Back Office

February 1, 2018

Marketing: In the Inbox

Six strategies to create an effective e-mail marketing campaign ith a list of customers’ e-mail addresses, you can improve both their overall experience and your pizzeria’s bottom line. In the U.S., 91 percent of adults like to receive promotional e-mails from companies they do business with, according to MarketingSherpa. “We use e-mail marketing to notify… Read More

February 1, 2018

Food Cost Basics to Next Level Practices

Sweat the details or sweat the results I don’t play golf, but there is a phrase I am well aware of in golf that says, “drive for show, putt for dough.”  That translates to the pizza realm in that all the glitz, awards, accolades and every hipster fan from here to Williamsburg won’t matter unless… Read More

January 29, 2018

Are you ready for Super Bowl Sunday?

Super Bowl Sunday is a week away. Is your pizzeria ready for one of its biggest days of the year? Now is the time to be sure that your operation is geared and ready for the big night. Double-check the following key ares: Take a look at last year’s sales figures for Super Bowl Sunday…. Read More

January 1, 2018

Pizzeria Payroll

Is it time to outsource? As a pizzeria owner, do you dread spending several hours every pay period poring over timecards, tip reports and tax withholding calculators? If so, you’re not alone. Around 40 percent of small business owners say bookkeeping and taxes are the worst part of owning a business, according to a 2015… Read More

January 1, 2018

Taxes: Playing Nice with Uncle Sam

Six common tax mistakes that can threaten a pizzeria’s bottom line, if not its livelihood For pizzeria owners, the mere sight of an envelope labeled “Internal Revenue Service” often compels a spine-shivering rush of anxiety. The IRS, after all, is an entity business owners generally wish to avoid. But taxes can be a tricky beast…. Read More

January 1, 2018

Payments: Scan It

How well do you know the ins and outs of credit card processing? A pizzeria owner for more than two decades, Rod Seale of the multi-unit, Illinois-based Jimano’s Pizzeria chain knows just how troublesome credit card processing can be. Monthly credit card reports can be complicated tomes littered with fine print. Fees off a mere… Read More

employee lawsuits

December 1, 2017

When an Employee Sues

How to address wage and hour claims Whether you own one pizzeria or 100, employees notice when you’re violating minimum wage and overtime laws. One manager requiring employees to arrive at work 10 minutes early before clocking in can spark a labor investigation that prompts a wage and hour lawsuit or class action involving hundreds… Read More

customer surveys, restaurants

November 1, 2017

Feedback: Check it Out

Surveys concentrate on dining experience, but it’s just as valuable to learn who your customers are Every other Friday, kids in baseball uniforms bustle into your restaurant, stomachs rumbling, coach leading. No deductive reasoning needed; you have a baseball team in your dining room eager to feast.  Knowing who your customers are is an important… Read More

pizza, fundraising, community outreach

October 1, 2017

Fun Fund-Raising

Pizza restaurants raise money for charities, but receive beneficial kickback marketing, too In December, Papa Murphy’s in Stanwood, Washington, donated an entire day’s sales to a local woman who suffered serious injuries and burns and lost her two children in a car crash. The store gave $40,000 to the cause. “It’s moments like that, that… Read More

national pizza month, october

October 1, 2017

National Pizza Month — Let’s Do This!

Ways to celebrate National Pizza Month It’s October and you know what that means — National Pizza Month. Pizzerias across the country celebrate the month-long tribute to America’s favorite food. Fun fact: Did you know National Pizza Month was created by Pizza Today’s founder Gerry Durnell in 1984 to commemorate the first issue of the… 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.