Back Office

larosas

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

pills

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

TeamMeeting

March 1, 2016

Team Meetings: Coming Together

Conduct effective team meetings for maximum employee efficiency From pre-shift pow-wows to drawn-out management conferences, team meetings are a ubiquitous part of the hospitality and retail industries. While some operators appreciate them more than others –– and even though many employees dread them –– productive meetings are an essential management tool for almost every shop…. Read More

pizzeria kitchen worker on pizza makeline

February 22, 2016

6 ways to make employee performance reviews count

Under Review Execute effective employee performance reviews in the restaurant space When The New Yorker and later Inc. Magazine questioned the validity of employee performance reviews this past summer, wondering aloud if the formal appraisals sparked more anxiety and annoyance than actionable information, Eric Greenwald thoughtfully considered the argument. Ultimately, though, Greenwald wasn’t convinced. “Performance… Read More

for lease sign in the window of a restaurant facility

February 1, 2016

Commercial leasing tips for first-time restaurateurs

Real Estate Concerns — Commercial Leasing Between business plans, marketing and capital collection, new restaurateurs have plenty on their plates — and they often put property on the back burner. While location is a common concern, inexperienced owners frequently fail to account for the hurdles and pitfalls of the commercial leasing process. Commercial contracts are… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

February 1, 2016

Respecting the Craft: The Future for Pizza Delivery

Is third-party delivery the way to go? I have a forecast that one day our industry will not have delivery drivers who are directly employed by our restaurants. Instead, I believe third-party companies will soon be nationwide. This started with a small group of companies way back in the day. One of them, which is… Read More

boombozz rewards program sign up

February 1, 2016

5 common mistakes pizzerias make with their rewards program

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… Read More

artisan pizzas

January 8, 2016

Branding as Artisan — Pretty Perfect

Artisan pizza offers unique marketing opportunities More pizza makers liberally use the word, “artisan,” to describe their pies, which presents a real dilemma for those offering the real deal. You may have the most authentic artisan pizza in town, but how do you stand out? Sure, your food quality should speak for itself, but you… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

January 1, 2016

Respecting the Craft: Staffing and Retention

Talent pool suffers in a strong economy   As a follow up to last month, let’s examine other reasons for high turnover: • Higher housing and rising inflation. The fluctuation and increase in rent in big cities where the housing market has skyrocketed hasn’t helped employees at all. In fact, more potential employees have moved… Read More

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

December 1, 2015

Respecting the Craft: Employee Turnover

A better economy means good help becomes hard to find I am sure you have noticed lately it’s been getting tougher and tougher to keep and hire employees, especially in California. With the unemployment rate getting lower and the economy getting better it has become increasingly difficult for us to keep staffers. We are getting… 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.