Topics Operations

Pizza Delivery: To Fee or Not to Fee?

To answer the question of whether to charge your customers a fee for delivery, let us begin by reviewing the history of pizza delivery from the 60s through today. DO: Learn about the history of delivery fees In 1965, a man by the name of Tom Monaghan...
Topics Operations

Mike’s Monthly Tip: Owner Digital Workflow

The amount of e-mails and text notifications we all receive has grown to an insane quantity. As an owner or leader in your company, your ability to communicate quickly and effectively will lead to profit and peace of mind. Still, it’s so hard m...
Topics Operations

10 Ways to be a More Environmentally Sustainable Pizzeria

Back when Michael Oshman founded The Green Restaurant Association (GRA) in 1990, environmental sustainability hovered as a fringe issue. The popular press rarely reported on climate change and plastic waste was only beginning to find a spot on consum...
Topics Operations

Recycling benefits the earth and your bottom line

RECYCLE When we think sustainability, we immediately think recycling.  Waste is a huge issue that must be addressed appropriately, whether viewed at the level of a single pizzeria or the nation as a whole.  According to the Green Restaurant Associa...
Topics Operations

Effective kitchen safety blends training and awareness

Safe! Is your kitchen safe? Hopefully, right? But is your kitchen as safe as it could be? If your protocol assumes that your staff will use common sense rather than train protocols, then your kitchen is vulnerable. You are vulnerable from injury to t...
Topics Operations

Prepping for the 5 Busiest Pizza Days

Get your house in order for killer sales days It’s the most wonderful time of the year. The “Pizza Holidays” are soon to be upon us. Those would be Halloween, the night before Thanksgiving, New Year’s Eve, New Year’s Day, and of course Supe...
Topics Operations

Mike’s Monthly Tip: Lessons learned from a disaster

Fire! So, we had a fire at our main Tulsa location. Something like that is scary, and it freaks you out and makes you wonder how close you came to losing it all. Of course, we have insurance, but not the level of insurance where you can burn down our...
Topics Operations

What’s in and out in restaurant flooring – and why selecting the right flooring is so important

Flooring Matters When it comes to restaurant flooring, Allison Westrick embraces a pragmatic approach. The co-founder and design principal at Sketch Blue, a Columbus, Ohio-based design firm specializing in hospitality spaces, Westrick understands the...
Topics Operations

Pyramid of Hospitality

Going beyond customer service If you’ve sat in on any of my seminars you may have heard me ask the question, “What is the difference between hospitality and customer service?” It is such an interesting question because there are such diverse an...
Topics Operations

Booking Catering and Facility Rental

Plan for a busy winter party season  The winter holidays are just around the corner. Even though the weather is still warm and no one has finished their gift shopping yet, people are eagerly booking parties for fourth quarter. Pizzeria owners say th...
Topics Operations

How – and why – three pizzerias favor a hybrid service model

Forgetting Full Service For some pizzerias, the front of the house looks and functions a bit differently these days.  Pushed by the pandemic and labor market forces, operators across the U.S. have reevaluated their in-store service models. For many,...
Topics Operations

Building Blocks: Meeting the Pressure of Being the New Hot Spot in Town

Once your doors are open and a combination of savvy marketing, word of mouth and plain-old good food has people flooding your doors, you’re about to face a new (and welcome) problem: How do you handle the pressure and challenges of being the new sp...
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