How to Stuff a
Move over, Santa Claus—Tim McCarthy really knows how
to stu; a Christmas stocking. McCarthy, the manager of Pat’s
Pizza in Ellsworth, Maine, oversaw the Ultimate Christmas
Stocking contest, featuring more than $1,000 in gift cards and
other goodies. To win, Facebook customers had to comment,
like or share the post, and the response was like a holiday
miracle, with a total of 10,752 reactions, 7,240 comments
and 6,828 shares. Once the promotion hit the magic number
of 6,000 reactions, McCarthy sweetened the deal by adding a
second winner for a $200 gift card for Pat’s own pies.
What Feels Good Doesn’t Always Look Good
It’s hard to resist hitting back when a customer posts an unfair online
review about his experience at your pizzeria. It feels good to tell him o;
and put him in his place. But it doesn’t look good to other customers—it
looks like you’re thin-skinned and quick to dismiss complaints. Take the
high road, and try to win that customer back instead.
The Call of the Wild
Deer meat was on the menu in a three-day promo that brought together the
local Rotary Club, a nonprofit that feeds the hungry, and Market Pizza in Stockton, New Jersey. Megan Jones-Holt, the pizzeria’s chef and owner, hit upon the
idea of making venison pizza for a Rotarian-sponsored fundraiser tied in with
Hunters Helping the Hungry, which provides the needy with wild deer meat.
According to Jones-Holt, the venison is cut with beef fat for a less gamy flavor.
“I didn’t want to do something so far out of left field that people would be
hesitant to try it,” she says. “;e deer has been marinated in extra-virgin olive
oil infused with basil, oregano, tarragon, thyme, salt and pepper—all good herbs
that one would put on ground beef. ;e meat was precooked before going on
the pizza.” ;e pie also features fresh mozzarella, Parmesan, crushed tomatoes,
red onions, jalapeños and oregano. “;e venison is crumbled on top, then finished o; with birch-smoked salt from Iceland and fresh sweet basil,” Jones-Holt adds. A portion of proceeds
for every venison pizza sold went to Hunters Helping the Hungry, raising enough money to serve 4,000 meals
to the hungry, according to Jones-Holt. ;e artisan pizzeria continued to o;er wild-game pizzas—including
wild boar bacon, smoked duck and bison—for the next three weeks.
Owner/chef Megan Jones-Holt creates a true farm-to-table experience
at Market Pizza in Stockton, New
Jersey, designing artisanal pizzas
using locally grown ingredients like
mushrooms, sausage, prosciutto,
eggs and vegetables.
Pat’s Pizza manager Tim McCarthy oversaw an Ultimate
Christmas Stocking contest featuring goodies such as a $50
Walmart gift card; a $50 gift card for i Tunes; a $25 gift card for
Starbucks; an iPod worth $200; and goodies from local bakeries, jewelry stores, florists and spas.
Quick Tip 2: