Four steps to better inventory management

Four steps to better inventory management

When it comes to inventory management, Brian Coli of Georgio’s Chicago Pizzeria & Pub, a 13-year-old, two-store operation in Chicago’s northwest suburbs, knows he can’t afford to slip up. “Cost of goods sold makes up roughly one-third of our total expenses,” Coli...

Critical Issues — Financial: Debt Management

Is there such a thing as good debt?   Owning a restaurant means incurring debt — it goes with the territory. But not all debt is created equal; certain kinds can move you forward, other kinds can tilt you towards disaster. What spells the difference between good...
Money Chase — Business Grants and Tax Credits

Money Chase — Business Grants and Tax Credits

How pizzerias are finding free money to boost the bottom line   It’s been five years since Dave Brackett has paid state income tax in Colorado. Brackett’s no scofflaw, though, but rather capitalizing on a Colorado state program that provides tax credits for small...
Operator Expense Breakdown

Operator Expense Breakdown

Chances are, your employees think you strike it rich with each sale. They don’t realize you have to keep your lights on, buy more cheese and market to keep customers. If you make a $10 sale, they think you’re putting $10 in your pocket. Boy, wouldn’t a 100 percent...
Scheduling: Pencil Me In

Scheduling: Pencil Me In

Making a schedule that actually works takes time and effort from management and staff Putting together the pieces of a scheduling puzzle requires flexibility, time and the ability to see into the future. Operators need to balance the demands of their restaurant’s...
Strategy & Planning Series
Strategy & Planning Series
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