What to know – and ask – when conducting pizzeria interviews

In the pizza business, we often hear, “It’s hard to find good people.” Or, “The labor market is challenging right now.” Well, so is training for the Olympics; but we want to be champions of our industry, right? Let’s get to the hard work of hiring.

As a newer operator, placing a “help wanted” ad, interviewing, hiring and onboarding are all new skill sets. Pizza Today is a great resource for professional insights, such as Annelise Kelly’s article, “Hiring for Long-Term Success.” Business books and podcasts have good sample questions for getting to know someone and building rapport, such as:
• What’s your favorite book, movie or TV show?
• Tell me about your best boss (or teacher) and your worst…

Hiring can be a frustrating process at times. People not showing up for interviews and training. People ghosting you. As you come to expect this irresponsibility, you play the game with more strategy. Invite twice as many people for interviews. Offer more positions than you have, etc. Double and triple confirm interviews, trainings and schedules.

The hiring game is more enjoyable if you have more skills and tools in your arsenal. Practice makes perfect, and the more people you interview, the better you get. During Pizza Expo, I asked many of our respected colleagues to share their best advice about hiring. Here is what they said:

Melissa Rickman, Wholly Stromboli: “Tell me about your favorite restaurant experience.” I love this question; you get to understand if this person “gets” hospitality and the emotional experience we provide in pizza.

Chris Decker, Truly Pizza: Do a “working interview” and watch for a professional attitude above all else. Don’t hire someone who shows up wearing flip-flops.

Mike Adrow, E&D Pizza Co.: “Tell me about your last job? What happened?” This tells me how you talk about your previous employer. It speaks to your character.

Will Grant, Sourdough Willy’s: “Can you lift 30 pounds?” (Ex: Can you do the job?)

Sammy Mandell, Greenville Avenue Pizza Co.: “Can you lift 50 pounds?” That’s how much a bag of flour weighs.

Nick Bogatz, Caliente Pizza & Draft House: “What are you looking for?”

Lars Smith, State of Mind Public House & Pizzeria: “What do you do in your free time?” “Where do you see yourself in five years?”

Tony Cerimele, New Columbus Pizza Co.: Do research on prospects, such as through social media accounts.

Andrew Scudera, Goodfellas Pizza School of New York: Look for people willing to work hard and elevate the workplace.

This community is incredible. The majority of “Pizza People” are so willing to share what they have learned and support one another. It’s much easier (and quicker) to learn from the mistakes of others – and their successes, too! I have learned so much from Pizza Expo and networking with peers big and small.

Mandell stressed that our job as pizzeria owners is hire, train and retain. I hope you have found one or two tips to help maximize your hiring.

DREW BUTLER owns Market Pizza in Culver City, California. You can reach him at [email protected] or find him on Instagram at marketpizzabdb