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Delivery as a marketable service

Delivery as a marketable service

Nearly 80 percent of U.S. pizzerias offer delivery. What does delivery mean to you as an operator? a) An additional avenue of revenue? b) A selling proposition? c) A daily challenge of overseeing drivers and deliveries? d) All of the above You probably answered “d.” Today’s diners regard pizza and delivery as going hand-in-hand. ManyMore »

I Make a 20 Percent Profit Margin, and So Can You

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POS, system, cash register, transaction

By: Michael Shepherd I recently learned that a profit margin of 7 percent is the average for the pizzeria industry. So, for every dollar in sales, only seven cents is left over to take home as profit. This means for every $10 pizza I sell, I should only get to keep 70 cents. My firstMore »

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 »

Workplace Bullying

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It exists — so what are you doing to make your workplace safe?   With all the attention bullying is getting these days, you’d think it would be easy for pizza restaurant operators to pick up on incidences of workplace bullying. But in fact, most bullying is very subtle, says conflict resolution specialist Tara Fishler, founderMore »

The Driver’s Paycheck

Photos by Rick Daugherty & Josh Keown

With 130 Domino’s Pizza outlets under his charge, Glenn Mueller signs plenty of checks for delivery drivers. The head of Gulfport, Mississippi- based RPM Pizza, Mueller, a 30-year veteran of the pizza world, has watched competitors throughout the restaurant landscape rush into the delivery business with little understanding of its nuance and complexities. And theMore »

Hiring a Manager

2011 March: Hiring a Manager

In 1993, Tony DiSilvestro and his wife, Cynthia, opened Ynot Pizza and Italian Cuisine in Virginia Beach. “We were 24 years old and doing it all,” DiSilvestro recalls, operating a store with little more than hope, previous experience and used equipment. Within the first year, DiSilvestro had a revelation. Neither he nor his wife couldMore »

Employee Stock Ownership Plan: Keeping Your Dream Alive

2011 January: Keeping Your Dream Alive

In the midst of the bustle of running your restaurant, perhaps you sometimes pause to remember when you first opened your doors. Do you think about that future day when you’ll make your exit? Barbara Gabel and Zach Zachowski, who are self-described “think-ahead types,” began to consider their exit strategy when they reached their earlyMore »

Social media image sizing how-to

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Facebook, Twitter, Instagram, etc can all be a bit daunting if you’re handling social media on your own. It can be even more frustrating when you upload a dynamite photo only to find that the image has lost its luster online or you have to crop away a portion. You want the images that youMore »

Bet the Bank

banking, relationship, shaking hands

Business banking: It’s all about relationships No one needs to convince Jeff Janik, owner of the two-store Milton’s Pizza & Pasta enterprise in Raleigh, North Carolina, about the importance of banking relationships. From his store managers’ daily cash deposits to the loans he’s secured over the last 31 years to grow Milton’s, Janik knows aMore »