Building Blocks: Controlling Your Food and Labor Costs

Building Blocks: Controlling Your Food and Labor Costs

After spending the past few issues discussing menus, marketing and manpower, weโ€™re going to discuss the big process underlying every facet of your business: controlling costs. Iโ€™m sure you have heard a lot about โ€œprime costs,โ€ or the direct costs to run your business....
PPP Forgiveness — Questions Answered

PPP Forgiveness — Questions Answered

The Path to Payroll Protection Program Forgiveness Ankit Chudgar is asking for forgiveness. The owner of Primoโ€™s Pizzeria in Louisville, Kentucky, Chudgar was one of thousands of restaurant owners to secure a Paycheck Protection Program (PPP) loan in 2020 from the...
When and How to Expand Your Restaurant Concept

When and How to Expand Your Restaurant Concept

Full Steam Ahead Expanding is tough. Small stores take a lot of effort and planning. A full-service restaurant roll-out can feel like itโ€™s taken years off your life by the time youโ€™re finally open. To handle it, Iโ€™ve refined my opening process to take care of the...
A Study of Profit & Loss Statements (P&Ls)  and Balance Sheet

A Study of Profit & Loss Statements (P&Ls) and Balance Sheet

Your Pizzeriaโ€™s Report Card My mentor Roger Duncan, founder of Rustyโ€™s Pizza in California, shared this wisdom with me. โ€œSales are made in the restaurant. Profits are made in the office.โ€ Let us embark on a journey to pizzeria profitability. The cast of characters is...
Mike’s Monthly Tip: How to Un-Commoditize This Industry

Mike’s Monthly Tip: How to Un-Commoditize This Industry

What should a large pizza cost? Ask yourself, or better yet, ask someone whoโ€™s not in our industry. Ask someone with no preconceived notions what a large pizza should cost. Not based on inch size or the number of slices. Simply put: what should a large pizza cost? Now...
Strategy & Planning Series
Strategy & Planning Series
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