Getting off track when it comes to paying employees can lead to a downshift in profits, which no one wants, especially during shifting times. “Every dollar counts right now,” says Michele DiMeo, founder and CEO of Squisito Pizza & Pasta, a fa...

Regulations vary, so pizzeria owners look to local authorities, friendly competitors and the Internet for best practices Act quickly, but don’t panic. That’s the advice from pizzeria owners who have had employees test positive for COVID-19. As th...

Best practices for creating, and then adapting worker guidelines During this time, it is going to take strong leadership and partners to work with staff, as wearing gloves and masks all day and working behind glass is very different than what their p...

Lean and Mean Times will get tough. When your bank account is dwindling because revenue has decreased, the next task becomes cutting costs. It’s a decision riddled with failure points. The goal is to cut costs without slicing your nose to spite you...

Experts say safety measures should include more than watching the “Run. Hide. Fight.” video Pizzeria owners want to build a safe environment for employees and customers. For a restaurant, the challenge is that the establishment is open to the pub...

  Reward Staff in a Practical, Productive Way It may seem more common to hear about customer loyalty programs but providing incentives for servers and kitchen staff can be just as important—if not more so. Among employees who leave their jobs,...

A look at the leadership role in the new decade Jeremy Galvin acknowledges this isn’t the pizzeria business he entered more than two decades ago, particularly as it relates to the role of manager. While the foundational basics of the manager’s po...

Workers’ compensation insurance protects operators and employees Even the most careful and skilled workers can injure themselves through cuts, burns and falls. Accidents happen, and the good news for employers and employees is that workers’ compe...

The Baby Boomer Workforce “I’ve been shocked by how many skills have crossed from my former to current profession,” says Richard Williams, founder and owner of Luna Pizza Café in Greenville, North Carolina. Prior to being a restaurant owner, W...

That you’ve trained to be lazy When you stay at a hotel, do you clean your room? Do you make your bed? Do you hang your towels up after using them? I don’t, and why would I, the hotel has someone who cleans the room for me. Now, do you do tha...

How to spot and stop employee theft What if your employees, or at least one of your employees, are ripping you and your business off? It might be as little as a wayward breadstick or an extra-long break, or it could be as blatant as stealing money fr...

Avoid turnover by understanding your youngest workers Smartphone Generation, iGeneration, Millennials on Steroids, Homeland Generation — whatever you want to call Generation Z — may reshape the workplace and ways employers approach communications...