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2012 February: Hold The Meat

2012 February: Hold The Meat

While there are varying degrees of vegetarianism, let’s use the simplest terms. A vegetarian does not eat meat, fish or poultry. Veganism is where it gets a little more complicated. Vegans also abstain from meat, fish and poultry, with the addition of not consuming any animal products or by-products. They will not eat dairy, usuallyMore »

2012 February: Ask Big Dave

2012 February: Ask Big Dave

Tim Ridout, via Facebook Big Rounds Ravenna, Michigan Hey, Tim. Without exception, I can’t think of any ingredient that has gone down in price. Since cheese is the costliest ingredient on our pizzas, and we buy so much of it every week, it comes to mind first. The wholesale price of mozzarella is fixed everyMore »

2012 February: Optimizing Partnerships

2012 February: Optimizing Partnerships

Bob Wilson and Kevin Hershock’s relationship spans some 30 years. Each calls the other a dear friend. The two talk regularly, sharing laughs, life’s turns, and Detroit Lions season tickets. For the last 10 years, the two have also shared something else: five Hungry Howie’s stores in Western Michigan, a relationship both term “perfect.” ThoughMore »

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 »

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: Trending Now

2012 January: Trending Now

This year will be all about healthy eating, so be prepared to think about how you can tweak your menu and your existing pizza, pasta and salad offerings to reflect forward thinking as it relates to “tastes better, better for you, less filling.” I am not suggesting that you have to do a 180 onMore »

The Dough Doctor takes a look at modern mixers

2012 January: Dough Doctor

Q: Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer? A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed andMore »

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 »