Lighting: Go Green, Save Money


Saving energy is no longer a feel good, save-the-planet sentiment. With new technology, energy efficiency has become a way to save money. Michael Oshman, CEO and founder of the Boston-based Green Restaurant Association, offers some math for operators. Lighting accounts for 13 percent of the electricity costs for a restaurant, and switching to light emitting diodeMore »

Don’t Hang Up

phone, etiquette, customer service phone systems

Phone etiquette is important for customer service and repeat sales   Even in today’s world of online and mobile ordering, there is still a place for the phone. Some customers prefer a pleasant human over a speedy internet connection. Others do not have access to a computer or smartphone. There are also the tech savvyMore »

Restaurant design trends take on classic good looks

Garage Bar Communal Table

Nothing goes better with pizza than reclaimed wood. At least that’s one big trend in restaurant design right now. Operators and design experts say as the new year opens, emerging concepts and longtime restaurants are looking to classic finishes to make dining areas warm and inviting. Among those finishes is reused wood for tabletops. “WhatMore »

Table Reading

upselling table marketing

In-store marketing can help promote menu items   Michael Durkin worries that his regular customers will get tired of ordering the same pizza every time they visit his two-location Durkin’s Pizza in McKinney, Texas. “One of the things I learned in the pizza business is people are creatures of habit,” says Durkin, who opened hisMore »

Act like they own the place


Employee ownership can boost productivity   Operators want to reward their best workers, but there are only so many promotions an employee can earn. One way to keep key employees is to offer them ownership in the company. That can mean anything from shares of stock to franchise ownership. It’s a good way not onlyMore »

Marketing Theme Nights

Marketing Theme Nights

Everyone loves your pizza, but sometimes people need another reason to visit on a weeknight. Some operators find that theme nights are a good way to attract customers on a slow night, create buzz about the restaurant, and most importantly, build relationships with people who become repeat customers. Chris Ransom, owner and manager of GrandMore »