Back Office

2012 September: Survey Says...

August 27, 2012

What do your customers really want? Survey says…

What do your customers really want? It’s the single most important question a restaurant owner can ask — yet you could spend your entire career chasing the answer. Even with instant feedback on Twitter, Yelp!, Facebook and similar sites, it’s nearly impossible to sift constructive criticism from the endless pages of noise. In an effort… Read More

2012 September: Marketing Matters

August 27, 2012

Marketing Matters: Your POS as a Marketing Tool

My Point of Sale system is the prettiest cash register ever! But does this beauty have brains? American Scientist Donald Norman says, “Beauty and brains, pleasure and usability they should go hand in hand.” If that is the case then this POS is worth every penny I paid for it. For example, my POS has… Read More

2012 September: Jack Of All Trades

August 27, 2012

Jack Of All Trades

Save on labor by cross-training employees For Mia’s Pizza and Eats, a small mom-and-pop shop in Georgia, cross-training is a cost-cutting necessity. “There really isn’t a time at Mia’s when an employee can claim ‘That’s not my job,’ ” says owner Clori Rose-Geiger. “We try to instill in them the idea that everything that needs… Read More

2012 September: The Payroll Dilemma

August 24, 2012

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 payroll… Read More

Targeting Teens

August 7, 2012

Targeting Teens

By the end of next year, there will be 35 million teenagers in the United States. At the peak of the baby boom, there were 33 million. And, what’s more — today’s teens have more disposable income than any other generation of teens had. Luckily, teens love pizza, so attracting them shouldn’t be all that… Read More

2012 August: Putting In The Work

July 30, 2012

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,” Lanz… Read More

2012 August: Marketing Matters

July 30, 2012

Marketing Matters: The price of advertising

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 research… Read More

Bar Staff Training Tips

July 16, 2012

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-Training… Read More

2012 July: Text Ordering

July 12, 2012

2012 July: Text Ordering

Just when you thought you’d caught up with the new wave in technology-style ordering, the big boys have gone one step further than Web sites to introduce text messaging. Yes, you can now order via cell phone — without actually using it to call anyone. So, what is text ordering? It’s an order via a… Read More

2012 July: Lower Your Energy Costs

July 11, 2012

2012 July: Lower Your Energy Costs

To ease the burden of rising energy costs, start by taking a look at your HVAC system. The unit not only maintains the current climate control in your restaurant, but it also controls exhaust from the kitchen. One way to maintain climate in the back and front of the house is to install two or… 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.