to spend more time in your restaurant, and will...
The Pros and Cons of Pre-Staging Cheese Blanks
February 3, 2016
Lunchtime. Dinnertime. Halftime of the big game. When the rush is on during one of these peak times, orders surge and hungry patrons want service — Now.
Flavorful Forecasting: The NRA’s Top Menu Trends for 2016
January 20, 2016
As people become increasingly experimental with food, pizza toppings are running the gamut from mainstream tastes like bacon cheeseburger to the downright exotic — a slice topped with mini...
How to Include Pizza In a Healthy Diet
January 13, 2016
Recently, the Food & Drug Administration (FDA) reported that more than two thirds of adults and about one third of children in the United States are overweight or obese. That’s the bad news.
Keep More Customers by Avoiding These Top Turnoffs
December 30, 2015
Restaurant management spends a lot of time focusing on doing things that impress customers — but there’s also a lot to be learned from what upsets them too. In fact, customer turnoffs are...
Tips to Manage Your Restaurant's New Year’s Schedule
December 16, 2015
Maybe it’s the sheer number of group gatherings, or maybe it’s because everyone is broke and worn out from the Holidays, but New Year’s Eve and Day are #2 and #5 in top pizza-ordering days...