Another year has come and gone. How did you do? Did you meet most of your goals and objectives? Did you have any goals and objectives except making a living and showing a profit? Did the cheese price spike of last spring hit your bottom line hard? May I share … More

New Year’s Resolutions: Hit the lottery Get thin AVOID FINANCIAL DISASTER! I can’t help you with #1 or #2, but I can help with #3.  Here’s six simple things you just gotta do at the start of every year that will help you put your pizzeria on cruise control when … More

In Napolian Hill’s classic, Think & Grow Rich, he talks about a study conducted at an Ivy League University. They tracked their graduating class for quite a number of years into the future and wanted to find out how successful they had become. They discovered one percent of that year’s … More

As part of our never-ending search for truth, justice and the well- being of pizzeria owners, I feel compelled to discuss a really sticky issue with you. For the purpose of this discussion, I’m going to make a few assumptions (go with me on this…) You actually buy delivery liability … More

You know that look your employees get on their face when you tell them it’s time to go out and do some door hanging? It kind of reminds you of that famous painting “The Scream” by Edvard Munch. Then they get that “1,000-yard stare” and their brain starts churning like … More

A former-seafood-restaurant-now-pizzeria in Springfield, Kentucky is quickly marketing its way to success. Using traditional methods such as box toppers and coupons, Parnelli’s managed to increase their customer base by 400 people during the month of March in 2004 through a pizza give-away. Parnelli’s came into being in November of 2003 … More

You probably get asked to help with fundraisers on a regular basis from a number of sources, with most popular being schools, college student organizations, civic organizations, churches and other non-profit groups. Kids are always asking you to buy an ad in the yearbook or to contribute pizza for this … More

Eighteen years ago, in Plano, Texas, Joe Croce opened a small takeout pizzeria and started a career that reached the heights of success every new pizzeria owner aspires to achieve. From one location, he saw the concept grow into a franchise system over 500 units strong. The concept is CiCi’s … More

Just about every pizzeria offers several sizes of pizza—14-inch, 16-inch, 18-inch, etc. You’ve heard about others offering even larger pizzas.  I mean LARGE pizzas—starting in the range of 29 inches and increasing from there. But how do you go about adding it to your menu? Some of the things you’ll … More

Dorothy Schueffner doesn’t believe in fancy advertisements, direct mailers, TV or radio spots or email marketing. She doesn’t even use her POS system to keep track of return rates. She has, however, been in the pizza business over 15 years and has significantly increased her yearly earnings since her pizzeria … More

Consumers are looking for variety in their food choices, and by offering a variety of toppings for your pizzas you are catering to that quest. Three years ago we brought you a guide to profiting from pizza toppings. We thought it would be a good idea to revisit a few … More

By now, just about everyone has heard of and/or used a POS system. A POS (Point of Sale) system allows you to track all sorts of useful things in and around your pizzeria. More and more operators are discovering the unlimited marketing uses to which you can put your POS. … More