Scott Anthony Pizza Consultant and Author of "Profits in the Pie".

Scott Anthony knows pizza. From his humble pizza shop in rural Pennsylvania he has built an empire.

Profits in the Pie
is based on his experiences at:

Fox’s Pizza Den
115 N Findley Street
Punxsutawney, PA 15767
814-938-4615
Fox’s Website

Scott’s Pizza Consulting Business Website

Now he is ready to tell all of his secrets. He has published a new book entitled: Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

This is an outstanding book for anyone who is in the pizza business. Or for anyone who is seriously considering the pizza business.

Anthony holds nothing back here. He reveals all of his secrets, and what has made him a success.

I personally know Scott and I can attest to his expertise in the business.

One of the best things about him, is that he and his pizzeria, give much back to the community.

That may be an inkling to his wildly successful restaurant.

He is able to go head to head with much larger chains. As a matter of fact the town he is located in: Punxsutawney, PA has a population of less than 10,000. Very small by anyone’s standards.

Yet, Scott has been able to grow his business exponentially.

Scott explains:

Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

“Turn YOUR Passion into Profits’, so you can always do the things you love.
The business tactics and strategies in this book flat out work – not only for
me, but for students and friends of mine. Inside this book you will find tactics
and strategies to:
-Help you envision what your life can be out of the kitchen – Have the time
to do the things you love with the people you love!

-Open your eyes to the possibilities of happiness in the pizzeria – looking
forward to a profitable & enjoyable day at work – everyday!

-Give you marketing ideas that are tried & true – not wasting money, but
making $1000’s!

-Help you easily implement marketing tactics – have an action plan you can
act on making you a local celebrity!

-Tweak ideas & make them your own – be the talk of your town with
‘innovative’ ideas that generate free press!

My 17 years of pizza experience can help put you on your way to the bank.
This book has no theory. It’s operator to operator – and contains what you
need to grow your pizzeria!”

If you run a pizza business or ever thought of the pizza business, you need to grab this book:

Here is my audio review:

Profits in the Pie Review by albert Grande [ 1:59 ] Play Now | Play in Popup | Download

Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Also available in Kindle format:

Profits in the Pie

The Pizza Place, Westerly Rhode Island

Rosario Cacciatore knows pizza. He first started to make pizza while he was the dishwasher at the Recovery Room, in New London. FYI: the Recovery Room makes some of the best pizza in Southeastern Connecticut.

Now, Rosario has opened his own pizzeria in nearby, Westerly, Rhode Island. Known simply as the Pizza Place, he continues to make great pizza.

Now The Pizza place is making the best pizza in Rhode Island.

For me one of the most interesting things he states is about making pizza. He does explain that you need to use only the finest ingredients. You need very fresh high qulaity ingredients.

But then he goes on to explain that unless you have a love for pizza, it just does not turn out right.

Visit the Pizza Place and let us know what you think.

The Pizza Place
43 Broad Street,
Westerly, RI 02891
(401) 348-1803 or Toll Free 1-877-596-7739

Here is something you may find useful, if you are in the Pizza Business or considering the pizza business. Profits in the Pie: Effective Marketing Tactics to Seize YOUR Slice of the $38.1 Billion Pizza Pie

Frank Giovanni helps pizzerias by supplying them with the finast ingredients. Salandino’s has been in the business for over 50 years. They always put their customers first. You can visit them at;

The story of Saladino’s, Inc., is proof that great things can come from personal commitment, unwavering determination and old fashioned family values.

The story begins in Fresno, California, where Don Saladino worked in the meat department of his father’s grocery store. In 1944, Don combined his meat packaging experience with Old World family recipes from Italy’s Calabrese region, and launched Saladino Sausage Company – the business grew quickly and earned a widespread reputation for delicious, high-quality sausage products.

In 1980, Don’s son, Craig, joined his father in the family business. Together, they expanded their product offerings to include specialty sausage and linguica, which they sold to local pizzerias and restaurants. The company’s wide variety of raw and cooked sausage products attracted a loyal following among a growing number of retail and institutional customers.

Visit them, here:
http://saladinos.com/

If you want to purchase pizza supplies for your pizzeria, you need to check out, Saladino’s.
Tell them, Pizza Therapy sent you!

A very important aspect of using the Internet is the use of video. If you are not using video for your website, or your business, you are leaving money on the table.

If you would like a custom video created for your pizzeria, please to go:

The Pizza Promoter.
We can create a website for you. We can make vidoes for you.

