Topics Operations

How to ace your next health inspection

What you need to know before your restaurant’s next health inspection It’s coming, though few pizzerias know when. The health inspection is a regular event on every restaurant’s calendar and while some of the nation’s restaurant operators...
Topics Operations

Offering Beer, Wine and Liquor To-Go

Pizzeria owners can still sell alcohol for takeout and delivery if they follow regulations Sales of beer, wine and liquor to-go helped many restaurant operators stay in business during the pandemic. These sales were made possible when state governmen...
Topics Operations

What To Look For In A POS Upgrade

Next-Gen POS Think back to how restaurants were operated only 30 years ago. Many used handwritten order slips that were passed back to the kitchen. Customers were rung out on a cash register sitting on the counter. If you wanted to pay by credit card...
Topics Operations

Diversity, Equity & Inclusion In Practice

Applying your DEI principles into business operation Diversity, equity and inclusion, or DEI as it is commonly referred to, is a practice that welcomes employees of all backgrounds to an open and equitable workplace. The restaurant industry has long ...
Topics Operations

The Restaurant Floor Plans Remix

The dining experience has changed, and so has the pizzeria layout The pandemic changed the way people order food, and pizzeria owners adapted by rethinking their spaces. Carryout became crucial, so operators removed tables and focused on to-go orders...
Topics Operations

Mike’s Monthly Tip: H.O.S.T. Method for Review Sites

H.O.S.T.: Hear them out. Offer a solution. Solve the problem. Thank them. Write this down and make it protocol to your team. Review sites have had a shot of adrenaline recently where more people are encouraged to give reviews, and it’s the jet ...
Topics Operations

Phone Systems Remain Critical to the Pizza Business

On the Line The pizza business is uniquely dependent on takeout and delivery orders, so it’s critical to have a phone system you can rely on. A good phone system should improve the customer’s experience as well as make the most efficient use of y...
Topics Operations

Pizza Delivery: To Fee or Not to Fee?

To answer the question of whether to charge your customers a fee for delivery, let us begin by reviewing the history of pizza delivery from the 60s through today. DO: Learn about the history of delivery fees In 1965, a man by the name of Tom Monaghan...
Topics Operations

Mike’s Monthly Tip: Owner Digital Workflow

The amount of e-mails and text notifications we all receive has grown to an insane quantity. As an owner or leader in your company, your ability to communicate quickly and effectively will lead to profit and peace of mind. Still, it’s so hard m...
Topics Operations

10 Ways to be a More Environmentally Sustainable Pizzeria

Back when Michael Oshman founded The Green Restaurant Association (GRA) in 1990, environmental sustainability hovered as a fringe issue. The popular press rarely reported on climate change and plastic waste was only beginning to find a spot on consum...
Topics Operations

Recycling benefits the earth and your bottom line

RECYCLE When we think sustainability, we immediately think recycling.  Waste is a huge issue that must be addressed appropriately, whether viewed at the level of a single pizzeria or the nation as a whole.  According to the Green Restaurant Associa...
Topics Operations

Effective kitchen safety blends training and awareness

Safe! Is your kitchen safe? Hopefully, right? But is your kitchen as safe as it could be? If your protocol assumes that your staff will use common sense rather than train protocols, then your kitchen is vulnerable. You are vulnerable from injury to t...
icon-angle icon-bars icon-times
Loading...