January 2012



See what dishes are red-hot in 2012? In this issue, we examine critical financial issues pizzeria operators face, like accessing capital, debt management and knowing what to look for on your profit and loss statements. Also, learn how to budget and plan for a restaurant remodel. Get tips on increasing your customers’ credit card security.

February 9, 2015 |

Critical Issues — Financial: Debt Management

Is there such a thing as good debt?   Owning a restaurant means incurring debt — it goes with the territory. But not all debt is created equal; certain kinds can move you forward, other kinds can tilt you towards disaster. What spells the difference between good debt and bad? “Debt isn’t inherently bad or…Read More

October 8, 2014 |

Protect customers’ information from security breaches

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your customers, employees, even your business could be at risk of experiencing a…Read More

January 1, 2012 |

The Dough Doctor takes a look at modern mixers

Q: Our mixer finally crashed and we got a 40-quart vertical cutter mixer (VCM) to replace it. How does this mixer compare against our old 80-quart mixer? A: The first thing to know about the VCM is that it has a much higher mixing speed. The two-speed models mix at 1750 RPM at low speed and…Read More

January 1, 2012 |

Trending Now

Menu Trends for 2012   This year will be all about healthy eating, so be prepared to think about how you can tweak your menu and your existing pizza, pasta and salad offerings to reflect forward thinking as it relates to “tastes better, better for you, less filling.” I am not suggesting that you have…Read More

January 1, 2012 |

Marketing Matters: Employees Learn to Earn

Employees, like all humans, thrive on commendation and compensation for all that they do. What if our staff deserves a little more monetary recognition than we can dish out? Consider this thought from American Industrialist, Owen D. Young: “The world does not owe men a living, but business, if it is to fulfill its ideal,…Read More

January 1, 2012 |

Man on the Street: “When in Rome”

There’s no such thing as Italian pizza. Allow me to clarify: there is no single Italian style of pizza. That would be like saying there’s only one style in the United States. Instead, there’s a patchwork of variations based on different regional histories and ingredient availability. We’re already familiar with Neapolitan pizza, but New York…Read More

January 1, 2012 |

Ask Big Dave: Show me the money

Q: Banks aren’t lending. Where do I go for growth money? Louis Phelps Kansas City, Missouri A: In the current economic freefall we’ve been destined to play out due to very bad decisions made by ‘too big to fail institutions,’ you are suffering. When all else failed, I borrowed from friends, family, my distributors and…Read More

January 1, 2012 |

IL Pizzaiolo: Cane Rosso, Dallas, TX

Dallas-based Cane Rosso on track for serious success We first met Jay Jerrier in 2008 at Campania Pizza, where he served as an investing partner in our 2008 Independent Pizzeria of the Year. Fast-forward four years and it’s not Campania Pizza where we find Jerrier. Instead, it’s at Cane Rosso, which he now owns and…Read More

January 1, 2012 |

Critical Issues — Financial: Examining your Profit and Loss

P&L Report gives insight into health of business   At Proto’s Pizzeria Napoletana, the Profit and Loss report is more than a lengthy chart with boring numbers. The P&L is an important topic in quarterly meetings with general managers. Pam Proto, founder of the six-location company, says she and the managers use the P&L, which…Read More

January 1, 2012 |

Critical Issues — Financial: Capital Gains

Though banks continue guarding their money, accessing capital remains a challenge — though viable — endeavor for prepared operators   Anytime Joe Fugere needed a business loan, he simply went to the local branch of his major bank. Now the owner of four Tutta Bella Neapolitan Pizzeria locations in Seattle, Fugere notched his first loan…Read More

January 1, 2012 |

Critical Issues — Financial: Dollars & Sense

Why it’s important to understand your EBITDA   When you run a restaurant, it’s easy to concentrate on the urgent. The bathrooms need cleaning, you’re almost out of mozzarella, you’ve got a full dining room, and your prep cook didn’t show. And it all needs to be taken care of … right now. You know…Read More

January 1, 2012 |

Curb Appeal

Pick-up windows add appeal for on-the-go customers   What’s better on a cold night than a hot pizza that you didn’t have to leave the warmth of your car to pick up? Even on a summer day when it’s sizzling outside, not having to leave the cool of an air conditioned car to pick up…Read More

January 1, 2012 |

The Price of a Remodel

Investing in updated look can breathe new life into restaurant At a time when budgets are tight, investing in a remodel or upgrade may seem like a risky plan. Operators have to wonder if updating the look or equipment in their restaurant will bring in more customers. How big of a remodel is necessary? When…Read More