Back Office

September 13, 2012

Establish Measurements

Big Dave’s delivered a lot of orders. I’m convinced that one of the biggest reasons we dominated the delivery market in my area was that we measured the amount of time that elapsed from the phone call, in the oven, time out the door and time to the customer’s door. I became very obsessed with… Read More

September 13, 2012

Cross Training

The more your crew can do, the better your operation will run. In baseball, triple threats — players who can hit, field and run brilliantly — are rare gems. Entertainers who can sing, dance and act are called triple threats. In our world, my definition of a triple threat is crew people who can “make… Read More

September 13, 2012

Downsizing Pizza Sizes

It was a hot summer night. I was cruising with my friends. We were a carload of young guys, fresh out of high school, approaching a college campus, looking for a good time. The driver pulled into a drive thru burger place. He said “these burgers are great. I bet you can’t eat two and… Read More

September 13, 2012

Common Number Problems

Independent operators get a failing grade on a huge issue: they do not have readable financial statements. For the moment, I won’t even consider the problem of getting information too late to be of any real help. Some operators just rely on their accountants to work up the figures and accept what they are given…. Read More

September 13, 2012

Cheese Prices

Did you ever get the feeling you were being overcharged for cheese? How does your supplier set the weekly price of cheese? How do the big chains buy their cheese? What does Block Plus stand for? Why does my cheese seem to be soft and wet sometimes and dry and hard at other times? What… Read More

September 13, 2012

Cost of Delivery

History tends to repeat itself. Ten years ago, I wrote an article regarding my personal experiences dealing with soaring delivery costs and associated expenses. Big Dave’s Pizza had a sales mix that approximately half dine-in and half delivery. This ratio, now more than ever, is critical. In the past decade, associated delivery expenses and wages… Read More

September 12, 2012

Jumpstart Lunch Sales

On a typical consulting assignment, I rise and shine early in the morning. I hook up with my client and we usually travel to their location. I can get a lot of work done before the phones start ringing and the lunch shift arrives. Imagine my awe when I arrived at a store at 8:30… Read More

September 12, 2012

Kid Friendly Quick Tips

We all know families are the backbone of your business. Here are some tips to make your place a welcome spot for the little ones: • Speak directly to the child, not the parents. Ask them their name, then use it when you reference them. • Bend down to their level and look them in… Read More

September 12, 2012

Food Photography

Food photographs are worth more than words — they’re worth money. Don’t believe it? Try adding some colorful, appetizing photos to your menu. Just like Romano cheese, however, a little goes a long way. In other words, don’t add a photo to accompany every menu item. When that happens, customers simply ignore the graphics. They’re… Read More

September 12, 2012

Food Styling

Marketing Home Plate There’s more to serving than simply slapping food on a plate By Jeff Freehof 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… 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.