The average profit margin for U.S. pizzerias is in the neighborhood of 7 percent. Is that enough to justify all of the hard work, headaches and risks you’re taking to operate in the industry? Veteran owner-operator Michael Shepherd, who is now a consultant to the industry, doesn’t think so. He has consistently generated more than 20 percent profit margins with three different pizzeria concepts in northwestern Ohio. He’ll show you the ways to boost profits in all aspects of your operation and help you get more out of what you already own.