Finance
How close to going cashless is your pizzeria? Unless you’ve been hiding under the till for the last 20 years, you’ll have noticed the slow but sure shift from cash to cashless forms of payment in this country. One veteran pizzeria operator told us he saw a tipping point last fall when his cash take for one evening consisted of $20, a small fraction of his sales.
Mention the phrase “alternative payments” and it may conjure up visions of underground economies, spice trade networks or Orson Welles’ black-marketer Harry Lime from The Third Man.
Your point-of-sale system should serve your pizzeria’s every need. It should be able to tell you everything about your business at any point in time, past or present. As your business grows, so will its point-of-sale (POS) needs and when it’s time for a change, there are a few things you should know.  
Toronto – The way small businesses are accepting payments has changed – it’s no longer just cash or even debit and credit – as mobile payments and digital currency have become even more prevalent in the retail sector. The Globe and Mail reports. | READ MORE
Toronto – Total consumer debt held by Canadians (including mortgages) now stands at $1.718 trillion, an increase of six per cent compared to the final quarter of 2015, according to Equifax Canada's National Consumer Credit Trends Report.
Toronto – The Canadian Federation of Independent Business and Mastercard have announced a partnership that gives members access to competitive transaction rates and lowers their cost of acceptance.
Toronto – Salary versus dividends. Holding companies. Tactics like these are essential to maximizing the value of your business. Moneysense offers five tax tips for small businesses. | READ MORE
Toronto – Scotiabank has launched a fully online account-opening process for small businesses.
Toronto – The Canadian Federation of Independent Business says it welcomes news that the European Union of the Comprehensive Economic and Trade Agreement, known as CETA, has been reached in Brussels.
"George, it must be so nice to have your own restaurant!” Whenever I hear this, I pause, and then a grin spreads across my face, like a kid about to get a piece of cake. I then answer, “Yes, I LOVE it and am grateful every day . . . but I could use a vacation every now and again.” This usually receives a chuckle followed by a nod of the head and a response of “I’m right there with you, bud.”
Vancouver – Alternative lender Merchant Advance Capital has launched a loan for entrepreneurs who want to make a positive impact on their community or environment through improvements to their business.
The last two columns I wrote for this magazine were about marketing as an independent operator. This is something I learned to do the hard way, meaning that I did it very badly in the beginning, copying the big guys on the block, thinking that would automatically lead me to good results. I couldn’t have been more wrong in that assumption.
Sebastian Fuschini, vice-president of franchising for Pizza Pizza shares five tips for successfully negotiating a contract and striking a balance between your desires and the requirements of your future franchisee-franchisor relationship.
Toronto – Just like Canadian workers, the vast majority of Canada’s small business owners are firmly entrenched in the middle class, according to the latest small business profile from the Canadian Federation of Independent Business.
One of the most challenging things about running a successful restaurant is controlling your costs and maintaining profitability.
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