Back Office

Why Employees Quit

Photo by Rick Daugherty

Money is why we work and you may think that it’s the reason employees leave their jobs. But while compensation is a factor, it’s simply one reason that workers move on, and is an easy problem to fix. We’ve found five other significant reasons why employees chose to not stick around to make and serveMore »

Why should a pizzeria launch a smart phone mobile app?

WHY SHOULD A PIZZERIA LAUNCH A SMART PHONE MOBILE APP?

In both distance and mindset, Grand Forks, North Dakota, is far from the dreamy-eyed, tech-charged ways of Silicon Valley. This reality does not escape Tyler Kuenzel. “There’s a lag in technology in North Dakota and it takes a while for something to move to adoption,” says Kuenzel, co-owner of Deek’s Pizza, an 18-year-old concept withMore »

Out In The Open

2012 March: Out In The Open

Nick Sarillo, owner of Nick’s Pizza and Pub, takes home $120,000 a year, and he doesn’t care who knows it, including –– and perhaps most importantly –– the 200 full and part-time staffers who work for him. Sarillo, who operates pizzerias in Elgin and Crystal Lake, Illinois, has an open books policy, which means heMore »

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 »

On the bubble: Marketing beer and wine

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Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their customers are, what they want and how to keep them returning while still attracting new customers.More »

Sound Sales Projections Key to Success

Sound sales projections garner stronger labor, purchasing and marketing decisions

At Fresh Brothers, a five-year-old chain with eight stores in the Los Angeles area and another two opening this summer, co-owner Adam Goldberg does not mince words about the importance of sales projections to his expanding pizzeria enterprise. content writing services “The ultimate goal is to run a more profitable operation and that’s something salesMore »

BUYING VERSUS LEASING

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If you’re looking to move or expand, one of your first questions might be whether to purchase or lease your new location. The decision to rent or buy can be as unique as your concept, says Dan Simons, principal with Vucurevich Simons Advisory Group, a restaurant consulting firm with offices in Kensington, Maryland, and Austin,More »

Customer Feedback: Getting It and Using It

2011 April: Survey Says

It’s not always easy to hear criticism, but for pizzeria owners, it can be critical to your business. From comment cards to secret shops, different feedback methods will get different results. Here’s what you need to know about four common kinds of customer feedback and how you can best use them to help boost yourMore »

Buying Equipment: New or Used?

Buying Equipment: New or Used?

Jim Fischer’s been in the pizza game for nearly 40 years and in that time, he’s never purchased a new oven. “Not a single one. It’s always been a demo model or a remanufactured oven,” says Fischer, who, after a lengthy run as a Little Caesar’s franchisee, now owns Pizza Patrol, a two-unit operation inMore »