Tim Ridout, via Facebook Big Rounds Ravenna, Michigan Hey, Tim. Without exception, I can’t think of any ingredient that has gone down in price. Since cheese is the costliest ingredient on our pizzas, and we buy so much of it every week, it comes to mind first....
Q: Banks aren’t lending. Where do I go for growth money? Louis Phelps Kansas City, Missouri A: In the current economic freefall we’ve been destined to play out due to very bad decisions made by ‘too big to fail institutions,’ you are suffering. When all else failed, I...
Dave, I need to trim costs considerably in just about every facet of my business. Where do I start? I can’t afford to cut quality of my product, I know, but I can’t afford not to make cuts everywhere else. Peter White San Diego, California Peter, I feel your...
Amir F. Detroit, Michigan A few years ago I would have said that it was a novelty that we wouldn’t be talking about by now. I didn’t understand it. Boy, was I wrong. Once I started to get requests to assist new and old locations that wanted to get into the...
Depending on how you look at it, this is either a horrible or a fantastic time in the pizza industry — the entire restaurant industry, really. Just like our nation has divided into political polar opposites, the pizza segment has separated into two basic...
Hey Dave, I currently own a counter service joint and am looking to open my second location. This location I’m looking to do more sit-down. So my question is, is 30- to 35- percent labor cost reasonable for this type of restaurant? Ryan Olson Montana I think in...
Dave, I really need to raise prices, but fear I can’t. I don’t know what to do and need your advice. What do you tell your clients on this issue? J.B. Linter Portland, OR How long has it been since you really re-did your menus? If you haven’t done it...
I’m experimenting with how many ounces of dough to use for a stromboli and calzone, as well as 10-inch, 12-inch, 14-inch, 16-inch, 18-inch and 20-inch pies. Can you please help me out? Josh Johnson Syracuse, New York Hi, Josh. Here is my rule of thumb for dough...
Dave, I have a full-service pizzeria with a fairly big dessert menu. My desserts have been pretty successful, but they slow table turns. Do you have any tricks up your sleeve that will help me move customers through a little quicker without losing those dessert sales?...
Imagine this: never asking your sales representative the cost of cheese or the price of any other ingredient ever again. You quit the weekly dance we call placing the order. In fact, you personally delegate that task to an employee. You stop writing a check for...
Dave, I just opened my first pizzeria a couple of months ago. Labor has consistently been running between 20-22 percent. At times, I feel short-staffed, but I really can’t afford to hire new help right now until I get sales higher. Do you have any suggestions...
You’ve got questions … our expert has the answers. Submit your questions via e-mail to Jeremy White ([email protected]) — make sure to put “Ask Big Dave” in the subject line. We’ll pass the best questions on to Dave each...
