Back Office

2012 February: Ask Big Dave

February 1, 2012

2012 February: Ask Big Dave

Tim Ridout, via Facebook Big Rounds Ravenna, Michigan Hey, Tim. Without exception, I can’t think of any ingredient that has gone down in price. Since cheese is the costliest ingredient on our pizzas, and we buy so much of it every week, it comes to mind first. The wholesale price of mozzarella is fixed every… Read More

2012 January: Remodeling By The Numbers

January 1, 2012

The Price of a Remodel

Investing in updated look can breathe new life into restaurant At a time when budgets are tight, investing in a remodel or upgrade may seem like a risky plan. Operators have to wonder if updating the look or equipment in their restaurant will bring in more customers. How big of a remodel is necessary? When… Read More

2012 January: Profit & Loss

January 1, 2012

Critical Issues — Financial: Examining your Profit and Loss

P&L Report gives insight into health of business   At Proto’s Pizzeria Napoletana, the Profit and Loss report is more than a lengthy chart with boring numbers. The P&L is an important topic in quarterly meetings with general managers. Pam Proto, founder of the six-location company, says she and the managers use the P&L, which… Read More

2012 January: Ask Big Dave

January 1, 2012

Ask Big Dave: Show me the money

Q: Banks aren’t lending. Where do I go for growth money? Louis Phelps Kansas City, Missouri A: In the current economic freefall we’ve been destined to play out due to very bad decisions made by ‘too big to fail institutions,’ you are suffering. When all else failed, I borrowed from friends, family, my distributors and… Read More

2011 December: The Singles Game

December 1, 2011

2011 December: The Singles Game

With three corporate pizza behemoths in her backyard — not to mention a dozen other independents, Jeannette Magaro, owner of Mia’s Nikoli’s Pizza in Camp Hill, Pennsylvania, knows creative and strategic marketing is a must if her eight-year-old shop is to secure customers and profits. The “big boys,” as Magaro calls them, can splash their… Read More

2011 December: On Schedule

December 1, 2011

2011 December: On Schedule

When it comes to scheduling, it must seem as if the skills of a magician are called for, especially when it comes to waitstaff. In this case, there are numerous things to consider: how many tables to assign to servers; the number of people needed on the floor at a given time; how to keep… Read More

2011 December: My Turn

December 1, 2011

2011 December: My Turn

To begin to try and define what makes good pizza might take years of in-depth research, highly elevated arguments and countless caloric consumption. And after all is said and done, you would still be where you started. Pizza varies from region to region, city to city, and even street to street. The best part about… Read More

November 1, 2011

2011 November: Online & On Track

Call up the Web site owned by Vito’s Pizza and Beer in York, Pennsylvania, (www.vitospizzaandbeer.com) and immerse yourself in the ambiance of a family-owned, honest- to-goodness, Italian-American restaurant. You can almost hear “mangia!” just by staring at the photos –– from the historically-restored 60-year-old wall murals, to the familiarity of cozily-lined bar stools ––– signifying… Read More

2011 November: Ask Big Dave

November 1, 2011

2011 November: Ask Big Dave

Dave, I need to trim costs considerably in just about every facet of my business. Where do I start? I can’t afford to cut quality of my product, I know, but I can’t afford not to make cuts everywhere else. Peter White San Diego, California Peter, I feel your pain. And I’m glad you know… Read More

2011 November: Man on the Street

November 1, 2011

2011 November: Man on the Street

Four years ago, I took a trip to Israel that changed my life. I didn’t have a profound religious experience as people sometimes do while visiting a place so rich in history, but I did begin to notice something that had never caught my eye before. This was the first time in my life I… 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.