Back Office

Tony Gemignani World-champion Pizzaiolo and Pizzeria Owner

December 1, 2015

Respecting the Craft: Employee Turnover

A better economy means good help becomes hard to find I am sure you have noticed lately it’s been getting tougher and tougher to keep and hire employees, especially in California. With the unemployment rate getting lower and the economy getting better it has become increasingly difficult for us to keep staffers. We are getting… Read More

server with pizza

December 1, 2015

Minor Employees: Fountain of Youth

Are you up to speed on child labor laws? Minor employees often bring plenty of positives to the job. Although they’ll likely require a fair amount of rope-showing and schooling in workplace etiquette, young people are generally enthusiastic and eager-to-please –– a nice counterbalance to their lack of experience. However, minor employees come with labor… Read More

November 1, 2015

Marketing: Keep it Local

Do you know how to maximize your local marketing? Clayton Krueger has no shortage of opportunities to spend money. As the director of marketing for Farrelli’s Wood Fire Pizza, a 20-year-old, seven-store chain in the Tacoma, Washington, area, Krueger regularly hears pitches from advertising reps –– newspapers, radio, television, billboards, team and event sponsorship and… Read More

October 1, 2015

Vendor / Supply Agreements: Coming to Terms

Relationships are invaluable to a restaurant’s success. It is a no-brainer that the relationships between management and staff, staff and customer and restaurant and supplier need to be strong in order for a restaurant to keep its doors open. And relationships require work. They require communication and, sometimes, resolution. They require time and effort from… Read More

September 1, 2015

In Your Backyard: Local Store Marketing

Honing marketing efforts to a geographic radius reaps rewards Loyalty is not given, it is earned. You gain frequency with the quality and consistency of your product, your customer service and your overall dining experience. Your approach to marketing can make or break your brand loyalty in your community. The people in your backyard may… Read More

September 1, 2015

Insurance: Get Protection

Do you have the right insurance coverage for your operation? Owning a business is an act of calculated risk. To make the most of your investment, proper insurance coverage is absolutely necessary. Without it, a customer who breaks a tooth or a fire in the kitchen can spell disaster very quickly. There are significant differences… Read More


August 1, 2015

Bases Covered

Do you know the law when it comes to hiring immigrants?   Hiring a worker who is not legally authorized to work in the U.S. is likely only to bring hassles for pizzeria owners. Those costly and time-consuming troubles could include an audit, which many businesses have faced in recent years. Immigration and Custom Enforcement… Read More

remote monitoring, smart phone, cameras

July 13, 2015

Outside Looking In

Remote monitoring can reduce losses, heighten efficiencies and increase the bottom line Suspect an ongoing issue with internal theft, shrinkage or sweethearting? Curious if staff members are following store procedures around closing, food handling or cash management? Have a hunch that energy use is much higher than it should be? Remote monitoring –– the ability… Read More

got pizza, t-shirt, merchandising, merchandise, swag

July 1, 2015

Man on the Street: Got swag?

Merchandising matters, so choose wisely   I realized last week while folding a load of laundry that at least 80 percent of my t-shirt collection is pizza-related. Some have catchy phrases or images and others are from pizzerias I’ve visited over the years. But it doesn’t end there; my tiny apartment is a warehouse for… Read More

department of labor, DOL, mistakes, I9

June 1, 2015

Labor Woes

Don’t make these Department of Labor mistakes   In the May issue of Pizza Today we discussed how easy it is for pizzeria operators to run afoul of Department of Labor (DOL) regulations, despite all good intentions to the contrary. With DOL audits on the upswing, restaurants have been on the receiving end of heightened… 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.