Back Office

October 4, 2012

Wood-Fired Oven Basics

Several years ago, my wife and I were in a restaurant in Tucson, Arizona. We had heard that the place had really good pizza, so we decided to try it. As it happened, I was sitting where I had a birds-eye view of the oven — a wood-burning oven. I suggested to my wife that… Read More

October 4, 2012

Reaffirm No Cell Phone Policy

Operations Management Reaffirm No Cell Phone Policy I have a no cell phone policy but still have a struggle with a few staff members texting and checking text messages. How can I get control over the situation? By Jeff Freehof I see so many employers these days that are allowing the staff to call the… Read More

October 4, 2012

Quality Suffers with Growth

My favorite restaurant is quickly becoming “my old haunt.” That’s right, I’ve just about stopped going there. At least with any real frequency, that is. I used to try to stop in once a week to chat with the owner over a bowl of pasta or eggplant parm. Now I’m down to once a month…. Read More

October 4, 2012

To Catch An Employee Thief

I’ll never forget the night it happened. It was dinnertime on a Friday night. My best-ever crew was getting ready for the rush and I had all of my aces in their places. I realized that I had forgotten to restock the petty cash box with small bills and change. No problem, the bank drive-thru doesn’t close for… Read More

October 4, 2012

Flour Cost Cutting

There is nothing that can be done that I am aware of. Yes, there are a host of different flour types that you can replace a portion of the wheat flour with, such as spelt flour, rice flour, amaranth flour and buckwheat flour, but all of these options are actually more expensive than wheat flour,… Read More

October 4, 2012

Usa a Camera to Catch an Employee Thief

Operations Management Use a Camera to Catch an Employee Thief By Jeff Freehof I’ve got a surveillance camera, but I think I have a manager stealing from me. It looks like she’s ringing people in, but I can’t really tell. Is there a better way of catching her if she is stealing? You want to… Read More

October 4, 2012

Why Create an Employee Handbook?

According to YourEmployeeHandbook.com: Employees better understand their rights and responsibilities. A written employee handbook gives everyone the same set of rules to follow and informs employees of such policies without distortion or mistakes. Policies and procedures about legal issues such as harassment, discrimination, payroll practices, and federally guaranteed rights to which employees are included that… Read More

October 4, 2012

Calculating Cost Per Pizza

Do you know exactly what it costs you to make each of your pizzas? If not, your price structure may not be as ideal as it should be. You can’t begin to calculate your food costs without understanding your ingredient costs. So the first step is to write down all the ingredients used in a… Read More

October 4, 2012

Preparing for Taxes

Many pizzeria operators view accountants as scorekeepers who produce reports that document results. That’s too bad, because good accountants can become proactive partners. They can help you plan for more optimal year-end results and assist you in refining future strategies. They can also create tools that better enable you to steer your business. There are… Read More

October 1, 2012

Marketing Matters: The power of imagery

A photo of a recently deceased friend was posted on a social network. As people commented several words kept reoccurring; beautiful, con­fident, intelligent. That photo was powerful; it evoked memories and emotions. Though we view things in varying ways, all of us have emotional responses to the things around us. A picture can convey intense… 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.