Also check out: Hawaii Business Videos

pizza on earth,

Albert Grande
The Pizza Promoter.

I was just informed that the following pizza business is for sale:

It’s a La Panyol model 83. (from Maine wood heat)
The oven is on a lazy Susan so no matter where you park, the oven will spin to the position that you need it too. The trailer tongue is also removable. It’s a custom 6′x8′ trailer with electronic brake assist (7 pin wire harness). 1 full size spare tire with matching rim (has u-bolt to attach it to the trailer tongue). The oven and trailer weigh 1,280 lbs.  Uses a 2″ ball hitch.

Tools:
4 peals (2 wood peals for making and loading pizzas, each holds 3-4 10″ pizzas. 1 sm peal, 1 large peal for moving pizzas in the oven)
Wire brush, ash rake, and ash shuttle.
2 sneeze guards each 2′x 4′ long, each 2 pcs
1 sneeze guard @ 2′x2′, 2 pcs
1 sneeze guard end cap @39″
Sneeze guards are made with 1/2″ copper pipe and Lexon plexiglass they’re designed for use with 6′ folding tables, and to start at the table top. End cap’s designed for use with custom garnish caddy (also included) but could be used with out the caddy with a slight modification.
Custom garnish caddy with 2 metal inserts for ice and 3 metal dividers.
2-6′ foot folding tables
“wood fired pizza” lawn signs
1-infrared digital thermometer
 Approximately 200 10″ pizza boxes
1 soft sided cooler for dough boxes

Tire lock for trailer

Food storage (all Cambro):
6 stackable dough boxes (18x26x3)  (new in case)
6 Dough box lids  (new in case)
1-deep 1/3 size with sealable lid
3-1/2 deep 1/3 size with sealable lids
9 1/2 deep 1/6 size
8 1/6 size sealable lids
2 hard plastic lids for use with ladles
1 hard plastic lid
2 2oz ladles

1 pizza cutter

The oven is in Glastonbury, CT
I’m asking $19,000 or B/O, as part of the purchase I will train whoever buys the oven in how to operate and maintain it. If it’s to be operated in the state of CT and they like the registered business name “The Rolling Stone llc” I’ll include that as well.

Ask for

Scott   Tell him Pizza Therapy sent you.

Call

860-899-8690

email:

mghomemade@gmail.com

 
Get a Free $100 Starbucks Gift Card!

In this interview with Roberto Caporuscio of Keste Pizzeria and Vino, he reveals his inspiration for making great pizza.

Roberto explains his original inspiration for pizza was his mentor. Now he is inspired by his cusomers.

From the Keste website here is some history of Roberto:

It was…in Napoli, the birthplace of pizza, that Roberto went to study the art and craft of this culinary delight with the most talented masters of the Neapolitan pizza makers. After training with the best, he opened two successful pizzerias in Pittsburgh, followed by A Mano in Ridgewood, NJ . Each endeavor brought critical acclaim from the culinary industry, as well as the rave reviews and articles in books and magazines.

While I discussed pizza with Roberto, he revealed to me his true inspiration for pizza:

My customers are my inspiration…I want to do better every day for them. Every morning when I wake up I want to do a better job for them.

He also talks about his new pizza school. You can learn the art of pizza making from Roberto and his world reknowned staff.

What I was most impressed when I did this interview was how friendly and happy, Roberto was. He allowed his customers to come right up to him while he was making pizza. He answered all of their questions. He took time for them. He shared all of his knowledge about pizza. And he did it with a smile on his face.

Roberto is truly an inspirational pizzaiolo. A great person, making great pizza. What a combination.

You can get more information about Robert’s Pizza School, here. The school will teach you not only how to make pizza but also how to make mozzarella.

Roberto Caporuscio is a true Legend of Pizza . He has passion and belief. He truly cares about his customers and his pizza.

Keste Pizzeria and Vino
271 Bleecker Street
New York, New York 10014

212-243-1500

Another Pizza from Keste:

A simple pizza from Keste

You can watch  Roberto Working Dough, here.

Respectfully submitted,

Albert Grande
The Pizza Promoter

And if you want to get into The Pizza Business, get a copy of the Pizza Business Papers. you can discover all the inside tricks of how to start a pizza business.

Here is another great resource:

This just in from our old friend, Tony Gemignani:

"The International School of Pizza has teamed up with Roto Flex and Wood Stone Ovens.

