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If the reputation of the PRODUCT is so poor then it may be time to change the product all together too. If this is the case then I would definitely go with a name change. However, the advice I posted earlier should have been sufficient to overcome problems with most service and quality issues...

An excellent question, j_r0kk. I was getting the same impression from reading many of the posts here. I think the problem is that as owners we are so focused on cash flow that if we try something and we don’t immediately see cash flowing in from it, we become worried that we are wasting money or...

I’d recommend keeping the name, but re-marketing it. Step 1- On every piece of marketing/advertsing material that comes out about your store, you MUST indicate boldy under new ownership and management. Step 2- Redesign the appearance of your store. Put some money into adding new paint, wall...

Re: How much does it cost you to make your sauce by the gall NicksPizza: I’m curious to know what everyone is paying for a can of stanislaus. Ours works out to $3.17 a can and I’m not sure what the volume of one of those cans is but we use the same recipe as you…2 cans sauce, 3/4 cans water...

Lunch time sales should generally focus on businesses, hospitals, churches, schools, senior residential areas, and industrial. As an earlier poster pointed out- quick is key. Slices, sandwiches, heck even salads usually make for great lunch items. Discounting is not as key as continually...

The biggest factor would be your makeline’s holding temperature. Some makelines just do not hold food for 24 hours at below 41 degrees. They are essentially useful and approved for storing food for immediate to soon usage. Ours runs at a constant 36 degrees (as measured in the FOOD not the air...

brandy7279: If you personally made the sub and you know you put sufficient pepperoni on it for a reasonable person to consider it extra pepperoni, then I would have kindly explained to the gentleman that you made the sub yourself and you did put twice the standard amount of pepperoni. Explain...

see http://www.correllconcepts.com/Encyclop … c533730473

Yes DFW I suppose in restaurants “Gross Profit” would conside of net sales minus cost of goods sold (COGS). I have always included labor in the gross profit calculation because that’s how Papa John’s does their calculations (as FLM which is Food, Labor, Mileage). Those items are subtracted from...

Food cost is the amount of money it costs to acquire the food. Most operators include the cost of paper (packaging materials, boxes, etc) as “food cost”. Food cost percentage is the amount of money to acquire food divided by the net sales (gross receipts minus taxes). This number is more...

DO NOT, I repeat, do NOT attempt to up your marketing when this guy finally opens. Let him do his opening marketing bit, steep discounts, etc and run it’s course. Don’t try to price match the guy, don’t try to lower your prices, don’t try to do marketing to overpower HIS marketing. Instead...

I have seen multiple pizzerias encounter this very problem and the solution is, for the most part, cut and dry. Step 1- On every piece of marketing/advertsing material that comes out about your store, you MUST indicate boldy under new ownership and management. Step 2- Redesign the appearance...

I’d have to offer Stanislaus. Full Red baby, the standard of excellence in our industry AFAIC.

fastbreakrob: How would you know if your distributor’s pricing is fair? I haven’t the slightest idea what kind of mark-up is fair in the food distribution business. That’s one of the things that I’ve been wondering about my distributor…what kind of profit/markup they have on the items they sell...

Write Jason from IRH Capital at 707 Skokie Boulevard, Suite 310. Northbrook, IL 60062. Sorry I don’t have a phone number off hand. He helped us finance some of our equipment.

This is a proven marketing tool. This should be done both to attract new customers (new tenants) and offer specials to existing tenants. I recommend having the apartment managers include a “Now that you’ve moved in, Dinner is on Us!” coupon for all new tenant packages. The property managers will...