Departments

Assess Strength Weakness

I’m sure you’re familiar with the phrase, “Luck favors the well prepared.” I believe pretty strongly in that. Sure, there is such a thing as dumb luck. But, for the most part, you can make your own luck — i.e. success — through hard work, self-discipline, organization and ambition. This is true in just aboutMore »

Hand Toss for Convection Oven

My son just over a small bar/restaurant and really wants to offer hand-tossed pizzas. Can they be cooked in the convection oven? A: You can bake a decent pizza in a convection oven, but you can’t bake it in a pizza pan. See, in a traditional pizza oven, you have about 85 to 90 percentMore »

Main Event Planning

Three big pizza-consuming days are about to roll around. New Year’s Eve, New Year’s Day and Super Bowl Sunday each present opportunities for pizzeria operators across the country. Don’t let them go unnoticed in your community. And don’t let your competitor down the street or the large chains with national advertising budgets reap all theMore »

Portion Control vs Freehand

What are the advantages of portion control, or is it best to freehand? The biggest advantage of portion control is definitely food cost control. This is an area that many foodservice workers miss out on. Over-portioning can account for a large part of high food costs second to food waste. You obviously want to start with portionMore »

Location Selection

I’m looking at two locations. One is 3,000 square feet and centrally located in a busy shopping plaza. Rent is high and it will cost a lot of money to renovate. Parking is a bit of a problem in this busy plaza. The second location is across the street from a shopping plaza and isMore »

Pizza Sticks to Screen

I bought some new pizza screens for use in my conveyor oven, but pizza keeps sticking to them. What is the problem? Before using new pizza screens, you need to spray them (make sure it’s an oil-based spray) and run them through the conveyor about 8 to 10 times, until they get dark in color. ThisMore »

Driving Compensation

How do you compensate your delivery drivers? I paid my drivers regular minimum wage, plus they earned their tips. I also paid them a 50 cent commission for each delivery. I recently started charging customers a one dollar delivery charge, which deferred the cost of the driver’s commission. Now keep in mind, paying the driverMore »

Employee Appreciation

The other day, I was talking to a young woman who worked her way through college by bartending at a busy restaurant. I asked her if all the second-hand cigarette smoke she had to inhale in order to do her job bothered her. She answered in the affirmative, but said there was something else thatMore »

Sales Percentage for Rent

I’m not sure what I should expect to pay for rent. What percentage of my sales should rent account for? You really can’t know what your sales will be projected at until you find an appropriate space that is suitable for your concept. When you find the best spot for yourself, then you need to determineMore »

Waiting Area

I’m opening my first pizzeria and am building a freestanding unit. My question is: is it worth the extra construction expense to add a lobby/waiting area? I’m going to have 32 four-top tables and eight six-person booths. With a restaurant that size, it would be foolish not to include at least a small waiting area. YouMore »