First Steps to Selling a Pizzeria

You have options to cash out of the business without a succession plan Pizzeria operators looking to get out by selling their restaurants have several routes they can take — although ultimately, the path chosen depends on how financially successful...

Hiring: Apply Online

Should you adopt online applications? Three years after opening Slice of the 80’s in Westland, Michigan, Adam Matt had enough. Matt tired of the laborious process of managing paper job applications. He grew weary of running off copies each time he ...

Online Ordering: Web Sales

How do you add online ordering? In today’s world, Mo Jallad knows he cannot ignore online ordering. The owner of Mogio’s Gourmet Pizza, a nine-year-old concept that will grow to six Dallas area locations this year, Jallad says offering customers ...

Team Meetings: Coming Together

Conduct effective team meetings for maximum employee efficiency From pre-shift pow-wows to drawn-out management conferences, team meetings are a ubiquitous part of the hospitality and retail industries. While some operators appreciate them more than ...

Post-Hire Drug Testing

What’s your employee sobriety responsibility? Employee drug testing is a hot button for many pizza restaurant operators. Most of the concern revolves around post-hire drug testing; pre-hire screening is typically more straightforward. Although laws...

6 ways to make employee performance reviews count

Under Review Execute effective employee performance reviews in the restaurant space When The New Yorker and later Inc. Magazine questioned the validity of employee performance reviews this past summer, wondering aloud if the formal appraisals sparked...

Commercial leasing tips for first-time restaurateurs

Real Estate Concerns — Commercial Leasing Between business plans, marketing and capital collection, new restaurateurs have plenty on their plates — and they often put property on the back burner. While location is a common concern, inexperien...

5 common mistakes pizzerias make with their rewards program

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 e...

Respecting the Craft: The Future for Pizza Delivery

Is third-party delivery the way to go? I have a forecast that one day our industry will not have delivery drivers who are directly employed by our restaurants. Instead, I believe third-party companies will soon be nationwide. This started with a smal...

Branding as Artisan — Pretty Perfect

Artisan pizza offers unique marketing opportunities More pizza makers liberally use the word, “artisan,” to describe their pies, which presents a real dilemma for those offering the real deal. You may have the most authentic artisan pizza in town...

Respecting the Craft: Staffing and Retention

Talent pool suffers in a strong economy   As a follow up to last month, let’s examine other reasons for high turnover: • Higher housing and rising inflation. The fluctuation and increase in rent in big cities where the housing market has sky...

Respecting the Craft: Employee Turnover

A better economy means good help becomes hard to find I am sure you have noticed lately it’s been getting tougher and tougher to keep and hire employees, especially in California. With the unemployment rate getting lower and the economy getting bet...
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