The school has expanded and now offers authentic Old World New York and New Haven certifications with its new Wood Stone Fire Deck 9660 Coal Fire oven.

Woodstone Oven

Rotoflex

The school now has the capability to teach students high production, gas, brick oven pizzas ranging from 6 to 22 inches.  With this expansion, the two ovens are next door to the original location and shares the space with one of San Francisco's newest concepts, "Tony's Coal Fired Pizza and Slice House".  Both of these ovens are monumental in the pizza industry. 

"When an operator fires an oven for the first time, you are usually scared to think when the oven will be seasoned enough to get the perfect bake.  By the time we cooked our third in both of these ovens, it was as if these ovens had been in my restaurant for 50 years." 

That's how good our pizzas performed and all my partners and employees were blown away." ~ Tony Gemignani

The school now has a total of six ovens and certifies in every style.

For more info please contact Nancy Puglisi at 415-835-9888 or visit http://www.internationalschoolofpizza.com/   

Ads By CbproAds

Boulder, CO­ September 13th, 2010, ­ The Fire Within, the nation's leading manufacturer of Mobile wood-fired pizza ovens announced today the first fall educational, hands-on workshops for entrepreneurs interested in live event pizza catering and concessions.

The workshop, designed and taught by "Fire Within's" founder, Joseph Pergolizzi, will include guest instructors. Participants in the two-day workshop will learn and practice insider secrets to making real pizza dough, and will have the opportunity to work with an authentic, Italian-made wood-fired pizza oven.

The course also includes essential marketing, food-safety and business techniques specific to the mobile wood-fired pizza oven concept. Registration, including all manuals and materials is $899.

 Participants are encouraged to pre-enroll at

http:// gettingstartedoctober2010.eventbrite.com/

The first fall workshop will be held on October 23rd and 24th at the 63rd Street Farm in Boulder, CO

"We're extremely excited to be offering another one of these workshops," said founder Pergolizzi. "Very few of the customers who purchase our mobile ovens have Pizza business experience. We have spent the last several years crafting a no-nonsense, easy-to-implement plan for success.

The workshops are very popular, we've trained over 50 people in our first year in offering this workshop."

Pergolizzi said the workshop can accommodate 20 participants and already has several registrations.

About Fire Within: FW was founded by Joseph Pergolizzi in 2005 and offers a turn-key business opportunity at a surprisingly affordable cost. The wood-burning ovens are manufactured by Forno Bravo, Italy's leading Pizza Oven builder and their portability platform was designed and manufactured in Boulder, CO. The company offers everything needed to start and succeed with a unique business concept ­ a mobile wood-burning Pizza Oven. The company is based in Boulder, Colorado.

Contact: Joseph Pergolizzi Phone: 303-652-7378 Email: info@portablebrickpizzaoven.com

website: http://portablebrickpizzaoven.com/
 

For more information about pizza, discover more pizza secrets at: The Pizza Therapy Pizza Blog

  If you ever thought about getting into the pizza business I have a resource with inside tricks and tips about the pizza business.

 Hi my name is is Albert Grande, owner of Pizza Therapy, a resource for pizza. I have been featured in three books about pizza, been on radio, television,  newspapers, magazines, and of course the Internet.

  I know about pizza. As a matter of fact, I was recently given the name: "The Pizza Promoter".

I have interviewed the best pizzaiolo (pizza masters) in the world.

Over the years, I have gotten hundreds of emails from people, just like you,
wanting information about getting into the pizza business.

I would research their questions and answer it. After a while, I noticed that I had collected a vast amount of information that would be very valuable for anyone who wanted to know about the pizza business.

Here are some of the actual questions:

• Where can I find the best pizza dough recipe?

• How do I find a pizza place for sale?

• Should I buy a franchise or a mom and pop pizzeria?

• How can I learn more about the pizza business?

• How can I get my pizza business questions answered for free?

I have put together all of my pizza business resources,
 tips and secret information for the first time.   

Here's what John Arena of Pizza Metro in Las Vegas said:

"At last there is a comprehensive collection of resources that will guide aspiring pizzeria owners. Whether you are a beginner or a veteran this report will save you time and money. Finally all the answers are available in one easy to use collection"

John Area, Owner Metro Pizza Las Vegas

You can listen below to a preview of The Pizza Buisiness Papers.

To find out more, you can go to this link:

The Pizza Buisness Papers

http://pizzatherapy.com/pizzabusinespapers.htm

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