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Go Small or Go Home

Monday, April 27, 2009, 12:13 PM
Let’s face it: Even in times of economic duress, America is a land of excess and indulgence. We know that the average food portion is at least twice what it was a few decades ago, leading to ever-growing waistlines and health risks galore. But there is a way you can offer a healthier alternative while increasing your profit margin and adding interest to your menu: Go small!

Sure, some customers will always order your largest meal deals and seven-topping pizzas. But others are finding that smaller is better. We saw harbingers of the small-size movement in the explosion of tapas and bite-size desserts, both of which have appeared in the top 10 on the National Restaurant Association’s “What’s Hot” survey for the past two years. Now everything comes in “mini”: Burger King released its Burger Shots and Breakfast Shots; Jack in the Box debuted its Mini Sirloin Burgers; and The Great Steak & Potato Co. introduced the Little Philly 3-Inch Slider. The movement has swept fast-casual, too: Check out the new slider menu at Applebee’s and the addition of Sweet Shots (shot-sized desserts) at Chili’s.

Pizzerias have always been great at customizing sizes and ingredients—no doubt part of the reason why pizza is such a crowd-pleaser. But maybe you need to consider going smaller in your own operation. In the May issue of PMQ , we report that Copiague, New York-based Mama’s restaurant and pizzeria is having great success with its menu of “pizzettes”—smaller pizzas that appeal to kids, weight-watchers and penny-pinchers alike. Why not add a mini calzone or a smaller sandwich to your lunch special menu? Not only do these items require less ingredients; they also raise the fun factor and are easier to eat on the go–perfect for our times, when an hourlong lunch break is a thing of the past. And, if you market your minis as healthy and/or gourmet options, you may even choose to charge almost the same amount as you would for the regular size!

Are you planning to follow in the footsteps of competing businesses that have realized that going small is the next big thing? Or have you already taken steps to go smaller at your pizzeria? Email me at tracy@pmq.com.

Tracy Morin
Managing Editor, PMQ pizza Magazine

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Let Your Customers Do the Work for You

Wednesday, March 25, 2009, 02:11 PM

Ever get tired of trying to think of a new menu item, the name for that new specialty pizza you concocted, or your latest marketing ploy? Get customers to do it for you!

Contests get people excited about your pizzeria. Depending on your market and how well you advertise the effort, your contest could generate significant response. Check out The Cheesecake Factory: A few months back, the company announced that it was seeking the next great cheesecake flavor (this open call created the first wave of attention). More than 10,000 people submitted recipes, and now it’s time for the public to vote for the best out of the top five finalists (second wave). When the winning recipe is picked, it’ll become a permanent fixture on The Cheesecake Factory’s menu, and a portion of proceeds from the sale of the new flavor will go toward a charity (third wave). How many website visits–and restaurant visits–do you think the company will reap from this promotion?

Desires Hotels is following suit with its latest promotion: The public can vote on the name of its newest hotel in Manhattan (Desires gave website visitors five choices). The prizes aren’t lavish–a couple of nights’ stay, an iPod or two–but this tactic is helping build the buzz on a not-yet-open business.

Chicken of the Sea is launching an Apprentice-style contest for anyone who can design a new billboard, product or viral campaign for the company.

If you decide to use this method for naming or creating a new menu item, designing advertising material or for any other reason, advertise the effort and give people enough time to respond. Contact the local newspaper; send the editors a press release about it (take it from an editor–we love when story ideas come our way). Have people vote on your website and in your store to drive traffic to both your online outlet and brick-and-mortar outpost. You supply the prizes, and they do all of the hard work!

Let me know if you have tried something like this in the past–or if you are planning on doing it in the future. Email me at tracy@pmq.com.

Tracy Morin
Managing Editor, PMQ pizza Magazine

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Pizza in Hell’s Kitchen

Monday, May 5, 2008, 12:41 PM
Many in the pizza community were pleasantly surprised to see pizza as the first challenge on Hell’s Kitchen last week. And, while some don’t care for Gordon Ramsay (I happen to love him), they were willing to put their feelings aside to see how the competing chefs were challenged to put together a high-end pizza worthy of a high-ticket price tag and the approval of Ramsay. In Ramsay’s Maze restaurant in London, he charges more than 0 for his White Truffle pizza. The contestants were given 45 minutes and 130 ingredients to choose from in making their pies.
You gotta love a good pizza challenge! Watch the video below to see what happened. It made me think about the upcoming Orlando pizza Show and who’s going to win. I’ve already seen a couple of the recipes and I can’t wait to try them. Email me at liz@pmq.com if you’re thinking about competing because we only have room for 10 people!

