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Note: All prices in US Dollars
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Read the Foreword of the "ABC'S Of Making Money in the Pizza Business"
The premise is that you want to be a pizza magnate, either on a large or small scale. Well, why not? Thousands of people make a better than average living at it and it has made many people rich. No one ever starves in the business either. Being your own boss is a lot of what it's all about. That is definitely part of the American dream. The satisfaction of being the master of your destiny as the captain of your own gondola using your creative abilities is a large piece of the "Pizza Pie". The main ingredients for success are hard work, the love of good food, the ability to prepare it and doing it all in a good location.
We expect that some readers have been in the restaurant or other type of business. They will be familiar with many business concepts. Many people, however, have never experienced self employment, especially in a business with perishable inventory and the necessity of dealing directly with large numbers of customers that seek immediate gratification of their desires. It is essential to avoid certain pitfalls from the beginning. We can help.
The most important advice I can give anyone is to do the homework. More businesses have failed because the people that started the business anticipated what their business volume would be, based on wishful thinking instead of research. The effort to do the research is minimal, considering the stakes. While doing the research it wouldn't hurt to take a food prep and/or cooking job in either a unique or generic chain pizzeria for a month or two. The hands-on experience received will be as valuable as any written advice about the commercial food handling aspect of the business.
There are three possible outcomes after opening a new restaurant: resounding success, minimal or moderate success as you collect money from Peter to pay Paul while never keeping enough of it for yourself, and then there is failure. There are never any guarantees in life no matter what course of action we take. Success at any endeavor is directly proportionate to the effort invested. Effort alone, without an intelligently charted course can cause us to waste a great deal of energy on less than useful things. I believe that we have a limited amount of energy and that wasted energy can deplete us beyond the point where we are productive and is the primary cause of "burn out". I believe this can be avoided by a logical, systematic approach to conducting business. A systematic approach to any business presupposes minimizing mistakes and maximizing creative effort from the very beginning of any endeavor. That means we must think of all possible consequences of any action we take, and through organization of effort, move forward as quickly and effectively as possible. To start and organize any restaurant business and get the most from our efforts we must set goals.
Pick a theme - Italian, Italian American, Greek or some hybrid gourmet theme never before seen by man. Why pick a theme? It gives us a starting point for food style, ambiance, decor and a distinctive name for the restaurant. It also helps define parameters that prevent us from being too eclectic. It will help generate ideas that can be elaborated upon as the business grows. A theme also greatly contributes to identity, which is imperitive if we wish our business to stand out in the crowd. Achieving the major goal of being a cut above average places us well on the road to resounding success.
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 customerservice@americanpizzabusiness.com |
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