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The explosive growth of the pizza and sub shops across the country has been phenomenal. Take a look at these stats: Americans eat approximately 100 acres of pizza each day, or about 350 slices per second. Pizza is a $32+ billion per year industry. Pizza restaurant growth continues to outpace overall restaurant growth. Pizzerias represent 17 percent of all restaurants. Pizza accounts for more that 10 percent of all food service sales. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the restaurant.
This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant. It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without.
While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (The companion CD-ROM has the actual pizza restaurant business plan that you can use in MS Word), basic cost-control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, new IRS tip-reporting requirements, managing and training employees, generate high-profile public relations and publicity, learn low-cost internal marketing ideas, low and no-cost ways to satisfy customers and build sales, and learn how to keep bringing customers back, accounting & bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines.
The manual delivers literally hundreds of innovative ways demonstrated to streamline your business. Learn new ways to make your operation run smoother and increase performance. Shut down waste, reduce costs, and increase profits. In addition operators will appreciate this valuable resource and reference in their daily activities and as a source of ready-to-use forms, web sites, operating and cost cutting ideas, and mathematical formulas that can be easily applied to their operations. The Companion CD Rom contains all the forms in the book as well as a sample business plan you can adapt for your business. The companion CD-ROM is included with the print version of this book; however is not available for download with the electronic version. It may be obtained separately by contacting Atlantic Publishing Group at firstname.lastname@example.org
Atlantic Publishing is a small, independent publishing company based in Ocala, Florida. Founded over twenty years ago in the company president’s garage, Atlantic Publishing has grown to become a renowned resource for non-fiction books. Today, over 450 titles are in print covering subjects such as small business, healthy living, management, finance, careers, and real estate. Atlantic Publishing prides itself on producing award winning, high-quality manuals that give readers up-to-date, pertinent information, real-world examples, and case studies with expert advice. Every book has resources, contact information, and web sites of the products or companies discussed.
Posted November 22, 2006
This guide is packed full of step-by-step instructions for the creation of a pizza business. The authors cite many resources throughout the book, and describe each step effectively, using clear language. The pros and cons of purchasing a franchise versus creating or buying an independent pizza shop are covered. The section on pizza recipes and recipe development is the best part of the book. If you especially enjoy the cooking part of the business, this is an interesting read, as it outlines the science and research that has gone into what makes a good pizza. There are even recipes included for dough, sauce, toppings, and other food offering possibilities for your pizza business. This well researched guide includes sections on every possible aspect of the pizza business, from financial management, to licensing and permits, and even employee relations and safety concerns. There is also an integrated CD that provides computer ready copies of the forms and checklists covered in the book.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 8, 2006
Henkel and Brown seem to understand that Pizza is one of the top comfort foods of America. They tease you with recipes, teach you a history lesson that will allow you to win Final Jeopardy someday, then convince you that yes, you too could open a successful Pizza and Sub Restaurant. And, did I mention that they do it in a way that isn¿t belabored, or a do-it-yourself for dummies? No, they talk about everything, location, set up, menu selection, unicode and health department issues, and all the other liabilities that owning a pizza/sub shop brings mind. But, while they mention it all, they continue to tell you that you can do it, and you can be successful. The book is written to energize and motivate so that when you take the plunge and start to form your own company, not only will the pizza be great ¿ so will your bottom line.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted November 1, 2006
Occasionally there comes a movie, play, poem or book that one considers world-class, memorable, and a must-see or must-read. Well, this book, How to Open a Financially Successful Pizza & Sub Restaurant, is one rare example of a `¿how-to¿ book that is world-class and must be read. Whether you want to open a pizza restaurant, a gastropub, or just test out the collection of great recipes (pizza dough, pizza sauce, breakfast pan pizza, calzone, ravioli, Greek sandwich heroes, lemon Italian Ice, etc., etc.) this book is definitely a winner. I enjoyed it as much as for the read as for the information and advice that it imparts, and that information and advice is not at all scanty. Authors Henkel and Brown start at the beginning, with the history of pizza in the United States and the process of decision making, and cover virtually all of the bases. They discuss issues of shop purchase and set up, menu and recipe development, safety and sanitation, kitchen management, pizza delivery, and all other issues germane to establishing and operating (and ultimately selling) a pizza and sub shop. This is one incredible book!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted April 8, 2009
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