Pizza Today - August 2020 - 16

BUILDING BLOCKS

NICK BOGACZ

in the restaurant. After the first six
months, you'll have changed about
180 things - it's your restaurant now,
not something you just bought.

How to Open ASAP
You in a hurry? Then get going!

T

he mission to create your new pizza
shop is still in its infancy, but it's
about to take its first steps.
You've found the right deal on a new
building and used little to no money to buy
it. Now, it's pretty simple - open up. Sure,
that's easier said than done, but it drives me
crazy to see someone buy a restaurant and
take months or years to open it. Barring a
total renovation of the space, you want to
start serving customers.
Bite-sized beginnings
If this is your very first restaurant, there
is nothing wrong with taking over and
performing the old "turnkey." Literally turn
the key to the front door and do not change
a thing. Just start taking in money.

Following this method, I like to think
of the familiar saying, "How do you eat an
elephant? One bite at a time." At my first
restaurant, I sold items from the former
menu until all the products were used up
and worked with the existing staff until I
could properly evaluate them. However,
right from the beginning, I tweaked things,
such as the hours of operation. It's possible
the former owner, feeling pressure to sell,
had set up shorter hours, but I like my
stores to be open one hour earlier and one
hour later than all competitors in a onemile radius.
After the old inventory is exhausted, it's
a good time to start changing the menu.
Then make a rule: Don't let a day go by
without changing at least one major thing

Four days to doors open
What if you already have a menu
and a brand, and the new restaurant
is your second, third or just another
location in a growing chain? Before
the ink is dry, get someone ready to
manage the store, and then it's full
steam ahead to open.
You aren't thinking about elephants
anymore, either. Now, it's "Rome
wasn't built in a day... but maybe
in a handful." I've flipped an entire
restaurant in four days. The key is to
have everything lined up before you
take over by creating a running list
of everything that needs to happen
to get it up to your standards. Have
a hard deadline for opening and
communicate it to everyone working
on the project, including all contractors and any vendors providing new
equipment. At this point, you should
have already hired the new staff and
had them training at another location,
because now they're getting to work,
hanging signs, painting and cleaning
the space.
As the cosmetic work continues,
you must work with suppliers to get
all the new product in the store, lining
up delivery and making sure all the
menu items (plus actual menus), as
well as hardware such as utensils and
dishes, are stocked up.
While you're doing all of this in
less than a week, there is one last
major item to pay attention to simultaneously - marketing your grand
opening. But we'll save that for next
month's Building Blocks. ■

NICK BOGACZ is the founder and president of Caliente Pizza & Draft House in Pittsburgh. Instagram: @caliente_pizza

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Pizza Today - August 2020

Table of Contents for the Digital Edition of Pizza Today - August 2020

Pizza Today - August 2020
Commentary
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Improving Ticket Times
Employee Handbook Revamp
Scratch Dressings
Menu Refit
Pizza Today - August 2020 - CT1
Pizza Today - August 2020 - CT2
Pizza Today - August 2020 - Pizza Today - August 2020
Pizza Today - August 2020 - Cover2
Pizza Today - August 2020 - Commentary
Pizza Today - August 2020 - 4
Pizza Today - August 2020 - 5
Pizza Today - August 2020 - 6
Pizza Today - August 2020 - 7
Pizza Today - August 2020 - Digital
Pizza Today - August 2020 - 9
Pizza Today - August 2020 - Conversation
Pizza Today - August 2020 - 11
Pizza Today - August 2020 - Mike’s Monthly Tip
Pizza Today - August 2020 - 13
Pizza Today - August 2020 - Man on the Street
Pizza Today - August 2020 - 15
Pizza Today - August 2020 - Building Blocks
Pizza Today - August 2020 - 17
Pizza Today - August 2020 - Tony’s Trending Recipe
Pizza Today - August 2020 - 19
Pizza Today - August 2020 - Knead to Know
Pizza Today - August 2020 - 21
Pizza Today - August 2020 - 22
Pizza Today - August 2020 - 23
Pizza Today - August 2020 - Destinations
Pizza Today - August 2020 - 25
Pizza Today - August 2020 - Improving Ticket Times
Pizza Today - August 2020 - 27
Pizza Today - August 2020 - 28
Pizza Today - August 2020 - 29
Pizza Today - August 2020 - Employee Handbook Revamp
Pizza Today - August 2020 - 31
Pizza Today - August 2020 - 32
Pizza Today - August 2020 - 33
Pizza Today - August 2020 - 34
Pizza Today - August 2020 - 35
Pizza Today - August 2020 - Scratch Dressings
Pizza Today - August 2020 - 37
Pizza Today - August 2020 - Menu Refit
Pizza Today - August 2020 - 39
Pizza Today - August 2020 - 40
Pizza Today - August 2020 - 41
Pizza Today - August 2020 - 42
Pizza Today - August 2020 - 43
Pizza Today - August 2020 - 44
Pizza Today - August 2020 - 45
Pizza Today - August 2020 - 46
Pizza Today - August 2020 - 47
Pizza Today - August 2020 - 48
Pizza Today - August 2020 - 49
Pizza Today - August 2020 - Product Showcase
Pizza Today - August 2020 - 51
Pizza Today - August 2020 - Pizza Today Yellow Pages
Pizza Today - August 2020 - 53
Pizza Today - August 2020 - 54
Pizza Today - August 2020 - 55
Pizza Today - August 2020 - 56
Pizza Today - August 2020 - 57
Pizza Today - August 2020 - The Marketplace
Pizza Today - August 2020 - 59
Pizza Today - August 2020 - 60
Pizza Today - August 2020 - 61
Pizza Today - August 2020 - 62
Pizza Today - August 2020 - 63
Pizza Today - August 2020 - 64
Pizza Today - August 2020 - 65
Pizza Today - August 2020 - Expo Spotlight
Pizza Today - August 2020 - Cover3
Pizza Today - August 2020 - Cover4
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