Back Office

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

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

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

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

October 1, 2014

The Big Break-Up

The dissolution of a partnership doesn’t have to be painful   If a restaurant partnership is similar to a marriage (as many will attest it is), then dissolving a partnership must be very much like going through a divorce — which should be a scary thought for anyone contemplating such a move. “Unfortunately, partnership split-ups… Read More

September 22, 2014

Out In The Open

Nick Sarillo, owner of Nick’s Pizza and Pub, takes home $120,000 a year, and he doesn’t care who knows it, including –– and perhaps most importantly –– the 200 full and part-time staffers who work for him. Sarillo, who operates pizzerias in Elgin and Crystal Lake, Illinois, has an open books policy, which means he… Read More

Hostess Barry's Pizza

September 15, 2014

Finding Greatness

Hiring the right people can make or break your business   For reasons well known to pizzeria operators, finding great employees, particularly for entry-level positions, is often “throw-up-your-hands” frustrating. But despite the challenges it’s entirely possible to staff your restaurant with people you can count on to show up, perform to (or exceed) your expectations… Read More

Photo by Josh Keown

September 15, 2014

Loyalty Programs: In the Club

The Greek poet Euripides said: “One loyal friend is worth 10,000 relatives.” Think about the truthfulness of that statement. Friendship is a relationship we are not born into but still choose to cherish. In the hospitality industry, we form relationships with our customers and treat them like dear friends. We reach out, listen and react… Read More

September 9, 2014

Pizza Hut embarks on annual World Hunger Relief Campaign

PLANO, Texas, Sept. 9, 2014 /PRNewswire/ — According to the United Nations, there are nearly 850 million people around the world who suffer from chronic hunger. To bring hope to those in need, Pizza Hut, the world’s largest pizza company, has launched its annual World Hunger Relief campaign to benefit the World Food Programme (WFP)…. 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.