Topics Operations

Five habits of highly unprofitable pizzerias

Pizza Expo Exclusive by Michael Shepherd, owner of 600 Downtown in Bellafontaine, Ohio   Last year at the 2014 International Pizza Expo I gave a seminar on how to hit a 20 percent profit margin, which I will be doing again in 2015. I felt that i...
Topics Operations

Six Places in Your Restaurant to Look for Money Savers

Managing rising food and labor costs Inflation is at roughly seven percent, a rate not seen since 1982. This will hit you where it hurts, your prime costs. And then while you are down on the ground bleeding profits, inflation will kick you repeatedly...
Topics Operations

Restaurant Open Hours: What Days to Close, if at all?

With a tight labor market, operators are looking at their open hours When we first opened in 2004, we wanted to add delivery as soon as we could. This was way before third-party delivery. When we finally were able to, we only had enough delivery driv...
Topics Operations

Pizza Slice Sales That Work

It would be hard to picture an America without pizza by the slice being served at shopping malls, ballparks, stadiums, megastores and school cafeterias. It would be hard to imagine not going to our favorite neighborhood pizza joint in our youth and g...
Topics Operations

Mike’s Monthly Tip: Speak Like a Human

Speak like a human. There’s a tendency when people write to conduct the written speech as if it’s a formal term paper they’re submitting to a college professor. This formality is an attempt at “professionalism,” or what ...
Topics Operations

Pizzeria Pain Points of 2022

How to manage the three Ps of 2022 When Lombardi’s opened in New York City in 1905, America began its love affair with pizza. Each generation of pizzeria operator has had challenges unique to their time. Now, roughly five generations later, what ar...
Topics Operations

Keeping your restaurant business strong during tough times

Surviving The Storm If there is one thing that is guaranteed in our industry… You will face hard times.  A global pandemic is not the only threat to our existence. While there is no silver bullet to surviving these storms, there are a handful of t...
Topics Operations

Three Principles the Most Successful Pizzeria Owners Live and Breathe

When you opened your pizzeria, it was supposed to create a good income and the life of your dreams. But instead, you’re exhausted from being the only one who can get the work done right. You work hard, you work a lot of hours and you do a lot/most ...
Topics Operations

Do It Yourself Delivery: What Are the Costs?

Taking delivery in house Technology and convenience have spurred increases in food delivery outpacing dine-in by 300 percent since 2016.  Still deciding whether to use a third-party service for your pizzeria delivery or to do it yourself? To help yo...
Topics Operations

Keeping pace with carryout and delivery technology

Order Up During the COVID-19 pandemic, delivery and carryout orders sustained Gino Shalaby and his upstart eatery, Memo’s Pizza in Zebulon, North Carolina. For nine months, the 24-seat dining room at Shalaby’s one-year old pizzeria sat empty. Tho...
Topics Operations

Going the Extra Mile with Carryout

Delivering a Guest Experience To Go In early August 2021, 60 percent of adults stated they had ordered takeout during the previous week, according to the 2021 National Restaurant Association’s State of the Restaurant Industry Mid-Year Report. The p...
Topics Operations

Mike’s Monthly Tip: Repairs & Maintenance

Keep up so you don’t break down Dealing with repairs and maintenance is a pain; nothing is exciting about it. It’s just something we all need to deal with. How you handle R&M indicates how you approach this job, either as a business career or...
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