2012 September: The Payroll Dilemma

2012 September: The Payroll Dilemma

Show of hands: who enjoys doing payroll? Indeed, many pizzeria operators far prefer mingling with guests or making pies to the tedious back-office task. Yet, employees must be paid and payroll remains a necessary duty to please employees, the government, and the bottom line –– whether it’s tackled in house or outsourced to a payrollMore »

Marketing Matters: The price of advertising

2012 August: Marketing Matters

A good ad is priceless, but can a price-less ad be good? Most of us would be hesitant to run an ad campaign without a price point, and right­ly so. Research firm Phoenix Marketing International finds that the inclusion of specific pricing is a key factor of high per­forming quick service restaurant advertis­ing. Their researchMore »

Putting In The Work

2012 August: Putting In The Work

Controlling labor costs: a matter of planning and monitoring Andy Lanz runs Figaro’s Pizza in Verona, Wisconsin, an eight-year-old shop with carryout, delivery and a 35-seat dining room. He calls his eatery a “modest one” that doesn’t churn “massive volume.” “So if I don’t pay attention to my expenses, I just don’t make money,” LanzMore »

Bar Staff Training Tips

Bar Staff Training Tips

Rather than flipping new staff a book for their self-study or allowing a new bartender to learn the poor habits of a shoddy veteran, integrate these key elements into bar staff training for maximum effectiveness: Engaging and Interactive: creating a hands-on training experience improves the likelihood that staff will retain and utilize the information. Pre-TrainingMore »

Pizza challenges great advertising tools if done right

June 2011: In it to Win it

Imagine your customers ordering their pizza not by the inch –– but by the pound. And the goal? Getting them to polish it off in-house for a chance at t-shirts and cash but best of all, glory. Such is the idea behind eating challenges popping up in restaurants across the country. Televised events, such asMore »