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

*****

Well researched, interesting read

This guide is packed full of step-by-step instructions for the creation of a pizza business. The authors cite many resources throughout the book, and describe each step effectively, using clear language. The pros and cons of purchasing a franchise versus creating or buying an independent pizza shop are covered. The section on pizza recipes and recipe development is the best part of the book. If you especially enjoy the cooking part of the business, this is an interesting read, as it outlines the science and research that has gone into what makes a good pizza. There are even recipes included for dough, sauce, toppings, and other food offering possibilities for your pizza business.
This well researched guide includes sections on every possible aspect of the pizza business, from financial management, to licensing and permits, and even employee relations and safety concerns. There is also an integrated CD that provides computer ready copies of the forms and checklists covered in the book.

Comfort Food and Making Money - Am I Dreaming?,

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.

My All Time Favorite "How-To!"

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!

I have free "samplers" that I created to give you more information about each of my stories. It has information about the setting of my books, the opening chapters of each book along with other information that I think you might enjoy. If you would like a copy of these samplers, please email me at: nikki-leigh@excite.com.