Author Archives: Robert Lillegard

All Hands on Deck

2011 June: All Hands on Deck

Quality seasonal workers make the summer rush a lot easier Keeping an even staff level throughout the year is a great thing. You know your employees, they know their roles and staff turnover is steady and predictable. But for some pizzerias, that’s not an option. Summer comes on strong, and with it, a huge spikeMore »

2010 November: From Farm to Table

2010 November: From Farm to Table

Fresh … seasonal … local … it’s almost become a mantra. The Slow Food movement has made farm-fresh produce hip again, and every new farm to jump on board brings prices down further. Now, pizzerias are being challenged to re-think their entire approach to ingredients. But when does it make sense to go local? WhichMore »

Deal Breakers

2012 March: Deal Breakers

Seven tips for renegotiating your lease   While the recession is coming to an end, many operators are still struggling. The good news? Your landlord is feeling the squeeze, too. According to the National Association of Realtors, retail vacancy rates nationwide were at 12.6 percent in the fourth quarter of 2011, and retail rents actuallyMore »

Critical Issues — Financial: Dollars & Sense

2012 January: Dollars & Sense

Why it’s important to understand your EBITDA   When you run a restaurant, it’s easy to concentrate on the urgent. The bathrooms need cleaning, you’re almost out of mozzarella, you’ve got a full dining room, and your prep cook didn’t show. And it all needs to be taken care of … right now. You knowMore »

2011 November: In Your Face

If you listen to the marketing gurus, you might think a new era of marketing is upon us. The movement started with Seth Godin’s “Permission Marketing,” and has only expanded from there. Today’s customers are supposedly savvier than ever, with unlimited options at their fingertips. In the age of Twitter and Facebook, we’re told, restaurantsMore »