Back Office

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 »

2011 March: Privacy – Private Practice

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2011 March: Private Practice

In a business setting, the importance of maintaining privacy extends beyond the scope of one’s personal privacy to that of each employee. Con­fidentiality should be at the top of every pizzeria owner’s maintenance checklist. How safe is your staff’s personal infor­mation? Regulations vary by state, but all employees have a general right to privacy. ConsultMore »

2011 March: Succession Plan – Passing the Torch

2011 March: Passing the Torch

What do you want to be doing 10 years from now? If you’re the owner of a family-owned pizzeria, and your dream is to kick back on a sunny beach with an umbrella drink in your hand while a suc­ceeding generation continues the business, then it’s not too early to start planning. Ample time, alongMore »

2011 March: Mascot Marketing

2011 March: Mascot Marketing

A mascot can help you boost sales, but you have to create the right mascot and use it effectively. Whether it’s a costume that an employee wears or a cartoon character on your logo, the mascot can help you differentiate your­self from competitors. “A mascot adds personality to the brand and helps you to connectMore »

2011 March: My Turn 

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2011 March: My Turn 

In 1970, Pogo, a famous and beloved cartoon character, uttered the phrase, “We have met the enemy, and he is us.” While the reference was made with regards to man’s negative impact on the environment, those words certainly apply to today’s pizza industry as well. In my conversations with pizzeria operators around the country, IMore »

2011 March: Catering to Kids

2011 March: Catering to Kids

When Ray Perkins, owner of Chubby Ray’s Louisville Pizza Company in Louis­ville, Kentucky, was approached by a group of Girl Scout Brownies to do a pizza workshop for one of their badges, Perkins agreed, even though he’d never really worked with kids before. In fact, his establishment is known more for game day excitement, pokerMore »

2011 February: On Loan

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2011 February: On Loan

How does one get a loan when lenders are reluctant to make them? While the lending market remains sluggish, loans are being made, albeit in limited quantity to qualified borrowers. John Graziano, CFP, CPA with Future Financial Planners, Inc., in Hazlet, New Jersey, advises restaurant operators to take basic steps to help increase their chancesMore »

2011 January: Catering Delivery

2011 January: Catering Delivery

It takes hustle and finesse to get a picture-perfect, palate-satisfying meal from your kitchen to the diner’s plate in the next room. It’s trickier still when you’re filling dozens or even hundreds of plates at an event located miles away. Such is the challenge of catering. One common misstep is allowing insufficient time for cateringMore »

2011 January: License to Drive

2011 January: License to Drive

When TJ Banning opened his first Rosati’s Pizza in suburban Chicago in 2000, he carried low standards for his delivery driver hires. “If you had a pulse and a car, you were hired,” says Banning, who’s swapped his early waywardness for more stringent driver standards at both of his Rosati’s locations. Banning entrusts his driversMore »