Is it time to give your pizzeria a makeover?

Large chains refresh their concepts every seven years or so, and independents should do the same to stay competitive.



 

Q When should I schedule a makeover for my restaurant?

 

A With a new president taking office next year, changes to the tax code—with a potential impact on your profitability—could be on the way. To prepare, first
ensure that the financial statements you receive from your accountant are current. Next, invest in a National Restaurant Association membership—and a state association membership if available—to receive updates on any proposed laws or tax-code changes on the horizon.

Beyond that, it may be time for a makeover. Larger brands refresh every seven years or so, requiring a substantial investment in leasehold improvements. As an independent operator, you need to keep your concept fresh and exciting, too. Have you adopted new technology, such as online ordering? What about adding iPads or kiosks to better organize your kitchen and decrease customer wait time? Have you considered adding digital signage that automatically changes as you move from lunch to dinnertime, or lets you create and show specials on the fly using a back-office computer?

Have you checked out your competition lately? Visit every pizzeria within a three-mile radius of your location, observe customer experiences and take notes. Pay attention to their use of technology, their Internet presence and how easy (or difficult) it is to get key information about their stores—including menu and pricing—in a single online location.

Do you need to improve the quality of your product? Review the ads in this magazine and consult vendors on how you can take your pizzeria to the next level. Participate in PMQ’s Think Tank (thinktank.pmq.com) and ask questions about the best cutting-edge practices, such as online ordering, so you’ll know where other operators are focusing their efforts. Consult a business associate in the chain world—someone outside your geographic area—and ask what they’re doing to improve the customer experience.

Once you’ve identified changes to be made, work with your accountant on costs and pricing and collaborate with your employees to develop a rollout plan that will minimize disruption of your business and maximize the customer experience. Get buy-in from everyone and establish a go-to-market date. Above all, do not let your brand stagnate. Your customers have many dining-out options now, with more on the way. You have to be ready to evolve and grow to stay competitive! 

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

PMQ returned to the Fancy Foods Show in San Francisco this year and found exciting new products for the pizza restaurant market.

From healthy teas and kombucha to “00” flour and honey-smoked salmon, our team members share some of their favorite gourmet finds.

What causes speckled pizza dough—and how to solve the problem.

Magnetic dough is a real thing, says Tom “The Dough Doctor” Lehmann, and it’s one of two reasons for discoloration on your dough balls.

To market your pizzeria in challenging times, you have to start putting yourself out there.

Katie Collier, owner of Katie’s Pizza & Pasta in St. Louis, puts her money where her marketing is, and her investment pays big dividends.

The PMQ staff drops in on Imo’s Pizza, Theo’s Neighborhood Pizza and Parizza, France’s most fabulous pizza show

Next stop: The 2017 NRA Show hosts the Innovation of Fast Casual & Pizza Summit in Chicago.

100 easy points: How to give the judges what they want at the World Pizza Championship

A veteran WPC judge explains how points are given for the competition’s most elusive scoring category: preparation at the oven.

Pizzerias can save money—and make better pizza—by outsourcing some menu items to baking professionals.

Switching over to a third-party bakery can help your bottom line while still providing guests with the sweets and breads they crave.

Flavored oils may cost a little more, but they’ll make your menu items pop!

Pizzeria chefs use a drizzle of flavor-infusing oils to jazz up salads, appetizers, dips and, of course, moneymaking signature pizzas.

This “green” UK restaurant turns wonky vegetables into gourmet fare

While a UK restaurant turns “wonky” vegetables into gourmet fare, Domino’s Australia introduces a 20-minute delivery guarantee.


Cup-and-Char Pepperoni, Ricotta and Basil Pie

Looking to kick-start your pizza menu? Start with this artisanal recipe featuring Ezzo Sausage’s Supreme Cup-and-Char pepperoni slices.

Product Spotlight – May 2017

Veggie prep machines, lean and clean turkey, dough mixers and more
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags