Back Office

February 24, 2014

Data Security: Hacked

Amid Chicago’s pizza-loving populace, Lou Malnati’s Pizzeria stands tall. A frequent stop for Windy City inhabitants as well as visitors seeking Chicago’s famed deep-dish pizza, Malnati’s runs 34 stores across the Chicago area, most offering a mix of dine-in, carryout and delivery. With such volume, Malnati’s touches thousands of pieces of consumer data each day,… Read More

Scott's Pizza Tour

February 10, 2014

Incentives and rewards encourage employee retention

Inside the Chicago-based corporate office of Home Run Inn, a wall features dozens of photographs of employees who have been with the 90-year-old company for more than two decades. For Home Run Inn president Dan Costello, the images not only celebrate loyal employees, but also remind corporate staff that employees — from GMs to busboys… Read More

February 1, 2014

First five steps to franchising

As the story goes, John Schnatter parlayed the sale of his beloved 1971 Chevy Camaro into a pizzeria empire and one of the world’s most well known franchised businesses. While lots of dreamy-eyed operators envision becoming the next Schnatter, the path to franchising bliss isn’t as satisfying for every restaurant entrepreneur. For every Papa John,… Read More

February 1, 2014

Interact

Introducing the all new PizzaToday.com The Look! A new easy-to-navigate layout that makes finding information faster than ever. Galleries! We have loaded up the new site with image galleries from our award-winning photo team. Tasty! An enhanced recipe section with hundreds of proven and delicious recipes from all over the world. Fresh Takes! The Pizza… Read More

Denise Greer

January 24, 2014

Are you ready for Super Bowl Sunday?

Super Bowl Sunday is just over a week away. Is your pizzeria ready for one of its biggest days of the year? Now is the time to be sure that your operation is geared and ready for the big night. Double-check the following key ares: Take a look at last year’s sales figures for Super… Read More

January 7, 2014

For your review: Insurance policy coverage

Insurance policies should be reviewed annually to assure adequate coverage. Although pizza restaurant operators should notify their insurance agents whenever a change has been made that increases the value of the business or its exposure to liability, an annual insurance review offers the opportunity to really take stock, ensuring there’s sufficient protection that would enable the… Read More

January 6, 2014

On the bubble: Marketing beer and wine

Marketing beer and wine will increase sales and keep customers happy. Alcohol sales often boost an operator’s bottom line, but deciding to carry beer, wine and/or spirits should not be about profits only. Operators need to understand who their customers are, what they want and how to keep them returning while still attracting new customers…. Read More

December 23, 2013

Sound Sales Projections Key to Success

At Fresh Brothers, a five-year-old chain with eight stores in the Los Angeles area and another two opening this summer, co-owner Adam Goldberg does not mince words about the importance of sales projections to his expanding pizzeria enterprise. content writing services “The ultimate goal is to run a more profitable operation and that’s something sales… Read More

December 16, 2013

BUYING VERSUS LEASING

If you’re looking to move or expand, one of your first questions might be whether to purchase or lease your new location. The decision to rent or buy can be as unique as your concept, says Dan Simons, principal with Vucurevich Simons Advisory Group, a restaurant consulting firm with offices in Kensington, Maryland, and Austin,… Read More

December 13, 2013

Customer Feedback: Getting It and Using It

It’s not always easy to hear criticism, but for pizzeria owners, it can be critical to your business. From comment cards to secret shops, different feedback methods will get different results. Here’s what you need to know about four common kinds of customer feedback and how you can best use them to help boost your… 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.