How to Open a Financially Successful Pizza & Sub Restaurant
Posted by Admin on January 16th, 2010 at 04:07pm
Thе explosive growth οf thе pizza аnd sub shops асrοѕѕ thе country hаѕ bееn phenomenal. Take a look аt thеѕе stats: Americans eat approximately 100 acres οf pizza each day, οr аbουt 350 slices per second. Pizza іѕ a $32+ billion per year industry. Pizza restaurant growth continues tο outpace overall restaurant growth. Pizzerias represent 17 percent οf аll restaurants. Pizza accounts fοr more thаt 10 percent οf аll food service sales. Here іѕ thе manual уου need tο cash іn οn thi…
Bυу Hοw tο Open a Financially Successful Pizza & Sub Restaurant аt Amazon
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3 Comments for How to Open a Financially Successful Pizza & Sub Restaurant
1. Edie | January 16th, 2010 at 6:46 pm
This is a great book whether you really want to open a pizzeria or just want to know what goes on behind the counter. I fall into the second category – I’m always interested in how other businesses are run.
The first few chapters will help you understand if owning a pizza restaurant, or indeed any kind of business, makes sense for you. It clearly lays out the skills and talents you need and the first steps to make your business successful.
Read it from cover to cover. Every little detail is in here. What kind of oven should you buy? How should your menu look? Will you offer delivery? How will you evaluate employees? There are even about 70 recipes to get you started.
Most people who go into the pizza business probably won’t read this book. Reading it will give you a leg up on the competition. They may have good recipes and a strong work ethic, but they’ll struggle with bookkeeping, marketing, and so on. Meanwhile you have the answers from this book, or you know where you get them (from resources listed in the book). It includes a companion CD-ROM that includes all the forms, worksheets, and recipes.
I highly recommend it.
2. Sholto | January 16th, 2010 at 8:16 pm
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.
3. Fritzi | January 16th, 2010 at 9:26 pm
As a business owner who has looked closely at opening a restaurant, I find Henkel and Brown’s book to be the best single-volume insight into that process. The authors take the reader from the typical but business-flawed dreams of restaurant ownership through each step of the process. Those painstaking details, which are so accurately and thoroughly presented in the book, are truly invaluable for anyone considering a career as a restaurateur.
Most importantly, the authors have already conducted their readers’ market analysis: by limiting their analysis to a specific type of restaurant, they provide readers with information that is specific to their concerns. The book’s twenty-three chapters cover every important aspect of the process, from buying a shop, to bookkeeping, to marketing, and to dealing with the local food and health safety officials. The CD-ROM that is included with the book features an editable business plan.
In short, this is a must-have for anyone even remotely considering opening a restaurant. Buy it, learn, and be successful!
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