Author Archives: Pamela Mills-Senn

Protect customers’ information from security breaches

2012 January: Security Breach

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your customers, employees, even your business could be at risk of experiencing aMore »

The Big Break-Up

splitting pizzeria

The dissolution of a partnership doesn’t have to be painful   If a restaurant partnership is similar to a marriage (as many will attest it is), then dissolving a partnership must be very much like going through a divorce — which should be a scary thought for anyone contemplating such a move. “Unfortunately, partnership split-upsMore »

Finding Greatness

Hostess Barry's Pizza

Hiring the right people can make or break your business   For reasons well known to pizzeria operators, finding great employees, particularly for entry-level positions, is often “throw-up-your-hands” frustrating. But despite the challenges it’s entirely possible to staff your restaurant with people you can count on to show up, perform to (or exceed) your expectationsMore »

Workplace Bullying

makeline

It exists — so what are you doing to make your workplace safe?   With all the attention bullying is getting these days, you’d think it would be easy for pizza restaurant operators to pick up on incidences of workplace bullying. But in fact, most bullying is very subtle, says conflict resolution specialist Tara Fishler, founderMore »

Pricing Beverages

2012 December: Pricing Beverages

If you’re uncertain about your beverage pricing you’re not alone. Confusion over this aspect of operations is common and widespread, says Aaron Allen, global restaurant consultant with Orlando-based The Allen Group of Hospitality Companies. It’s a complicated proposition, says Allen. Set prices too high and you could drive customers to tap water (or to yourMore »

Growing the Online Component

Photo by Josh Keown

Angelo Halakos, owner of Seasons Pizza, was skeptical about online ordering at first. He wasn’t sure it would actually work, and then there was the fee to consider, reasonable though it was. Even so, Halakos, who owns 28 locations primarily in the Newark, Delaware area, decided to take a chance. “All the big chains hadMore »

Body Language

2011 July: COINS IN THE FOUNTAIN

You want the good news first, or the bad? The good news is that where it concerns pizza, customers are starting to make decisions based on factors other than pricing. For pizza restaurants that have seen their profit margins plummet due to the price wars that have afflicted this industry, this change is welcomed. TheMore »

For your review: Insurance policy coverage

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Insurance policies should be reviewed annually to assure adequate coverage. Although pizza restaurant operators should notify their insurance agents whenever a change has been made that increases the value of the business or its exposure to liability, an annual insurance review offers the opportunity to really take stock, ensuring there’s sufficient protection that would enable theMore »

Storage Wars: Coping with Small Spaces

Storage Wars -- pizzerias cope with small spaces

It’s an essential component of restaurant operations, affecting everything from menu size to seating. Yet its importance often goes unrecognized — until the squeeze is on. We’re talking storage space, the bane of many pizzeria operators.“Storage is always an issue, and it does have an impact, and should, on purchasing and menu decisions,” says JeffMore »