Back Office

Boombozz Pizza, Louisville, ky, Tony Palombino, staff, kitchen, meeting

June 1, 2018

Mike’s Monthly Tip: Tribe Mentality

Don’t let common restaurant divisions destroy morale I was at a Raiders game as a kid, and no matter what call the referees made — even when the call was as plain as day that our team was in the wrong — the crowd went ballistic. If it wasn’t in favor of the Silver &… Read More

emergency planning

June 1, 2018

EMERGENCY: What do you do when disaster strikes?

Emergency Planning What happens when the pepperoni hits the fan? When natural disaster hits, or some ethically challenged person wants the contents of the cash drawer or someone in your pizzeria needs medical assistance, what is your plan? Every pizzeria needs an emergency plan. If you have 20 or more employees, it’s the law. The… Read More

May 1, 2018

Delivery Woes

Satisfying customers and saving face following delivery mistakes A customer places an order, but your delivery driver forgets the two-liter and extra marinara cups — or even an entire pie. How do you handle the situation? Like any human-run operation, the pizza business is error-prone. Try as we might to minimize mistakes, a few slip-ups… Read More

April 1, 2018

Mike’s Monthly Tip: Embrace Tech

How to use smart phones in your restaurant Remember Napster? Remember how short sighted it seemed when musical acts tried to fight Napster? Metallica looked horrible fighting against the up-and-coming technology. They fought for years against having their catalog available for download and streaming, but eventually they had to give in. Now let’s look at… Read More

April 1, 2018

Promoting from Within: Movin’ on Up

Promoting from within can strengthen operations There are two ways to get a manager for your pizzeria: Hire someone with management experience or promote one of your existing employees who has no management experience whatsoever. There are pros and cons for each method. Let’s review. If you hire someone new with management experience, the biggest… Read More

marketing, promotions, direct mail, roi

March 1, 2018

Measuring Sticks

Why – and how – pizzerias should measure their marketing For pizzerias of all stripes, and particularly independents, marketing resources are never infinite. It’s a reality Eric Shepherd, director of marketing at OTTO, a heralded 12-unit pizza company headquartered in Portland, Maine, knows well. Over the last five years at OTTO, Shepherd has quarterbacked the… Read More

instagram, hit, social media, marketing

March 1, 2018

Social Media: Insta Hit

A picture is worth a thousand words — and potentially thousands of followers Social media is increasingly becoming more polarizing for its users. But no matter a person’s beliefs, place of origin or interests, pizza — just like in real life — is a digital equalizer. Two years ago, an Italian news Web site reported… Read More

February 28, 2018

Harassment in the Workplace: On Your Best Behavior

Sexual harassment training can keep employees safe and help operators reduce legal risk Sexual harassment has been in the news lately, and business owners might wonder how they can protect themselves from the risk of lawsuits, and keep their employees safe. As with many human resources-related issues, training is key. Managers must know how to… Read More

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

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.