Hand in Glove
The use of gloves in restaurants is common, but is it done right? The impetus behind this story is…
News November 1
Latest In: Operations
Man on the Street: What Do Your Customers Really Want?
In the lead up to the 2018 Pizza Pasta Northeast show in Atlantic City, I was asked to…
News October 31
Front of House: Greet & Seat
How to effectively train a restaurant host Think of your host as a conductor of an orchestra. Instead…
News October 1
At Your Service: The Guest Experience
It’s about more than food “People will forget what you said, people will forget what you did, but…
News September 1
Group Friendly
Position your pizzeria to thrive with large parties An exercise: Go to a search engine and type “group friendly…
News September 1
At Your Service: Two Kinds of Customers
Don’t overlook your hired customers There are two kinds of customers in our business. The paying customer and…
News December 1
Judge a Booth by its Cover
Upholstery care takes little time and mild cleaners Duct tape can fix many things, but it should not…
News December 1
Signage: Across the Board
Menu boards can do more than list today’s specials Menu boards let customers know which pizza toppings are…
News November 1
Respecting the Craft: Pizza Peels, Part III
The final chapter of Tony’s discussion on pizza peels In the September issue, I began a discussion on…
News November 1
At Your Service: Service Recovery
Does your staff know how to right a wrong? Pizza is an emotional experience! Mistakes happen, and how…
News November 1Featured
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