Recent content by semopizza

I am needing to get into my customers (and potential customers) minds to see how they perceive my business. We have owned it for 9 years and the previous owner ran it into the ground. We have tried to overcome the stigma(s) from the past, but still wonder if they remain. I need ideas on how to...

Years ago, I purchased your Black Book Of Marketing. I gleaned alot from your resources (but at times admittingly caved to local price wars because that’s what our franchise tends to do). At that time, I had two stores that were doing well (doubled sales revenues), but not like the big three. I...

We use regular tap/city water for our dough. Our city water is not the best…should we use filtered water? Does it affect quality?

I really appreciate the feedback…I’m new to the “tank”. Let me further explain my current situation and rationale; I’ll try to be brief. We purchased two stores in 2003 (after leaving the corporate rat race at FedEx as a Ops Manager). Both stores were distressed to say the least! One store...

I need some advice. I am wanting to open up a few pizzerias (small delco, possibly dine-in) in smaller markets. We currently own one store that has done well in a town of 5000. I believe if done well, they can be very profitable hour for hour, open 4 - 9 daily. How small is too small? Can a...