If you own a pizzeria, you know something most people don't: the pizza business is more cutthroat, stressful, and multifaceted than Wall Street. Every day is a constant struggle to manage overhead, attract loyal customers, stand out from the pack, and keep your employees motivated.
Running a pizzeria is hard. But it doesn't have to be as hard as you think.
Unsliced is THE resource for elevating your pizzeria-from managing staff to mindset, marketing, and everything in between. Industry leader Mike Bausch explains how to make your restaurant unique and in demand based on his twenty years of experience. You'll learn how to build systems that will help you boost your sales and keep your sanity. And you'll discover time-tested protocols that will protect you and your restaurant.
It's hard not to get discouraged in this business. But with the right perspective, smart systems, and hard work, your restaurant can thrive.
Sprache
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
mit Schutzumschlag
Maße
Höhe: 222 mm
Breite: 145 mm
Dicke: 21 mm
Gewicht
ISBN-13
978-1-5445-1665-3 (9781544516653)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by TripAdvisor, BuzzFeed, CNN, and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food hall concepts, a food truck, and a fine dining restaurant by 2019. Mike is a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today.
Mike is part of a Marine Corps family who has lived across America from New York to California. Mike calls Tulsa home and lives with his wife, Michelle, and son, Henry.
