Pizza Today is giving away 145 prize packages to the International Pizza Expo 2012 in Las Vegas, March 13 – 15, 2012 including:
- 5 “All Expense Paid” packages including airfare, hotel accommodations and registration
- 15 free hotel accommodation and registration packages and
- 125 free registrations
For a chance to win any of these packages, all you need to do is sign up for Pizza Today’s new Quick Tips newsletter at
www.PizzaToday.com/PagePeel before November 1st, 2011.
The Burke R&D Techlink | Fall 2011 – a quarterly news update from the Burke Research and Development Team – is now available for download.
Included in this issue:
- Burke Develops Pepperoni Flavored Sausage
- Burke Earns Award for Environmental Sustainability – Burke Corporation has been awarded the Governor’s Iowa Environmental Excellence Award recently for water quality improvements.
- AIB Short Course to Focus on Pizza – Practical Pizza Production Technology & Innovation will be hosted again this year by the American Institute of Baking (AIB) in Manhattan, Kansas, on October 24-28. This highly rated, five-day course will focus on every aspect of making and marketing pizza.
- Canon’s Corner: Spices Beneficial To Your Health – Spices improve the flavor of meals and can also keep a person healthy. Some of the spices that have been studied recently include cinnamon, rosemary, garlic, paprika, and oregano.
Download the Burke R&D Techlink | Fall 2011 now.
Practical Pizza Production Technology & Innovation will be hosted again this year by the American Institute of Baking (AIB) in Manhattan, Kansas, on October 24-28. This highly rated, five-day course will focus on every aspect of making and marketing pizza.
Casey Frye, Burke’s vice president of research and development, will speak on the varieties of meat toppings used on pizza, along with a discussion of ingredients used in processed meat. Two key AIB professionals will also be featured during the week-long course; Thomas Lehmann, “The Dough Doctor”, and Jeff Zeak, AIB’s pilot plant manager. Others representing prominent pizza industry suppliers will also be on site and helping with the short course.
Corporate R&D professionals, small-town pizzeria operators, and everyone else in-between who have attended this course say AIB taught them invaluable lessons that has saved time and money by showing them how to do things right the first time. Not only does the seminar provide the technical and practical knowledge that can increase the probability for success in a highly competitive marketplace, it also provides the marketing and business savvy that separates the successful operations from the failures.
AIB’s expert technical staff and recognized industry professionals will teach the course in state-of-the-art production facilities where students will receive comprehensive, easy-to-understand explanations of current pizza production methods through lectures and hand-on lab sessions. The course is designed for the pizza operator who thinks and acts like an entrepreneur. Operators who understand that even in today’s economy, consumer-focused innovation ties to solid executive-like decisions.
To learn more or to enroll in the short course, call AIB at 800-242-2534, or go to www.aibonline.org and search under their “Seminars, Webinars and Courses” tab.
Leaders of top Pizza and Italian Restaurant Chains are invited to register for the Pizza Executive Summit, June 26-28th in Chicago, Illinois, for three days of inspiration, education and collaboration.
Attend sessions such as “What’s to come…” by Carlos Hererra of Coca-Cola North America, “What Big Brands Know” by Gerry O’Brion. Network with other industry leadership. And engage in open discussion with top industry leaders.
“This exclusive event is reserved for top-level restaurant executives — leaders and innovators of the pizza industry. [Pizzamarketplace's] goal is to bring together an experienced group of professionals whose common interests and concerns are brought to the table for open discussion.”
For more information or to register for the summit visit www.pizzaexecutivesummit.com.
Burke Corporation is a Silver Sponsor of the Pizza Executive Summit.
Members of the Burke team have recently returned from the 2010 PMQ Orlando Pizza Show, where excitement was in the air as pizza dough was tossed, samples were offered and attendees exchanged ideas. The three day show (September 12-14) was held in conjunction with the Florida Restaurant and Lodging Show at the Orange County Convention Center in Orlando, Florida. The show floor was busy with foodservice operators interested in new products, up and coming trends, and ideas for growing their business and making their jobs easier.
The Burke Fully Cooked Meats booth was smokin’ hot as we sampled new pizza menu suggestions for idea-hungry and time-conscious operators. Below are some of our featured pizzas, which unofficially earned us the reputation of having the “best pizza of the show.”
