Pizza Today - April 2018 - 14

@PizzaToday

CLICK.EXPLORE.CONNECT.

A MOMENT WITH MANDY

@PIZZATODAY VIDEO
FACEBOOK Q&A

What have you tried on
your menu that didn't
work?
Pesto. It was really good
and homemade and we
had it in a few items, pizza
and pastas. Just never got
ordered but like everyone
else here, our customers
asked for it!

MA NDY WO L F DETWI LER

Rebound
HOW DO YOU BOUNCE
BACK FROM ERRORS?

Associate Editor Denise Greer knew
it the minute she picked up a slice of
the Mexican pizza we'd had delivered
to celebrate National Pizza Day. Not
only was the pizza lightly baked -- it
was flat out underdone and doughy...
like the inside of a biscuit. Instantly,
everyone in our kitchen began tearing
apart our own slices looking for errors
-- including the pepperoni and sausage
pizzas that had also been delivered as
part of our company lunch.
The next move was on the pizzeria.
How they handled the mistake would
make or break our office's future orders.
Right away, the employee who
answered the phone was apologetic. He
immediately offered to send out three
new pizzas, and asked that we keep the
under-baked order so he could use it as
a learning tool for the other employees.
Had he simply sent out a new Mexican
pizza, we would not have been able to
eat together as a staff because several
people had plans to eat the spicy office
favorite.
With third-party delivery becoming
more popular, your in-house delivery
operations have to be tight and topnotch. Otherwise, your customers
have a multitude of options at their
fingertips. In our case, the restaurant
expedited our order and made sure
the second set of pizzas sent out was
perfect. We all got to eat as a staff,
and spent time discussing how well the
pizzeria had handled the mistake.
Will we order from this particular
pizzeria again? Of course. Would you
have handled this error differently? If
so, e-mail me at mdetwiler@pizzatoday.
com.
MANDY WOLF DETWILER is managing editor of
Pizza Today.
1 4 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 8

Patrick McHugh

Featured Video of the Month: Watch Managing Editor Mandy
Detwiler's how-to video for Guanciale Pizza from Tony's Trending
Recipe on page 20. Viewable on Pizza Today's Facebook, Youtube or

Creamed turkey stuffing
peas pizza right before
Thanksgiving. Didn't sell one!
Sam Kloman

PIZZATODAY.COM

Seven Tips on Developing
Street-Food-inspired
Pizzas

We currently have a BLT
pizza. I can tell you that only
one has been sold.
Ren Key

Pizzeria operator and pizza
chefs share dos and don'ts for
creating "out-of-the-box" pies
www.pizzatoday.com/news/
pizza-headlines/seven-tipsdeveloping-street-food-inspiredpizzas/

My old boss constantly
ordered cheap fried
appetizers to put on the
menu... mac n' cheese bites,
fake calamari sticks ... They
tasted like they were cheap!
Suzy Kuhr

thepostlouisville
October only!
Loaded tot pizza:
tots + chorizo +
bacon + jalapeño +
banana pepper +
onion + tomato
+ cheddar + sour
cream drizz + bbq
base

Spotted on Instagram: Street-Food-inspired Pizzas
Take a look at street-food pizza mashups we've seen on Instagram.
www.pizzatoday.com/news/pizza-headlines/
spotted-instagram-street-food-inspired-pizzas/

Jalapeno Poppers. Big
mistake listening to people
who wanted them. Then,
when they're on the menu,
no one ordered them!!
Ann Marie Compesi

So far, the only thing that
hasn't worked for us is
meatloaf. It was summer...
that's my stance on that
fail (because) who the heck
doesn't like meatloaf?
Erica Warlow
http://www.PIZZATODAY.COM http://www.pizzatoday.com/news/pizza-headlines/seven-tips-developing-street-food-inspired-pizzas/ http://www.pizzatoday.com/news/pizza-headlines/spotted-instagram-street-food-inspired-pizzas/ http://www.PIZZATODAY.COM
Pizza Today - April 2018

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