Industry News

Handling Power Outages

It was a Friday night in late August, and an unexpected thunderstorm came and went rather suddenly. The damage was modest, but it knocked out power to much of the area in which I live. It was dinner time and my hungry toddler, like most little ones, wanted pizza. Naturally, I was happy to oblige.More »

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 »

POS Systems

I know you’ve talked in the past of purchasing a POS system. How did you justify the cost? They seem so expensive. A: It was definitely a huge move. I did a lot of research by talking to other business owners that did similar volume as I was doing. I asked them how they feltMore »

Turning Tables

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 »

Credit Card Fees

A growing number of my customers use credit cards, but the fees are killing me. Anything I can do? A: I feel your pain! If the fees are killing you, then the sales are saving you! We can no longer live without accepting credit cards, because almost everyone does and we would lose the sales.More »

Quality

Last week, I sat in a pizzeria in my tiny hometown, listening to the proprietor regale a small crowd with stories. The restaurant’s owner, a squat, balding man with a stubby cigar forever hanging out of his mouth, doesn’t look like a person you’d turn to for information. There he was, nonetheless, telling a roomMore »

Conveyor Oven Crust Options

I know that you have used a conveyor oven. Can you offer different kinds of crusts in a conveyor? You can offer different styles of crust, but you’ll need at least a double stack oven. You can offer hand-tossed baked on a screen, which does cook quicker than a pan pizza. So you have different cook timesMore »

Hospitality Service

If your customers rated you right now on your service and overall hospitality, how would you do? If you are absolutely, positively certain they would say they always feel welcome and appreciated inside your pizzeria, congratulations. Go on to reading the rest of the magazine and skip this column. For the rest of you, it’sMore »

Consistent Pizza

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 »

West Coast Chop Salad

It’s February, traditionally one of the coldest months of the year in much of the United States, and many of your customers are thinking about hot meals and soups. Your minestrone’s probably moving as well as ever. Funny thing, though: your salads are still selling well, too, aren’t they? Without question, salad has moved fromMore »