Another hot topic at the show was social media. We chatted with operators about our new blog –Out of the Oven— and handed out our Get Out of the Oven and into Social Media Guide: An Operator’s Guide to Connecting with Your Customers and Connecting with Burke.
One of our favorites from the show was the PMQ stage, which featured different competitions each day—the PMQ Gluten Free Pizza Competition, the American Pizza Competition and the Pizza Acrobatics Competition. The Burke booth was located near the stage, making it easy to watch and be entertained by the contestants and their passion for pizza.
Did you go to the show? Share your favorite new idea or feature from the show by leaving a comment at the bottom of this post or email us at BurkeBlog@BurkeCorp.com.
Amy Thielking is the marketing specialist at Burke Corporation.
Plan on attending the upcoming Practical Pizza Production Technology & Innovation short course. The annual course is hosted by the American Institute of Baking (AIB) in Manhattan, Kansas, on October 18-22. This highly rated, five-day course will focus on every aspect of making and marketing pizza.
Two key AIB professionals will also be featured during the week long course, Thomas Lehmann, “The Dough Doctor”, and Jeff Zeak, AIB’s pilot plant manager. Others representing renowned pizza industry suppliers will also be on site and helping with the short course. Needless to say, Burke Corporation has been a long-time supporter of this pizza manufacturing short course. I’ve been privileged to once again teach the meat toppings aspect of the course. This year marks my 18 consecutive short course; and I can attest that it is a remarkable continuing education opportunity for anyone in the pizza Industry.
From corporate pizza manufacturing professionals to new pizzeria operators, and everyone else in between, past attendees say that the AIB pizza manufacturing short course has taught them invaluable lessons that would save time and money by showing them how to do things right the first time. Not only does the seminar provide the kind of technical and practical knowledge that can increase the probability for success in a highly competitive marketplace, it also provides the kind of marketing and business savvy that separates the successful operations from the failures.
AIB’s expert technical staff and recognized industry professionals will teach the course in state-of-the-art production facilities where students will receive comprehensive, easy-to-understand explanations of current pizza production methods through lectures and hand-on lab sessions. The course is designed for the pizza operator who thinks and acts like an entrepreneur. Operators who understand that even in today’s economy, consumer-focused innovation ties to solid executive-like decisions.
The registration fee for the Practical Pizza Production Technology short course is tax deductible as an educational expense under U.S. Treasury Regulation 1.162.5. To learn more or enroll in the short course, call 800-242-2534, or go to Practical Pizza Production and Innovation Seminar.
Casey Frye is the Vice President of Research and Development for Burke Corporation.
It’s More Than A Pizzeria, It’s A Community
This past Friday evening, I enjoyed pizza in a small-town pizzeria that is legendary in its corner of Iowa. The pizza was delicious, and the service was friendly; both which are critical success factors. But beyond that, it became clear that there was another element of its legendary status—the restaurant had become an integral part of the community. In essence, they had created a community within a community, serving as a gathering spot for friends and families. However, regardless of whether it’s a dine-in or a carry-out shop, it seems that the most successful operators have figured out that you have to be more than a pizzeria, you’ve got to create a sense of community.
At the recent Pizza Executive Summit sponsored by PizzaMarketplace.com, community building was a common theme among industry leaders. Whether talking about brand building, company culture or integrated marketing; experts agreed that connecting with people who live or work within a three-mile radius of the pizzeria is an important step toward success.
Below are a variety of ways to build connections and a sense of community in your neighborhood:
- Local residents-“Meet” your neighbors by delivering a special offer via old-fashioned door hangers or postcard mailings to residents within a three-mile radius. Once they come in, capture their information through your POS system.
- New residents-Get to know new residents by sending a “Welcome to the neighborhood” promotional offering, by using a service such as “Moving Targets”.
- Families-Offer kid-friendly cooking classes or invite school groups in to learn the basics of running a business; then send home a special offer for when they return with their families.
- Frequent diners-Identify your “best” customers and reward them periodically with a free pizza or another offering that helps them know you value their loyalty.
- Organizations-Work with local organizations to help sponsor fundraisers and provide volunteer opportunities for youth or offer to let them use your party room for meetings on slow nights.
- Nearby businesses-At a minimum, make sure they have copies of your menu. Have a business card drawing for a free pizza; or on a slow day, deliver a free pizza and a menu to a local business.
- Community leaders-Have a VIP tasting event for a grand opening or another special occasion.
