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2012 August: Pizza Sizing Math Lesson

2012 August: Pizza Sizing Math Lesson

Did you know that a 14-inch pizza actually has nearly twice as much area to cover than a 10-inch pizza? That’s right, believe it or not. In order to figure the area of your pizza (in square inches), turn back to your school days and recall that the area of a circle is ascertained byMore »

2012 July: Dividing Dollars

2012 July: Dividing Dollars

Chances are, your employees think you strike it rich with each sale. They don’t realize you have to keep your lights on, buy more cheese and market to keep customers. If you make a $10 sale, they think you’re putting $10 in your pocket. Boy, wouldn’t a 100 percent profit margin be nice? If youMore »

Cash Only

2012 July: Cash Only

Keep yourself out of IRS trouble No business is more vulnerable than a cash only business. Record- keeping is often sparse. Every day, there are hundreds of transactions that can’t be traced. The lure of taking money out of the till is great. Unless the company maintains a series of checks and controls, there’s littleMore »

Marketing Matters: Listen, learn, earn

2012 July: Marketing Matters

The venerable Benjamin Franklin is one of the most-quoted men in American history. His wisdom, it seems, still endures to this day. One of my favorite quotes by the statesman is this: “He that won’t be counseled can’t be helped.” In my case specifically, I needed a lot of help starting my business, so IMore »

2012 June: Online PDF Menus

More and more, customers are making dining decisions on the fly. They take to their phones while in transit to find their next meal. One unfortunate trend among restaurants is to display their menus online as PDFs. Not to get too technical, PDF (Portable Document Format) can only be opened with an Adobe Reader program.More »

2012 August: Pizza for a Cause

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2012 August: Pizza for a Cause

There are reasons why you see so many pizzerias getting behind causes in their area. The short list includes: • Building a sense of community • Giving back • Getting your pizza/name out • Developing a common bond with customers There are pizzerias that spend their entire marketing budgets in this area because they areMore »

Tip The Scale

Setting a payscale and integrating incentives With four Blue Moon Pizza stores spread about the Atlanta area, Kelvin Slater cannot make every pizza and touch every table. It’s why Slater feels so compelled to draw and hold on to first-rate employees. “I need to make sure quality is coming across to the customer every time,”More »

Marketing Matters: Slow days

ScottAnthony_Experts

Recently I did a brief survey of some of my pizza pals across the nation. My suspicions proved true — business on Monday is generally half of Friday’s sales. So, can I take a ‘dog’ day and make it a star? Sometimes it is just plain hard or impossible to change people’s spending habits, afterMore »

2012 May: SHOWTIME

2012 May: SHOWTIME

For Brixx, a southeastern-U.S.-based chain of brick-oven restaurants, having a performance kitchen was just a natural extension of the restaurant’s branding strategy. “Making the pizza in the brick oven is all part of the show,” says Eric Horsley, Brixx managing partner and lead design strategist. “Guests are fascinated by the inner workings, and it’s justMore »