Building Blocks: What I Learned from Opening 2 New Stores in 4 Months

Usually when I write this column, I hope to teach something — and this month will be no different, but it’s from a more personal perspective. For most of the life of this column, I’ve had five Caliente Pizza & Draft House locations. In the ...

Cash Flow Best Practices

Cash on Hand Highly disciplined people tend to have been through something that made them that way. Discipline is not an inherited trait; it’s learned. People in recovery never want to go back to their rock bottom. People who fanatically work o...

The Twisting,Twirling Path to Selling a Pizzeria

After two turbulent years, some operators are ready get out of the business After four years of hustling to build Pizza Head into one of St. Louis’ go-to pizza joints, Scott Sandler tired of the day-to-day grind. Operations became increasingly comp...

The Path to a More Seamless Ownership Transfer

When Patrick Fruin purchased Flingers Pizza Pub in Bloomington, Illinois, in 2006, he took control of a three-year-old, by-the-slice pizzeria nestled in between college bars and capturing about $250,000 in annual sales. Over the subsequent 13 years, ...

Restaurant Sales Reports That Give You Money

Work smarter to get to the next level Sales reporting is fundamental to business. Reporting is essential to making informed decisions about your restaurant. Not having a Point of Sale producing real-time reports is akin to letting a ship float withou...

The Spinoff Restaurant

Growing without duplicating the original You see it in television shows, a successful series rolls out a new series from its original. It takes you into a new direction with an original series’ character. A similar phenomenon is happening with pizz...

Learn how to navigate local, state and national regulations

Red Tape Owning and operating a restaurant is a labor of love. Most pizza restaurant operators take the plunge into opening a restaurant because they have poured their time, effort and money into developing a delicious product that they want to share...

Explore loan options to grow your restaurant

Backing the Business Shifting market demand, changing consumer behavior, and sales fluctuations may spur the need to open a new location, expand your current dining space or upgrade kitchen equipment. Large projects often require funding that falls o...

Lease Agreement Boot Camp

How to Analyze and Negotiate a Restaurant Lease Commercial lease agreements, particularly for restaurants, can be complex and burdensome —however, they are one of the most important aspects of running a profitable business. Performing the proper du...

Contract Best Practices

Be thorough or potentially get burned Have you ever heard the saying, “There’s nothing more expensive than cheap legal counsel?” Well, there’s something a little more expensive, and that’s no legal counsel. In today’s rushed world where w...

Building Blocks: How and When to Raise Prices

In a perfect world, you’ve found the “sweet spot” for your menu prices before you even opened the doors of your new store. Unfortunately, it’s pretty much a given they won’t stay there, as factors that increase the cost of your goods regula...

How to Launch a Mobile Pizza Business

As we all experienced a crazy year with the pandemic and restaurants only able to do takeout and delivery, some are shutting down, and no one knows what’s coming next. However, have you seen the increase in demand for food trucks and mobile units? ...
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