Respecting the Craft: Everyone’s a Critic

tripadvisor, sticker, window, display, signage

Being critiqued is difficult for any restaurant owner. And it’s not just newspaper and magazine critics anymore. These days there are so many critics or “want to be” critics out there when you take Bloggers, Yelp, Tripadvisor, etc. into account. It can be tough, especially when you go into a new market where you haveMore »

Employee Social Media Monitoring: On Line

2013 February: On Line

Should you monitor your employees’ social media use? Admit it: you’ve Googled people you know to find out more about them, and you’ve used Facebook to look up old friends without actually contacting them. You might even have used social media to do a quick background check on a job candidate, or to help youMore »

Independent vs Franchisee

pizzaiolo_0162

Is an independent or franchise operation right for you?   You’re an entrepreneur, one who starts a business and is willing to take considerable initiative and risk in order to make money. Entering into the restaurant business is certainly a gamble –– 80 percent fail within the first five years. How can we lessen our risk?More »

Digital Menu Boards

Photo by Rick Daugherty

Walk the average commercial block and you may notice a lot more digital signage about.The retail sector, including restaurants, has seen a surge in digital displays. Raf Vanreusel, managing partner at TelemediaVision in Baltimore, Maryland, says retail is one of the fastest growing markets for digital signage. The QSR industry was an early adopter ofMore »

Primo Pasta

primavera, pasta, vegetables

Get those garden-fresh veggies into a versatile primavera sauce   It’s summer, and that means a bounty of fresh vegetables are at every corner farm stand and are at their best price through your vendors. Some say there is a primavera phenomenon going on and I say it’s simply that time of year where produceMore »

The 2014 Independent Pizzeria of the Year: Pizzeria Lola, Minneapolis, MN

Ann Kim Pizzeria Lola

How Minnesota’s Ann Kim conquered the world of pizza   The oven perches on its supports smack in the middle of the building. Central to the business as the sun is to the solar system, its magnificence is the clear and uncontested focal point. By design, everything surrounding it intentionally draws the eye to itsMore »

Big Dave Ostrander talks dough consistency

Pizza Industry Expert Big Dave Ostrander talks dough consistency

Q: Dave, I make my dough fresh every day. Some days it’s perfect and others it’s either too soft or too firm. Since I hand stretch, this is a big deal. What am I doing wrong? Tony S. via e-mail A: Hey Tony! Early on, I also suffered from this dough problem. Back in theMore »

Delivery as a marketable service

Delivery as a marketable service

Nearly 80 percent of U.S. pizzerias offer delivery. What does delivery mean to you as an operator? a) An additional avenue of revenue? b) A selling proposition? c) A daily challenge of overseeing drivers and deliveries? d) All of the above You probably answered “d.” Today’s diners regard pizza and delivery as going hand-in-hand. ManyMore »

I Make a 20 Percent Profit Margin, and So Can You

POS, system, cash register, transaction

By: Michael Shepherd I recently learned that a profit margin of 7 percent is the average for the pizzeria industry. So, for every dollar in sales, only seven cents is left over to take home as profit. This means for every $10 pizza I sell, I should only get to keep 70 cents. My firstMore »