Back Office

WITHOUT A HITCH

2011 October: WITHOUT A HITCH

Imagine this scenario: You’ve just launched a series of four pesto-inspired pizzas. To promote your new menu items, you gear up for a one-day promotional event, practically giving away the pizzas.642-541 You’ve advertised the heck out of the promo and even received local media coverage. But are you ready to handle the big day? ExecutingMore »

2011 September: SOCIAL HOUR

2011 September: SOCIAL HOUR

When Facebook was first introduced, the site was the online version of the Wild West, devoted primarily for collegiate use and of little consequence to a young suburban mother like myself. Fast forward a couple of years, and just about everyone I know –– including my in-laws, my 83-year-old great aunt and my friend’s dogMore »

2011 July: COINS IN THE FOUNTAIN

2011 July: COINS IN THE FOUNTAIN

Soda is a serious moneymaker, especially in the pizza world. And fountain sodas, especially, can help keep your business in the black, namely because you don’t have to pay the extra for cans and bottles. Like many owners, Nick Merlino of Goomba’s Pizza in Colmar, Pennsylvania, started out with bottles. “We mostly do take-out andMore »

2011 June: Going Mobile

2011 June: Going Mobile

The U.S. has gone mobile. To be specific, wireless penetration in the U.S. reached 93 percent in 2010, according to the International Association of Wireless Telecommunications Industry (CTAI). Those are some serious numbers. And, the Mobile Marketing Association (MMA) reports that nearly 30 percent of those users are sporting smart phones. The fancy little gadgetsMore »

2011 June: Man on the Street

2011 June: Man on the Street

I’ve been in a real rut lately. There are dozens of quality pizzerias in my area, but when my friends want to go out for a pie or two (or six) we end up at the same place every time. It isn’t even close to my apartment; I have to take the subway six stopsMore »

2011 June: Theft Deterrent

2011 June: Theft Deterrent

No one likes to think about it, but employees do steal from their employers. The SBA reported that 10 percent of businesses filing bankruptcy cited employee theft or fraud as major causes. Pizzeria operators have two options: ignore the possibility or take proactive steps to protect the business. The three main kinds of employee theftMore »

2011 June: IN IT TO WIN IT

2011 June: IN IT TO WIN IT

Imagine your customers ordering their pizza not by the inch –– but by the pound. And the goal? Getting them to polish it off in-house for a chance at t-shirts and cash but best of all, glory. Such is the idea behind eating challenges popping up in restaurants across the country. Televised events, such asMore »

2011 May: Payday

 By: 
2011 May: Payday

Chuck Wilburn was already a veteran Shakey’s Pizza Parlor operator when he watched a new restaurant open across the street from his Redlands, California, store several years ago. The restaurant was good, and the business flourished quickly. But Wilburn wondered how long the good times would last when the owner’s spending habits changed drastically amidMore »

2011 April: Spreading the News

2011 April: Spreading the News

Build an exceptional pizza, tasty pasta dish or a delicious salad and the customers will come — if you get the word out. But how do you tempt the masses without spending massive amounts on advertising? Clint Harris, co-founder of Promise Pizza with locations in Austin and Round Rock, Texas, says he used to createMore »

2011 April: Business Solutions

2011 April: Business Solutions

Did you know that a 14-inch pizza actually has nearly twice the surface area of a 10-inch pizza? It’s true, and all it takes to show customers that fact is a little simple math. Let’s turn back the clock to your school days, where we’re sure you learned in math class that “pie” equals 3.14.More »