Back Office

November 21, 2013

Employee Incentive Programs Help Control Turnover

Inside the Chicago-based corporate office of Home Run Inn, a wall features dozens of photographs of employees who have been with the 90-year-old company for more than two decades. For Home Run Inn president Dan Costello, the images not only celebrate loyal employees, but also remind corporate staff that employees — from GMs to busboys… Read More

Skechers President Michael Greenberg invested in Los Angeles-based Fresh Brothers, giving the company the added capital it needed to grow the chain. Photo by Josh Keown

October 24, 2013

Shark Tank: Pizza Edition Securing investors for your growing pizzeria

When looking to finance growth, pizzeria operators encounter few sources: the company’s cash reserves; loans from family and friends; capital from a bank or private equity investors, who swap a signed check for an ownership stake in the pizzeria. “For restaurant owners who don’t want to put collateral on the line and hesitate to borrow… Read More

October 2, 2013

Pizzerias kick off National Pizza Month

In case you were too busy to glance at the calendar, October has started, and that means National Pizza Month is in full swing. At a loss on how to celebrate? Many pizza shops have already started, and they’re getting the press to prove it. Want to know how some pizzerias are celebrating? a expository… Read More

September 26, 2013

2013 Pizza Today Hot 100 Independents

Each year, we mail out surveys to independent pizzerias across the nation. Using their responses, we compile our Hot 100 list — a ranking of America’s 100 largest independent pizza operations (based on sales). This issue is eagerly devoured by Pizza Today’s readers and the list you’ll see on pages 62 and 63 is a… Read More

September 16, 2013

The rise of the brand advocate

There are customers and then there are brand advocates. What’s the difference? Brand advocates will go out of their way to actively promote your business. According to Social Media Today, these ambassadors not only boost sales and awareness, but they are 50 percent more influential than the average customer. Make it easy for customers to… Read More

September 13, 2013

Great PR is just a slice away

Want to know how to earn yourself an A for effort? Offer students pizza for studying. Such was the ingenious idea of Greenville House of Pizza. According to a Gawker article the restaurant rewards students who use the pizzeria as a study hall, and even offers free slices for As. While some pizzerias opt for… Read More

September 12, 2013

Restaurant worker suspended for Facebook photo

A Nashville-suburb server has been suspended from her job for posting a racist tip receipt she received on Facebook. The Red Lobster employee received no tip with a racist slur after attempting to serve a couple. She posted a photo of the receipt on her Facebook page and it went viral. Read the story here:… Read More

August 27, 2013

Hotel phones feature a “Pizza Button”

Guests at County Inn and Suites in Niagara Falls, Ontario, can order pizza with the touch of a single button on its phone system. The “Pizza Button” is connected to a local pizzeria. For the full article, CLICK HERE. Now that’s a partnership. It’s a win-win situation for the hotel to have an instant recommendation,… Read More

employee schedule

August 23, 2013

Preventing presenteeism

Last winter’s flu outbreak highlighted an issue in many businesses: presenteeism, that is, employees showing up even when they’re sick because they need the money and potentially spreading their illness to others. When those employees are handling food and interacting with customers, it’s an even bigger issue. argumentative essay writing Rolf Wilkin, owner of Eureka… Read More

August 23, 2013

Healthcare 101: A primer for the pizzeria operator on the Affordable Care Act

When David Cole teamed with his three brothers to open i Fratelli Pizza in 1987, the group did not discuss the issue of healthcare coverage for themselves let alone entertain any conversation about providing health insurance for employees. That reality changed over the intervening two decades as the Coles expanded the i Fratelli enterprise ––… 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.