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A Communal Table: The Trendy seating movement can maximize square footage
The idea of sitting at a table with complete strangers terrifies some, while energizing others. A table that seats eight to 16 may be considered communal-, gathering- or family-style, and it is a restaurant design concept that is building steam. Data...
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Self-service
Is a pizza buffet right for your restaurant? Introducing a buffet to the lunch or dinner hour can be a great way to draw in customers with a minimal equipment investment. But buffets can be wasteful and put food costs and food supply orders out of op...
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Game On
Be in tune with rules for successful broadcasting Even though pizza was created (and perfected) well before television was invented, they go together as if they were made for each other. Having a slice while watching the game is a great way to...
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Restaurant design trends take on classic good looks
Nothing goes better with pizza than reclaimed wood. At least that’s one big trend in restaurant design right now. Operators and design experts say as the new year opens, emerging concepts and longtime restaurants are looking to classic finishes to ...
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Respecting the Craft: Wood vs. Coal
Every time I teach a course at the International School of Pizza I have students ask me if my coal-fired or wood-fired oven is better. After all, Neapolitan, Old-World and artisan-style pizzas are still hot right now and people are still taken in by ...
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Table Reading
In-store marketing can help promote menu items Michael Durkin worries that his regular customers will get tired of ordering the same pizza every time they visit his two-location Durkin’s Pizza in McKinney, Texas. “One of the things I learn...
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Light it up
Easy ways to improve external security Criminals are always looking for easy targets. They will take advantage of any opportunity that makes a business look weak or vulnerable. Burned out lights hide their lurking. Unlocked doors invite them i...
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On the Floor
Is there a magical formula for floor plans? In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a w...
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Service: Is this going to be on the test?
Educating servers can keep customers satisfied and increase check averages Restaurant customers ask many questions, ranging from “What’s the special?” to “Is there gluten in the salad dressing?” Servers need to be educated so they ca...
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Employee Incentives: Fair Trade
Years ago I realized that my employees were one of my most valuable assets, both in my operations and marketing. Although I can be a savvy businessman, I couldn’t execute my strategies without good people behind me. Once I had acquired such a crew ...
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Americans with Disabilities Act (ADA) Compliance
Minding the complexity of the Americans with Disabilities Act may make your head spin with worry. Face it –– this law creates frustration for many, not only because of the business cost it incurs, but also because of fear that an unhappy customer...
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Engaged: Five critical moments of service
I was traveling the interstate close to midnight when I stopped by a restaurant still open in the small community of Canyonville, Oregon. My 18-year-old waiter, Kyle, graduated last year from his small high school in a senior class of 12 students. He...