Departments

Ask Big Dave: Getting up to Speed on Accounting

2013 March: Ask Big Dave

Q: My brother and I own a pizzeria and deli. We have been open almost two years and business has been OK, but not terrible. We are paying bills, payroll is covered and my brother and I are making money. I don’t think we are making profit; I feel we are making salary for theMore »

How well do you maintain your food costs?

John Gutekanst

The money captured from the sale of food is the epicenter of every restaurant’s monetary flow. From here, the flow starts as you pay off all expenses and are left with the reward of all your hard work. In 38 years in all sorts of restaurants, I’ve never had anyone tell me of a flawlessMore »

Dough Doctor: Get Wet

pour water, into mixer, dough

Does water temperature really matter?   Q: I have heard you speak several times at Pizza Expo and I’ve heard you make reference to the need to control finished dough temperature. How do you know what temperature water to use to get the dough temperature you’re looking for? A: The reason why I reference finishedMore »

Hiring a Manager

2011 March: Hiring a Manager

In 1993, Tony DiSilvestro and his wife, Cynthia, opened Ynot Pizza and Italian Cuisine in Virginia Beach. “We were 24 years old and doing it all,” DiSilvestro recalls, operating a store with little more than hope, previous experience and used equipment. Within the first year, DiSilvestro had a revelation. Neither he nor his wife couldMore »

Floor Dance

2011 October: Floor Dance

With so many options available, upgrading or replacing a floor can be overwhelming. But, if an operator can identify the needs of the restaurant, flooring can be a perfect reflection of design and function. “Restaurant floors should be planned and designed with practicality and safety as the top considerations,” says Restaurant Consultant Aaron Allen. AllenMore »

Relocation: On The Move

2013 February: On The Move

When considering moving your restaurant from one location to another, there’s a lot at stake. As the owner of an established Italian restaurant here in Georgia, we wanted to make the right decision for both our business and our customers. Questions to ask yourself before moving: Have you outgrown your existing space? Is your rentMore »

Employee Stock Ownership Plan: Keeping Your Dream Alive

2011 January: Keeping Your Dream Alive

In the midst of the bustle of running your restaurant, perhaps you sometimes pause to remember when you first opened your doors. Do you think about that future day when you’ll make your exit? Barbara Gabel and Zach Zachowski, who are self-described “think-ahead types,” began to consider their exit strategy when they reached their earlyMore »

The Science of Servers

2012 September: The Science of Servers

CRITICAL ISSUES: Employee Hiring Retention Hiring right people can make or break your restaurant It might surprise you to hear Brett Steiner’s No. 1 priority for his servers at Russo’s New York Pizzeria in Germantown, Tennessee: “School comes first,” says Steiner, who owns one of the 30 Houston-based franchises. Five years ago when he launchedMore »

Basil — Green is In

Basil

Fresh basil makes the summer rounds in pizzerias The heat is on as we are smack dab in the middle of summer. Although pizza sales are strong all year, you will notice that customers are looking for some fresher alternatives instead of or to accompany your pizza. Since this is the height of basil growingMore »