Front Of The House

Operating a Bar: Serious Business

2012 March: Serious Business

Dram shop laws, underage drinking, over serving, altercation risk, staffing and training: operating a bar within a pizzeria can be a mess of liability. But managed effectively, a bar can enhance your pizzeria and drive traffic with not only alcohol sales but also food sales. A bar is not something an owner enters into lightly.More »

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 »

Curb Appeal

2012 January: Curb Appeal

Pick-up windows add appeal for on-the-go customers   What’s better on a cold night than a hot pizza that you didn’t have to leave the warmth of your car to pick up? Even on a summer day when it’s sizzling outside, not having to leave the cool of an air conditioned car to pick upMore »

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 August: Turn the Page

2011 August: Turn the Page

When the hostess stand at Buddy’s Pizza becomes mobbed with hungry customers, the hostess hands out pagers shaped like coasters. That seems to calm everyone down, says Wes Pikula, vice president of operations for the nine-location Detroit pizzeria. “It’s a stress reliever if you are a guest,” he says. “You don’t have to listen forMore »

2011 August: SERVING EXCEPTIONAL SERVICE

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2011 August: SERVING EXCEPTIONAL SERVICE

When a gas station stops letting customers use the restrooms because some people use them without making a purchase, or when a grocery store refuses to accept responsibility for mistakenly selling spoiled food, they lose business and create negative feelings in potential customers. What they are doing, says Domino’s Pizza franchisee Scott Flaherty, is marketingMore »

2011 August: Ask Big Dave

2011 August: Ask Big Dave

Hey Dave, I currently own a counter service joint and am looking to open my second location. This location I’m looking to do more sit-down. So my question is, is 30- to 35- percent labor cost reasonable for this type of restaurant? Ryan Olson Montana I think in a full service operation, 30- to 35-percentMore »

2011 July: COINS IN THE FOUNTAIN

2011 July: COINS IN THE FOUNTAIN

Soda is a serious moneymaker, especially in the pizza world. And fountain sodas, especially, can help keep your business in the black, namely because you don’t have to pay the extra for cans and bottles. Like many owners, Nick Merlino of Goomba’s Pizza in Colmar, Pennsylvania, started out with bottles. “We mostly do take-out andMore »

2011 June: Man on the Street

2011 June: Man on the Street

I’ve been in a real rut lately. There are dozens of quality pizzerias in my area, but when my friends want to go out for a pie or two (or six) we end up at the same place every time. It isn’t even close to my apartment; I have to take the subway six stopsMore »

Stand and Deliver

2011 March: Stand and Deliver

Shoes can make a difference for employee comfort, accident prevention   Once a year, Los Angeles-based Rosti Tuscan Kitchen buys new shoes for kitchen employees at its two locations. As owner Kevin Goldfein sees it, it’s an investment in his staff that pays off. Good shoes with non-slip soles prevent accidents, particularly falls, which canMore »