Create ways to ease the delay   Call me crazy, but I actually enjoy waiting at pizzerias. If I’m queued for a table, it’s likely I’m in line with people whose visits were inspired by the same article or television segment that influenced m...

It’s up to you to please your guests You might want to sit down for this one. A friend of mine recently visited a restaurant and was told to expect a 25-minute wait. No big deal, waiting is part of the game at trendy hot spots like this. After the ...

Retain your regulars to maintain your company’s reputation Pizza has a lot going for it. It is almost an embarrassment of riches. It’s the problem everyone wants: the line stretches out the door, and customers fight for a table. The downside is t...

Distinguishing dining-room design trend from fad Dan Collier and his partner, Josh Schreider, of PizzaMan Dan’s in Ventura County, California, took a serious look at the pizza company’s interiors about a year ago. Since its inception in 2012, Col...

Sooner or later, you are going to need to take a break   I have had several calls in the past few months that touch upon this question: “When is the right time to step away from your restaurant?” This is tough because sometimes you may never...

A case of ambiance gone wrong It was the second place on a private pizza tour and I decided to take a risk by taking my group to a new stop. Part of my job is to introduce New Yorkers to great under-the-radar pizzerias and this one had opened in an o...

Specialty bar menus — craft cocktails — can be a knockout sales technique There are many things that can help your pizzeria thrive. A solid menu, quality ingredients, a welcoming atmosphere and attentive service can bring in new customers and kee...

Apply offensive and defensive tactics to pest control That four-letter word –– PEST –– can strike fear in the heart of any restaurant owner. Fighting vermin can seem like a never-ending war. And face it. If you’re worried about pests invadi...

Phone etiquette is important for customer service and repeat sales   Even in today’s world of online and mobile ordering, there is still a place for the phone. Some customers prefer a pleasant human over a speedy internet connection. Others do...

Sleeping at the base of the snow-capped Wallowa Mountains on the Historic Oregon Trail is Baker City, a picturesque town of 10,000 people. But on Friday nights in summer, this hamlet wakes up to music on the outdoor patio at Paizano’s Pizza. Two-an...

Mia Figlia (pronounced, “Mee-ah Fee-lee-ah”) is Italian for “My Daughter.” When John Boudouvas gave his Chicago restaurant that name in July 2010, it was to reflect “the two loves of his life” –– his daughters, Ellena and Angelina. An...

The fine line between helpful and harmful   My first job in the food business was at Chili’s in Clark, New Jersey. As a busboy, I was pretty much working for the waiters. The more of their tasks I covered, the more they tipped me at the end of...