Key Idea – In designing his own custom printed pizza boxes, restaurateur Joe Ledwidge realized that most box bottoms are left blank, even though it costs nothing additional to print a message here too. So to help emphasize his unique approach, Joe used the box bottom to share his mountain-themed logo, honor his father, and share the pizza making philosophies of his mentors, John Arena and Tony Gemignani … all at no additional cost to Joe!
Joe Ledwidge, Owner
Ranger Joe’s Pizza
Key Idea – In response to the labor shortage, pizzeria owner John Peragine rethought
his entire menu based on each item’s profitability vs. its labor intensity. As a result, he dropped several “low profit, high labor” items. Meanwhile, John added pre-packed pints of gelato to his takeout and delivery menus. Purchased from a local gelateria for $3 and priced at $6, John is now selling 100 to 150 pints a week, while adding zero kitchen labor! A definite win-win!
John Peragine, Owner
Donatina Neapolitan Pizza Café
Key Idea – Now that travel has opened in many areas, pizzeria owner Dave Kuban has figured out how to boost pizza deliveries to each of five local hotels. Because labor-constrained hotel kitchens close at 8 pm nightly, he routinely has a free pizza, cut into bite-sized samples, delivered to each hotel bar around 8:30 pm. Facing closed hotel kitchens, hungry bar patrons end up placing their own delivery orders within a few minutes of sampling his great tasting pies!
Dave Kuban, Owner
Dave’s Planet Pizza