AboutRick Dudasik Expertise I can answer questions relating to most areas of the restaurant industry including: starting a restaurant, design, food costing and pricing, site selection, staffing, training, equipment, profit and loss questions, sales training, recipies and many other areas of the industry. I have been in the industry for thirty years and have experience in fast food management, multi unit management, casual dinning management,and ownership. Have helped open over fifteen units throughout the United States.
Question My son and I own and operate a small pizza pub in a small 15000pop Ohio town. We have a unique thin crust pizza and a loyal customer base. It has leveled out and we can not seem to raise the business level any higher. We have seating for 60,beer, mixed drinks,and delivery service. We are thinking about tweaking the menu and trying some kind of theme or name change. We have a Nascar decoration theme at this time. Any suggestions ? How about a different crust ?
Answer Dear Floyd,
Sounds like it is time for heavy duty local store marketing.
The kind that is between inexpensive and free but very very hands on and personal.
Get your employees to be your salesman and give them a piece of the action if they can directly bring in new guests.
Think of other things to sell......your license probably allows you to sell more than just food.....Crackerbarrel sells millions in non food items.
Go after parties....fifteen or more......five and six times a night.
In a nutshell......let your imagination go crazy.......have fun.....give them a reason to come to your place!!!!!!!