Liz Barrett, editor-in-chief
PMQ’s pizza Magazine

Hell’s Kitchen season 4, episode 5

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Naples Pizzerias Using Coffin Wood?

Say it Ain’t So…
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Recent news out of Naples allege that some pizzerias in that city are using coffin wood to fuel their pizza ovens. This was reported in Il Giornale, a local Italian daily.

Police have been investigating reports that some of the smaller pizzerias may have used stolen coffin wood to keep their wood fired ovens going.

In recent years there has been a rash of grave robbers in the city of Naples. According to reports last year 50,000 flower pots were stolen.

As a pizza maker, I am in utter shock and disbelief. All of the pizzas made in Naples that are DOC certified are made to exact specifications.  For more information check out this resource: pizzanapoletana.org/”>Associazione Verace pizza Neapolitan .  Another pizza organization is: pizzanapoletana.org/”>Verace pizza Napoletana Americas

The idea that pizza made under such stringent conditions would get woods from coffins to me is outrageous.
I find it hard to believe that anyone would willingly violate the trust placed in these pizzerias to save a few dollars by using coffin wood.

I just don’t believe it. Certainly stranger things have happened… More on this story as it develops.

 You can read the rest of this story here.

pizza on Earth, and in Naples,

Albert Grande
pizzatherapy.com/”>The pizza Therapy pizza Promoter

You can discover  Peter Reinhart’s quest to Naples in search of the perfect pizza in his book, American Pie. Reinhart also goes to many other locations on his journey… Read all about it here.

All About pizza.
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Pizza Vending Machines: Let’s Pizza Vs The Pie-O-Matic

pizza Vending Machines Come and Go…But the Pie-O-Matic will live forever…
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Marty sent me the following article from the New York Times about pizza Vending Machines in Italy.

“Is Europe bringing back the automat? Claudio Torghele hopes so.

Over the last decade, Mr. Torghele, 56, an entrepreneur in this northern Italian city who first made money selling pasta in California, has developed a vending machine that cooks pizza. The machine does not just slip a frozen pizza into a microwave. It actually whips up flour, water, tomato sauce and fresh ingredients to produce a piping hot pizza in about three minutes…”

The article goes on to explain how through various testing different devices the developers of Let’s pizza were able to create a viable machine that will actually make pizzas…

You can read the entire article here.

According to the pizza.it/index-en.html”>Let’s pizza Website:

Let’s pizza is the only machine able to create pizza by kneading it on the spot and adding only fresh ingredients; water, flour, tomatoes, mozzarella and various toppings.
The aroma and the taste of an Italian pizza made with only the best Italian products at any time of the day or night in a practical takeaway cardboard box is ready for you.

And the company goes on to explain: “The pizza is untouched by human hands…”

Let’s pizza is innovative, yes. But not the first pizza vending machine…

 Lew Cennoti a pizzaiolo from Connecticut was light years ahead of his time. Lew is reported to have invented the first frozen pizza. He also invented the first pizza vending machine known as The Pie-O-Matic.

Lew Cenotti’s Pie-O-Matic

I wish I had met Lew Cenotti. He was from West Haven, Connecticut and made pizza from 1950′s-1978.

 His pizzeria “Lew’s Apizza” served legendary pizzas and incredible subs. I know I would have enjoyed our conversations. He was a dedicated father, husband and pizza professional. His wife, Louise, was known as “Mrs. Lew!”

“One of Lew’s many accomplishments in addition to the first frozen pizza, was the first pizza Vending Machine. The machine, which actually created pizza before your eyes, was featured at the World’s Fair. This machine made pizza which was a smaller version of the pizza served at “Lew’s Apizza“.

His son Stephen, who along with his two brothers (Lenny and Phil), lived upstairs from “Lew’s Apizza” reports:

“Every morning around 6:00 AM he would go downstairs and mix the dough, by hand, fresh everyday. He would also shape some of the dough into loaves of bread. Don’t take my word for it. Ask ANYBODY who lived in West Haven then…”

You can view more pictures and read all about the “Pie-O-Matic” pizza machine at this link:

Lew Cenotti’s Pie-O-Matic

Thanks Lew. You were an exrta-ordinary pizzaiolo!

 pizza in heaven,

albert grande
pizza.com/blog”>The pizza Promoter

 If you really want to get serious about making pizza and pasta, get the best pizza and pasta package ever assembled,  (Made in Italy), right here.

All About pizza.
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