Michael Shepherd and Siler Chapman of PerfectingPizza.com share vital aspects that pizzeria owners need to evaluate when considering opening for lunch or continuing a lunch daypart. Is Luch business right for your pizzeria?
Catch previous episodes of The Hot Slice with Pizza Today:
The Hot Slice, Ep. 10: Breaking Down Restaurant Math
Scott Sandler, owner of Pizza Head, shares his profitability model and how he calculates business expenses and revenue in Breaking Down Restaurant Math.
The Hot Slice, Episode 9: Understanding Young Millennial Workers
Recognized millennial expert Ashira Prossack answers the questions on who the young millennial workers are and how to tap into their strengths.
The Hot Slice, Episode 8: Scott Wiener’s Guide to Pizza Slicing
Pizza Today’s Man on the Street Scott Wiener, founder of Scott’s Pizza Tours in NYC, eats pizza for a living and he sees pizzas cut in so many different ways. Check out his tips on the best ways to slice pizzas based on size and with customers in mind.
The Hot Slice, Episode 7: Embrace saying “Yes” to Customers
Hospitality consultant Micah Solomon breaks down how to say “yes” to your customers and avoid a “no.”
The Hot Slice, Ep. 6: Rachel Cope on Third-Party Delivery
Rachel Cope, Empire Slice House & Easy E Slice Shop, does a huge volume of third-party delivery. Empire Slice House was Pizza Today’s 2018 Independent Pizzeria of the Year. In this episode of The Hot Slice, she details the basics of what’s in it for the merchant and how it works.
The Hot Slice, Ep. 5: Food Costing Best Practices
Michael Shepherd shares how to lower your food costs
The Hot Slice, Episode 4: Chris Bianco gives a new pizzeria owner some words of wisdom
Award-winning pizza master Chris Bianco of Pizzeria Bianco in Phoenix, AZ, offers tips to new and prospective pizzeria owners.
The Hot Slice with Pizza Today, Episode 3: Using the right bait to hire top performers
Hiring Top Performers with TJ Schier Are you using the right bait to attract top performers to your pizzeria?
The Hot Slice, Ep. 2: How to evolve your restaurant’s brand
Sammy Mandell of Greenville Avenue Pizza Company talks about the steps he takes to make sure his restaurant keeps evolving.
The Hot Slice: Mike Bausch Breaks Down The Three Elements of a Restaurant
The Hot Slice Episode One drops knowledge on restaurant elements Mike Bausch is the owner of Andolini’s Pizzeria in Tulsa, Oklahoma.