- Electronic community-Create an electronic community through fans and followers of your blog, Facebook, twitter, etc.
To become a legendary pizzeria, build on the quality of the pizza experience by fostering a community that connects with the people who live and work near the store. But don’t forget that foundational to a great experience and a loyal community is the quality of the pizza; which starts in the back-of-the-house with the ingredients. Pre-cooked meat toppings and other pre-prepped ingredients can make your job easier through consistency, food safety, convenience and even faster table turns. Explore how Burke pre-cooked pizza toppings can help you deliver on your brand promise as you transform your operation from a pizzeria to a community.
To continue this conversation, please leave us a comment at the bottom of this post or email us at BurkeBlog@BurkeCorp.com.
It’s More Than Pizza, It’s An Experience
Can you imagine being at a summit of pizza executives and hearing “it’s not about the pizza”? Of course, no one denied that consistently excellent pizza is at the core of any successful pizzeria, but from one speaker and one conversation to the next, it became clear that what truly differentiates is the experience.
Day One of the recent Pizza Executive Summit sponsored by PizzaMarketplace.com began with a tour of a variety of Chicagoland pizzerias. As attendees shared their thoughts about the tour, there were two common themes—every pizza was delicious, and each location and restaurant experience was unique.
The meeting progressed with presentations on and side-conversations about extremely different pizza concepts. While everyone spoke with pride about the quality of their pizza, the similarity stopped there. Each pizzeria offered a different, but equally viable, experience. Whether it was a 24-7 delivery-only operation, a community gathering spot, or the healthiest pizza in the world; successful operators understood and were delivering on their brand promise—a well-executed, well-defined experience.
Yes, pizza quality is important. That’s the foundation of the overall experience. But as I listened to story after story from the world of pizzerias, I learned that it takes more than great pizza to have a successful operation. Regardless of size or style of dining, success requires a clear understanding of and commitment to the specific experience.
When it comes to evaluating your pizzeria concept, make sure that you are consistently delivering on both the pizza and the experience. Identify what’s most important about your pizzeria’s overall experience beyond the quality of the food–quick service, family friendly, atmosphere. Then look to your employees and customers for feedback and ideas on how to improve.
For the pizza part of the experience, quality and consistency are critical; and that starts in the back-of-the-house with the ingredients. Precooked meat toppings and other pre-prepped ingredients can make your job easier through consistency, food safety, convenience and even faster table turns. Explore how Burke precooked pizza toppings can help you deliver on your brand promise.
To continue this conversation, please leave us a comment at the bottom of this post or email us at BurkeBlog@BurkeCorp.com.
Liz Hertz is the Marketing Director of Burke Corporation.
Pizza Executive Summit 2010
Collaborate, innovate and accelerate at the 2010 Pizza Executive Summit, sponsored by PizzaMarketplace.com, June 13-15 in downtown Chicago at the Hotel Palomar. Journey to the “summit” with other multi-unit pizzeria and Italian restaurant executives and leave with insight into industry trends and ideas for growing sales.
Industry experts, including keynote speaker Hudson Riehle of the National Restaurant Association, will provide inspiration and leadership for navigating the pizza landscape, including information on industry trends, healthier menus, brand building, social media, integrated marketing and growth management.
Unable to attend? Watch later this month for updates on Burke’s Out of the Oven blog and PizzaMarketplace.com.
PizzaMarketplace.com’s Pizza Executive Summit is owned and operated by NetWorld Alliance, a leading business-to-business media communications company.
Pizza Executive Summit 2010
Collaborate, innovate and accelerate at the 2010 Pizza Executive Summit, sponsored by PizzaMarketplace.com, June 13-15 in downtown Chicago at the Hotel Palomar. Journey to the “summit” with other multi-unit pizzeria and Italian restaurant executives and leave with ideas and insight for growing sales.
Industry experts, including keynote speaker Nick Sarillo of Nick’s Pizza & Pub, will provide insight into preparing for the bumpy road ahead covering topics related to industry trends, brand building, social media, integrated marketing and growth management. A limited number of free registrations are available for qualified attendees.
Unable to attend? Watch in June for updates on Burke’s Out of the Oven blog and PizzaMarketplace.com.
PizzaMarketplace.com’s Pizza Executive Summit is owned and operated by NetWorld Alliance, a leading business-to-business media communications company.