First Steps to Selling a Pizzeria


You have options to cash out of the business without a succession plan Pizzeria operators looking to get out by selling their restaurants have several routes they can take — although ultimately, the path chosen depends on how financially successful the business is. Dennis Lombardi, president of Insight Dynamics, LLC, a Columbus, Ohio-based restaurant consultingMore »

Post-Hire Drug Testing


What’s your employee sobriety responsibility? Employee drug testing is a hot button for many pizza restaurant operators. Most of the concern revolves around post-hire drug testing; pre-hire screening is typically more straightforward. Although laws vary by state — even by municipality — usually all operators must do to avoid discrimination charges is to make pre-hireMore »

Minor Employees: Fountain of Youth

server with pizza

Are you up to speed on child labor laws? Minor employees often bring plenty of positives to the job. Although they’ll likely require a fair amount of rope-showing and schooling in workplace etiquette, young people are generally enthusiastic and eager-to-please –– a nice counterbalance to their lack of experience. However, minor employees come with laborMore »

Movin’ on Up


Identify potential franchisees from your own talent pool   Your employee has been with you for years, assuming ever-greater responsibility in your restaurant. He’s gained your trust as someone you can rely on. He’s also ambitious, hardworking and wants more, which is why he’s approached you about owning his own store under your restaurant’s name.More »

Get Crafty

craft cocktail, liquor, mixed drink

Specialty bar menus — craft cocktails — can be a knockout sales technique There are many things that can help your pizzeria thrive. A solid menu, quality ingredients, a welcoming atmosphere and attentive service can bring in new customers and keep old ones returning. These are essential tools, but for restaurants with full bars there’sMore »

Trending Spirits: Whiskey

Bar Staff Training Tips

Whiskey is “front and center,” says Alexandra Sklansky, director, public relations, for the Distilled Spirits Council (DISCUS), a Washington, D.C. trade association. “We’re in the middle of a global whiskey renaissance, nearly every single category of whiskey is growing. The popularity of whiskey in cocktails is helping to drive growth.” Ryan Magarian, bartender/co-proprietor of OvenMore »

In Too Deep

tip, cash, table

How to avoid unwanted attention by the Department of Labor   There’s good attention and then there’s bad attention, and getting noticed by the Department of Labor falls under the latter category, which is why most smart pizzeria operators take pains to stay on the right side of this government agency. But despite the bestMore »

Battling Burnout

kitchen worker, battling burnout

Keeping kitchen staff interested should be a top concern   Burnout on the cook or make lines can spell disaster for pizzerias, especially if undetected. Bored, fatigued or indifferent cooks can get sloppy and careless, endangering product consistency and quality. Burned-out employees become unreliable, arriving late or not bothering to show up at all, resultingMore »