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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?

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.