Designing Restaurants Restaurant design isn’t what it used to be. Shaped by the Covid-19 pandemic, evolving consumer preferences, technological advances and the rising costs of materials and labor, new design trends continue taking shape to elevate...

Opening a pizzeria is a huge financial undertaking – and that feels like an understatement. There are places to cut corners and there are places to spend the real dollars. I personally have not done a complete restaurant buildout and have no intere...

Long gone are the days of writing every order and check by hand. Point-of-Sale (POS) systems are as essential to the pizza business as a dough mixer or an oven. One could argue that the POS is the most important piece of equipment in the whole buildi...

Every day we seek “Perfect.” The perfect dough, the perfect menu name, the perfect workflow, and sometimes we seek perfect before anything launches. Striving for perfection is commendable, but it can hinder progress. Today, I’d like...

If you’re in the restaurant business, you’re also in the cleaning business Sure, you may have a lot more passion for your wood-fired Neapolitan pizza Margherita or your chewy, crunchy rectangles of Detroit-style, but you need to take sanitation a...

Like it or not, employee theft happens. Here’s how to curb it. Last year, a female employee of a Pizza Hut in the southern Illinois town of Cahokia Heights halted her shift – and employment at the eatery – by snatching money from the registers ...

Getting more sales out of our existing customers When we are locked in on our business and honing a particular part of it, there is some magic in there. I love nothing more than exploring tactics or strategies to strengthen my business. I start by as...

Focus on key areas to make DELCO work for you Everyone loves coming to your restaurant. There is a wonderful atmosphere and ambiance, the food is fantastic, and the service is absolutely impeccable. Unfortunately, the realities of life do not always ...

Product Testing from Vendors Lots of vendors contact me asking me to try their stuff. Cheese, flour, pizza toppings and different tech apps or food service products — you name it. When picking food for the menu, we’re picky. We only care abou...

“The Tipping Point is not a question of if, but when.” – John Fontanella If you have been following along over the last 36 months, we have walked you through a variety of circumstances and the desired results that lead us to the most beauti...

This industry is filled with partners and pariahs. A partner wins with your pizzeria’s success; they are successful when you are, which is good business. I don’t expect my food vendor not to turn a profit. I expect them not to profit off ...

How to conduct a restaurant staff meeting Ready, Set, Meet! What is one of the most popular mantras that we all hear in every business?  “Communication is key”. We hear it at work all the time. In team sports it is preached constantly. In our ho...