In Crust We Trust

Pizza pros know that crust is a key differentiator in standing out from the competition. But you’ve got to fire up your baking skills if you want to outperform the rest. Access your full potential at the International Baking Industry Exposition (IBIE), where the science of baking comes to life. Enhance your pizza crust expertise and elevate your craft with the latest process innovations, next-gen equipment, ingredients and technology from nearly 1,000 suppliers and learn the latest baking trends that will set your pies apart.

DID YOU KNOW: on any given day 1 in 8 Americans eats pizza.

Be sure to check out the Pizza Information Center powered by PMQ Pizza Magazine. This show floor destination will allow attendees the opportunity to learn from pizza experts who will share knowledge on best practices, recipes, food costs, growth rates, consumer trends, the state of the industry and more.

dough, plus a separate table for toppings. “You absolutely need organized toppings in order to be efficient, so you will want a few topping/condiment stations, depending on how intricate your menu is,” he says. “And don’t forget your tools: an oven brush to clean the stone between bakes, multiple pizza peels—I recommend having one for each oven, plus two additional spares—and plenty of fuel, either propane or wood, depending on your pizza oven.”

Intangibles and Extras

Mobile units may require extra permits and licensing, in addition to those applicable to all foodservice businesses. Moeller points out that mobile owners will need to tackle documentation including a business license, food permit, sales and use, Employer Identification Number (EIN), and employee health certification such as ServSafe. “Then you’ll need a website, social media accounts and a marketing plan or strategy,” Moeller adds. “The ability to process online orders would also be helpful, while signage and menus (including menu boards) will facilitate the ordering process and increase speed of service.”

In addition, Velia notes that extra supplies should include plenty of pizza boxes, napkins, utensils and a few drink choices for customers. “Also, payment can be the biggest hurdle for people new to operating a mobile business,” he says. “My clients typically require a lot of training in the POS area.”

Finally, Bob Vergidis, chief visionary officer for pointofsale.cloud in Cincinnati, notes that owners often overlook getting a kitchen display system (KDS). “Operators think of mobile kitchens as not needing the same level of sophistication when it comes to food production, but in a mobile kitchen, that’s even more important, since space is limited,” he notes. “A KDS can prioritize orders and synchronize the food making process, so food comes out hot and on time. It also allows for the mobile pizzeria to keep things organized and maintain flow and communication between the staff.”

Payment and Tech

As Velia alludes to, payment processing is an obvious must for any business, but the nature of mobile makes things a little different. “A point of sale with credit card processing is vital,” Moeller stresses. “You also need WiFi or access to cellular service to process credit cards and connect with social mediagenerated posts and questions.”

Vergidis believes that technology is another easily forgotten facet among mobile owners, but it should remain at the forefront. “In today’s business environment, technology can mean the difference between an OK day and a great day,” he says. “Frequently, operators don’t think about dedicated

Internet connectivity. There are other options, such as using your phone as an ad-hoc hot spot, but a dedicated mobile connection makes things so much easier. The internet is the lifeblood of any restaurant, especially a mobile one.”

After all, the internet at your mobile operation will be used for online ordering, third-party delivery services and for processing payments. Vergidis notes that, with 5G now available in most cities, it’s also affordable, with many plans at less than $100 a month and featuring very fast speeds that allow mobile pizzerias to set up shop anywhere.

“A 5G wireless router is a must-have; it can create an instant network that links all of your devices together,” Vergidis says. “Tablets make great lightweight terminals and can be used to process orders, track inventory and communicate with customers—and the battery life in most of them will easily last for a whole day. Finally, mobile contactless payment devices that connect over WiFi bring convenience to customers and make processing orders faster, which can allow for more throughput during peak revenue periods.” When you’re working on the go, tech is definitely your friend—use it wisely!

Discover how you can ramp up your delivery program for higher sales in Alex Vasilkin’s seminar, “Make Every Delivery Profitable With the Hybrid Delivery Model,” at this month’s National Pizza & Pasta Show. See page 41!