Randy Boswell This is Me

 Web References

1. 1. A dirty duty done well | CiCi’s Pizza | Pizza Marketplace

   vendors.pizzamarketplace.com/a - [Cached]

   Published on: 2/21/2006   Last Visited: 11/16/2006

   Oven cleaning is a dirty job, but Randy Boswell's willing to do it-especially now that he makes his living at it.
   
   Like a lot of pizza store managers, Boswell hated cleaning ovens when he was a manager for Domino's Pizza. The first time he was told to do it, no one showed him how, and the result, he said, was costly.
   
   "I wound up not putting it back together right, and the next day it wouldn't work," said Boswell, CEO of Bosco Services Group, a pizza oven-cleaning service based in Alexandria, La. "We lost the lunch shift and half the afternoon because of that, and we had to pay a technician $350 to fix it."
   
   When Boswell's wife began having children several years ago, he searched for a business opportunity that would allow him to devote more time to his family. He knew from experience that there were thousands of store managers like him who not only didn't want to clean ovens, but who didn't do it well.
   ...
   "I just saw an opportunity where so many had the same problem and no opportunity to fix it," Boswell said.
   ...
   Convincing pizza operators to hire him can be a tough sell, Boswell said.
   ...
   That fee, Boswell believes, is a small investment in relieving the manager of a duty he doesn't want. It also guarantees the result will pass a corporate inspection.
   
   "A lot of these managers make a bonus of 15 percent of their store's profit," he began.
   ...
   Boswell's heard worse from his clients.
   
   "I know of a store where the guys cleaning the oven put some of the parts outside in the trash just to get them out of the way for a minute," he began.
   ...
   More reasons, Boswell said, to hire a pro.
   
   "I always tell people, ‘You're in business to sell pizza, we're in business to clean ovens,' " he said. "And if a service is doing the cleaning and something breaks, it's our liability, not theirs."
   
   Good chemistry
   
   Boswell said he used to clean ovens at several CiCi's Pizza stores, which he called among the industry's dirtiest "because they cook so many pizzas. You can't believe how many they cook, and they have triple-stacks in almost every store." The CiCi's operators wanted to increase the frequency at which their ovens were cleaned, but they wanted a volume discount that Boswell decided was unprofitable for his business.
   
   The disagreement presented an opportunity, however, to meet in the middle. Since most municipalities' restaurant codes don't allow the oven cleaning chemicals Bosco uses to be stored near food, Boswell designed a vat that holds them outside the pizza shop. After closing, operators can disassemble their ovens and put the appropriate parts outside in the chemical bath, and in the morning the parts are rinsed and reinstalled.
   
   "We go to those places once a quarter and strain the chemical bath," Boswell said.

2. 2. A dirty duty done well | CiCi’s Pizza | Pizza Marketplace

   operator.pizzamarketplace.com/ - [Cached]

   Published on: 2/21/2006   Last Visited: 11/14/2006

   Oven cleaning is a dirty job, but Randy Boswell's willing to do it-especially now that he makes his living at it.
   
   Like a lot of pizza store managers, Boswell hated cleaning ovens when he was a manager for Domino's Pizza. The first time he was told to do it, no one showed him how, and the result, he said, was costly.
   
   "I wound up not putting it back together right, and the next day it wouldn't work," said Boswell, CEO of Bosco Services Group, a pizza oven-cleaning service based in Alexandria, La. "We lost the lunch shift and half the afternoon because of that, and we had to pay a technician $350 to fix it."
   
   When Boswell's wife began having children several years ago, he searched for a business opportunity that would allow him to devote more time to his family. He knew from experience that there were thousands of store managers like him who not only didn't want to clean ovens, but who didn't do it well.
   ...
   "I just saw an opportunity where so many had the same problem and no opportunity to fix it," Boswell said.
   ...
   Convincing pizza operators to hire him can be a tough sell, Boswell said.
   ...
   That fee, Boswell believes, is a small investment in relieving the manager of a duty he doesn't want. It also guarantees the result will pass a corporate inspection.
   
