Topics Operations

Location Selection

I’m looking at two locations. One is 3,000 square feet and centrally located in a busy shopping plaza. Rent is high and it will cost a lot of money to renovate. Parking is a bit of a problem in this busy plaza. The second location is across the...
Topics Operations

Salad Bar Safety Tips

• Start in the back of the house by washing fruits and vegetables, using designated cutting utensils and wearing gloves. • Keep cold foods at 41 F or below; hot foods at 140 F or above. Be sure your equipment can hold these temperatures ove...
Topics Operations

Curbside Service

Sometimes, I just shake my head in amazement at the “customer service” I receive. Thankfully, I rarely receive poor service in a pizzeria. In fact, I visited both ends of the customer service spectrum this week — and the pizza shop ...
Topics Operations

Server Approach to Children

Your servers may hate it when a table comes in with four kids in tow — but big families mean big money, both for the restaurant and the server. A waiter who knows how to work the kids is a waiter who goes home with a bigger tip from mom and dad...
Topics Operations

Customer Look for Freebies

How do you get rid of a customer who constantly complains and is always trying to get free food from you? It’s a tricky and funny thing. Obviously, if we really keep making mistakes, we really do want to replace someone’s food, along with...
Topics Operations

Single Diners

The dollar signs may not exactly dance before your eyes when a single diner walks into your pizzeria. You’d much rather seat the party of four who will order a bottle of wine and an appetizer. That might be your first mistake: not welcoming the...
Topics Operations

Turning Tables

Have you ever participated in local festivals by setting up a food booth? Is it worth the trouble and expense? Do you actually make a profit, or is it just more to get your name out there in the community? I participate in those as often as I can. Th...
Topics Operations

Handling Disruptive Children

I’m buying an existing dine-in pizza parlor. My challenge is diplomatically dealing with loud and out of control kids — without offending the parents and making a touchy situation worse- trying to keep all the customers happy. It’s ...
Topics Operations

Handling Power Outages

It was a Friday night in late August, and an unexpected thunderstorm came and went rather suddenly. The damage was modest, but it knocked out power to much of the area in which I live. It was dinner time and my hungry toddler, like most little ones, ...
Topics Operations

2012 August: Frequent Diners

Here are some tips for setting up your own frequent-diner program: • Train your employees about the importance of your frequent diner program. Offer incentives to employees who sign up the most customers. Also train them to remind the customer t...
Topics Operations

2012 July: Using Secret Shoppers

If you plan to utilize secret shoppers, be sure they answer the following questions: • Were you greeted with a friendly smile when entering the pizzeria? • Was the restaurant clean? • How long did it take for the food to be served? &bu...
Topics Operations

Exposed

Exposed ceilings present pros and cons for operators In his new hip restaurant where seasonal artisanal pizzas are delivered from a wood-burning oven, Mike Isabella wanted just one thing: exposure. Isabella, who appeared on season six of Bravo’s ...
icon-angle icon-bars icon-times
Loading...