This Week in Pizza | June 7, 2017


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Younger customers and delivery may be the keys to helping independent restaurants outperform the chains in the next few years. Factors like brand authenticity and using locally grown ingredients resonate with millennials, while rising demand for delivery is “the single biggest trend in the industry,” says Jonathan Maze of Nation’s Restaurant News. Independents have the advantage in both, and other market forces are working in their favor, too.

Read more about how independents can get a leg up on the chains at PMQ.com.

Make Sure You’re Working with the Correct Net Sales Figure

There’s one daily number on which the pizzeria owner and the accountant must always agree: the net sales figure. Although your POS provider may have strong opinions and offer advice, when it comes to understanding how some transactions—like voids, employee meals and coupons—affect your net sales, don’t listen to anyone but your CPA.

Learn more about this all-important number at PMQ.com.

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How to Launch a Meatless Monday Promotion

Twenty-six percent of consumers say they’re eating less meat, and smart restaurateurs are tweaking their menus to accommodate them. Johns Hopkins University and the Mondays Campaign has released a new guide to help operators launch Meatless Mondays to build up a traditionally slow day and attract new customers.

Learn more about this free guide and watch a video at PMQ.com.

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