Back Office

July 12, 2012

2012 July: Text Ordering

Just when you thought you’d caught up with the new wave in technology-style ordering, the big boys have gone one step further than Web sites to introduce text messaging. Yes, you can now order via cell phone — without actually using it to call anyone. So, what is text ordering? It’s an order via a… Read More

July 11, 2012

2012 July: Lower Your Energy Costs

To ease the burden of rising energy costs, start by taking a look at your HVAC system. The unit not only maintains the current climate control in your restaurant, but it also controls exhaust from the kitchen. One way to maintain climate in the back and front of the house is to install two or… Read More

July 11, 2012

2012 August: Passion For Pizza

Watch this video of Paulie Gee’s in Brooklyn, New York and feel that fire for the pizzeria industry stir inside: It’s Never Too Late to Make Pizza: Paulie Gee’s from SkeeterNYC on Vimeo. This is an example of how video can tell a pizzeria’s story. Take time to tell your story. Show your unique personality…. Read More

July 10, 2012

2012 August: Pizza Sizing Math Lesson

Did you know that a 14-inch pizza actually has nearly twice as much area to cover than a 10-inch pizza? That’s right, believe it or not. In order to figure the area of your pizza (in square inches), turn back to your school days and recall that the area of a circle is ascertained by… Read More

July 9, 2012

Pizza challenges great advertising tools if done right

Imagine your customers ordering their pizza not by the inch –– but by the pound. And the goal? Getting them to polish it off in-house for a chance at t-shirts and cash but best of all, glory. Such is the idea behind eating challenges popping up in restaurants across the country. Televised events, such as… Read More

July 3, 2012

2012 July: Dividing Dollars

Chances are, your employees think you strike it rich with each sale. They don’t realize you have to keep your lights on, buy more cheese and market to keep customers. If you make a $10 sale, they think you’re putting $10 in your pocket. Boy, wouldn’t a 100 percent profit margin be nice? If you… Read More

July 1, 2012

Marketing Matters: Listen, learn, earn

The venerable Benjamin Franklin is one of the most-quoted men in American history. His wisdom, it seems, still endures to this day. One of my favorite quotes by the statesman is this: “He that won’t be counseled can’t be helped.” In my case specifically, I needed a lot of help starting my business, so I… Read More

July 1, 2012

Cash Only

Keep yourself out of IRS trouble No business is more vulnerable than a cash only business. Record- keeping is often sparse. Every day, there are hundreds of transactions that can’t be traced. The lure of taking money out of the till is great. Unless the company maintains a series of checks and controls, there’s little… Read More

June 29, 2012

2012 August: Pizza for a Cause

There are reasons why you see so many pizzerias getting behind causes in their area. The short list includes: • Building a sense of community • Giving back • Getting your pizza/name out • Developing a common bond with customers There are pizzerias that spend their entire marketing budgets in this area because they are… Read More

June 29, 2012

2012 June: Online PDF Menus

More and more, customers are making dining decisions on the fly. They take to their phones while in transit to find their next meal. One unfortunate trend among restaurants is to display their menus online as PDFs. Not to get too technical, PDF (Portable Document Format) can only be opened with an Adobe Reader program…. 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.