How to Open a Financially Successful Pizza & Sub Restaurant (Paperback)

by Shri L. Henkel; Douglas R. Brown (Author)
Key Phrases: pizzeria operators, pizza shop owners, deck ovens, Atlantic Publishing, Papa John, United States (more...)

Editorial Reviews

Product Description
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 a

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 don’t. 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: 7.9 x 5.1 x 1.3 inches
• Shipping Weight: 1.1 pounds (View shipping rates and policies)
• Average Customer Review: 4.7 out of 5 stars See all reviews (12 customer reviews)
• Amazon.com Sales Rank: #42,803 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

9 of 10 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 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.

6 of 6 people found the following review helpful:

5.0 out of 5 stars Comfort Food and Making Money - Am I Dreaming?, November 8, 2006

By	L. Salazar - See all my reviews (REAL NAME)

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.

5 of 5 people found the following review helpful:

5.0 out of 5 stars My All Time Favorite "How-To!", November 1, 2006

By	G. Ochs - See all my reviews (REAL NAME)

Occasionally there comes a movie, play, poem or book that one considers world-class, memorable, and a must-see or must-read. Well, this book, How to Open a Financially Successful Pizza & Sub Restaurant, is one rare example of a `"how-to" book that is world-class and must be read.

Whether you want to open a pizza restaurant, a gastropub, or just test out the collection of great recipes (pizza dough, pizza sauce, breakfast pan pizza, calzone, ravioli, Greek sandwich heroes, lemon Italian Ice, etc., etc.) this book is definitely a winner. I enjoyed it as much as for the read as for the information and advice that it imparts, and that information and advice is not at all scanty.

Authors Henkel and Brown start at the beginning, with the history of pizza in the United States and the process of decision making, and cover virtually all of the bases. They discuss issues of shop purchase and set up, menu and recipe development, safety and sanitation, kitchen management, pizza delivery, and all other issues germane to establishing and operating (and ultimately selling) a pizza and sub shop.

This is one incredible book!