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.
May 22, 2018 | Pizza Headlines
Game On! Caputo Cup at a Glance For the second year in a row, contestants will vie for the coveted Caputo Cup and the 2018 Pasta Showdown at the Pizza & Pasta Northeast (PPNE) show in Atlantic City this October. The Caputo Cup pizza challenge had been held independently before partnering with PPNE, owned and… Read More ›
May 21, 2018 | Videos
The Pizza Today team made the The Big Southwest Beef and Corn Pie with Pepper Jack Recipe by John Gutekanst in our test kitchen. The pizza features bechamel, a mix of fior di mozzarella and pepper jack, Southwest-seasoned beef, corn, cilantro and crushed tortilla chips. Get the recipe now. Watch a quick how-to video: Read More ›
Look for Signs that Event Planning May Go Awry Pizza festivals in U.S. and U.K. have experienced major issues in the past month. Whether it’s logistical problems or running out of pizza, some pizza-specific festivals just don’t deliver. Albuquerque’s Viva Pizza Fest failed to hit the mark of its anticipated 30+ pizza vendors, which caused… Read More ›