Back Office

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 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

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 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 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

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

Credit Card Fees

A growing number of my customers use credit cards, but the fees are killing me. Anything I can do? A: I feel your pain! If the fees are killing you, then the sales are saving you! We can no longer live without accepting credit cards, because almost everyone does and we would lose the sales…. 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.