Back Office

beer_0097

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

Sound sales projections garner stronger labor, purchasing and marketing decisions

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

44BO01

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

2011 April: Survey Says

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

Buying Equipment: New or Used?

December 9, 2013

Buying Equipment: New or Used?

Jim Fischer’s been in the pizza game for nearly 40 years and in that time, he’s never purchased a new oven. “Not a single one. It’s always been a demo model or a remanufactured oven,” says Fischer, who, after a lengthy run as a Little Caesar’s franchisee, now owns Pizza Patrol, a two-unit operation in… Read More

photo

December 3, 2013

The Art & Science of Menu Design

When the commodities markets spiked in 2010, squeezing the margins of pizzeria outlets across the country, Joey Buona’s crafted a proactive response: the Milwaukee-based eatery redesigned its menu with an eye on profitability, as well as style. “We certainly wanted a menu that looked nice and was well organized, but we were most concerned about… Read More

facebook social media logo

December 1, 2013

December 2013: Social Media

Pizza Tweets Pizza Shuttle @pizzashuttle Grab this YUMMY DEAL! Lg 3-topp pizza & 2 chocolatechip cookies $12 Mon 10/14-Thur 10/17 Dine-in, Pick-up, Delivery http://ow.ly/i/3q7N1 Why it works: This Tweet got in a lot of info in a short amount of characters. Pizza Shuttle put together an attractive package and the link led to a giant… Read More

58Antico06

November 21, 2013

Employee Incentive Programs Help Control Turnover

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

Skechers President Michael Greenberg invested in Los Angeles-based Fresh Brothers, giving the company the added capital it needed to grow the chain. Photo by Josh Keown

October 24, 2013

Shark Tank: Pizza Edition Securing investors for your growing pizzeria

When looking to finance growth, pizzeria operators encounter few sources: the company’s cash reserves; loans from family and friends; capital from a bank or private equity investors, who swap a signed check for an ownership stake in the pizzeria. “For restaurant owners who don’t want to put collateral on the line and hesitate to borrow… Read More

Pizzerias kick off National Pizza Month

October 2, 2013

Pizzerias kick off National Pizza Month

In case you were too busy to glance at the calendar, October has started, and that means National Pizza Month is in full swing. At a loss on how to celebrate? Many pizza shops have already started, and they’re getting the press to prove it. Want to know how some pizzerias are celebrating? a expository… 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.