Author Archives: Jeff Freehof

Credit Card Fees

A growing number of my customers use credit cards, but the fees are killing me. Anything I can do? A: I feel your pain! If the fees are killing you, then the sales are saving you! We can no longer live without accepting credit cards, because almost everyone does and we would lose the sales.More »

Driving Compensation

How do you compensate your delivery drivers? I paid my drivers regular minimum wage, plus they earned their tips. I also paid them a 50 cent commission for each delivery. I recently started charging customers a one dollar delivery charge, which deferred the cost of the driver’s commission. Now keep in mind, paying the driverMore »

Food Booths

Have you ever participated in local festivals by setting up a food booth? Is it worth the trouble and expense? Do you actually make a profit, or is it just more to get your name out there in the community? I participate in those as often as I can. There are definitely a couple thatMore »

Hand Toss for Convection Oven

My son just over a small bar/restaurant and really wants to offer hand-tossed pizzas. Can they be cooked in the convection oven? A: You can bake a decent pizza in a convection oven, but you can’t bake it in a pizza pan. See, in a traditional pizza oven, you have about 85 to 90 percentMore »

Hiring Store Manager

I’m thinking of hiring a store manager and want to know your opinion on promoting from within or bringing someone new into the company. I’ve done both and it is definitely an easier transition to promote from within if you have the right candidate. One of the problems you could face occurs when the employeeMore »

Location Selection

I’m looking at two locations. One is 3,000 square feet and centrally located in a busy shopping plaza. Rent is high and it will cost a lot of money to renovate. Parking is a bit of a problem in this busy plaza. The second location is across the street from a shopping plaza and isMore »

Meal Portion Sizes

How do you determine portion sizes? How much difference should there bebetween lunch and dinner portions? Well, first you need to determine what food cost percentage you want to run. Then you’ve got to cost out your raw product by the ounce. Make sure you include the cost of everything that comes with it such as complimentaryMore »

Behind Counter Beverage Station

I’m setting up the layout of my second location and thinking about not offering free refills on soft drinks. I may put the fountain behind the counter. What’s your opinion? If you expect to be a busy operation, then you would need an extra employee just to pour drinks. That’s a waste of labor toMore »

Training for First Store Opening

I’m getting ready to open our first store next month. Do we have to have extensive training or can we just get by with a day and work out the kinks in our first couple of weeks? The single biggest mistake independent operators make, in my opinion, is that they don’t realize that properly training theMore »

Soggy Pizza from Veggies

I prefer using fresh vegetables on my pizza, but they have more water content and create a soggy pizza. Is there a solution to this problem? A: Yes, there is. I like fresh veggies too, and I solved that problem by using a Japanese breadcrumb. I find it best to sauce the dough first, thenMore »