Ins & Outs of Estate Planning

What happens to the business if something happens to you? Estate planning is one of the easiest things for most folks to procrastinate, because, let’s face it, most of us don’t think we are going to die anytime soon. But, as business owners, we n...

Building Blocks: Sales Fix Everything

Early in my career, I had the epiphany that more sales would fix everything. The challenge, however, is figuring out how to consistently increase revenue. My sales philosophy is comprised of three main concepts, and each one drives hundreds of ideas ...

Mike’s Monthly Tip: The 13 Month PnL (Profit and Loss)

Use a 13-month P&L statement to gain long-term view of your business health Keeping track of finances is crucial to a successful restaurant. The classic profit and loss statement is essential for monitoring your store’s financial status, sh...

A Look at Ghost Kitchen Operations and Setup

Going Ghost As the COVID-19 Pandemic shuttered dine in and off-premise sales soared, ghost and virtual kitchens gained ground. These operations exist solely for online delivery orders through websites, apps and third-party delivery platforms. Some ma...

Man on the Street: Popping the Pop-Up Pizza Concept Bubble

A few weeks ago, I ran into a friend who makes pizza for a living. She got her start about five years ago and has been busy running pop-ups at bars and events ever since. She told me about plans to shift up from running spotty pop-ups to something mo...

The Beauty of Catering

Making the right investments to capture catering’s promise On its way to surpassing 400 U.S. restaurants, Jet’s Pizza placed a more intense focus on one underdeveloped area of its surging pizzeria empire: catering. The Michigan-based company trum...

Achieve Sustainable Goals in a Restaurant Buildout or Remodel

Smart Design Making sustainable decisions can start long before you open your doors or reopen when it comes time to renovate. In some cases, it doesn’t have to be a complete remodel but an opportunity to evaluate where you can improve upon the init...

Recession Tactics for Pizzerias

It’s not time to hunker down, it’s time to get strategic Inflation is everywhere, all while a recession looms over all our heads. What comes next? No one knows. No economist, no politician, no stock trader knows anything for sure. Everyone just h...

Prepping for Uncle Sam — Fourth Quarter Tax Preparation

Though many pizzerias don’t think much about filing taxes until the calendar turns and deadlines approach, getting a jumpstart on tax preparation in the year’s final quarter provides numerous benefits More than two centuries ago, American statesm...

Employee Ownership Promotes Resilient Restaurants and Loyal Workers

Power to the People Most pizzeria ownership reflects three standard models: a single proprietor with one or more shops; a corporate chain; or a franchise. However, there’s another model that’s gaining traction around the U.S.: employee ownership....

Building Blocks: Opening a New Store Fast, Part 2

Last month, our guide to opening a new store in a hurry was all about what to do before you had the keys to the front door (quick reminder: plan, plan, plan). This month, the deal is finalized, the keys are in your hands — and the fun begins. Openi...

Mike’s Monthly Tip: The Quantity Game for Yield Gains

There’s a five-alarm fire going on right now with commodities. Every recipe item is crazy-expensive. Customers are spending money right now, but it doesn’t matter when the actual yield or profit margin has never been tighter. We are gearing up fo...
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