Outside Looking In

remote monitoring, smart phone, cameras

Remote monitoring can reduce losses, heighten efficiencies and increase the bottom line Suspect an ongoing issue with internal theft, shrinkage or sweethearting? Curious if staff members are following store procedures around closing, food handling or cash management? Have a hunch that energy use is much higher than it should be? Remote monitoring –– the abilityMore »

EMV Uncovered

RED_swipe_cardLost River

What restaurants need to know about EMV and the looming liability shift   Take notice, pizzerias, the EMV liability shift deadline looms. This October, restaurants must be equipped to accept EMV cards –– an acronym for Europay, MasterCard and Visa –– or risk financial responsibility for any point-of-sale fraud that occurs in their stores. UnlikeMore »

Cash Transactions: Way to Pay

cash in holder

Is there still room for cash handling in a plastic world? In today’s tech-charged payment society, cash may no longer be king, but the Washingtons, Lincolns and Jacksons haven’t exactly been overthrown, either. According to a 2014 retail point-of-sale report from Javelin Strategy & Research, cash accounted for 20 percent ($788 billion) of POS transactionsMore »

In the Know

information sharing

What’s your information sharing style? In today’s analytics-driven environment, information is everywhere –– even pizzerias, which run sales through point-of-sale (POS) systems, count inventory, record waste and collect customer data. Among multi-unit operations, specifically company-owned stores, how much of that information should be shared –– and with whom –– has emerged an increasingly pertinent issue.More »

What’s My Pizzeria Worth?

bOValuation

Unlike automobiles or homes, assigning a value to any business, let alone a restaurant enterprise such as a pizzeria, can be a biased, meandering task filled with subjectivity, high emotion and figure-swaying details. It’s anything but concrete. A.J. Edelstein of The Restaurant Brokers, a Tempe, Arizona-based commercial real estate firm that specializes in restaurant deals,More »

Four steps to better inventory management

inventory

When it comes to inventory management, Brian Coli of Georgio’s Chicago Pizzeria & Pub, a 13-year-old, two-store operation in Chicago’s northwest suburbs, knows he can’t afford to slip up. “Cost of goods sold makes up roughly one-third of our total expenses,” Coli says. “If we’re not paying attention to our inventory, it can become a problem. YouMore »

Money Chase — Business Grants and Tax Credits

Dave Brackett, owner of Pizzeria Rustica in Colorado, capitalized on $35,000 in tax credits.

How pizzerias are finding free money to boost the bottom line   It’s been five years since Dave Brackett has paid state income tax in Colorado. Brackett’s no scofflaw, though, but rather capitalizing on a Colorado state program that provides tax credits for small business owners developing in designated areas throughout the state. In OldMore »

Tasty Sips

Espresso, coffee, latte

Establish a marketplace niche, deliver a more cohesive dining experience with coffee and tea service   History tells us Kenny Howard isn’t afraid to gamble. When Howard opened Fireflour in 2012, he bet that blue-collar Bismarck, North Dakota, would embrace artisan pizza. A year later, Howard doubled down. He took over an adjacent storefront andMore »

Franchise Dodger

WoodFireExteriorH

Seeking to grow without entering the franchise game a tricky feat Peter Taylor recognizes his strengths and his limitations. A nationally renowned restaurant operator, Taylor knows he can make a mean pie, but acknowledges he’s not the man to scale a concept. “I know pizza, but that doesn’t make me the guy capable of growingMore »