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Building Blocks: Meeting the Pressure of Being the New Hot Spot in Town
Once your doors are open and a combination of savvy marketing, word of mouth and plain-old good food has people flooding your doors, you’re about to face a new (and welcome) problem: How do you handle the pressure and challenges of being the new sp...
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Practical Approaches to Speed up your Makeline
Lightning Fast Whether your pizzeria has four wheels, is a takeout joint, fast-casual concept, or a full-service establishment, you must provide timely service. Although timely has a different meaning in each of these concepts, speed of service begin...
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Four Ways U.S. Pizzerias are Combatting Rising Inflation
Inflation Nation Over the last two years, the Ohio-based Donatos Pizza chain has captured record sales, opened new restaurants, expanded its presence in Red Robin restaurants and welcomed a host of new franchise partners. But it isn’t all rosy for ...
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Plan for Staff Turnover to Keep Your Food Quality Consistent
A Good Offense Kitchen turnover can be devastating to your food quality, but in many cases it’s inevitable. People move on — and in this labor market, they are doing it in record numbers. But your prized, carefully crafted menu items do not h...
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Automation is Changing the Way Restaurants do Business
The robots aren’t coming. They’re already here. A look into the dining room at East Coast Pizza in Pueblo, Colorado, might seem like a scene pulled directly from The Jetsons, the futuristic 1980s’ era cartoon imagining a world of flying cars an...
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The Outdoor Dining Experience
How to win with outdoor dining As Aldo Zaninotto plotted the 2020 opening of Testaccio, his Ancient Roman-inspired concept in Chicago’s Logan Square neighborhood, he knew outdoor dining would be an important part of his business operations. The sea...
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Kitchen Technology to Optimize Operations
From kitchen display screens to AI, new tech can help pizzeria owners speed up orders Everyone is in a hurry now. Customers have always wanted their favorite pizza to be ready quickly, but now people expect their orders, especially for delivery and t...
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Sound Inventory Management for a Healthy Restaurant
Having Shelf Control Inventory, especially in a pizzeria, is a very daunting proposition. The reason to take on such an arduous task is to pursue a healthier restaurant with a more considerable profit margin. Theoretically, classic inventory should d...
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Kitchen Equipment: The Starting Lineup
Equipment choices are key to an efficient kitchen Your kitchen is your money-making zone. It needs to be highly efficient and functional for you to be profitable. No kitchen is the same and deciding not only the best equipment but the most appropriat...
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Optimize Your Kitchen for Delivery
Arm yourself with kitchen operations to streamline delivery “The general who wins the battle makes many calculations in his temple before the battle is fought.” This truth is from Sun Tzu’s ‘The Art of War’. The quote is the basis for our a...
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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...
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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...