Four steps to better inventory management

Four steps to better inventory management

When it comes to inventory management, Brian Coli of Georgioโ€™s Chicago Pizzeriaย &ย Pub, a 13-year-old, two-store operation in Chicagoโ€™s northwest suburbs, knows he canโ€™t afford to slip up. โ€œCost of goods sold makes up roughly one-third of our total expenses,โ€ Coli...

Critical Issues — Financial: Debt Management

Is there such a thing as good debt?   Owning a restaurant means incurring debt โ€” 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   Itโ€™s been five years since Dave Brackett has paid state income tax in Colorado. Brackettโ€™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 donโ€™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 youโ€™re putting $10 in your pocket. Boy, wouldnโ€™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 restaurantโ€™s...
Strategy & Planning Series
Strategy & Planning Series
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