Ask Big Dave: A Checklist to Cutting Costs

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  ...

2011 November: Man on the Street

Four years ago, I took a trip to Israel that changed my life. I didn’t have a profound religious experience as people sometimes do while visiting a place so rich in history, but I did begin to notice something that had never caught my eye befor...

2011 November: Online & On Track

Call up the Web site owned by Vito’s Pizza and Beer in York, Pennsylvania, (www.vitospizzaandbeer.com) and immerse yourself in the ambiance of a family-owned, honest- to-goodness, Italian-American restaurant. You can almost hear “mangia!&...

WITHOUT A HITCH

Imagine this scenario: You’ve just launched a series of four pesto-inspired pizzas. To promote your new menu items, you gear up for a one-day promotional event, practically giving away the pizzas. You’ve advertised the heck out of the promo and e...

2011 September: SOCIAL HOUR

When Facebook was first introduced, the site was the online version of the Wild West, devoted primarily for collegiate use and of little consequence to a young suburban mother like myself. Fast forward a couple of years, and just about everyone I kno...

2011 July: COINS IN THE FOUNTAIN

Soda is a serious moneymaker, especially in the pizza world. And fountain sodas, especially, can help keep your business in the black, namely because you don’t have to pay the extra for cans and bottles. Like many owners, Nick Merlino of Goomba...

2011 June: Theft Deterrent

No one likes to think about it, but employees do steal from their employers. The SBA reported that 10 percent of businesses filing bankruptcy cited employee theft or fraud as major causes. Pizzeria operators have two options: ignore the possibility o...

2011 June: Going Mobile

The U.S. has gone mobile. To be specific, wireless penetration in the U.S. reached 93 percent in 2010, according to the International Association of Wireless Telecommunications Industry (CTAI). Those are some serious numbers. And, the Mobile Marketin...

2011 June: IN IT TO WIN IT

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 popp...

2011 June: Man on the Street

I’ve been in a real rut lately. There are dozens of quality pizzerias in my area, but when my friends want to go out for a pie or two (or six) we end up at the same place every time. It isn’t even close to my apartment; I have to take the...

2011 May: Payday

Chuck Wilburn was already a veteran Shakey’s Pizza Parlor operator when he watched a new restaurant open across the street from his Redlands, California, store several years ago. The restaurant was good, and the business flourished quickly. But...

2011 April: Man on the Street

I must have a terrible poker face, because it took about three seconds for the guy behind the counter to ask why I looked so confused. There I was, standing in the entrance of a pizzeria whose signage boasted “Brick Oven Pizza,” yet a wal...
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