May 2010 Newsletter

Anthony’s Coal Fired Pizza has been a staple in South Florida since 2002. Founder Anthony Bruno grew up in a traditional Italian family and was always surrounded by food and restaurants. In 1982 he opened Anthony’s runway 84, a traditional Italian restaurant. The restaurant soon became a staple in South Florida and after 25 years in business, Anthony decided to bring the pizza he remembered eating in Brooklyn to South Florida.

Anthony introduced coal-fired pizza baked in 800-degree ovens, giving the restaurant and its pizza its trademark “well-done” flavor. Anthony believes in quality, not quantity, and ensures his high standards are followed in each location of his restaurant. Anthony attributes the company’s success to “top-quality ingredients, authentic coal-burning ovens and personal service.”

Anthony’s staff is not only concerned with providing customers with top-quality food; they also pride themselves on creating an enjoyable environment in which to dine. The restaurant exclusively uses anthracite coal -- one of the world’s cleanest-burning fossil fuels – sourced from abandoned mines throughout the United States. Once the coal is retrieved, grass and trees are planted in to return the area to its natural beauty.

Anthony’s Coal Fired Pizza is ever-growing in popularity and continually expanding throughout south Florida and beyond. Locations have recently been opened in Las Vegas, Delaware and Pennsylvania. Plans for openings in New York, New Jersey and Kendall, Fl are underway for the near future. For more information on Anthony’s Coal Fired Pizza and to view a complete menu and list of locations, please visit www.AnthonysCoalFiredPizza.com

Employee Spotlight - Bobby Brown

Purchasing Manager

As a transplant from California, Bobby Brown joined the Pinnacle Hospitality Systems family in 2004 and never looked back. Prior to Pinnacle he spent years working in a variety of industries including restaurants, customer service and sales. Looking for an exciting change, a friend recommended Pinnacle. Starting out as a Customer Service Representative, Bobby eventually worked in the collections department and shortly after became a floor manager.

Helpful Hints for POSitouch & Dinerware

POSitouch Tip: Help keep labor costs down by using the labor scheduler in conjunction with setting up grace periods. When doing this, employees clocking in a predetermined amount of time early or late will be required to gain manager approval. This prevents employees from being able to “milk the clock.

Dinerware Tip: Increase profitability by building and maintaining a customer database. Dinerware allows you to build a database of your customers to keep track of what they order and their favorite items. With one touch you can look up your customer’s past orders and impress them by recommending their favorite item.