Back Office

fast casual pizza line

October 1, 2016

The Promise Land

Are you ready to attract investors? Chef Anthony Carron holds ambitious visions for 800 Degrees Pizza, the Naples-inspired fast-casual concept he launched in 2011. With already more than a dozen units in operation, Carron believes his California-based concept can become a big-time player in the ever-swelling fast-casual pizza space. To get there, though, Carron knew… Read More

September 1, 2016

Hiring: Second Chances

Those with less-than-ideal resumes can still bring much to the table Even those employers that don’t conduct formal background checks sometimes ask applicants to disclose criminal convictions on their application. Pizzerias are no exception. Even so, President Barack Obama has taken steps to “ban the box” (the criminal history section) on applications for some federal… Read More

September 1, 2016

The Carrot Approach

Six steps to a sound management incentive program Since its founding in 1987, Orlando-based Flippers Pizzeria has grown into a 14-unit enterprise, operating nine of its own locations in addition to five franchised units. A key part of that growth, according to Flippers vice president of operations Ben Richardson: a management incentive program that encourages… Read More

New Jersey-based Emma’s Brick Oven Pizza has trademarked several of its menu items.

August 1, 2016

Curbing Copycats

How to best protect your recipes and trade secrets The headlines alone are enough to seize the attention of pizzeria operators who have toiled to define and distinguish their concept. “Pizzeria owner sues competitor, saying he stole family recipes,” reads one from The News-Herald in Cleveland. “Pizza War: Colony Grill owners cry foul over imitators’… Read More

Big Dave Ostrander

July 1, 2016

Hiring the right consultant for your pizzeria

Finding sound advice Pizzeria operators invest their bodies and souls into their restaurants; but, whether they’re newbies or veterans in the pizzeria business, there are times when finding trustworthy outside help and advice is warranted. For Mike Monteleone, owner of two Barone’s Pizzeria locations in the Los Angeles area, opening a fast-casual pizzeria on top… Read More

May 1, 2016

First Steps to Selling a Pizzeria

You have options to cash out of the business without a succession plan Pizzeria operators looking to get out by selling their restaurants have several routes they can take — although ultimately, the path chosen depends on how financially successful the business is. Dennis Lombardi, president of Insight Dynamics, LLC, a Columbus, Ohio-based restaurant consulting… Read More

May 1, 2016

Man on the Street: Converting your customers into fans

Think of your favorite sports team. When they’re playing a big game, you get excited. When they win, you take it as a personal victory. When someone speaks badly about their players, you spring to their defense. As a fan, you are an engine of the sports business. In much the same way, your customers… Read More

April 1, 2016

Hiring: Apply Online

Should you adopt online applications? Three years after opening Slice of the 80’s in Westland, Michigan, Adam Matt had enough. Matt tired of the laborious process of managing paper job applications. He grew weary of running off copies each time he needed to refresh his current stack or revise his customized employment application with a… Read More

March 14, 2016

Online Ordering: Web Sales

How do you add online ordering? In today’s world, Mo Jallad knows he cannot ignore online ordering. The owner of Mogio’s Gourmet Pizza, a nine-year-old concept that will grow to six Dallas area locations this year, Jallad says offering customers online ordering –– something boldly highlighted on Mogio’s home page –– positions his eateries to… Read More

March 1, 2016

Post-Hire Drug Testing

What’s your employee sobriety responsibility? Employee drug testing is a hot button for many pizza restaurant operators. Most of the concern revolves around post-hire drug testing; pre-hire screening is typically more straightforward. Although laws vary by state — even by municipality — usually all operators must do to avoid discrimination charges is to make pre-hire… 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.