Melissa Rickman, Co-owner of Wholly Stromboli in Fort Lupton, Colorado contributed March’s Conversation. She will speak at this year’s International Pizza Expo. Don’t miss these sessions: Panel Discussion: Common Pizzeria Startup Mistakes and How to Avoid Them; Demo: Stromboli and Panel Discussion: Women in Pizza
Denise: You’re on the Common Pizzeria Startup Mistakes Panel at Pizza Expo? What is the one piece of advice you would offer prospective operators based on your startup experience?
Melissa: There are a lot of things I would do differently, and some of them I just had to learn on my own. No one can prepare you for the things you see, hear, experience, and even have to say to people as a restaurant owner. I swear I’m going to write a book one day,
One of the recurrent lessons that clobbers me over the head daily is to “spend the money” Whether it is on your POS, a bigger hood, or that darn FRP, stuff – spend the money. When you are building a restaurant from the ground up with limited financial resources, it is your natural inclination to be conservative and cut corners where you can. The truth is, that the extra few hundred dollars in FRP will save you time, money and frustration when you don’t have to repair or repaint your walls When your business has grown so much that your hood size limits your ability to expand your cook line, or your salamander is packed on a crazy Friday night, you will wish you had made the investment to begin with. Plan for the size of business you want to be, and not the size of business you expect to open with.
Think about your POS as being the central nervous system of your business, now imagine that it doesn’t work – it crashes, doesn’t keep track of inventory properly, stops processing credit cards, or loses orders and transactions, and truly is a “POS” , bet you’ll wish you spent the extra money up front! Also, do your due diligence with the POS vendors, make them demonstrate the functionality that is important to you, and get promises in writing. Their sales folks are good at making promises the developers cannot deliver.
March 23, 2018 | Pizza Expo News
Thursday at International Pizza Expo was a day of crowning champions. We saw new trends and techniques and passion for the craft of pizza-making at the International Pizza Challenge. Here are results from the day: Pizza Maker of Year is Umberto Fornito, Antico Pizzeria Frattese. Best of the Best Champion is Tim Silva,… Read More ›
March 21, 2018 | Pizza Expo News
So much happens on Wednesday at International Pizza Expo. The show floor was a buzz with pizzeria operators learning all about the latest trends, products, technology and ingredients. Our first-ever Young Entrepreneur of the Year has been named. Congratulations to Sammy Mandell of Greenville Avenue Pizza Company in Dallas, Texas. Sammy; Christal Spata of Valeo’s… Read More ›
March 20, 2018 | Pizza Expo News
Tuesday at International Pizza Expo is in the books with record attendance in the exhibit hall and seminar rooms. Before we share the daily results from the International Pizza Challenge, let’s take a look at the show in pictures: International Pizza Challenge Prelims and Pizza Napoletana Finals Traditional Division Peter Agourias, Vi Pizza… Read More ›