Perfecting Pizza

Independent pizzerias experience a failure rate of about 60% in their first three years. Their average profit is only around 7%. These are shocking statistics, but they demonstrate a harsh reality that leads way too many good people into bankruptcy, divorce, and ruin.

Much of this can be traced back to most independent pizzerias not grasping the fundamentals of operating a restaurant. These fundamentals include (1) Knowing their Food Cost, (2) Knowing How to Price, (3) Establishing Portions and (4) Creating Procedures and Training Materials for their crew. Their failure to tackle these fundamentals is sometimes out of ignorance, but more often than not, it is out of a lack of time.

Most operators are busy wearing too many hats. They are putting out too many fires. While they want to sit down and keep track of their food costs, they just don’t have the time. But, most importantly, they don’t have the right tools. While most technology has come a long way over the last several decades, food costing tools are still stuck in the 90s. The existing tools are clunky, bloated, and too complicated to use.