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Buy each of them a better house.

How was everybody’s summer? I’ve heard around the boards that August has been unusually slow. Who’s looking to rebound soon?

Make sure you read the September issue of PMQ!

Pizza of the Month: Bravo!

I shot that video and I was very impressed with the pizza!

Please keep us posted on this. It impressed us enough to make it into the “Hot Products” section for 2010!

Thanks, everybody! I guess there are as many styles as there are appetites!

As a relative newbie to the pizza world, how many styles of pizza are out there? I know about New York, Chicago, New Haven, Neopolitan, New Jersey and St. Louis styles. How many more are there?

Glad to help

If this is still happening tomorrow, drop me an email please.

Hey operators! Can some of you help me out? I’m working on an article about menu boards, and I want to talk to some of you that are using them.

October is National Pizza month! Anybody have any really cool promotions to celebrate it?

We have heard from a friend in Europe that the days of wooden pizza peels may be numbered. We’ve been told that there are fines for using them over there on that side of the pond, and even South American health officials are looking at discouraging their use. Has anybody heard any talk about...

Who here is considered an expert on delivery? Anybody got any really successful delivery strategies?

I check out the Think Tank every day I am at work. While I don’t think we’ll necessarily cover wadave’s sweat woes, we do look to you, the pizzeria operators and employees, for stories that affect you and the way you do business. Don’t hesitate to send me an email when you have a brainstorm...

Hi everybody! This is Ron Cox from PMQ. I’m interested in your thoughts on a few topics we’re working on for future issues. 1)Dishes/Dishwashers 2)Seating organization/pagers 3) Beverage serving technologies 4)Delivery equipment.

Registered Guest: As a customer, it never mattered to me.

I’ve personally never understood why the cost of delivery isn’t just built in to the menu prices and never mentioned to the customers.

Do you think that software is as good as your brain?

Piper: ALWAYS respond to them. It lets potential customers and current customers know you really care.