I’m a big believer in measuring how much time it takes to complete almost every task in the restaurant. If you determine how long a task takes, then you can measure it and often improve the elapsed time to accomplish the task. My POS system had a built-in timer. When...
If I had to choose between the best counter and phone person or the best pizza maker, I choose the best customer service rep. Pizza makers are made through a mentoring training program. You make and shape them into pizza assembly machines. On the other hand, I believe...
I have been asked to summarize many of my beliefs and words of wisdom as if this were my last shot to speak to you. I have had the great honor to intercommunicate with our wondrous industry for the past 15 years. It has been quite a ride, and I would not have traded...
Independent operators get a failing grade on a huge issue: They do not have readable financial statements. For the moment, I won’t even consider the problem of getting information too late to be of any real help. Some operators just rely on their accountants to work...
One of my first assignments as a consultant was to implement a turnaround for a group of pizzerias. They were hanging on by a thread. They had cashed in all of their CDs, 401(k)s and charged their credit cards to the max. I had made several visits to the operations....
A few months ago, I had the pleasure of spending a few days with a client, Carl Hixon. Carl is the proprietor of Georgio’s Pizza in Pensacola, Florida. Every morning, he picked me up at his oceanfront condo and we went to work. One morning was different than the rest....
The pizza business is currently drifting in unchartered waters. The old model of making, baking and serving a praiseworthy pizza with a smile just isn’t enough to pay the bills anymore. What are we to do to prosper in the future? I’ve heard this question a thousand...
When trying to figure out what it will cost you to open a new pizzeria, it’s important to remember that your menu offerings will determine your equipment needs. Simply put: the more you offer, the more you’ll need. A simple operation, for example, will only need one...
The average customer spends less than 40 seconds looking over your menu. In that time, the brain kick-starts into overdrive and a purchasing decision is made based on emotion, comfort zone, curiosity and cost. Some of your menu choices contribute lots more cash to the...
I have opened seven restaurants for myself and at least 30 more for clients in my career. The last one to open was last August in Ohio. I’ve designed fl or plans for stores smaller than my garage (900 square feet) all the way up to a couple of giant family...
Right behind food cost is your second most expensive controllable expense: labor. Labor cost, or L/C, is usually referred to as a percentage of gross sales. I stayed on top of hourly labor like a hawk. My point of sale system served as my time clock and provided real...
To a certain point, we are masters of our own destiny. To a certain point. The current economy is in uncharted waters. I hope our elected government officials are up to the task of putting the economic train wreck back on the tracks. I’ve seen and lived through some...
