The Million Dollar Lesson: A Story About Portion Control
Here is a story about Dan. Dan was ready to open his first pizzeria. As part of his business plan, Dan had to plan what food to sell and how much to charge for each item. “I need to consult with an expert.” said Dan. “Where can I find the top pizza experts in the...
Building Blocks: Three Bottlenecks, and How to Fix Them
After all the hard work, customers are flowing into your pizzeria, drawn by a unique menu and attractive marketing. However, are you seeing there are parts of your operation that are working great when you’re slow, but as soon as you get busy, they back up everything?...
How to conduct proper restaurant forecasting
AccuForecast Restaurant forecasting for your pizzeria is as vital to your restaurant’s health as your recipes or your customer service. To not forecast is as reckless as driving an 18-wheel truck with a blindfold on. It’s imperative not only to know where you are...