   "A lot of these managers make a bonus of 15 percent of their store's profit," he began.
   ...
   Boswell's heard worse from his clients.
   
   "I know of a store where the guys cleaning the oven put some of the parts outside in the trash just to get them out of the way for a minute," he began.
   ...
   More reasons, Boswell said, to hire a pro.
   
   "I always tell people, ‘You're in business to sell pizza, we're in business to clean ovens,' " he said. "And if a service is doing the cleaning and something breaks, it's our liability, not theirs."
   
   Good chemistry
   
   Boswell said he used to clean ovens at several CiCi's Pizza stores, which he called among the industry's dirtiest "because they cook so many pizzas. You can't believe how many they cook, and they have triple-stacks in almost every store." The CiCi's operators wanted to increase the frequency at which their ovens were cleaned, but they wanted a volume discount that Boswell decided was unprofitable for his business.
   
   The disagreement presented an opportunity, however, to meet in the middle. Since most municipalities' restaurant codes don't allow the oven cleaning chemicals Bosco uses to be stored near food, Boswell designed a vat that holds them outside the pizza shop. After closing, operators can disassemble their ovens and put the appropriate parts outside in the chemical bath, and in the morning the parts are rinsed and reinstalled.
   
   "We go to those places once a quarter and strain the chemical bath," Boswell said.

3. 3. A dirty duty done well | CiCi’s Pizza | Pizza Marketplace

   news.pizzamarketplace.com/arti - [Cached]

   Published on: 2/21/2006   Last Visited: 11/10/2006

   Oven cleaning is a dirty job, but Randy Boswell's willing to do it-especially now that he makes his living at it.
   
   Like a lot of pizza store managers, Boswell hated cleaning ovens when he was a manager for Domino's Pizza. The first time he was told to do it, no one showed him how, and the result, he said, was costly.
   
   "I wound up not putting it back together right, and the next day it wouldn't work," said Boswell, CEO of Bosco Services Group, a pizza oven-cleaning service based in Alexandria, La. "We lost the lunch shift and half the afternoon because of that, and we had to pay a technician $350 to fix it."
   
   When Boswell's wife began having children several years ago, he searched for a business opportunity that would allow him to devote more time to his family. He knew from experience that there were thousands of store managers like him who not only didn't want to clean ovens, but who didn't do it well.
   ...
   "I just saw an opportunity where so many had the same problem and no opportunity to fix it," Boswell said.
   ...
   Convincing pizza operators to hire him can be a tough sell, Boswell said.
   ...
   That fee, Boswell believes, is a small investment in relieving the manager of a duty he doesn't want. It also guarantees the result will pass a corporate inspection.
   
   "A lot of these managers make a bonus of 15 percent of their store's profit," he began.
   ...
   Boswell's heard worse from his clients.
   
   "I know of a store where the guys cleaning the oven put some of the parts outside in the trash just to get them out of the way for a minute," he began.
   ...
   More reasons, Boswell said, to hire a pro.
   
   "I always tell people, ‘You're in business to sell pizza, we're in business to clean ovens,' " he said. "And if a service is doing the cleaning and something breaks, it's our liability, not theirs."
   
   Good chemistry
   
   Boswell said he used to clean ovens at several CiCi's Pizza stores, which he called among the industry's dirtiest "because they cook so many pizzas. You can't believe how many they cook, and they have triple-stacks in almost every store." The CiCi's operators wanted to increase the frequency at which their ovens were cleaned, but they wanted a volume discount that Boswell decided was unprofitable for his business.
   
   The disagreement presented an opportunity, however, to meet in the middle. Since most municipalities' restaurant codes don't allow the oven cleaning chemicals Bosco uses to be stored near food, Boswell designed a vat that holds them outside the pizza shop. After closing, operators can disassemble their ovens and put the appropriate parts outside in the chemical bath, and in the morning the parts are rinsed and reinstalled.
   
   "We go to those places once a quarter and strain the chemical bath," Boswell said.