Industry News

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 »

Employee Theft Warning Signs

One of my first assignments as a consultant was to implement a turnaround for a group of pizzerias. They were hanging on by a thread. They had cashed in all of their CDs, 401ks and charged their credit cards to the max. I had made several visits to the operations. They were buying their food at good pricing andMore »

New Year Strategy

New Year Strategy

It’s time to think strategically about the new year. If you want to achieve growth you need to organize your tasks, set clear goals and implement a plan of attack. Each business has different needs, but there are some things all operators should take into consideration when making their New Year’s Resolutions. Here, then, isMore »

Is Pizza Recession Proof?

To a certain point we are masters of our own destiny. To a certain point. The current economy is in uncharted waters. I hope our elected government officials are up to the task of putting the economic train wreck back on the tracks. I’ve seen and lived through some similar economic times. I remember when,More »

Poor Performers

If you 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 »

Menu Pricing & Food Costs

Menu Pricing & Food Costs

If you don’t know what it costs to make your pizza, how do you know your menu prices are where they should be? In the last month I’ve presented workshops and seminars to several thousand owner-operators in eight cities. The overriding theme of the seminars is getting back to restaurant business basics. In every singleMore »

Get a Grip on Labor Costs

Right behind food cost is your second most expensive controllable expense: labor. Labor cost, or L/C, is usually referred to as a percentage of gross sales. I stayed on top of hourly labor like a hawk. My point of sale system served as my time clock and provided real time labor amounts in dollars asMore »

Cheese Prices

Did you ever get the feeling you were being overcharged for cheese? How does your supplier set the weekly price of cheese? How do the big chains buy their cheese? What does Block Plus stand for? Why does my cheese seem to be soft and wet sometimes and dry and hard at other times? WhatMore »

Downsizing Pizza Sizes

It was a hot summer night. I was cruising with my friends. We were a carload of young guys, fresh out of high school, approaching a college campus, looking for a good time. The driver pulled into a drive thru burger place. He said “these burgers are great. I bet you can’t eat two andMore »

Cost of Delivery

History tends to repeat itself. Ten years ago, I wrote an article regarding my personal experiences dealing with soaring delivery costs and associated expenses. Big Dave’s Pizza had a sales mix that approximately half dine-in and half delivery. This ratio, now more than ever, is critical. In the past decade, associated delivery expenses and wagesMore »