3 Common Opening Day Mistakes – And How To Avoid Making Them

Opening day is one of the most nerve-wracking events restaurant owners ever experience. If you’re gearing up to open a new restaurant, your head is swirling with concerns: Will customers come out? Will they like your food? Will everything run smoothly? Will I make money? These are all excellent questions, and no one can guarantee opening day success. However, after starting three pizzerias from scratch and consulting numerous other start-up pizzerias, I’ve been able to identify three common opening day mistakes that can doom your pizzeria – and how to avoid them. 1.  Poor Preparation This is the number one mistake you can make, because poor preparation leads to miserable… Read More

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10 Easy Ways to Enhance Customer Experience

The key to a successful pizzeria is customer experience. Happy customers are repeat customers. They’re also your best advertisers, bringing more customers in through word-of-mouth marketing. If you want your pizzeria business to grow and prosper, you need to spend as much care and attention as possible to offering a remarkable customer experience. Here are 10 easy ways you can enhance the customer experience at your pizzeria. 1.  Ask Customers Customer feedback is critical to evolving your pizzeria for success. Feedback cards are good, training your staff to ask customers how their experience could be improved is even better. 2.  Ask Staff Your employees are on the front line every… Read More

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Investing Your Pizzeria Into Your Community

I’m a firm believer in investing in one’s community, so I’m always on the lookout for ways Detroit Style Pizza Co. can pitch in. True to our namesake, we obviously have a focus on the Metro Detroit area; specifically, our three locations in Roseville, St. Clair Shores, and Clinton Township. We routinely devote our menu items and staff hours to charitable causes. It’s one way we can give back to our community, and if you’re serious about your pizzeria business, I recommend you do the same. Investing your pizzeria in your community is incredibly rewarding. You get to play a role in helping others in need, and you get to… Read More

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What Makes Detroit Style Pizza Authentic?

Not all pizzerias that promote “Detroit Style Pizza” on their menus actually serve the real deal. In order to be truly authentic Detroit Style Pizza, a pizza must be prepared according to specific guidelines. These guidelines are critical to preserving the integrity of Detroit Style Pizza as a unique type of pizza, as well as the historical heritage that led to its creation. Here’s how to know whether what you’re getting is the true, authentic, Detroit Style Pizza. The Pan Authentic Detroit Style Pizza is baked in well-seasoned square steel pans – the same type of pans once used as parts trays by Detroit’s automobile manufacturers. But there’s more to… Read More

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7 Reasons Why Restaurants Should Buy Local Ingredients

Buying ingredients in bulk from large discount wholesalers might seem the best route for your restaurant, but local sources are far better for your menu, your customers, and even your bottom line. Here are 7 excellent reasons why you should buy ingredients from local sources. 1.  The “Fresh” Factor Bulk ingredients are shipped from all over the country. Because they spend so much time on the road, they’re riddled with extra preservatives, grown with chemical fertilizers, and are even genetically engineered. Local ingredients travel only a few miles and look and taste great without the need for unnatural farming and preservation practices. 2.  Taste This should go without saying; farm-fresh… Read More

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Detroit Style Pizza Gaining Fame

The following was published in the Detroit Free Press. Read the full article here.  Watch the video below! Say it with us: “Detroit-style pizza.” Every day, people come into Jeff Smokevitch’s stylish Brown Dog Saloon in Telluride, Colo., look at his menu and ask, “What’s Detroit pizza? It’s like Chicago, right?” No, it isn’t. Neither is it like New York, New Haven, California, Neapolitan or Sicilian pizza. It’s distinctly Detroit-style, and Brown Dog customers — who had never heard of Detroit-style pizza two and a half years ago — now devour it. “Every single time, they’re blown away by it. They’ll come back and get it again and again,” said… Read More

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Video: World Champion Pizza Maker

Check out this video from the 2012 International Pizza Expo, held in Las Vegas. The highlight reel showcases Shawn Randazzo as he bakes his way to the World Champion Pizza Maker title. With more than 10,000 in attendance at the world’s largest pizza competition, Randazzo beat a pool of international pizza chefs and was awarded champion by expert judges such as renowned “Let’s Dine Out” television host, radio personality and food critic Allan Borgen; and Bravo Network “Top Chef” guest judge and Citizen Cake owner Elizabeth Faulkner. He won the American Pan Pizza Division by a record margin with a score of 130.65, then claimed top honors over the winners… Read More

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Congratulations to Loui Loui’s!

We recently had the pleasure of training Brian Spurlock and Larry Smith, who earned their Approved Detroit Style Pizza Maker designations at our St. Clair Shores location. The pair, along with Detroit native Michael Spurlock, are opening Loui Loui’s Authentic Detroit Style Pizza in Louisville, KY next month. We wish them the best as they embark on their new venture. If you’re in Louisville, be sure to stop by for a slice of truly authentic Detroit Style Pizza!

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KJ’s Pizza Named Approved Detroit Style Pizza Maker

KJ’s Pizza, owned and operated by Paul and Kathy Jechura in Grass Valley, Calif., recently earned Approved Detroit Style Pizza Maker designation. Detroit natives, the Jechuras grew up eating Detroit Style Pizza and wanted to bring the style to their California-based restaurant, which they recently converted from a Quizno’s franchise. World Champion Pizza Maker Shawn Randazzo trained the Jechuras over a five-day period in early February 2013. “KJ’s Pizza recently had the honor to experience the Detroit Style Pizza Training Program, and we were impressed by Shawn Randazzo and his crew’s dedication and focus on proper training techniques,” said Paul Jechura. “Shawn’s ability to ‘rally the troops’ and develop team… Read More

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How to Prepare a Gluten-Free Kitchen

Detroit Style Pizza Co. offers tips to prepare kitchens for making gluten-free food in restaurants and homes, so those with celiac disease, gluten allergy and gluten sensitivity can safely enjoy delicious recipes without fear of pain or discomfort. It has been estimated that one in every 133 people have celiac disease and that more than 20 million people in the United States – or seven percent of the entire population – suffer from gluten sensitivity. It only takes 1/64 of a teaspoon of gluten to cause small intestinal inflammation; and as such gluten contamination is a common problem, especially in restaurant kitchens where many different dishes are rapidly prepared. World… Read More

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