Marketing: Return On Investment

It’s all about ROI and how to maximize it   There are a variety of gauges a business can use to measure the success of its marketing. But to really measure you must first know your goal. Was it money in the bank, build a database, find a n...

2012 March: What If…

Catastrophe — it’s one of those words you try not to utter in the restaurant industry. But it’s hard not to think about “what if there’s a fire, someone gets hurt in my place, the delivery driver has an accident?” ...

2012 February: Ask Big Dave

Tim Ridout, via Facebook Big Rounds Ravenna, Michigan Hey, Tim. Without exception, I can’t think of any ingredient that has gone down in price. Since cheese is the costliest ingredient on our pizzas, and we buy so much of it every week, it come...

Ask Big Dave: Show me the money

Q: Banks aren’t lending. Where do I go for growth money? Louis Phelps Kansas City, Missouri A: In the current economic freefall we’ve been destined to play out due to very bad decisions made by ‘too big to fail institutions,’ you are sufferin...

Marketing Matters: Employees Learn to Earn

Employees, like all humans, thrive on commendation and compensation for all that they do. What if our staff deserves a little more monetary recognition than we can dish out? Consider this thought from American Industrialist, Owen D. Young: “The wor...

Critical Issues — Financial: Examining your Profit and Loss

P&L Report gives insight into health of business   At Proto’s Pizzeria Napoletana, the Profit and Loss report is more than a lengthy chart with boring numbers. The P&L is an important topic in quarterly meetings with general managers. ...

The Price of a Remodel

Investing in updated look can breathe new life into restaurant At a time when budgets are tight, investing in a remodel or upgrade may seem like a risky plan. Operators have to wonder if updating the look or equipment in their restaurant will bring i...

2011 December: My Turn

To begin to try and define what makes good pizza might take years of in-depth research, highly elevated arguments and countless caloric consumption. And after all is said and done, you would still be where you started. Pizza varies from region to reg...

2011 December: On Schedule

When it comes to scheduling, it must seem as if the skills of a magician are called for, especially when it comes to waitstaff. In this case, there are numerous things to consider: how many tables to assign to servers; the number of people needed on ...

2011 December: The Singles Game

With three corporate pizza behemoths in her backyard — not to mention a dozen other independents, Jeannette Magaro, owner of Mia’s Nikoli’s Pizza in Camp Hill, Pennsylvania, knows creative and strategic marketing is a must if her ei...

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...
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