Taking Count

walkin inventory management

Inventory management often overlooked by pizzeria operators Taking inventory –– it’s one of the most dreaded tasks in the restaurant business, but it has to be done. From fresh produce to canned goods and plastic ware, every product you purchase has to be tracked. In an industry with thin margins and stiff competition, poor inventoryMore »

Team Meetings: Coming Together

TeamMeeting

Conduct effective team meetings for maximum employee efficiency From pre-shift pow-wows to drawn-out management conferences, team meetings are a ubiquitous part of the hospitality and retail industries. While some operators appreciate them more than others –– and even though many employees dread them –– productive meetings are an essential management tool for almost every shop.More »

Commercial leasing tips for first-time restaurateurs

for lease sign in the window of a restaurant facility

Real Estate Concerns — Commercial Leasing Between business plans, marketing and capital collection, new restaurateurs have plenty on their plates — and they often put property on the back burner. While location is a common concern, inexperienced owners frequently fail to account for the hurdles and pitfalls of the commercial leasing process. Commercial contracts areMore »

Managing Part-timers

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Hiring, scheduling and retaining a predominantly part-time staff Are your part-time employees as productive, reliable and loyal as your full-timers? With so many workers holding down multiple jobs, younger employees balancing work and school and the economy making it tough to provide full-time benefits, a predominantly part-time staff is often a pizzeria’s best bet. “TheMore »

Going Gluten Free — Logistics of tapping the wheat-free market

Going Gluten Free -- Logistics of tapping the wheat-free market

Expanding with gluten-free offerings was an obvious choice for Southeast-based Brixx Wood Fired Pizza. The 21-store chain sold nearly 60,000 gluten-free pizzas in 2012 alone, doubling the previous year’s sales. “At the very beginning, we realized that offering gluten-free dough was going to open up new business,” says Executive Chef Richard Shinault. “It’s absolutely drivenMore »

Jack Of All Trades

2012 September: Jack Of All Trades

Save on labor by cross-training employees For Mia’s Pizza and Eats, a small mom-and-pop shop in Georgia, cross-training is a cost-cutting necessity. “There really isn’t a time at Mia’s when an employee can claim ‘That’s not my job,’ ” says owner Clori Rose-Geiger. “We try to instill in them the idea that everything that needsMore »