PMQ LIVE UPDATE

Artisan bread baker and author of “How to Bake Bread”, Michael Kalanty, talks about creation, management & use of sourdough starter.

Monday, March 30 at 11 am CST Will Grant of That’s A Some Pizza in Bainbridge Island, WA. talks about what a small operation can do to weather the storm, problems that will arise in a smaller town and loss of tourism sales. Plus, he just has a great beard!

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In this third video interview in the series, Rasmussen will be answering questions from the last 2 episodes. Topics touching on the Payroll Protection Plan (PPP), SBA loans, unemployment filing and more. He will also answer the most common questions pizzeria owners are asking as they strive to adapt to challenges of the coronavirus crisis. […]

PMQ’s longtime Accounting For Your Money contributor Michael Rasmussen of HiTechCPA has been tracking down the facts and wants you to know about the five most important resources now available to pizzeria operators and how you can apply for funds under the new federal stimulus program. In this second video interview in the series that […]

PMQ’s longtime Accounting For Your Money contributor Michael Rasmussen of Rasmussen Tax Group has been tracking down the facts and wants you to know about the five most important resources now available to pizzeria operators and how you can apply for funds under the new federal stimulus program.

Mike Donaker of Adunja Chat Experts talks about how to get the most out of your pizzeria’s social media and best practices for taking pictures, labeling them and where to post them for the most exposure. He also explains restrictions that platforms put on your posts you didn’t even know about!

Tune in Thursday, March 26 at 2pm EST Michael LaMarca talks about his experience in Washington D.C. lobbying on behalf of the restaurant industry. Hear tips and ideas that Master Pizza is incorporating to keep serving quality food and help their employees in these times.

Market Pizza’s recipe “Game” is on point! Megan Jones-Holt talks about using unique, exotic wild game meats to delight New Jersey patrons with exciting new flavors! Jones-Holt will also talk about her journey to create out of the box recipes to stand out in a sea of pizzerias.