Man on the Street: Culture Vultures

I know I’m supposed to write about pizza, but I can’t stop thinking about burritos. As I write this, the food world is in an uproar over a controversial pop-up eatery in Portland, Oregon. A pair of friends discovered incredible handmade tortilla...

Video Stars: DIY Video Production

The average pizzeria can produce its own successful videos We’ve all heard the phrase, “a picture is worth a thousand words,” but did you know that a video is worth one million? A recent study concluded that one minute of video is worth 1.8 mil...

Fire Up the Feedback

Do you give smart employee reviews? Are you updating your pizzeria’s Facebook and Twitter pages more often than providing performance feedback? Just like you, your employees want a constant stream of likes, comments and constructive redirects. With...

The 411 on Cheese Prices

How cheese prices are set, why the figure moves so much and strategies to better manage costs Gary Cooney certainly knows how the volatility of cheese prices can impact a pizzeria. The man behind Chicago’s seven-unit Waldo Cooney’s Pizza chain, C...

Leasing for Less

Negotiating your commercial lease renewal It’s finally arrived…your restaurant’s renewal notice date. A date you, hopefully, circled years ago to ensure you negotiate and renew your commercial lease at the proper time. Although you may have gon...

Profits Are Made in the Office

Get a grip on financials now, thank yourself later Let’s talk financials. For 33 years in this business, I have always maintained up-to-date financial reports. I use these reports to manage my pizzerias, but I am fortunate to have and understand ho...

Upgrading Tech

Five ways to enhance the customer experience It can be tough to fully understand the vast array of tech options available today — let alone implement them into your pizzeria operations. While technology can help increase sales and boost the guest e...

Know Your Competition

Want to become better? Analyze the competition What’s your mindset when you walk into another restaurant? Do you just want to not think about your place for a little while and decompress? Or, like most of us in this industry, do you compare it to y...

On Tap: Training & Education are Paramount

Your wait staff and bartenders are going to determine if you successfully sell craft beer. Their craft beer knowledge is vital to your bottom-line beer sales and profitability, so make sure that they know beer. In order to maximize your sales, your s...

Lasting Loyalty

If you’ve got a rewards program, here’s how to make it really work Pitfire Pizza tried printing punch cards for their nine locations — buy 10, get a pie free. They saw their same customers, gave away a few pizzas, but not much else.  Pitfire...

Protect & Serve

Don’t overlook data protection responsibility Hundreds of credit cards and debit cards are swiped daily in your restaurant. Add online orders and gift card purchases to that total, and the chance for identity theft, fraud and security breaches are ...

Key Indicators

The Most Important Performance Metrics for Your Pizzeria What gets measured gets managed. If you don’t keep a solid handle on your sales, revenue, food costs and waste, improving your profits will always be a shot in the dark. Likewise, keeping a c...
icon-angle icon-bars icon-times
Loading...