Back Office

pizzeria menu on an ipad

March 1, 2017

Tech Tuneups

Five ways to enhance the customer experience It can be tough to fully understand the vast array of tech options available today — let alone implement them into your pizzeria operations. While technology can help increase sales and boost the guest experience, a third of restaurant operators say their places are lagging in tech use,… Read More

loyalty program promotion

February 1, 2017

Lasting Loyalty

If you’ve got a rewards program, here’s how to make it really work Pitfire Pizza tried printing punch cards for their nine locations — buy 10, get a pie free. They saw their same customers, gave away a few pizzas, but not much else.  Pitfire’s Chief Operating Officer Mitchell Wong says they haven’t had success… Read More

January 4, 2017

Protect & Serve

Don’t overlook data protection responsibility Hundreds of credit cards and debit cards are swiped daily in your restaurant. Add online orders and gift card purchases to that total, and the chance for identity theft, fraud and security breaches are exponential. Freaked out yet? Ready to toss the credit card payment processor, shut down the Wi-Fi,… Read More

December 1, 2016

Key Indicators

The Most Important Performance Metrics for Your Pizzeria What gets measured gets managed. If you don’t keep a solid handle on your sales, revenue, food costs and waste, improving your profits will always be a shot in the dark. Likewise, keeping a close eye on a few specific data points can uncover opportunities you never… Read More

kitchen workers pizza makers

November 4, 2016

Labor Matters

Labor issues that can trip up restaurant operators ­— and how to avoid them Push labor laws as a restaurant operator and the pushback can be ferocious. In August, news broke that nearly 10,000 Chipotle workers were suing the company for unpaid wages. The class-action lawsuit alleges that the burrito-peddling chain routinely required hourly employees… Read More

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

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.