How to Open a Financially Successful Pizza & Sub Restaurant [Paperback]

Shri L Henkel (Author), Douglas R Brown (Author)

Book Description

Publication Date: August 10, 2006

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, and learn how to keep bringing customers back.

Editorial Reviews

Review

Do you want to own a pizza shop? Then this is the book for you. Shri Henkel does a wonderful job of describing how to run a pizza shop. She provides the readers with everything from recipes to business plans to marketing advice. Use this book to open a successful shop. --Beth Dugan Food Write

Eric Hoffer Awards 2007 - Winner; Florida Publishers Association 2008 President's Book Awards, Best Cover Design --Book Awards

About the Author

Shri Henkel is from the Shenandoah Valley of Virginia. She had a strong desire to create and write since she was young. She owns a Management and Marketing Consulting business and is a freelance writer and marketing professional. This is one of her three non-fiction books being released in 2006. Each focus on business management. One is a guide for first time managers. This book is specifically targeted to Pizza and Sub Shop managers or owners. While the third focuses on non-commercial food service management. Each will be available from Atlantic Publishing. Shri has 21 years of business management and 15 years of marketing experience. The knowledge she gained in this work was used to create helpful handbooks for business managers. These experiences include suggestions about things that work and warnings about things that do not. In addition to her non fiction work, she has 2 novels in print under her pen name, Nikki Leigh. She is working on her third and fourth novels and two novellas. Her love of the coast, history and lighthouses is apparent in her stories. On a trip to Cape Ann with her brother, Chris, she discovered the area which is setting for a series of books. The rugged land, hard working people and rich history were too compelling to ignore. Cape Ann, Eastern Point and Gloucester, Massachusetts are the setting for her books which focus on the “Stormy View” lighthouse.

Product Details

• Paperback: 496 pages
• Publisher: Atlantic Publishing Company (FL) (August 10, 2006)
• Language: English
• ISBN-10: 0910627800
• ISBN-13: 978-0910627801
• Product Dimensions: 8.2 x 5.6 x 1.2 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.3 out of 5 stars  See all reviews (15 customer reviews)
• Amazon Best Sellers Rank: #111,203 in Books (See Top 100 in Books)
  • #25 in Books > Business & Investing > Small Business & Entrepreneurship > Hospitality Businesses

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Customer Reviews

Most Helpful Customer Reviews

13 of 14 people found the following review helpful:

5.0 out of 5 stars Great book for opening your own pizzeria, January 3, 2007

By 

Julie Grasso - See all my reviews
(REAL NAME)   

This review is from: How to Open a Financially Successful Pizza & Sub Restaurant (Paperback)

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.

7 of 7 people found the following review helpful:

5.0 out of 5 stars Great for Budding Restaurateurs!, December 11, 2006

By 

K. Roberts - See all my reviews
(REAL NAME)   

This review is from: How to Open a Financially Successful Pizza & Sub Restaurant (Paperback)

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!

4 of 4 people found the following review helpful:

5.0 out of 5 stars A 'must' for any would-be pizza or sub shop owner or franchisee., December 10, 2006

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: How to Open a Financially Successful Pizza & Sub Restaurant (Paperback)

There are plenty of books on the market which cover how to open a general restaurant and a few which even address high-class establishments; but pizza and sub venues are different and need the close inspection of a subject-specific treatment. That's why How to Open a Financially Successful Pizza & Sub Restaurant stands out from the crowd: with its companion cd-rom of all forms in the book plus an editable business plan in Word, it offers the specifics neeeded to tailor a plan to such a venue, from incorporating a wood fire stove into a structure to sales analysis and successful employee relations. A 'must' for any would-be pizza or sub shop owner or franchisee.

Diane C. Donovan
California Bookwatch