Back Office

Loss Prevention Statement

Employee theft is a problem for any business owner. Some statistics indicate that employee theft causes thousands of businesses each year to go under. Here, I’d like to offer Pizza Today readers a copy of a very important document I used at my pizzeria: my Loss Prevention Statement. The following Statement of Loss Prevention ResponsibilitiesMore »

2011 December: WINDOW OF OPPORTUNITY

Hundreds and even thousands of people pass by your pizzeria on a daily basis. What message are your windows sending? How to approach window signage and advertising varies from pizzeria to pizzeria. Westshore Pizza in Tampa, Florida, has large, wide front windows facing a busy thoroughfare. Operations Manager Tyrell Reed says, “We like to giveMore »

2012 August: Food Costs Killing You?

2012 August: Food Costs Killing You?

Is your bottom line being adversely affected by food costs? If so, Big Dave Ostrander has this to say: “After I realized that I was leaving tens of thousands of profit dollars unaccounted for, I studied and achieved the perfect food cost month in and month out.  The biggest breakthroughs I discovered were: Placing in-line portionMore »

Marketing Matters: Your POS as a Marketing Tool

2012 September: Marketing Matters

My Point of Sale system is the prettiest cash register ever! But does this beauty have brains? American Scientist Donald Norman says, “Beauty and brains, pleasure and usability they should go hand in hand.” If that is the case then this POS is worth every penny I paid for it. For example, my POS hasMore »

Jack Of All Trades

2012 September: Jack Of All Trades

Save on labor by cross-training employees For Mia’s Pizza and Eats, a small mom-and-pop shop in Georgia, cross-training is a cost-cutting necessity. “There really isn’t a time at Mia’s when an employee can claim ‘That’s not my job,’ ” says owner Clori Rose-Geiger. “We try to instill in them the idea that everything that needsMore »

What do your customers really want? Survey says…

2012 September: Survey Says...

What do your customers really want? It’s the single most important question a restaurant owner can ask — yet you could spend your entire career chasing the answer. Even with instant feedback on Twitter, Yelp!, Facebook and similar sites, it’s nearly impossible to sift constructive criticism from the endless pages of noise. In an effortMore »

2012 September: The Payroll Dilemma

2012 September: The Payroll Dilemma

Show of hands: who enjoys doing payroll? Indeed, many pizzeria operators far prefer mingling with guests or making pies to the tedious back-office task. Yet, employees must be paid and payroll remains a necessary duty to please employees, the government, and the bottom line –– whether it’s tackled in house or outsourced to a payrollMore »

Targeting Teens

Targeting Teens

By the end of next year, there will be 35 million teenagers in the United States. At the peak of the baby boom, there were 33 million. And, what’s more — today’s teens have more disposable income than any other generation of teens had. Luckily, teens love pizza, so attracting them shouldn’t be all thatMore »

Marketing Matters: The price of advertising

2012 August: Marketing Matters

A good ad is priceless, but can a price-less ad be good? Most of us would be hesitant to run an ad campaign without a price point, and right­ly so. Research firm Phoenix Marketing International finds that the inclusion of specific pricing is a key factor of high per­forming quick service restaurant advertis­ing. Their researchMore »

Putting In The Work

2012 August: Putting In The Work

Controlling labor costs: a matter of planning and monitoring Andy Lanz runs Figaro’s Pizza in Verona, Wisconsin, an eight-year-old shop with carryout, delivery and a 35-seat dining room. He calls his eatery a “modest one” that doesn’t churn “massive volume.” “So if I don’t pay attention to my expenses, I just don’t make money,” LanzMore »