After spending the past few issues discussing menus, marketing and manpower, we’re going to discuss the big process underlying every facet of your business: controlling costs. I’m sure you have heard a lot about “prime costs,” or the direct c...

The Path to Payroll Protection Program Forgiveness Ankit Chudgar is asking for forgiveness. The owner of Primo’s Pizzeria in Louisville, Kentucky, Chudgar was one of thousands of restaurant owners to secure a Paycheck Protection Program (PPP) loan ...

Full Steam Ahead Expanding is tough. Small stores take a lot of effort and planning. A full-service restaurant roll-out can feel like it’s taken years off your life by the time you’re finally open. To handle it, I’ve refined my opening process ...

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. ...

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...

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...

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...

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...

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 ...

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...

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...

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...