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IN EVERY ISSUE
6 Online at PMQ.com
12 From the Editor
14 From the Inbox
26 The Art of Marketing
28 Recipe of the Month
30 Recipe Zone
92 The Pizza Exchange
93 Product Spotlight
102 Industry Resource Guide
16 In Lehmann’s Terms: Can Par-Baked Crusts Save Time
During Rush Periods?
Par-baking dough skins for later use has advantages and disadvantages,
says Tom “;e Dough Doctor” Lehmann.
18 Accounting for Your Money: Data Breaches: A
Restaurant Operator’s Nightmare
You’d be amazed at how easily a hacker can break into your POS system.
To protect your financial information, follow these tips from the IRS.
20 Think Tank: Does It Pay to Advertise On Yelp?
For online advertising, ;ink Tank members recommend Google Ad Words
and promoted Facebook posts over the popular review site.
90 Pizza Without Borders: How Pizza Is Done in Suriname
Even down in South America, small pizzeria operators have to compete
with giants like Pizza Hut.
114 Pizza Hall of Fame: John’s Restaurant & Pizzeria
At this beloved mid-Michigan institution, four generations of the Persi
family have learned how to do the grunt work—no silver spoons allowed.
94 SmartMarket: Double Your Pizza Production
With Marra Forni
Designed to accommodate two chefs cooking at the same time, the Due
Bocche oven delivers twice the e;ciency and versatility.
96 SmartMarket: Pizzeria Operators Turn Heads With
Signature Menu Items
O;ering countless and diverse types of cheese from around the world,
Caputo is an expert in formulating the perfect blend for any application.
98 Idea Zone: Cut Waste and Excess Fat With Stitzii
Grease-absorbent on one side and grease-resistant on the other, Stitzii’s
liners can knock up to 15% of the fat o; your pizza.
99 Idea Zone: Our Town America: Now Offering POS
Integration for Ease of Use for Larger Brands
Our Town America’s state-of-the-art New Mover Program helps you reach
new customers and turn them into regulars.