The Carryout Upsell People are not going to stay home forever, but they might not rush to dine in either. As states lift the COVID 19 pandemic shelter-at-home orders, restaurant customers might prefer to continue their carryout habit over sitting at ...

Crisis Takeaways There is a consensus among pizzeria operators, “We will come out of this a stronger pizzeria industry.” Moments of crisis force business owners to take a hard look at how they operate. Many pizzerias adapted to dining restriction...

Learning by opening new doors I’ve ordered pizza 534 times in the past four weeks. That’s not hyperbole; I’ve literally gone through the motions of placing an order for pizza delivery 534 times over the course of one month. That’s not to say ...

Bouncing Back from COVID-19 Consider the legend of the Phoenix. How can your pizzeria rise from the ashes of the COVID-19 crisis stronger than it has ever been? From crisis comes opportunity. As the requirements and restrictions from your local Healt...

As ADA lawsuits related to website accessibility climb, pizzerias are put on notice Don Reddin and his colleagues at Pizza My Heart weren’t taking any chances. Already interested in improving the accessibility of their 26-unit, California-based piz...

How I righted a wrong I messed up huge. I over-promoted an event. I didn’t even know that was possible. Our 15th anniversary for Andolini’s Pizzeria was on January 8th of this year. Typically, our anniversary goes off with little to no fanfare. A...

Building Customer Service into your Culture In food and beverage businesses, 70 percent of employees in customer-facing roles don’t receive any customer service training, according to the 2019 TalentLMS Survey. For eateries that do, however, incorp...

Self-Ordering Kiosks Offer Customers Customization Options In-store self-ordering kiosks offer customers the convenience of placing their orders exactly how they want them on an easy-to-read and hopefully, easy-to-use digital interface that isn’t d...

The recipe for increasing guest frequency and earning returning customers  Dan Costello understands regularly returning customers remain the lifeblood of any restaurant business. “If you’re one and done with customers, then it’s not a sustaina...

Getting a sidewalk permit for outdoor seating is a complex process, but can result in higher revenues Outdoor seating can help a pizzeria accommodate more people during busy times, and it can also attract more customers. A full patio makes the place ...

Servers and food runners work together for more efficient front of house operations How many people does it take to serve a pizza? More than one, it turns out, because bringing food to customers’ tables involves much more than carrying a tray from ...

To capture the benefit of digital ordering through a Web site or mobile app, pizzerias must nail the basics Kevin Myers sees it clear as day. The chief marketing and information officer at Ohio-based Donatos, Myers says the pizza delivery business ha...