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When sales get slow, what do you do to pump up the bottom line?
David B. Smith II — I see what the big chains are doing and try to do the same. If they are giving a 2-liter soda with a large pie, I’ll do that. BOGO or half price for a limited time? Sure. The Think Tank on your website is a valuable tool for promo ideas. I’ve had a “Beat the clock” special work well, as you buy a pizza at the price of what time you placed your order. If you called at four o’clock, your price is $4, etc…We’ll be trying a customer appreciation day in the near future, selling medium cheese pizzas at cost. It won’t make a profit, but hopefully the customers will have saved enough to come another day. Becky Mars — Review our advertising and customer service. Bobby Athanasakis — When sales get slow I use some of my kitchen staff and drivers to do extra doorhanging to houses, apartments, and business. Do you offer any types of seafood for pizzas or other menu items? If so, what do you offer and what are the pros and cons of seafood in your opinion? David B. Smith II — The only seafood pizza we offer is a Shrimp Alfredo Pizza. No one else in our immediate area serves this, but it’s priced higher then our regular pies. We steam the shrimp before adding it to the pizza. Becky Mars — No Seafood. Bobby Athanasakis — We do not offer any seafood on the menu. What type of oven do you use (conveyor, deck, etc)? Why and would you recommend it or do you wish you had something else? David B. Smith II — We use a stacked Bakers Pride deck oven for the majority of our pies, and rely on a Lincoln conveyor oven to help out during the rush. Although the conveyor tends to dry out the dough compared to our deck oven, it’s like having another person. Just throw the pizza on the belt and you’re free to do other work. I love both ovens and have no plans on changing them. Becky Mars — We have a conveyor oven. I would recommend it; seems to be the business standard and produces great pizza. Bobby Athanasakis — We use a conveyor oven. It is much faster than a deck. Pros: You don’t have to hire an expert pizza maker. We used to have deck, but at busy times, when you would open the oven door the oven cooled down. Also, some of the pizza makers would forget food was in the oven and burn it. What is the average age of your staff? Do you prefer younger or older employees and why? David B. Smith II — We have employees from 15 to 55 years old. The average is around 25 years. Preferences…that’s a loaded question. Older employees know you have to work to get paid, and seem more organized. They manage time well, but are also “set in their ways.” Younger employees tend to know it all prior to hiring (just like me at that age), but can be molded, given the proper training. At the same time, they can quit at the drop of a hat. I don’t prefer any age group. I seek people that I feel will work hard, and above all, be honest. Like I said, that’s a loaded question. Becky Mars — Not counting management or owner, 17 years old. (Preference) is a double edge question…with a younger employee you can train and help build their work ethic, but the level of maturity can be a problem. Can’t find older employees who want to “work.” Most think working in a pizzeria is below them or the ones who do want to work don’t have the drive or desire to work. Older employees want to be the boss due to their age or want to do it their way or “how it was done at XYZ.” It is difficult to train old dogs/employees to do it “a new way.” Bobby Athanasakis — The average age of my staff is 31 years old. I prefer older employees. The older staff to me is more responsible and most of them are married and want to provide for their families. Younger ones are not dependable and full of excuses. – PMQ – |