Pizza Today - June 2016 - 46
Customers paid for the food, but if you're
consistently tossing a third or more of a
given menu item, you're missing a major
opportunity to reduce your overhead.
Of course, measuring, managing and
reporting on every item in your inventory
isn't easy, especially when you're
doing it by hand. "To keep track of a
large inventory, you need a direct link
between your POS, inventory and ordering," says Konstantin Zvereff, CEO
of BlueCart restaurant management
software. Without that link, you lack
visibility into critical metrics such as
perishability, par levels and waste.
"Every restaurateur has to spend the
money on some kind of software to run
their business," adds Anthony Theodore,
director of operations and purchasing for
Happy's Pizza Inc. A solid software tool
that automates inventory management
based on customers' purchases can mean
the difference between turning a profit
and spinning your wheels.
When it comes to ordering
frequency, there are two schools
of thought. "One of the biggest
problems is too much product
sitting on the shelves," says John
Arena, co-founder of Metro Pizza
in Las Vegas, Nevada. "Everything
should be ordered in a timely manner, but many operators are afraid of
running out."
On the other hand, Damm says,
"It takes people time to stock, and
if I order larger and less often, I can
reduce labor costs and waste."
The right path for your pizzeria
depends on what you're offering.
Zvereff notes the popularity of
farm-to-table, and if you're pushing
fresh, local produce, you'll need to
interact with farmers on a daily
basis. On the other hand, if your
restaurant relies heavily on canned
and frozen goods, then bulk purchases and big back stocks can work
in your favor. Excessive inventory
will lead to waste in either case,
though, and running low tends
to be a high-quality problem --
particularly when pushing a new
concept, store or demographic.
"Pennies become dollars very
quickly in our industry, and
we're in a business of pennies,"
says Arena. With so many ingre-
dients going into every pizza, a few
small mistakes can turn a profitable
product into a loss. To provide for a
predictable cash flow, you'll need to
standardize portions of cheese, proteins, veggies and dough. If you're
serving alcohol, consistent portioning is just as important for beer on
tap and wine.
Aside from food, you'll need
to control the costs of flatware,
detergent and other non-perishable
consumables. "Chemicals are often
the big money-maker for the equipment companies," says Damm.
Stretching soaps, sanitizers and even
plastic ware can lead to significant
savings in the long run. You don't
need to skimp when customers ask
4 6 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 6
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Pizza Today - June 2016
Table of Contents for the Digital Edition of Pizza Today - June 2016
Pizza Today - June 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Destinations
Dough Doctor
Make the Most of Your Small Space
Customizing Tomato Sauce
Summer’ize’ Your Menu
Inventory Check
Outsourcing Delivery
Pizza Today on the Road: Goodfellas, Lexington, KY
Pizza Today on the Road: Brick Oven, Lexington, KY
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Snapped
Pizza Today - June 2016 - CT1
Pizza Today - June 2016 - CT2
Pizza Today - June 2016 - Pizza Today - June 2016
Pizza Today - June 2016 - Cover2
Pizza Today - June 2016 - Commentary
Pizza Today - June 2016 - 4
Pizza Today - June 2016 - 5
Pizza Today - June 2016 - Contents
Pizza Today - June 2016 - 7
Pizza Today - June 2016 - 8
Pizza Today - June 2016 - 9
Pizza Today - June 2016 - Contributors
Pizza Today - June 2016 - 11
Pizza Today - June 2016 - Expo Spotlight
Pizza Today - June 2016 - 13
Pizza Today - June 2016 - Interact
Pizza Today - June 2016 - 15
Pizza Today - June 2016 - Conversation
Pizza Today - June 2016 - 17
Pizza Today - June 2016 - Man on the Street
Pizza Today - June 2016 - 19
Pizza Today - June 2016 - Respecting the Craft
Pizza Today - June 2016 - 21
Pizza Today - June 2016 - Trending Recipes
Pizza Today - June 2016 - 23
Pizza Today - June 2016 - Destinations
Pizza Today - June 2016 - 25
Pizza Today - June 2016 - Dough Doctor
Pizza Today - June 2016 - 27
Pizza Today - June 2016 - 28
Pizza Today - June 2016 - 29
Pizza Today - June 2016 - Make the Most of Your Small Space
Pizza Today - June 2016 - 31
Pizza Today - June 2016 - 32
Pizza Today - June 2016 - 33
Pizza Today - June 2016 - 34
Pizza Today - June 2016 - Customizing Tomato Sauce
Pizza Today - June 2016 - 36
Pizza Today - June 2016 - 37
Pizza Today - June 2016 - 38
Pizza Today - June 2016 - Summer’ize’ Your Menu
Pizza Today - June 2016 - 40
Pizza Today - June 2016 - 41
Pizza Today - June 2016 - 42
Pizza Today - June 2016 - 43
Pizza Today - June 2016 - Inventory Check
Pizza Today - June 2016 - 45
Pizza Today - June 2016 - 46
Pizza Today - June 2016 - 47
Pizza Today - June 2016 - Outsourcing Delivery
Pizza Today - June 2016 - 49
Pizza Today - June 2016 - 50
Pizza Today - June 2016 - 51
Pizza Today - June 2016 - Pizza Today on the Road: Goodfellas, Lexington, KY
Pizza Today - June 2016 - 53
Pizza Today - June 2016 - 54
Pizza Today - June 2016 - 55
Pizza Today - June 2016 - Pizza Today on the Road: Brick Oven, Lexington, KY
Pizza Today - June 2016 - 57
Pizza Today - June 2016 - 58
Pizza Today - June 2016 - Product Showcase
Pizza Today - June 2016 - 60
Pizza Today - June 2016 - 61
Pizza Today - June 2016 - Pizza Today Yellow Pages
Pizza Today - June 2016 - 63
Pizza Today - June 2016 - 64
Pizza Today - June 2016 - 65
Pizza Today - June 2016 - 66
Pizza Today - June 2016 - 67
Pizza Today - June 2016 - 68
Pizza Today - June 2016 - 69
Pizza Today - June 2016 - 70
Pizza Today - June 2016 - The Marketplace
Pizza Today - June 2016 - 72
Pizza Today - June 2016 - 73
Pizza Today - June 2016 - 74
Pizza Today - June 2016 - 75
Pizza Today - June 2016 - 76
Pizza Today - June 2016 - 77
Pizza Today - June 2016 - 78
Pizza Today - June 2016 - 79
Pizza Today - June 2016 - 80
Pizza Today - June 2016 - Reader’s Resource
Pizza Today - June 2016 - Snapped
Pizza Today - June 2016 - Cover3
Pizza Today - June 2016 - Cover4
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