Jonathan Cowan picked a tough time to start in business. He purchased an franchise at 11128 W. 179th St in 2008, just as the economy started its tumble.
But two-and-a-half years later, he is still in business in an area with plenty of established pizzerias.
Along the way, he and his wife Brianna learned a few lessons about thriving in a tough economy:
- Pre-portioning cheese for different pizza sizes saves them about $10,000 a year. More precise amounts and fewer spills
- Installing an air conditioner was worth it, even with higher electricity costs. Employees are happier and their equipment is less taxed by heat
- Keeping only about three days of fresh ingredients on hand instead of two weeks worth — which was done there before — means less waste
- Take advice from successful people
- Be willing to help fellow businesses in your field
- Train each employee to do every job needed