Employee Termination: Hit The Door

Photo by Josh Keown

Last year, the week before Christmas, Carmelo Lamotta needed to fire a server. He did not want to wait until after the holidays because then other workers would suffer. “If you keep someone an extra week because of the holidays, business drops because customers do not come in because of the poor customer service,” saysMore »

2009 May: Location, Location, Location

2009 May: Location, Location, Location

Thinking of expanding to another location? Now, more than ever, intelligent site selection is essential — who can afford a hit or miss approach in this economy? Some larger operations, like Marcos Pizza, use site selection software. With 170 locations, this chain, headquartered in Toledo, is poised to open hundreds of additional restaurants. Their software,More »

2010 August: In Your Face

2010 August: In Your Face

It’s a given that restaurant staff should present a well-scrubbed appearance; after all, who would want to patronize an eatery where employee personal hygiene is unappetizingly sub-par? But beyond this (hopefully universal) baseline, restaurant operators grapple with other appearance related issues — such as whether to hire or retain those sporting tattoos, body piercings orMore »

2010 March: Tabels vs. Seats

2010 March: Tabels vs. Seats

Restaurant operators tend to think of capacity in terms of the number of seats, but this is incorrect, says Dennis Lombardi, executive vice president-food strategies for WD Partners, a design development fi rm in Columbus, Ohio. Instead, capacity depends on the number of tables. “The tables will get used up first,” he explains. “And ifMore »

Hit the Road: Non-owned auto insurance for delivery drivers

2013 January: Hit The Road

You’d probably never think of courting disaster by driving around uninsured. Yet, if you’re like many independent pizzeria restaurant owners, chances are you’re unwittingly placing your business in the same kind of jeopardy. How? By not carrying a non-owned auto liability policy — coverage insuring you should one of your delivery drivers have an accident,More »

Capital 4 Growth

Even for pizza restaurants with a solid track record of success, it can be extremely difficult to obtain funding for growth. Why are lenders so skittish? Considering the industry’s over-saturation and its notoriously high failure rate, their reticence is understandable. There are other deterrents as well. “Unless they own the building, restaurants typically lack collateralMore »