Back Office

October 4, 2012

Credit Card Processing Companies

Credit card processing companies call almost every day trying to “save me money”. How do I know who’s legitimate and who’s trying to rip me off? I know it’s enough to make your head spin. About every six months, I give a real close look at a couple of companies that are known to have a… Read More

October 4, 2012

Capital 4 Growth

Even for pizza restaurants with a solid track record of success, it can be extremely difficult to obtain funding for growth. Why are lenders so skittish? Considering the industry’s over-saturation and its notoriously high failure rate, their reticence is understandable. There are other deterrents as well. “Unless they own the building, restaurants typically lack collateral… Read More

October 4, 2012

Selecting Candidates

I have implemented an observation day. After interviewing someone that I think is a great candidate, I have them come in for a paid observation day. I explain that it is not simply to stand back and watch, but it really is like the first day of training. Tell them you want them to show… Read More

October 4, 2012

Seasonal Employees

Often, seasonal employees help operators maintain service and food quality levels during particularly busy periods. Before you decide to up your crew during the upcoming summer break or the winter holidays later in the year, however, ask yourself these questions: • Could existing staff handle the workload with increased hours? • Is the existing staff… Read More

October 4, 2012

Adapting to a New POS System

By nature, humans resist change. We’re comfortable with what we know and often rally against new applications and procedures, particularly when it comes to technology’s rapid pace. Operators introducing a new POS system frequently confront an imposing hurdle, namely staff cooperation. Yet, some careful planning can ease the transition and promote teamwork. • Alert the staff… Read More

October 4, 2012

Funding for Women

Let’s say you’re on the short list for a promotion with your company. A big promotion. If you get it you’ll take on far more responsibility and you definitely feel up to the challenge. But the salary attached to the job is a little well, lackluster—especially in light of your experience. You’d love to ask… Read More

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

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.