Despite your best efforts, there’s no way to please everyone — and that leads to the occasional customer complaint. Instead of running yourself ragged trying to be all things to all people, accept the fact that you will receive negative feedback from time to time and take comfort in knowing you are not alone.
Dan Pecha
Recent Posts
Crunching the numbers around ingredients, yield, waste and labor may help you dial into the cost of making each dough ball in-house — and per-pie profitability — but with all of the other responsibilities of running a busy pizza operation, who has time for that?
Your customers want fresh, flavorful pizza every time they purchase from your restaurant or shop. However, consistently meeting those expectations across multiple locations and training various staff members can be anything but simple.
This article was originally published in April 2016 and has been updated for 2018.
Scratch-made dough. There’s nothing like it — or is there? Pre-made dough balls offer the same quality, customized flavor profiles and performance as dough you mix on-site, but without the considerable time and labor commitment.
This article was originally published in May of 2016 and has been updated for 2018.
Rising temperatures are no reason for your sales to cool off. With just a few simple seasonal tweaks to your marketing messaging, menu offerings and promotional events you can make more money all summer long, no sweat!
Having multiple pizzeria locations is a vote of confidence in your brand. Customers want the pizza you’re offering so much they’re willing to support more than one location in the area, maybe even the same neighborhood.
It’s no secret that the restaurant and foodservice industry is in the midst of a significant worker crisis — recent U.S. Bureau of Labor Statistics data pins the annual turnover rate at around 73%.
In the age of shrinking margins and growing competition, restaurant operators are getting more inventive about how to make a dollar stretch.
With $799 billion in U.S. sales last year alone, the restaurant industry is big business. Competition is fierce, and operators must capitalize on every advantage to remain profitable.
In an industry plagued by labor shortages and relentless competition, restaurant and foodservice operators often find themselves with shrinking margins and, as a result, profits. Protecting margins by doing more with less has gone from a smart business strategy to an everyday best practice, leaving many to consider how — or if — they can reverse course on this erosion of profitability.
