Is there such a thing as good debt?   Owning a restaurant means incurring debt — it goes with the territory. But not all debt is created equal; certain kinds can move you forward, other kinds can tilt you towards disaster. What spells the diff...

How pizzerias are finding free money to boost the bottom line   It’s been five years since Dave Brackett has paid state income tax in Colorado. Brackett’s no scofflaw, though, but rather capitalizing on a Colorado state program that provides...

Chances are, your employees think you strike it rich with each sale. They don’t realize you have to keep your lights on, buy more cheese and market to keep customers. If you make a $10 sale, they think you’re putting $10 in your pocket. Boy, woul...

Making a schedule that actually works takes time and effort from management and staff Putting together the pieces of a scheduling puzzle requires flexibility, time and the ability to see into the future. Operators need to balance the demands of their...

Do you know how to factor loss into your financials?   Shrinkage, spoilage, breakage, over-use of ingredients, unrecorded sales, incomplete order deliveries, unanticipated repairs, turnover, even outright theft — there are countless ways to lo...

Use POS data to reinvigorate relationships with disengaged patrons   You have heard it said that if you ‘want a friend, be a friend.’ We all need relationships for our lives to be complete. The same is true with our businesses. It depends on...

Seeking to grow without entering the franchise game a tricky feat Peter Taylor recognizes his strengths and his limitations. A nationally renowned restaurant operator, Taylor knows he can make a mean pie, but acknowledges he’s not the man to scale ...

Employee ownership can boost productivity   Operators want to reward their best workers, but there are only so many promotions an employee can earn. One way to keep key employees is to offer them ownership in the company. That can mean anything ...

Everyone loves your pizza, but sometimes people need another reason to visit on a weeknight. Some operators find that theme nights are a good way to attract customers on a slow night, create buzz about the restaurant, and most importantly, build rela...

Lynn’s Paradise Café, a funky and popular eatery for 22 years in Louisville, Kentucky, suddenly closed down in January after employees publicly complained about a tip pooling arrangement. The owner was requiring servers to carry $100 cash at all t...

Stolen credit cards. Data security breaches. Identity theft and fraud. When customers come to your restaurant or place a phone or Web order, these issues are probably not even on their radar, but they should be on yours. If you’re not careful, your...

Purchasing is the second leg of the profit triangle What is the first question you ask your sales rep every week? I’ll bet it isn’t weather or family related. I’d bet it goes like this: “How much is cheese this week?” I stopped asking the b...