Over the past year, operators have been facing difficult times in the pizza business. To cope with the increases, some have stepped up their marketing efforts, hoping to offset rising costs by boosting their business.

Cover Story: Coping with Commodities
Richard Slawsky

Like most pizzeria operators, Moutasem Atiya has been facing difficult times in the pizza business. Over the past year, he’s seen the price of everything from cheese to heating costs go through the roof.
 
Atiya operates Kyro Pizza in Baltimore. Despite the increased cost pressure, Atiya hasn’t changed his recipes, although he has had to raise prices
 
“If we scaled back, the customers would know,” Atiya said. “We are biting the bullet and hoping that prices start to go down.”
 
Kyro offers a variety of salads, sandwiches, pastas, calzones and gourmet pizzas. Specialties include Tandoori Chicken Pizza, General Tso’s Pizza and a Falafel Pizza. ...

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What's Inside
2 Letter from the editor
5 Hot products
6 Operator comments
8 Independent operator of the year
10 Coping with Commodities
14 Pizzeria publicity
16 Panning for profits
18 Chain profile

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