Pizzeria owner profits from 'open book' management style

April 12, 2005

Chicago Tribune: Everyone who works at Nick Sarillo's restaurant knows everything about the place, including how much Sarillo pays himself, his cheese costs, how customers rate the service and even how many napkins on a table is too many.

His open-book management style has proven a winning formula for the $3.7 million Nick's Pizza & Pub in Crystal Lake, Ill.

"Most people don't manage proactively. They're reacting and putting out fires," said Rudy Miick, president of Miick & Associates, a Boulder, Colo.-consulting firm. But open-book management changes that because companies share financial results regularly with employees and encourage workers to take an active role in boosting that performance.

"It's one of the things we really promote," said Mary Corbitt Clark, executive director of Winning Workplaces, an Evanston-based non-profit that strives to help small businesses improve their workplaces.

"Being entrusted with the information conveys a kind of respect and sharing that employees take very seriously. It's precisely what they want," Clark said.

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Topics: Financial Management , Independent Operation , Operations Management

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