Back Office

May 31, 2013

Pizza Experts Weigh in on Creating a Disaster Preparedness Plan

Whether it’s a hurricane that pounds a coastal region, a fire that destroys an entire city block or a snowstorm that shuts down the town for a week, no one likes to think of potential disasters that could close restaurant doors for several days –– or even weeks. Yet failing to prepare for the unexpected… Read More

May 31, 2013

PIZZERIAS SOCIAL MEDIA MARKETING BEST OF JUNE 2013

PIZZA MEDIA: Facebook.com/PizzaToday • Twitter.com/PizzaToday • Instagram.com/PizzaToday •Youtube.com/PizzaTodayMagazine • PizzaToday.Tumblr.com • Twitter.com/PizzaExpo • Facebook.com/PizzaExpo • iPad • Google Play • Vine: @PizzaToday By Pizza Today Staff Pizza Tweets The NY Slice Truck @TheNYslice Delivery to Downtown & Eastside 5p-9p Call 721-8434 2 toppings 20” Pizza Wings Cheesy Garlic Bread w/Marinara ONLY $27.99 #FDIC2013 Why it… Read More

May 28, 2013

Papa John apologizes for delivery driver’s racist rant on customer’s phone

Monday, Papa John’s Chairman and CEO John Schnatter posted an apology on Facebook after a Florida customer received a racist rant on his voicemail. After delivering pizza to the customer, a driver accidentally called the Florida man, leaving a nearly four-minute voice message laden with racial slurs while complaining about his tip. how to treat… Read More

April 26, 2013

Social Media: Pizza Tweets and Feeds

Pizza Tweets Denver Pizza Company @DenverPizzaCo Stop in soon for our Lunch Deal. Monday-Friday until 3pm. $5 for a personal pizza, 2 toppings, and a drink. Why it works: Posting a special the day of doesn’t give customers a whole lot of time to plan. But offering the same special daily ensures repeat business. Reiterate… Read More

April 26, 2013

Employee Incentives: Winning Attitudes

Pizza Antica was not selling much bottled mineral water. The servers at the four-unit concept, part of the Bacchus Management Group of restaurants in San Francisco, were not even mentioning bottled water to customers. So Pizza Antica launched the Bottled Mineral Water Sales contest. The winning server was taken, as guest, to one of Bacchus… Read More

March 28, 2013

Look Inside: Promoting Employees

In 1996, a then-16-year-old Clayton Krueger began working as a dishwasher at Farrelli’s Wood Fire Pizza in Lacey, Washington. Krueger later moved his way through various spots in the kitchen, earning more responsibility and praise along the way. Today, as the Washington-based chain holds six locations, Krueger serves on Farrelli’s executive team as the director… Read More

Photo by Mandy Detwiler

March 28, 2013

Man on the Street: Defending the Pizzarazzi

The crowd gasps an undeniable breath of anticipation the moment she appears on stage. After a brief announcement from the emcee, the crowd exchanges quips of admiration regarding the impending performance. As the moment of performance arrives, paparazzi descend upon her. But the stage is not that of Madison Square Garden, it’s a table; the… Read More

March 28, 2013

Move Over, Main Stream

As the Pizza Today crew travels the country and interacts with operators at events like International Pizza Expo, there is one trend that shakes the core of traditional advertising. In lieu of radio, television and newspaper spots, many independent operators are gravitating towards innovative solutions that bring pizzerias closer to their patrons and potential customers…. Read More

March 15, 2013

2009 December: Accounting Software

Accounting is defined as “The art of recording, classifying, and summarizing in a significant manner and in terms of money, transactions and events which are, in part at least, of financial character, and interpreting the results thereof.” Accountants record and analyze the financial information of the companies where they are employed. Acting as strategic partners,… Read More

March 15, 2013

2009 December: Date Night

Look around your restaurant any given weeknight. Are your tables full of happy customers? If not, you may want to consider having a date night promotion. Gaining in popularity due to the poor economy, these package deals seduce patrons with the promise of a good time and delicious food at a set price. For guidance,… 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.