01/20/2026
3 THINGS CLARENCE HOWELL TRACKS DAILY IN HIS MARCO'S PIZZA FRANCHISE
(And why these metrics matter more than anything else)
Clarence is a Lean Six Sigma Black Belt who left oil & gas to open his first franchise. Here's what he watches like a hawk:
1. MAKE TIME: How long from order to oven? This tells you if your kitchen is running efficiently or if there's a bottleneck slowing everything down.
2. OUT THE DOOR TIME: How long from order screen to driver's hands? This is your delivery promise. Fall behind here and customers notice immediately.
3. DELIVERY TIME: Total time from kitchen to customer's door. This is the ONLY metric customers actually care about. Everything else supports this.
He also tracks: • Labor costs (daily) • Food costs (weekly) • Customer satisfaction (weekly) • Employee turnover (monthly) • Net sales (because that's what actually goes in your pocket)
His advice for aspiring franchise owners?
"Who are you? Why are you doing this? Do your people know, understand, and believe it?"
Start with culture. Build systems around that. The rest will follow.
What's the ONE metric you wish you tracked earlier in your business? Let us know!
Read the full interview with Clarence: https://bit.ly/4jPyym8