Author Archives: Big Dave Ostrander

2011 May: Ask Big Dave

2011 May: Ask Big Dave

Dave, I have a full-service pizzeria with a fairly big dessert menu. My desserts have been pretty successful, but they slow table turns. Do you have any tricks up your sleeve that will help me move customers through a little quicker without losing those dessert sales? Shannon Weaver Chicago, Illinois I’m so glad to hearMore »

2011 April: Ask Big Dave

Dave, I just opened my first pizzeria a couple of months ago. Labor has consistently been running between 20-22 percent. At times, I feel short-staffed, but I really can’t afford to hire new help right now until I get sales higher. Do you have any suggestions for me? Is my labor where it should be?More »

2011 March: Ask Big Dave

2011 March: Ask Big Dave

You’ve got questions … our expert has the answers. Submit your questions via e-mail to Jeremy White (jwhite@pizzatoday.com) — make sure to put “Ask Big Dave” in the subject line. We’ll pass the best questions on to Dave each month for his highly sought-after advice. I’m confused on how to determine labor cost. What isMore »

2011 March: Weights and Measures

2011 March: Weights and Measures

Very early in my career I was referred to as a “pizza boy.” After about a year of learning the ropes, you earned the title of “pizza man” –– or washed out. The difference was a couple of thousand hours of being the gopher, grunt, zip, trainee, etc. The attrition rate was very high. TheMore »

2011 January: Ask Big Dave

2011 January: Ask Big Dave

You’ve got questions … our expert has the answers. Submit your questions via e-mail to Jeremy White (jwhite@pizzatoday.com) — make sure to put “Ask Big Dave” in the subject line. We’ll pass the best questions on to Dave each month for his highly sought after advice. Q: Hey Big Dave, I’m a small independent. IMore »