Being critiqued is difficult for any restaurant owner. And it’s not just newspaper and magazine critics anymore. These days there are so many critics or “want to be” critics out there when you take Bloggers, Yelp, Tripadvisor, etc. into account...

If you aren’t weighing ingredients, you are throwing money away   Anything worth doing is worth doing correctly, right? Your pizza is no exception. Your goal with every pizza should be two-fold: Make a profitable pizza. Make a consistent pizza...

Should you monitor your employees’ social media use? Admit it: you’ve Googled people you know to find out more about them, and you’ve used Facebook to look up old friends without actually contacting them. You might even have used social med...

Money is why we work and you may think that it’s the reason employees leave their jobs. But while compensation is a factor, it’s simply one reason that workers move on, and is an easy problem to fix. We’ve found five other significant reasons w...

Is an independent or franchise operation right for you?   You’re an entrepreneur, one who starts a business and is willing to take considerable initiative and risk in order to make money. Entering into the restaurant business is certainly a ga...

Walk the average commercial block and you may notice a lot more digital signage about.The retail sector, including restaurants, has seen a surge in digital displays. Raf Vanreusel, managing partner at TelemediaVision in Baltimore, Maryland, says reta...

Get those garden-fresh veggies into a versatile primavera sauce   It’s summer, and that means a bounty of fresh vegetables are at every corner farm stand and are at their best price through your vendors. Some say there is a primavera phenomeno...

Nearly 80 percent of U.S. pizzerias offer delivery. What does delivery mean to you as an operator? a) An additional avenue of revenue? b) A selling proposition? c) A daily challenge of overseeing drivers and deliveries? d) All of the above You probab...

Q: Dave, I make my dough fresh every day. Some days it’s perfect and others it’s either too soft or too firm. Since I hand stretch, this is a big deal. What am I doing wrong? Tony S. via e-mail A: Hey Tony! Early on, I also suffered from this dou...

[SlideDeck2 id=34302] How Minnesota’s Ann Kim conquered the world of pizza   The oven perches on its supports smack in the middle of the building. Central to the business as the sun is to the solar system, its magnificence is the clear and...

Explore how to make a 20 percent profit margin I recently learned that a profit margin of 7 percent is the average for the pizzeria industry. So, for every dollar in sales, only seven cents is left over to take home as profit. This means for every $1...

Katie’s Pizza & Pasta 9568 Manchester Rd. Rock Hill, Missouri 63119 (314) 942-6555 katiespizzaandpasta.com Katie’s showcases its uniqueness in expertly crafted videos, including how-to guides with owner Katie Lee. The wood-fired pizzeria make...