Recent content by runforitzach

We are a 4-unit take-out only pizzeria in New England. We have been working on developing a good pay structure for GM's at each location. What range are folks paying their GM's? Hourly or Salary?

All of our stores vary, we have two locations that offer slices 11-2 and one that offers them all day. To start I recommend having a few slice pies in the cabinet (or however you’re going to house them) to entice customers, show them you’ve got a variety of offerings. If they come in one day and...

Pizza Cloud, hands down. Reason: their customer service is exceptional! We have 3 locations and the options are endless for the phone system.

100%. We changed over our 3 stores to have dough rounders this year. We would hand roll dough for 2+ hours a day with 2-3 employees. Now 2 employees max can complete our daily dough in 30 minutes or less. One employee on a slow day. Our dough is more consistent. We have Somerset in two locations...

We currently operate two pizzerias and will be opening a third this coming month. We use clipboard system for training with our prep sheets, recipes on it to train new hires with. As we grow here we’d like to develop a training guide that is a more professional onboarding material - does anyone...

Looking for any information on manager bonus/incentive programs pizzerias are currently using in their shops. Any parameters or programs that you are currently using? Food costs? Labor? Utilities? Struggling with where to begin - thanks for any input! Thank you.