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

Your Pizzeria’s Report Card My mentor Roger Duncan, founder of Rusty’s Pizza in California, shared this wisdom with me. “Sales are made in the restaurant. Profits are made in the office.” Let us embark on a journey to pizzeria profitability. ...

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

What should a large pizza cost? Ask yourself, or better yet, ask someone who’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 l...

Anticipating the Unemployment Punch

With pizzerias forced to lay off staff amid COVID-19, employer tax rates likely to jump Over a three-week run spanning mid-March to early April, nearly 17 million Americans filed for unemployment – and it’s no secret the restaurant industry, home...

Mike’s Monthly Tip: Think big picture to prosper

Penny Wise, Pound Foolish My grandpa would analyze the price of a can of soup down to the penny. He would then compare cans and shave off two cents between brands. I think that’s what comes from being raised during The Depression. The irony is he w...

Building Blocks: How to Open a Pizzeria ASAP

You in a hurry? Then get going! The mission to create your new pizza shop is still in its infancy, but it’s about to take its first steps. You’ve found the right deal on a new building and used little to no money to buy it. Now, it’s pretty sim...

Building Blocks: Buying a Restaurant with Zip and Zilch

Pop quiz: What’s the first step to opening a new store? If you read Volume 1 in this series, you know it’s all about securing the right deal for the new location. You’ll also know the first two components to this are finding a restaurant owner ...

Building Blocks: So, You Want to Open a New Store?

Here’s the ‘Deal’ Welcome to a new monthly column meant to walk you through the process of opening a new store, from bright idea to grand opening. Pretty soon, I’ll have done this six times in eight years — even if I can’t say I’ve done...

Bar Design: The Pizzeria Bar

Great bar design mixes form and function Beautiful aesthetics have a very short shelf life, especially when it comes to the design of your bar. Complicated layouts, distracting elements, unorganized clutter or tight quarters will deter your customers...

Understanding Cheese Prices: A Case for Queso

A guide to understanding cheese prices Cheese. What’s pizza without it? Thirty-three percent less food cost for one thing. A pizzeria has two prime costs that must be controlled every day — labor cost and food cost. You probably understand the im...

Taking stock of third-party delivery contracts

Read carefully before signing on the dotted line Amid a mounting driver shortage and an increasingly competitive landscape, Papa John’s – that industry behemoth that long enjoyed a seemingly endless army of delivery drivers – has done what some...

Retirement Planning: Walking into the Sunset

Retirement requires setting a plan, saving and installing systems that promote growth Though most pizzeria owners hope they can at some point retire and soar into their golden years, many will remain grounded by the realities of funding a stable, com...

Man on the Street: Frozen Assets

Frozen Pizza Goes Local “To know your enemy, you must become your enemy.” Legendary Chinese military leader Sun Tzu doesn’t get quoted in a lot of pizza industry publications, but it’s entirely relevant given a trend I’ve noticed recently. ...
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