Back Office

2013 April: Move Over, Main Stream

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

2009 December: Accounting Software

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

2009 December: Date Night

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

menu

March 14, 2013

2009 October: The Bigger…the Better?

Menu size can be a critical element to your pizzeria or restaurant. Believe it or not, offering either too many or too few items can detract from your business. Offer just a few items and you’re at risk of discouraging a repeat visit. Offering too many items can just confuse the guest, not to mention… Read More

2009 November: First Impressions

March 14, 2013

2009 November: First Impressions

If I had to choose between the best counter and phone person or the best pizza maker, I choose the best customer service rep. Pizza makers are made through a mentoring training program. You make and shape them into pizza assembly machines. On the other hand, I believe that CSR’s are a blend of training… Read More

website, web, online

March 14, 2013

2009 November: Wicked Web

On a February evening in 2007, a Boston computer programmer named Jascha Franklin-Hodge received a call on his cell phone. He noticed the caller ID displayed a Chicago number. He was asked to create a robust, Web-based communication strategy for some guy named Barack Obama. That evening, history was set in motion. The Web, for… Read More

2009 November: Crunching Numbers

March 14, 2013

2009 November: Crunching Numbers

If you run a full service restaurant, it’s difficult to figure out how many tables to assign to each server. You want customers to be served promptly and accurately so they return. You also want servers to earn enough tips to keep them happy. Robert Smith, director of operations for Pizza Antica in California, says… Read More

menu, design, diagram

March 12, 2013

2009 September: Menu Magic

Your menu is the one piece of marketing your customers are guaranteed to read — at least to some degree. But its influence doesn’t stop with helping the diner make an ordering decision. The menu’s role is actually much greater — it directly impacts not only sales, but the entire ebb and fl ow of… Read More

2009 August: Check Please!

March 11, 2013

2009 August: Check Please!

The job candidate you just interviewed is a hard worker who shows up on time and knows how to deal with customers. At least that’s what the eager applicant told you. You want to make sure, so you call some of the references the person gave you. The only problem is that some previous employers… Read More

2009 July: Main Menu

March 11, 2013

2009 July: Main Menu

At any restaurant, the quality of the food served is the most important factor in a customer’s happiness. But it’s not the only thing that matters. Consciously or not, customers are forming an opinion about their dining experience from the moment they enter your establishment. “Consumers can go anywhere to eat, but they’ll pay a… 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.