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IN EVERY ISSUE
6 Online at PMQ.com
12 From the Editor
16 From the Inbox
88 Where We’ve Been,
Where We’re Going
94 Product Spotlight
100 The Pizza Exchange
18 In Lehmann’s Terms: How to Make a More Durable
If you’re planning to o;er a take-and-bake option, creating a pizza that’s
“consumer-proof” will be your toughest challenge, says Tom “;e Dough
20 New York’s Finest: Housemade Pretzels
Here’s a side item with a twist: Chef Bruno o;ers a profitable alternative
to traditional garlic knots.
22 Accounting for Your Money: How to Better Organize
Your Back Office
If your back-of-the-house o;ce is a disorganized mess, it could be costing
you money. Here’s how to get it in tip-top shape—and keep it that way.
24 The Think Tank: The Advantages of a Takeaway Menu
Many customers, including younger ones, still want a printed menu they
can carry home with them, our ;ink Tank experts say.
30 Art of Marketing: 4 Deals to Ease the Pain of Tax Day
;is month, PMQ presents promos to perk up taxpayers, plus three ideas
for honoring Earth Day and four ways to spoil Mom on Mother’s Day.
32 Recipe of the Month: Arugula and
Spicy Sausage Cavatappi
In this hearty dish from Escalon, corkscrew pasta nicely captures the small bits
of hot Italian sausage and Spanish onion for maximum flavor.
98 Pizza Without Borders
Moscow gets its first pizzeria named after a flour mix, while Seoul gets a New
York-style pizza joint with authentic Brooklyn-based craft brews.
114 Pizza Hall of Fame: Martino’s Italian Villa
From Italy to Kokomo, Frank and Angelo Martino made a life-changing move
that spawned a pizza legend in Indiana.
92 Idea Zone: Hospitality Mint
Giving your customers free mints along with your check can boost server
tips and improve the overall guest experience.
93 Idea Zone: The Pizza Tong
;is one-of-a-kind utensil acts as both a spatula and a pair of tongs, letting
employees serve up hot, fresh pizzas without having to touch them.