Back Office

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

Employee Discounts

Effective promotions are invaluable weapons in a pizzeria’s marketing arsenal. Imposters abound, but The Employee 10 Percentage Discount Card is worth consideration. Don’t confuse the card with coupons featuring mass distribution, deep discounts and price gratification. This promotion targets local employees who possess disposable income. Unlike coupons, the discount is modest, but its longevity promotes… Read More

2012 October: Marketing Matters

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

September 2012: Hiring Top Talent

September 28, 2012

Hiring Top Talent

Here’s how you can grab your slice of the talent pool. Reputation matters. It’s critical that you hire right the first time; your reputation depends on it. Can teenagers (your future workforce) hear you yelling on the street at a bad hire? Are former employees advising their siblings and friends to steer clear of your… Read More

Food Styling and Gourmet Toppings

September 26, 2012

Food Styling and Gourmet Toppings

From parsley and Parmesan to lemon slices and dustings of powdered sugar, plating food is an art form that delights guests. I want to teach you some plating techniques and let your passion for food shine through. I’m sure you’ve heard it a hundred times: people eat with their eyes! It’s important to understand exactly… Read More

September 20, 2012

Sales Percentage for Rent

I’m not sure what I should expect to pay for rent. What percentage of my sales should rent account for? You really can’t know what your sales will be projected at until you find an appropriate space that is suitable for your concept. When you find the best spot for yourself, then you need to determine… Read More

September 20, 2012

Employee Appreciation

The other day, I was talking to a young woman who worked her way through college by bartending at a busy restaurant. I asked her if all the second-hand cigarette smoke she had to inhale in order to do her job bothered her. She answered in the affirmative, but said there was something else that… Read More

September 20, 2012

Hiring Store Manager

I’m thinking of hiring a store manager and want to know your opinion on promoting from within or bringing someone new into the company. I’ve done both and it is definitely an easier transition to promote from within if you have the right candidate. One of the problems you could face occurs when the employee… Read More

September 20, 2012

Capitalize on March Madness

Every March, you can count on two things: hordes of college students flocking to the beach for Spring Break and sports fans tuning in to the college basketball playoffs. March Madness has gotten so big that even those who aren’t inclined to follow sports participate in the requisite office pool. Case in point: the Pizza… Read More

September 20, 2012

Driving Compensation

How do you compensate your delivery drivers? I paid my drivers regular minimum wage, plus they earned their tips. I also paid them a 50 cent commission for each delivery. I recently started charging customers a one dollar delivery charge, which deferred the cost of the driver’s commission. Now keep in mind, paying the driver… 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.