Industry News

Capitalize on March Madness

Every March, you can count on two things: hordes of college students flocking to the beach for Spring Break and sports fans tuning in to the college basketball playoffs. March Madness has gotten so big that even those who aren’t inclined to follow sports participate in the requisite office pool. Case in point: the PizzaMore »

Prep Back to School Rush

The next two months usually are welcome periods for pizzeria operators, particularly those located next to high school and college campuses. As kids return to school in August and September, business invariably picks up. The Memorial Day to Labor Day lull is a great time to tinker with the menu and try new marketing promotionsMore »

Food Booths

Have you ever participated in local festivals by setting up a food booth? Is it worth the trouble and expense? Do you actually make a profit, or is it just more to get your name out there in the community? I participate in those as often as I can. There are definitely a couple thatMore »

Complancency in Non-Pizza Items

Recently, I was visiting a pizzeria and discussing its menu with the owner. He does a New York-style hand tossed pizza, and he does it well. It’s the workhorse of his menu and he’s very proud of it. When the conversation turned to his appetizer list, he became dismissive. Though he recognizes appetizer sales areMore »

Meal Portion Sizes

How do you determine portion sizes? How much difference should there bebetween lunch and dinner portions? Well, first you need to determine what food cost percentage you want to run. Then you’ve got to cost out your raw product by the ounce. Make sure you include the cost of everything that comes with it such as complimentaryMore »

Create Consistency

We all strive for consistency. In sports, you’ll hear players and coaches say all they ask from officials is that they be consistent. The word choice is interesting. They don’t demand accuracy, they demand consistency. In baseball, for example, managers often don’t care if a pitch on the outside corner is called a ball insteadMore »

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 »

Sunday Closures

Sunday sales have been fluctuating recently and tapering off. I’m thinking of closing Sundays for a while and may revisit opening back up at a later date. Does that sound reasonable? I think businesses that keep changing their hours are just shooting themselves in the foot. Once you close on any given day, your customers and theMore »

Employee Management

Expert Advice and Opinions Have Fun By Jeremy White, Editor in Chief For one reason or another, I quite often find myself in a local mall, bored to tears, while my wife just has to “pick up one thing really quickly.” Normally, I pass the time people watching. It’s quite entertaining, really, spying as aMore »

In House ATM

Recently, I had a conversation with a small business owner who had purchased an ATM to put in his store. Though he hadn’t had the machine long, his early results were glowing. “The thing’s a cash cow,” he quipped. “I’ve got four grand in it, but it won’t take me long to get all thatMore »