Back Office

pizza coupons

September 1, 2017

Cut It Out

Coupons are still a viable marketing tool, if used wisely Don’t tell Peter Wiley the paper coupon is irrelevant. Wiley, one of the co-founders of Kettering, Ohio-based Rapid Fired Pizza, says the chain sends out coupons in postcards, local discount magazines and newspaper inserts in Cincinnati, Columbus and Dayton, Ohio. These coupons get measurable results…. Read More

August 1, 2017

Winner, Winner

Are you successfully promoting your victories? “To the victor go the spoils.” The spoils of victory are the bonuses and treasure you get for winning. In the olden days of war, the winning army pretty much got to loot the countryside and take whatever they wanted. In a relatively civilized setting, we use it more… Read More

diy video, social media, videos

July 1, 2017

Video Stars: DIY Video Production

The average pizzeria can produce its own successful videos We’ve all heard the phrase, “a picture is worth a thousand words,” but did you know that a video is worth one million? A recent study concluded that one minute of video is worth 1.8 million words! Video has quickly become the No. 1 medium used… Read More

June 1, 2017

Fire Up the Feedback

Do you give smart employee reviews? Are you updating your pizzeria’s Facebook and Twitter pages more often than providing performance feedback? Just like you, your employees want a constant stream of likes, comments and constructive redirects. With life, love and careers moving at an instant, employee feedback must follow suit and occur frequently. “We have… Read More

pizza makeline

May 1, 2017

The 411 on Cheese Prices

How cheese prices are set, why the figure moves so much and strategies to better manage costs Gary Cooney certainly knows how the volatility of cheese prices can impact a pizzeria. The man behind Chicago’s seven-unit Waldo Cooney’s Pizza chain, Cooney has seen cheese prices ebb and flow over his 36 years in the pizzeria… Read More

April 1, 2017

Leasing for Less

Negotiating your commercial lease renewal It’s finally arrived…your restaurant’s renewal notice date. A date you, hopefully, circled years ago to ensure you negotiate and renew your commercial lease at the proper time. Although you may have gone through this process before, did you use the best negotiation tactics or top resources, like a commercial real… Read More

profit and loss statement, restaurant financials

March 1, 2017

Profits Are Made in the Office

Get a grip on financials now, thank yourself later Let’s talk financials. For 33 years in this business, I have always maintained up-to-date financial reports. I use these reports to manage my pizzerias, but I am fortunate to have and understand how to use them in the first place. You see, I was forced to… Read More

business lunch at a pizzeria

March 1, 2017

Know Your Competition

Want to become better? Analyze the competition What’s your mindset when you walk into another restaurant? Do you just want to not think about your place for a little while and decompress? Or, like most of us in this industry, do you compare it to your restaurant? Do you focus in on one aspect of… Read More

pizzeria menu on an ipad

March 1, 2017

Tech Tuneups

Five ways to enhance the customer experience It can be tough to fully understand the vast array of tech options available today — let alone implement them into your pizzeria operations. While technology can help increase sales and boost the guest experience, a third of restaurant operators say their places are lagging in tech use,… Read More

loyalty program promotion

February 1, 2017

Lasting Loyalty

If you’ve got a rewards program, here’s how to make it really work Pitfire Pizza tried printing punch cards for their nine locations — buy 10, get a pie free. They saw their same customers, gave away a few pizzas, but not much else.  Pitfire’s Chief Operating Officer Mitchell Wong says they haven’t had success… Read More

Run a Successful Pizza Business With Better Back Office Practices

Modern pizzeria operators know good food is of the utmost importance for success. So, too, are back office practices. Whether you’re looking for advice on how to start a pizza business or tips for menu engineering, Pizza Today’s Back Office section offers thorough resources for making a pizzeria a profitable venture.

Learn from the best. The pizza industry’s most successful operators weigh in on back office issue to share their stories with tips and advice to help your pizzeria grow.

 

Overlooked Back-Office Issues Can Send Business Spiraling

Letting a pizzeria’s concept grow stale can lead to a reduction of sales, but that means more than just revamping the menu and décor. Taking a hard look at finances, modern marketing, restaurant management, hiring, ordering practices, costs and valuation can make you a more successful operator.  Top-notch achievement starts with effective management who know how to run a pizzeria’s staff but also have a firm grasp on the day-to-day back end issues facing everyday owners and operators.