Back Office

Employee work schedule

January 12, 2015

Scheduling: Pencil Me In

Making a schedule that actually works takes time and effort from management and staff Putting together the pieces of a scheduling puzzle requires flexibility, time and the ability to see into the future. Operators need to balance the demands of their restaurant’s customers with the availability of their employees, handle last-minute staff requests and make… Read More

cheese loss topping a pizza

January 1, 2015

What a Loss

Do you know how to factor loss into your financials?   Shrinkage, spoilage, breakage, over-use of ingredients, unrecorded sales, incomplete order deliveries, unanticipated repairs, turnover, even outright theft — there are countless ways to lose money in the restaurant business, says Aaron Allen, founder and CEO of Aaron Allen & Associates, an Orlando-based restaurant industry… Read More

December 16, 2014

Delivery Drivers — The Big Screen

Keep your drivers — and the public — safe by checking job applicants’ pasts Delivering a pizza means more than just getting the fresh hot pie to the customer quickly. Operators have to make sure their delivery drivers do not harm anyone through a vehicular accident or a crime. One way to help prevent these… Read More

post card, lazy customer

December 1, 2014

Marketing to lazy customers

Use POS data to reinvigorate relationships with disengaged patrons   You have heard it said that if you ‘want a friend, be a friend.’ We all need relationships for our lives to be complete. The same is true with our businesses. It depends on the relationship developed with the customer. “The most practical, beautiful, workable… Read More

WoodFireExteriorH

November 17, 2014

Franchise Dodger

Seeking to grow without entering the franchise game a tricky feat Peter Taylor recognizes his strengths and his limitations. A nationally renowned restaurant operator, Taylor knows he can make a mean pie, but acknowledges he’s not the man to scale a concept. “I know pizza, but that doesn’t make me the guy capable of growing… Read More

EmployeeSignRetouch

November 1, 2014

Act like they own the place

Employee ownership can boost productivity   Operators want to reward their best workers, but there are only so many promotions an employee can earn. One way to keep key employees is to offer them ownership in the company. That can mean anything from shares of stock to franchise ownership. It’s a good way not only… Read More

Marketing Theme Nights

October 27, 2014

Marketing Theme Nights

Everyone loves your pizza, but sometimes people need another reason to visit on a weeknight. Some operators find that theme nights are a good way to attract customers on a slow night, create buzz about the restaurant, and most importantly, build relationships with people who become repeat customers. Chris Ransom, owner and manager of Grand… Read More

tipping, check

October 27, 2014

Tip Pooling: Can you legally mandate it in your pizzeria?

Lynn’s Paradise Café, a funky and popular eatery for 22 years in Louisville, Kentucky, suddenly closed down in January after employees publicly complained about a tip pooling arrangement. The owner was requiring servers to carry $100 cash at all times to “tip out” coworkers. Kentucky Jobs for Justice, an organization that advocated for the workers,… Read More

2012 January: Security Breach

October 8, 2014

Protect customers’ information from security breaches

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your customers, employees, even your business could be at risk of experiencing a… Read More

Purchasing

October 6, 2014

Power Purchasing

Purchasing is the second leg of the profit triangle What is the first question you ask your sales rep every week? I’ll bet it isn’t weather or family related. I’d bet it goes like this: “How much is cheese this week?” I stopped asking the big question in 1989, after I was educated on a… 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.