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Waiting Area
I’m opening my first pizzeria and am building a freestanding unit. My question is: is it worth the extra construction expense to add a lobby/waiting area? I’m going to have 32…
News September 20Changing Open Hours
I am thinking of trimming my operating hours for the summer because sales seem to slow down. I’ll increase them again in the fall. Does this sound like a smart…
News September 20Assess Strength Weakness
I’m sure you’re familiar with the phrase, “Luck favors the well prepared.” I believe pretty strongly in that. Sure, there is such a thing as dumb luck. But, for the…
News September 20Complancency in Non-Pizza Items
Recently, I was visiting a pizzeria and discussing its menu with the owner. He does a New York-style hand tossed pizza, and he does it well. It’s the workhorse of…
News September 20Capitalize on March Madness
Every March, you can count on two things: hordes of college students flocking to the beach for Spring Break and sports fans tuning in to the college basketball playoffs. March…
News September 20Corporate Accounts
Any ideas on how I can drum up more corporate lunch business? Corporate accounts can be very lucrative, as long as you keep their business by serving excellent food —…
News September 20Consistent Pizza
We all strive for consistency. In sports, you’ll hear players and coaches say all they ask from officials is that they be consistent. The word choice is interesting. They don’t…
News September 20Create Consistency
We all strive for consistency. In sports, you’ll hear players and coaches say all they ask from officials is that they be consistent. The word choice is interesting. They don’t…
News September 20Credit Card Fees
A growing number of my customers use credit cards, but the fees are killing me. Anything I can do? A: I feel your pain! If the fees are killing you,…
News September 20Latest Recipes
