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, learn how to keep bringing customers back, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning development, as well as thousands of great tips and useful guidelines. There are dozens of case studies from people involved in the business to help you along. ISBN-10: 0-910627-80-0 • ISBN-13: 978-0-910627-80-1 288 Pages • Item # PIZ-03 • $39.95

Table of Contents

CHAPTER 1—DECISION TO OPEN YOUR OWN PIZZA/SUB SHOP

CHAPTER 2—HOW TO BUY A PIZZA/SUB SHOP

CHAPTER 3—WRITE YOUR BUSINESS PLAN

CHAPTER 4—HOW TO INVEST IN A FRANCHISE

CHAPTER 5—GETTING STARTED

CHAPTER 6—INTERNAL BOOKKEEPING

CHAPTER 7— BUDGETING AND OPERATIONAL MANAGEMENT

CHAPTER 8—WHAT TO SERVE

CHAPTER 9—RECIPE DEVELOPMENT

CHAPTER 10—CONTROLLING FOOD COSTS

CHAPTER 11—PROFITABLE MENU PLANNING

CHAPTER 12— STAFF YOUR PIZZA AND SUB SHOP

CHAPTER 13 – SUCCESSFUL EMPLOYEE RELATIONS

CHAPTER 14—EQUIP YOUR PIZZA/SUB SHOP

CHAPTER 15—KITCHEN MANAGEMENT AND CONTROL PROCEDURES

CHAPTER 16—WORK AREAS & AREAS FOR THE PUBLIC

CHAPTER 17—MARKETING YOUR BUSINESS

CHAPTER 18 – CARRYOUT AND DELIVERY

CHAPTER 19—DINE IN CUSTOMERS

CHAPTER 20—A SAFE WORK ENVIROMENT

CHAPTER 21—ESSENTIALS OF FOOD SAFETY, HACCP AND SANITATION

CHAPTER 22—LEAVING YOUR BUSINESS

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INTRODUCTION

The aroma. Isn’t that the first thing that attracted you to pizza? We enjoy the wonderful combination of cheese, tomato sauce, garlic, oregano and the toppings of your choice. Imagine owning your own pizza and sub shop. You can learn to spin pizza dough and watch the shining eyes of children who enjoy the spectacle. Subs are simple and there are many varieties. What could be better than owning a pizza and sub shop?

If you feel like that, then this book is for you. I’ll walk you through all the steps to buying and establishing a profitable pizza shop. There are many factors to consider and in the pages of this book and the accompanying CD, I’ll help you make informed and educated decisions about whether you should own a pizza and sub shop.

There are calm pizza restaurants and there are incredibly busy pizza shops. You can decide which business is suited to your personality and your abilities. We will discuss how to make a good decision and then develop your business plan. This will keep you focused on the things that must be done to open a profitable pizza shop.

Any business needs to meet local and state requirements. These could include a local business license, acquiring tax identification numbers for payroll and sales tax, permits, insurance and go on. It is a long list and each item is necessary. These details will be discussed in detail to help you operate in a legal manner from the beginning.

We’ll discuss how to decide whether to buy a pizza franchise or if you are better suited to an independent pizza shop. You need to decide which items you will serve. Once you have your menu items chosen, you need to hire the right employees to work in your pizza shop. The book will explain how to write job descriptions, interview, hire and train your team members.

You will equip your kitchen and a dining room, if you have one. There are ways to use décor and atmosphere to your benefit. We will develop a plan to set up your work areas and your areas for the public in the best way for the pizza shop you have.

The food and drink items on your menu will help you determine food costs, suppliers, prep work and staff. Your food items must be purchased, maintained, rotated, and used in a timely manner. This will help you in the preparation of the recipes you plan to use in your pizza shop.

An important part of the process is marketing. No matter how wonderful your pizza shop is, you need to attract customers. We will review strategies to bring customers to your shop and to increase your shop sales. Effective marketing is crucial to your success. I will share some of the marketing strategies I used as a pizza shop manager that helped increase my store sales. I’ll share this information and more in this book. Now, let’s get started.

(Read Reviews for How to Run a Successful Pizza and Sub Shop)