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Restaurant Design: Now Trending
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...
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Respecting the Craft: When can I step away?
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...
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Man on the Street: Blinded By The Light
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...
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Get Crafty
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...
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Four battle strategies to win the war against pests
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...
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Don’t Hang Up
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...
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Sound Check: Live Entertainment
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...
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Fans for Life — Kid-friendly restaurants build generational clientele
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...
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Man on the Street: Upselling
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...
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Dining Room Red Flags
Stamp out these five potential problems to make a better first impression Customers walk in hungry and toddle out satisfied — hopefully to return again and again. This cycle is the core of a successful pizza business. But what happens when the cust...
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On the Line
How to manage the logistics of customer wait times Olive oil and fresh basil, spinning dough and sparkling drinks: the sights and smells of a pizzeria delight customers — and frustrate them. Waiting to be seated, waiting for the order and wa...
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Make It Snappy
Expediting orders takes consideration, planning We live in an accelerated world where patience is frequently in short supply — a reality placing increasing pressure on pizzeria operators and their staffs when it comes to speeding up thru-put...