Controlling labor costs: a matter of planning and monitoring Andy Lanz runs Figaro’s Pizza in Verona, Wisconsin, an eight-year-old shop with carryout, delivery and a 35-seat dining room. He calls his eatery a “modest one” that doesn’t churn �...

Rather than flipping new staff a book for their self-study or allowing a new bartender to learn the poor habits of a shoddy veteran, integrate these key elements into bar staff training for maximum effectiveness: Engaging and Interactive: creating a ...

Just when you thought you’d caught up with the new wave in technology-style ordering, the big boys have gone one step further than Web sites to introduce text messaging. Yes, you can now order via cell phone — without actually using it to...

Watch this video of Paulie Gee’s in Brooklyn, New York and feel that fire for the pizzeria industry stir inside: It’s Never Too Late to Make Pizza: Paulie Gee’s from SkeeterNYC on Vimeo. This is an example of how video can tell a pi...

To ease the burden of rising energy costs, start by taking a look at your HVAC system. The unit not only maintains the current climate control in your restaurant, but it also controls exhaust from the kitchen. One way to maintain climate in the back ...

Did you know that a 14-inch pizza actually has nearly twice as much area to cover than a 10-inch pizza? That’s right, believe it or not. In order to figure the area of your pizza (in square inches), turn back to your school days and recall that...

Imagine your customers ordering their pizza not by the inch –– but by the pound. And the goal? Getting them to polish it off in-house for a chance at t-shirts and cash but best of all, glory. Such is the idea behind eating challenges popping up i...

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. B...

Keep yourself out of IRS trouble No business is more vulnerable than a cash only business. Record- keeping is often sparse. Every day, there are hundreds of transactions that can’t be traced. The lure of taking money out of the till is great. Unles...

The venerable Benjamin Franklin is one of the most-quoted men in American history. His wisdom, it seems, still endures to this day. One of my favorite quotes by the statesman is this: “He that won’t be counseled can’t be helped.” In my case s...

There are reasons why you see so many pizzerias getting behind causes in their area. The short list includes: • Building a sense of community • Giving back • Getting your pizza/name out • Developing a common bond with customers Th...

More and more, customers are making dining decisions on the fly. They take to their phones while in transit to find their next meal. One unfortunate trend among restaurants is to display their menus online as PDFs. Not to get too technical, PDF (Port...