Author Archives: Annemarie Mannion

Out In The Open

2012 March: Out In The Open

Nick Sarillo, owner of Nick’s Pizza and Pub, takes home $120,000 a year, and he doesn’t care who knows it, including –– and perhaps most importantly –– the 200 full and part-time staffers who work for him. Sarillo, who operates pizzerias in Elgin and Crystal Lake, Illinois, has an open books policy, which means heMore »

Liquid Proceeds: Water usage is one overlooked expense

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A pizzeria operator never wants to see money going down the drain. But that’s what happens when an operator is not careful about water usage. The National Restaurant Association reports that quick-service restaurants consume about 500 to 1,500 gallons of water a day and full-service restaurants use up to 5,000. “Restaurants in general are someMore »

2009 July: Necessary Evil

2009 July: Necessary Evil

When Bill Poss, owner of Luigi’s Pizza & Fun Center, opened a bill recently, he was surprised to see the credit card processing fees were hundreds of dollars more than he had expected. “Usally it’s three percent. It was 3.79 percent. That’s $500 or $600 more in fees,” says Poss whose restaurant is located inMore »

2009 April: Best of the Best

2009 April: Best of the Best

After 20 years of being voted “best of the best” of pizzerias in Tucson, Magpies Gourmet Pizza is expressing its gratitude to the voters. The award was bestowed by an independent newspaper, the Tucson Weekly. Local diners, rather than restaurant critics, journalists or industry insiders, polled their taste buds to make the decision. They castMore »

2010 October: Niche Marketing

2010 October: Niche Marketing

Pinpointing a focus in the marketplace that will enable a pizzeria to flourish even in a stagnant economy may not be immediately obvious. Sometimes it takes a little time and consideration for a concept to evolve. That was the case for Pizza Patron, a chain with 95 locations in six southwestern states. When it openedMore »

2010 March: The Great Outdoors

2010 March: The Great Outdoors

When Mike Wilson opened his first Fellini’s Pizza in a renovated gas station in Atlanta in 1982, giving patrons the opportunity to eat their pizza al fresco was a priority. “There’s nothing better than pizza, a pitcher of beer and eating it outdoors,” says Wilson, whose small chain now has six additional locations, each featuringMore »

2010 January: Bases Covered

2010 January: Bases Covered

Who doesn’t need a good night of rest? Hass Aslami, founder of Pizza 9 in Albuquerque, New Mexico, sleeps peacefully. You won’t find him waking in a cold sweat worrying that one of the drivers at the company’s four franchise stores has been in a crash that caused injuries that could financially ruin one ofMore »

2012 January: Curb Appeal

2012 January: Curb Appeal

What’s better on a cold night than a hot pizza that you didn’t have to leave the warmth of your car to pick up? Even on a summer day when it’s sizzling outside, not having to leave the cool of an air conditioned car to pick up a pizza is an appealing idea. That’s theMore »

2011 October: Change is Good

2011 October: Change is Good

Don’t look for scuffed paint, worn window blinds or broken tile at Milton’s Pizza and Pasta, a 28-year-old pizzeria with dining rooms that still look like new. A regular schedule of dining room renovation and maintenance helps keep them that way. “We want to keep the restaurants fresh and current, so we have a hardMore »

2011 March: Succession Plan – Passing the Torch

2011 March: Passing the Torch

What do you want to be doing 10 years from now? If you’re the owner of a family-owned pizzeria, and your dream is to kick back on a sunny beach with an umbrella drink in your hand while a suc­ceeding generation continues the business, then it’s not too early to start planning. Ample time, alongMore »