Halloween is a crazy night. On one of the top five busiest nights of the year for pizza, the streets are full of little ghosts and goblins begging for candy. Are your drivers prepared?
Keeping your pizza delivery drivers (and your youngest future customers) safe on the road is always a top priority, so we’ve prepared a few safety tricks:
Like all the equipment in your restaurant, your point of sale system needs regular maintenance to ensure the longest possible lifespan. A POS outage on a busy Friday night is every restaurant manager’s nightmare.
By following this simple maintenance schedule, you can keep your POS (and restaurant) running smoothly. Read more
When restaurant revenue takes an unfortunate turn for the worse, owners often scramble for a response and resort to cost cutting. But cost cutting is a knee-jerk reaction. It’s not a long-term solution.
So what do you do instead?
Avoid rash action, and instead practice ongoing cost control. Read more
According to the Statistic Brain stats site, employee theft accounts for more than $50 billion in lost sales to employers in the Unites States each year, or about a 7% average of annual revenues. That’s an alarming number, and one many restaurant operators know all too well.
Statistic Brain also reports that approximately 75% of employees have stolen once, and 37.5% at least twice. Even if you trust the people working for you, those statistics mean putting the proper tools in place to protect the business is critical. Read more
We at Smart Pizza Marketing, have spent thousands, and have been able to use the data obtained to really help others understand what is currently working. In this post, I am going to share the three specific things that are really working well right now on this incredible social network. Read more
Are you fully staffed for summer? It’s that time of year when students are thinking about how they can earn some money during the summer break.
Many restaurant operators find that hiring reliable staff can present challenges on a regular basis. Hiring seasonal staff has its own unique set of challenges. Before you leap into recruiting, consider these quick tips for savvy summer hiring: Read more
In the restaurant business, selling your service can be as important as selling your goods. Sure, you make great pizzas—but what are your out-the-door and delivery times? Is the pizza arriving to the customer hot? And your staff: how do they measure up?
No matter how great the food is, every restaurant has room for improvement, both in customer service and in bolstering sales.
Let’s take a closer look at 5 things you can use to market your service and your food while boosting profits: Read more
A week after our return from the International Pizza Expo, we’re still digesting all that we saw and heard at this year’s big show.
Conversations with restaurant operators at the Expo are a crash course in how the industry is changing—and how it stays the same.
The radical changes that stood out to me were around mobile technology. Restaurant operators were looking for solutions for mobile order entry in the store. And flexible options to handle online orders from a surprisingly wide set of providers. Read more
With most of the crew at the International Pizza Expo this week (visit SpeedLine at booth #421), we’re featuring this article on master menus from the archives.
Many chains use master corporate menus to control food cost and brand consistency. By standardizing menu offerings, recipes, and portions, restaurant chains protect their margins, deliver a consistent product across multiple locations. This streamlines IT operations.
Tastes can vary from one area to another. The leek-and-potato pizza that’s a hit in Oakland may not go over so well in Dallas. With regional differences in prices, coupons, and tastes, how do you put the concept of a corporate menu into practice? Read more