Back Office

September 12, 2012

Door Hangers

Virtually any type of pizzeria — from dine-in to take and bake — can benefit from door hanging. The old standby of pizza parlors the country over, door hangers have generated results for decades. Any complete marketing plan should find a home for door hangers, and here’s why: • they are inexpensive • they offer… Read More

September 12, 2012

Holiday Sales Booster

Big Dave’s always closed early on Christmas Eve (6 p.m.) so that my crew could get home and enjoy their family time. The key word here is family. Many families gather together on Christmas Eve. Since the following day will be filled with traditional home-cooked feasts, the cooks in charge (Moms) are looking for an… Read More

September 12, 2012

DIY Email Marketing

Should I set aside a specific amount for marketing each month, or should marketing costs be a percentage of my overall sales? When I was in the building stage of my business, I would dedicate 1 to 2 percent of my sales to advertising. Once I was well established and sales were high, I would… Read More

September 12, 2012

Identify Profitable Menu Items

The average customer spends less than 40 seconds looking over your menu. In that time, the brain kick-starts into overdrive and a purchasing decision is made based on emotion, comfort zone, curiosity and cost. Some of your menu choices contribute lots more cash to the bottom line than others. Some of your menu items are… Read More

September 12, 2012

Food Booths

Have you ever participated in local festivals by setting up a food booth? Is it worth the trouble and expense? Do you actually make a profit, or is it just more to get your name out there in the community? I participate in those as often as I can. There are definitely a couple that… Read More

September 12, 2012

Is Email Spam

The thing about marketing is, what works best for me, doesn’t necessarily mean it will work best for you. I have met folks in round-table discussions that have said door hangers work best for them. They get an immediate return. I tried and got literally no response. You’ve got to try different types of marketing… Read More

September 11, 2012

Building Public Image

Marketing Building Public Image Look beyond paid advertising by marketing yourself wisely By  Gary Midge Newspaper ads –– expensive. Broadcast ads –– astronomical. Public image –– priceless. Sure, donations and ad campaigns might buy pseudo-image. Genuine image, though, is not for sale. That’s good for pizzerias, because long-term success depends on deep-seated positive image. Savvy… Read More

September 11, 2012

Corporate Accounts

Corporate accounts can be very lucrative, as long as you keep their business by serving excellent food — on time! You’ve got to go after them in as many ways as you can. One great way to drum up new corporate business is to do a hospitality run. The way to do this is to… Read More

September 11, 2012

Budgeting for Marketing

Should I set aside a specific amount for marketing each month, or should marketing costs be a percentage of my overall sales? When I was in the building stage of my business, I would dedicate 1 to 2 percent of my sales to advertising. Once I was well established and sales were high, I would… Read More

September 10, 2012

Primer for Food Safety

There’s nothing sexy about food safety. But running a professional kitchen with proper food-safety protocols in place is the most important aspect of an operation. Not only can a poor health inspection be costly through fines, it can also devastate the restaurant’s reputation. And with a branding of unsafe practices, an operation has a difficult,… 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.