Ways to Stand Out

Maximizing Fresh Flavors

To champion pizza competitors like Wilhelm Rodriguez, seeking ways to coax more vibrant fresh flavors out of key perishables can help create the “flavor-edge” they need to win competitions abroad or wow regulars back home.

Because time is an enemy of fresh flavor, Wilhelm only preps enough perishable fresh peppers, onions, and mushrooms each morning to last that day. Opting for pre-cut veggies or prepping multiple days ahead might seem more labor efficient. But to Wilhelm, that would sacrifice precious aroma and flavor intensity that he counts on to further elevate his premium-quality pies.

 Wilhelm has also found that he can source fresher-tasting veggies through local “small-batch” farms that pick peppers and other specialty perishables at peak flavor maturity each day. Unlike large-scale “fresh market” produce, which is typically picked and boxed weeks prematurely to avoid bruising in shipment, his locally grown peppers and onions taste noticeably brighter and more vibrant!

Wilhelm Rodriguez, Owner
Best Traditional Pizza, Pizza Expo 2025
Papa’s Pizza
Cabo Rojo, PR

Making Customers Feel Like VIPs

Restaurateur Pete Raskovic makes pizza the way he learned from his Sicilian Nonna.

In order to connect more personally with his regulars each day, Pete insists on leaving the kitchen for five minutes every hour to “touch tables.” To help newcomers recognize him as the owner, he always puts on his personalized chef’s coat. That slight touch of formality helps him visually communicate to guests that the family leader personally sees to every detail, including checking on their satisfaction!

Pete periodically treats regulars like VIPs by giving them a taste of his signature cannoli piped moments before with maraschino or limoncello-infused ricotta! The gesture delights guests and spreads the word about these addictive treats!

Pete Raskovic, Owner
Petrosino’s Pizza
New Glarus, WI

Reversing 3rd Party Delivery Losses

After purchasing a pizzeria two years ago, this restaurateur family worked hard to upgrade their ingredient quality and make customers feel loved. As a result, their clientele of dine-in regulars and sales have steadily grown!

What remained puzzling was why profitability stayed flat despite sizeable sales gains in both dine-in and delivery. That is when they figured out that 3rd Party Delivery fees were costing them more than they were making on delivered meals. So instead of increasing profits, doubling deliveries had sapped their bottom line.

That changed when they instituted a new, higher-priced 3rd Party Delivery menu. When a few delivery customers asked about the increase, they were surprised to learn that 3rd Party Delivery Companies do not just charge consumers service fees to place their order; they also charge restaurants for delivery. The pizzeria either had to charge more to cover the cost of delivery or stop delivering altogether.

While delivery orders initially dipped, remaining orders began contributing to the bottom line (instead of draining it) and profits are finally catching up! Bravo!

Prefers to Remain Anonymous
Kansas City, MO