2009 October: Simple Ideas

2009 October: Simple Ideas

Stay Sharp Keeping knives sharp and handling/storing them properly are the best methods to reduce the potential for cuts in the kitchen. Providing employees with mesh or Kevlar cutting gloves is another good idea. Hare are some other tips: ? Purchase non-slip pads that are designed to be placed underneath cutting boards. This helps preventMore »

2009 July: Bake It

2009 July: Bake It

“Whose bread I eat, his song I sing,” goes a German proverb. Any pizza operator who provides fresh bread knows the truth of that statement, as bread-loving customers often are willing to pay extra for this treat. Baking fresh bread on the premises offers several advantages, says Martin Flores, owner of five Chicago’s Pizza andMore »

2009 August: Carpet Care

2009 August: Carpet Care

Ask Rebecca Black why she loves carpet, and she can sum it up in one word: noise. Black is vice president of operations and franchise support for Alhambra, California-based Shakey’s USA, a 55-restaurant pizza company that plans to open 10 new stores in 2009. Carpet helps absorb the sounds of families with young children whoMore »

2009 August: Check Please!

2009 August: Check Please!

The job candidate you just interviewed is a hard worker who shows up on time and knows how to deal with customers. At least that’s what the eager applicant told you. You want to make sure, so you call some of the references the person gave you. The only problem is that some previous employersMore »

2009 August: Commentary

2009 August: Commentary

Congratulations to Lou Siecinski and Mark Gold, owners of Pizza Shuttle, Inc. in Milwaukee, Wisconsin. We’ve named Pizza Shuttle our 2009 Independent Pizzeria of the Year based on their quarter-century of success. Last year, Pizza Shuttle was ranked No. 32 on our annual list of America’s Hot 100 Independent pizza operations with $5.75 million inMore »

2009 July: Keeping it Legal

2009 July: Keeping it Legal

Of course, you probably already know that it is unlawful for an employer to knowingly hire someone who is not authorized to work in the United States. As a result of The Immigration Reform and Control Act of 1986, you have the responsibility to determine the identity and employment eligibility of every employee hired afterMore »

2009 July: Necessary Evil

2009 July: Necessary Evil

When Bill Poss, owner of Luigi’s Pizza & Fun Center, opened a bill recently, he was surprised to see the credit card processing fees were hundreds of dollars more than he had expected. “Usally it’s three percent. It was 3.79 percent. That’s $500 or $600 more in fees,” says Poss whose restaurant is located inMore »