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Dec. 31, 2014, Simcoe, Ont. – As you prepare for the coming year’s
business challenges, take a moment to revisit these cool articles aimed at helping you
think big and find success with your pizzeria. Here’s to a prosperous 2015 for the Canadian pizza
industry.
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Dec. 31, 2014, Simcoe, Ont. – As you prepare for the coming year’s
business challenges, take a moment to revisit these cool articles aimed at helping you
think big and find success with your pizzeria. Here’s to a prosperous 2015 for the Canadian pizza
industry.
To find and hold on to good employees, restaurant owners
must go above and beyond to retain good staff. But does retention always come
down to money? Julie Fitz-Gerald explores this pressing issue.
2. Innovate or
stagnate: how the pizza chain wars are being won
Pizza chains in Canada are duking it
out for market share, growing and innovating to stay competitive. Just how big
are four big guys getting? How fast are they growing? How are they growing?
What do they have to say about the pizza segment today? Read on and find out.
Fast-casual Italian fare welcomed a new player in the
Ontario market that is aiming high and bringing a 57-page business plan to back
it up. Laura Aiken picked up some fresh marketing ideas from Garlic Democracy’s
Jason Harris.
4. The Pizza Chef:
Costing a large pepperoni pizza
How can you control costs if you don’t know what they should
be to begin with? Our veteran columnist Diana Cline gave readers the straight goods: you
need to start from scratch and dump all of our preconceived notions about pizza
prices.
5. Marketing
insights: How the web is won
Search engine optimization (SEO) is
simply the art of making sure your website is at the top of the list when
people search the Internet for information related to copy on your site.
Marketing wiz Michelle Brisebois showed us how to be found on the web – and why
it’s important.
In this thought-provoking editorial,
Laura Aiken helped operators reflect on whether their menu and service are
doing the most they can to attract families – a less-talked-about but vital
pizza customer.
7. Pizza on Fire: Labour
pains
By Tom Stankiewicz
How do you make a profit when times are financially tight?
If you want to avoid going the route of increasing prices, you’d do well to
focus on managing your labour costs. These and other great tips flowed from the
pen of our dynamic back-page columnist, Tom Stankiewicz.
When Janine Druery spoke with Meghan O’Dea of math-themed Pi Gourmet Eatery in St.
John’s, N.L., she learned how the pizzeria differentiates itself from its
competitors and creates a formula for success.
9. Making Dough with
Diane: Eight ideas to attract tourists
Diane Chiasson offered up useful ideas
on gearing your marketing strategy to tourists, whatever the occasion. Look for
more on pizza tourism in a future issue of Canadian
Pizza.
We know why it’s good to give our time, money and talent to
charity, but just how to go about doing this is another matter. Our July issue
served up some fresh ideas for doing well while doing good.
Have a favourite
article of your own? Let us know by calling or emailing associate editor
Colleen Cross at ccross@annexweb.com .
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