The average customer spends less than 40 seconds looking over your menu. In that time, the brain kick-starts into overdrive and a purchasing...

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...

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...

In the last month, I’ve presented workshops and seminars to several thousand owner-operators in eight cities. The overriding theme of the seminars...

On a typical consulting assignment, I rise and shine early in the morning. I hook up with my client and we usually travel to their location. I can...

Approximately 50 years ago, Tom and James Monaghan bought a struggling pizzeria named DomiNick’s and made a splash on the Ypsilanti, Michigan,...

How your staff performs during the rush is tightly tied to how well prepped they are. And while having dough made, cheese grated and toppings...

I heat my home with wood. I have a boiler backup system, but firewood is a natural byproduct of living in the middle of 40 acres in the forest. Wood...

October has been officially recognized as National Pizza Month. Since its inception in 1984, it has been briefly featured from time to time in the...