Back Office

2012 February: Turn Around

2012 February: Turn Around

If your sales are increasing, give yourself a big pat on the back. If your sales are flat, and you are barely breaking even, welcome to the new normal. If you are afraid of what the future has in stock for your store, the clock is ticking. The longer the restaurant runs unprofitably, the lessMore »

Protect customers’ information from security breaches

2012 January: Security Breach

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your customers, employees, even your business could be at risk of experiencing aMore »

The Price of a Remodel

2012 January: Remodeling By The Numbers

Investing in updated look can breathe new life into restaurant At a time when budgets are tight, investing in a remodel or upgrade may seem like a risky plan. Operators have to wonder if updating the look or equipment in their restaurant will bring in more customers. How big of a remodel is necessary? WhenMore »

2012 January: Profit & Loss

2012 January: Profit & Loss

At Proto’s Pizzeria Napoletana, the Profit and Loss report is more than a lengthy chart with boring numbers. The P&L is an important topic in quarterly meetings with general managers. Pam Proto, founder of the six-location company, says she and the managers use the P&L, which summarizes sales and expenses, to see how the ColoradoMore »

2012 January: Debt Management

2012 January: Debt Management

Owning a restaurant means incurring debt — it goes with the territory. But not all debt is created equal; certain kinds can move you forward, other kinds can tilt you towards disaster. What spells the difference between good debt and bad? “Debt isn’t inherently bad or good,” explains Chris Alberta, senior managing director of ConwayMore »

2012 January: Ask Big Dave

2012 January: Ask Big Dave

Banks aren’t lending. Where do I go for growth money?Louis Phelps Kansas City, Missouri In the current economic freefall we’ve been destined to play out due to very bad decisions made by ‘too big to fail institutions,’ you are suffering. When all else failed, I borrowed from friends, family, my distributors and even secret fraternalMore »

2011 December: On Schedule

2011 December: On Schedule

When it comes to scheduling, it must seem as if the skills of a magician are called for, especially when it comes to waitstaff. In this case, there are numerous things to consider: how many tables to assign to servers; the number of people needed on the floor at a given time; how to keepMore »

2011 December: My Turn

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2011 December: My Turn

To begin to try and define what makes good pizza might take years of in-depth research, highly elevated arguments and countless caloric consumption. And after all is said and done, you would still be where you started. Pizza varies from region to region, city to city, and even street to street. The best part aboutMore »

2011 December: The Singles Game

2011 December: The Singles Game

With three corporate pizza behemoths in her backyard — not to mention a dozen other independents, Jeannette Magaro, owner of Mia’s Nikoli’s Pizza in Camp Hill, Pennsylvania, knows creative and strategic marketing is a must if her eight-year-old shop is to secure customers and profits. The “big boys,” as Magaro calls them, can splash theirMore »

2011 November: Ask Big Dave

2011 November: Ask Big Dave

Dave, I need to trim costs considerably in just about every facet of my business. Where do I start? I can’t afford to cut quality of my product, I know, but I can’t afford not to make cuts everywhere else. Peter White San Diego, California Peter, I feel your pain. And I’m glad you knowMore »