The Big Break-Up

splitting pizzeria

The dissolution of a partnership doesn’t have to be painful   If a restaurant partnership is similar to a marriage (as many will attest it is), then dissolving a partnership must be very much like going through a divorce — which should be a scary thought for anyone contemplating such a move. “Unfortunately, partnership split-upsMore »

Out In The Open

2012 March: Out In The Open

Nick Sarillo, owner of Nick’s Pizza and Pub, takes home $120,000 a year, and he doesn’t care who knows it, including –– and perhaps most importantly –– the 200 full and part-time staffers who work for him. Sarillo, who operates pizzerias in Elgin and Crystal Lake, Illinois, has an open books policy, which means heMore »

Finding Greatness

Hostess Barry's Pizza

Hiring the right people can make or break your business   For reasons well known to pizzeria operators, finding great employees, particularly for entry-level positions, is often “throw-up-your-hands” frustrating. But despite the challenges it’s entirely possible to staff your restaurant with people you can count on to show up, perform to (or exceed) your expectationsMore »

Loyalty Programs: In the Club

Photo by Josh Keown

The Greek poet Euripides said: “One loyal friend is worth 10,000 relatives.” Think about the truthfulness of that statement. Friendship is a relationship we are not born into but still choose to cherish. In the hospitality industry, we form relationships with our customers and treat them like dear friends. We reach out, listen and reactMore »

Pizza Hut embarks on annual World Hunger Relief Campaign

PLANO, Texas, Sept. 9, 2014 /PRNewswire/ – According to the United Nations, there are nearly 850 million people around the world who suffer from chronic hunger. To bring hope to those in need, Pizza Hut, the world’s largest pizza company, has launched its annual World Hunger Relief campaign to benefit the World Food Programme (WFP).More »

Man on the Street: Socially Awkward

Scott Weiner

Got social media? Here’s how to use it right   I’m so glad I don’t have to write another column about why everyone should be active on social media. You already know how vital it is to your pizzeria’s marketing plan and posting had become a part of your routine. Now that you’re a socialMore »

Delivery as a marketable service

Delivery as a marketable service

Nearly 80 percent of U.S. pizzerias offer delivery. What does delivery mean to you as an operator? a) An additional avenue of revenue? b) A selling proposition? c) A daily challenge of overseeing drivers and deliveries? d) All of the above You probably answered “d.” Today’s diners regard pizza and delivery as going hand-in-hand. ManyMore »

I Make a 20 Percent Profit Margin, and So Can You

POS, system, cash register, transaction

By: Michael Shepherd I recently learned that a profit margin of 7 percent is the average for the pizzeria industry. So, for every dollar in sales, only seven cents is left over to take home as profit. This means for every $10 pizza I sell, I should only get to keep 70 cents. My firstMore »

Why should a pizzeria launch a smart phone mobile app?

WHY SHOULD A PIZZERIA LAUNCH A SMART PHONE MOBILE APP?

In both distance and mindset, Grand Forks, North Dakota, is far from the dreamy-eyed, tech-charged ways of Silicon Valley. This reality does not escape Tyler Kuenzel. “There’s a lag in technology in North Dakota and it takes a while for something to move to adoption,” says Kuenzel, co-owner of Deek’s Pizza, an 18-year-old concept withMore »