No matter what type of dining concept you may be developing, every restaurant facility should keep in mind the safety of patrons and employees. In addition, restaurateurs should consider taking steps toward environmental health. The design of a commercial kitchen has a direct impact on the health and safety of the public. Identify the minimum environmental health requirements you … More
Second opinions and credit card fees
QUESTION: My current accountant doesn’t provide restaurant advice, and I feel like I’m missing out on something. Without hurting his feelings, how can I get a second opinion? ANSWER: If you are at this stage with your current accountant, who may even be a family member, you owe it to your employees, your staff, … More
The scene's gone mobile
In a Web 2.0 world, mobile devices have changed the way consumers order in and dine out. Since 2007, when Domino’s (dominos.com) led pizza’s mobile ordering charge with a smartphone-friendly website, smaller chains and independents have joined the game by the dozens. In the wake of Pizza Hut’s (pizzahut.com) 2009 iPhone app debut, even more operators … More
The big freeze
As the weather turns warmer, are you losing potential dessert customers who visit the treat shop down the street after a meal at your place? Maybe you already run a successful dessert program but want to further increase sales and differentiate your pizzeria. Whether your business offers dine-in, delivery or takeout, you might want to think about … More
Buying vs. leasing
The pizza truck honked and Jules Puglisi bolted down four flights of stairs, sprinted across the courtyard and vaulted over a parked car to place his order. He was my childhood friend in the Bronx tenement where I was born. Not knowing what pizza was at age six, I shuffled behind him and gingerly took a bite. … More
Working your website
An engaging website with a clean design can build your business’ credibility and drive customers through the door. As a pizzeria operator, it’s important to set yourself apart from competitors and showcase your delicious food and services on the Internet. With more than 200 million people around the country using the Internet and … More
Fashionable marketing
As a pizzeria owner, you are always looking for new ways to market your brand and attract new customers. Although your marketing budget may be tight, T-shirts could be a worthwhile expenditure. Not only does it feel great to see people wearing your designs around town, T-shirts emblazoned with your logo help to get your name out there. We … More
In the zone
Some operators dig deep for marketing ideas and run with them even if they’re a little unorthodox. If your promotions can make your customers laugh and you offer a superior product, they’ll keep coming back for more. After all, you don’t have to keep up with The Big Three—just compete in your neighborhood. Or at least that’s how … More
Budget basics
You wouldn’t get on a plane if you weren’t comfortable that the pilot budgeted the correct amount of fuel needed for the trip. You wouldn’t enter into a long-term lease in a strip mall without budgeting your restaurant’s cash flow to ensure you pay the lease, since nonpayment may lead you to bankruptcy. You wouldn’t … More
Time capsule: Papa’s Tomato Pies
There were already other pizzerias in Trenton, New Jersey, when Naples transplant Giuseppe (“Joe”) Papa decided to open Papa’s Tomato Pies (papastomatopies.com) in 1912, but this institution is the only one from those early days that’s still standing. Joe was only 17 years old when he opened his doors, and made dough by hand, cooking … More
D’Allesandro’s Pizza
Pizzerias often rely on a unified theme to bring customers in; positioning themselves as a family-friendly atmosphere or a sports-viewing destination can help create the recognizable image and brand of the restaurant. For years, pizzerias have perfected the art of selling themselves as a side dish to their pizza—a profitable strategy. Occasionally, though, a pizzeria abandons this marketing idea, … More
Pizzeria Piccola
Pizzeria Piccola (pizzeriapiccola.com) in Wauwatosa, Wisconsin, isn’t very big. In fact, this restaurant’s name translates from Italian as “small pizzeria.” A modest yet prized brand in the 11-unit Bartolotta Restaurant Group, founded by brothers Joe and Paul Bartolotta in 1993, Pizzeria Piccola measures less than 2,000 square feet but manages to bring in nearly $1 million in average annual … More