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Punchh customer TGI Fridays UK shares the success they have seen since launching their loyalty program with Punchh. Learn more about how TGIF UK modernized in-store and digital experiences to increase loyalty revenue, visits, program signups and more at https://punchh.com/sites/default/files/case-studies/Punchh-TGI-Fridays-Case-Study.pdf

PMQ Publisher, Steve Green, and Founder and CEO of Slice, Ilir Sela, discuss the pizza industry and how independent pizzerias can compete with the help of technology.

Pizza Cloud founder John Scully, and Arrow POS Founder Rich Bowman discuss VOIP phone systems, call centers, cellular backup and POS systems in this in-depth conversation. http://www.pizzacloud.net http://www.arrowpos.com

At the National Restaurant Association Show, Pizza TV interviews Veea, a platform that turns every connected object into a touchpoint for communications, transactions and payments— efficiently, cost-effectively, securely, seamlessly and instantaneously.

Kevin Leidecker of NYPD Pizza and John Scully of Pizza Cloud have an in-depth discussion of how call centers have changed Kevin’s operation, lowered his costs and raised his revenues. Sponsored Content.

Chef Michele D’Amelio joins PMQ’s Brian Hernandez as they demonstrate Caputo’s Pizzeria “00” flour.

Kevin Leidecker of NYPD Pizza and John Scully of Pizza Cloud have an in-depth discussion of how call centers have changed Kevin’s operation, lowered his costs and raised his revenues.

Brian Hernandez demonstrates two new topping products from Bonici, courtesy of our friends at Tyson. The Bonici Bakin’ Bacon and Bonici Mesquite Pepperoni are highlighted in this recipe for the “Smokehouse Pizza.”

REGISTER FOR OUR FREE WEBINAR: https://register.gotowebinar.com/register/2191681116777242124 Learn more about how Call Centers can give you higher average tickets, better customer experience, and lower labor costs. Join us for our free webinar. Thursday, Sept 19th, 3pm ET

Pizza is a science. It requires exact measurements. From the dough, to the sauce and even the final pizza itself. The slightest miscalculation can make a dough fail or a sauce too sweet. So, what’s the answer? Scales, of course!