Back Office

2011 May: Payday

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2011 May: Payday

Chuck Wilburn was already a veteran Shakey’s Pizza Parlor operator when he watched a new restaurant open across the street from his Redlands, California, store several years ago. The restaurant was good, and the business flourished quickly. But Wilburn wondered how long the good times would last when the owner’s spending habits changed drastically amidMore »

2011 April: Business Solutions

2011 April: Business Solutions

Did you know that a 14-inch pizza actually has nearly twice the surface area of a 10-inch pizza? It’s true, and all it takes to show customers that fact is a little simple math. Let’s turn back the clock to your school days, where we’re sure you learned in math class that “pie” equals 3.14.More »

2011 April: HOT TIPS?

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2011 April: HOT TIPS?

Editor’s Note: This is the second installment of a two-part series on tip reporting. Part I was published in our March issue. Your employees are required by law to report 100 percent of their tips. As the employer, it is your responsibility to make sure employee tips are accurately reported. To assist with this, thereMore »

2011 April: SMARTER MARKETING

2011 April: SMARTER MARKETING

For pizzeria owner Adam Goldberg, advertising isn’t something you do when you want to kick-start a slow sales month. It is part of business as usual. “It’s really important to never stop marketing and advertising … even when our sales are up,” says Goldberg, owner of the southern California-based Fresh Brothers pizza chain. And theMore »

2011 April: Man on the Street

2011 April: Man on the Street

I must have a terrible poker face, because it took about three seconds for the guy behind the counter to ask why I looked so confused. There I was, standing in the entrance of a pizzeria whose signage boasted “Brick Oven Pizza,” yet a wall of shiny stainless steel deck ovens stared right back atMore »

2011 April: Ask Big Dave

Dave, I just opened my first pizzeria a couple of months ago. Labor has consistently been running between 20-22 percent. At times, I feel short-staffed, but I really can’t afford to hire new help right now until I get sales higher. Do you have any suggestions for me? Is my labor where it should be?More »

2011 April: Spreading the News

2011 April: Spreading the News

Build an exceptional pizza, tasty pasta dish or a delicious salad and the customers will come — if you get the word out. But how do you tempt the masses without spending massive amounts on advertising? Clint Harris, co-founder of Promise Pizza with locations in Austin and Round Rock, Texas, says he used to createMore »

2011 March: Privacy – Private Practice

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2011 March: Private Practice

In a business setting, the importance of maintaining privacy extends beyond the scope of one’s personal privacy to that of each employee. Con­fidentiality should be at the top of every pizzeria owner’s maintenance checklist. How safe is your staff’s personal infor­mation? Regulations vary by state, but all employees have a general right to privacy. ConsultMore »

2011 March: Succession Plan – Passing the Torch

2011 March: Passing the Torch

What do you want to be doing 10 years from now? If you’re the owner of a family-owned pizzeria, and your dream is to kick back on a sunny beach with an umbrella drink in your hand while a suc­ceeding generation continues the business, then it’s not too early to start planning. Ample time, alongMore »

2011 March: Mascot Marketing

2011 March: Mascot Marketing

A mascot can help you boost sales, but you have to create the right mascot and use it effectively. Whether it’s a costume that an employee wears or a cartoon character on your logo, the mascot can help you differentiate your­self from competitors. “A mascot adds personality to the brand and helps you to connectMore »