Topics Operations

One Pizzeria Operator’s Perspective on Permanently Going DELCO

Party of Zero, Your Table Is Ready Pizza for table four is ready. Wings for table 12 are in the window.”  These are the common sounds that were heard in the restaurant every day. Then suddenly one day in March 2020 everything as we knew it changed...
Topics Operations

Maximizing Outdoor Dining

Setting up Al fresco dining post-pandemic As of spring 2020, Peel Wood Fired Pizza, with two locations in Illinois and one location in Missouri, had outdoor dining available for some guests. “Two of the locations had a dining patio, but one did not...
Topics Operations

Man on the Street: Keeping the Doors Closed

When restaurants started closing their doors back last March, all anybody could talk about was when they could reopen. More than 11 months later, we’re finally starting to get optimistic with several vaccines in distribution and stronger  governme...
Topics Operations

Common Kitchen Injuries and Prevention

Best practices for protecting employees from falls, burns, cuts and other harms The kitchen can be a dangerous place, and not only because the close quarters make it difficult to prevent the transmission of the novel coronavirus. The fast-paced work ...
Topics Operations

The Million Dollar Lesson: A Story About Portion Control

Here is a story about Dan. Dan was ready to open his first pizzeria. As part of his business plan, Dan had to plan what food to sell and how much to charge for each item. “I need to consult with an expert.” said Dan. “Where can I find the top p...
Topics Operations

How to conduct proper restaurant forecasting

AccuForecast Restaurant forecasting for your pizzeria is as vital to your restaurant’s health as your recipes or your customer service. To not forecast is as reckless as driving an 18-wheel truck with a blindfold on. It’s imperative not only to k...
Topics Operations

Building Blocks: Three Bottlenecks, and How to Fix Them

After all the hard work, customers are flowing into your pizzeria, drawn by a unique menu and attractive marketing. However, are you seeing there are parts of your operation that are working great when you’re slow, but as soon as you get busy, they...
Topics Operations

Cleaning Best Practices

COVID-19 has made constant cleaning paramount It’s not enough to wipe down guest tables with a damp cloth any more. In the COVID-19 world, restaurant operators need to clean and sanitize everything that anyone touches. Pizzeria owners are establish...
Topics Operations

Mental Health: Happy Hour is Not an Option

Learning to cope with the tremendous stress of these times “Scott…two weeks’ notice. This job currently is leaving me mentally exhausted after every shift and causing enough stress for me where I am jeopardizing personal relationships.” ...
Topics Operations

Mike’s Monthly Tip: Just Get It Wrong Already

Netflix was started by Marc Randolph and Reed Hastings while they were in job limbo. Not too dissimilar from a COVID limbo of wondering where life would land. They worked for a company that got acquired, and they were getting paid to go to work and d...
Topics Operations

Pizzerias focus on front-of-house updates

Much Needed Attention Dining restrictions amidst the COVID-19 Pandemic have resulted in restaurant operators taking a hard look at their interiors. Without guests filling seats, some have taken the time to spruce up their dining rooms. When we survey...
Topics Operations

Operational and Capital Improvements During the COVID-19 Pandemic

Survey Participants Detail Improvement Made Since March 2020 Bought a food truck right before the pandemic happened. Also now just getting that food truck wrapped Working on full new me nu and decals/wraps for pizzeria. Looking to push our brand and ...
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