In the competitive world of independent restaurants, staying smart about profit margins is not just useful, it’s critical. From portion control to a training checklist, this is where you, the independent operator, will find the tips you need to improve profitability to help you get and stay ahead of the competition.
How Better Cheese Means Better Business
When pizza is your life and your livelihood, you really care about the cheese you use.
Hear why these operators insist on Grande.
JOE RIGGIO, NY PIZZA SUPREMA NEW YORK, NY
"The big problem with a lot of other cheeses is, they burn."
"The reality is, if people want to eat the best, they will pay for it."
How to Implement Portion Control
Teach your BOH staff practices to maintain portion control in your restaurant. Changes like adding portion charts and recipe memorization to employee training and creating a Master Recipe book make it easier to improve and maintain food costs.
Here are some suggested cheese portions for your pies:
Menu Price Increase Tips
Raising prices can be tricky, but important to maintaining profitability. Master simple techniques like adding new menu items to distract from price increases and keeping items dropped from your menu as specials. It could be the difference between growing your business and shutting your doors.
4 to 10 percent of food purchased by a restaurant or foodservice operation is discarded before ever reaching a guest. LeanPath, 2016
Pizza Makers Training Checklist
This checklist is designed to help you train your new employees on pizza making. Over the course of their training period, check off the items they have mastered to make sure nothing is overlooked. Training is complete when both the trainer and trainee sign the form to confirm all the information has been learned.