Why do you want to start a pizzeria?

So you want to start a pizzeria. Great! Why? It’s the most important question you can ask yourself at the outset, and the answer to that question can play a major role in the success – or failure – of your new venture. Do you want to start a pizzeria because you like people, food, and the food business? A lot of people think they can throw a great pizza together, launch their company, and it’s instantly rewarding – but that’s a myth. Soon after launch, those people realize it takes a lot of dedicated work and planning just to get their idea off the ground. If you think you… Read More

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Interview with Michael Shepherd

Acclaimed champion pizza maker, pizza acrobat, and pizzeria consultant Michael Shepherd has earned worldwide accolades for his skills. Based in the small town of Bellefontaine, Ohio, Michael has proven you don’t need to be in a large metro market to grow a million-dollar pizzeria. His own pizzeria, Six Hundred Downtown, is one of the most popular in the state; he also consults other pizza makers with his Growing Pizza business. I had the pleasure of meeting Michael through industry events, and he later granted me an interview to lend insight into how he’s been able to grow a million-dollar pizzeria from scratch.  Shawn Randazzo: You’ve been able to grow million dollar… Read More

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Detroit Style Pizza Racks Up Awards at International Pizza Expo

The Detroit Style Pizza Co. crew recently returned from yet another successful trip to the International Pizza Expo in Las Vegas, where more than 200 competitors from around the world pit their recipes against one another and I was crowned World Champion Pizza Maker in 2012. We didn’t bring home the gold this year, but we were close with two second-place finishes. What’s even more exciting is the amazing buzz surrounding Detroit Style Pizza at the event – just five years ago there was no mention of our style of pizza at the expo, but this year the Lloyd’s Pans booth was packed with visitors who wanted to learn more… Read More

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PSTK Versus Bare: Which Detroit Style Pizza Pan Should You Choose?

The announcement of our new and improved Detroit Style Pizza Pans has given Authentic Detroit Style Pizza Makers a new option: easy-release Pre-Seasoned Tuff-Kote (PSTK) coating. Here, we examine the difference between PSTK pans and bare pans to help you decide which is best for your pizzeria. The Bake PSTK and bare pans result in a similar bake, though PSTK coating lends a slightly darker bake to the bottom of the crust. This doesn’t affect flavor or consistency, as both types of pans are adept at creating the perfect Detroit Style Pizza bake. The major difference between the pans is post-bake; the easy-release PSTK coating means the pizza should be quick… Read More

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Authentic Detroit Style Pizza Pan Shortage – Part 2

I couldn’t be prouder of the fact that demand for Authentic Detroit Style Pizza pans has skyrocketed over the past two years. Once used as parts trays by Detroit’s early automakers, there’s a lot of history behind the pans that are so critical to baking a truly Authentic Detroit Style Pizza. That’s why when our supplier stopped making the authentic pans we demand, we were forced into a supply shortage. In fact, our large pans have sold out and our small pans are almost gone. Not to worry – we’re working hard to find a new supplier for the perfect, truly Authentic, Detroit Style Pizza pan. We hope to have… Read More

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Calling Pizzeria Operators: What Do You Want to Read About?

For passionate business owners, operating your own pizzeria is one of life’s most fulfilling experience. It’s also one of the most challenging. That’s why I strive to offer tips and strategies for pizzeria operators that have worked for us at Detroit Style Pizza Co. – I want you to succeed! I’m always thrilled to help other Authentic Detroit Style Pizza Makers achieve success, whether it’s through our training/consulting, my seminars at the International Pizza Expo, the DetroitStylePizza.com newsletter, or the blog you’re reading right now. Still, after more than 18 years in the pizzeria business, I sometimes struggle to come up with topics. I need your help! What do you… Read More

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Tips for Hosting Pizzeria Tours (and why you should offer them)

Do you host tours at your pizzeria? If not, you’re missing an excellent opportunity to connect with your community, establish long-term customer loyalty, grow your business and boost profits. A good pizzeria tour is entertaining and educational for kids and adults alike, and is a powerful path to sustainable growth. Here are some tips for hosting successful pizzeria tours. 1. Make it entertaining First and foremost, your pizzeria tour should entertain. It should be hosted by someone with a fun, outgoing personality. Train staff members to make the experience memorable. Fun facts, humorous quips, and hands-on activities are great ways to keep your guests entertained. 2. Make it educational Your… Read More

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Why we use task management software to keep our employees on task

I’ve written a lot about how to operate a successful pizzeria – in fact, it’s a core component of our Authentic Detroit Style Pizza Maker Training Program – but I haven’t written much about the technology we use to streamline operations for efficiency and profitability. One of the most important ways to maintain efficiency is to keep employees on task. As a pizzeria operator, that responsibility lies with you: you have to make sure processes are clearly explained, that employees have accessible reference material when they have questions, and that tasks are clearly defined. Those three things alone can take up a lot of time, which is why we use… Read More

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Why You Need To Offer Gluten-Free Options At Your Pizzeria

Detroit Style Pizza Co. was recently featured on In Johnna’s Kitchen, a blog about the creator’s experiences dining out and more. Specifically, Johnna wrote about the gluten-free pizza, cheesy breadsticks, and cinnamon breadsticks she ordered during her visit to Detroit Style Pizza Co. I’m proud to say she seemed impressed with our gluten-free menu options, stating “This was the thickest crust I have ever had gluten-free, and it was terrific…” and “… here I am, days later, wishing I had that second pizza.” We’re thrilled Johnna visited one of our restaurants and wrote such an amazing review, which brings us to the point of this post: you need to offer… Read More

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good systems

Good Systems = Great Service = Happy Customers = Profits

Have you ever noticed what word is often referred to when we’re discussing a group of components and actions that produce a desired and repeatable result? System. There are economic systems, nervous systems, ecosystems, and more. Systems are responsible for achievement; indeed, systems are critical to life itself. And though systemitizing your pizzeria isn’t likely to solve global warming, it is likely to make your pizzeria more efficient and more profitable. Good systems = great service = happy customers = profits That’s the topic of a seminar I’ll be giving next March at the International Pizza Expo in Las Vegas, and it’s a topic I live and preach every single… Read More

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