Author Archives: Nora Caley

2010 November: Table Games

2010 November: Table Games

Tables don’t just hold utensils, drinks and food. These important pieces of furniture can also set the right ambiance for your restaurant. “The tables, along with all the furniture, are a piece of your décor package,” says Michelle Bushey, a partner and the creative director at Vision 360, a hospitality design firm in Dallas. “TheMore »

2010 June: What a Softly

2010 June: What a Softly

A soft opening, also known as a Friends and Family dinner or a mock training, is the event a restaurant hosts before the grand opening. It’s the practice session in which the kitchen and the front of the house staff work a shift and feed a full restaurant at lunch or dinner, but the customersMore »

Hiring Lawyers

A customer leaves without paying, and you want to make the server pay for the meal. Another customer spills red wine on her white blouse and demands you pay the dry cleaning bill. A manager works 51 hours one week and wants to be paid eleven hours at time-and-a-half. For some scenarios, you should callMore »

2012 March: The Visible Owner

2012 March: The Visible Owner

Pizzeria owners know they need to be visible to customers and to the community. That means not only greeting people at the restaurant but also participating in local events. The trick, operators say, is to balance your visibility with putting on an apron and making pizza. “I think you need to have a strong presenceMore »

2012 January: Profit & Loss

2012 January: Profit & Loss

At Proto’s Pizzeria Napoletana, the Profit and Loss report is more than a lengthy chart with boring numbers. The P&L is an important topic in quarterly meetings with general managers. Pam Proto, founder of the six-location company, says she and the managers use the P&L, which summarizes sales and expenses, to see how the ColoradoMore »

2011 August: Turn the Page

2011 August: Turn the Page

When the hostess stand at Buddy’s Pizza becomes mobbed with hungry customers, the hostess hands out pagers shaped like coasters. That seems to calm everyone down, says Wes Pikula, vice president of operations for the nine-location Detroit pizzeria. “It’s a stress reliever if you are a guest,” he says. “You don’t have to listen forMore »

2011 April: SOURCING FRESH INGREDIENTS

2011 April: SOURCING FRESH INGREDIENTS

When Chris and Kate Saville opened The Flatz Company in Wyckoff, New Jersey, about a year ago, they knew they wanted to use fresh ingredients. They just didn’t know where to find them. “It took a lot of trial and error and calling people,” says Chris, who is from England and did not have foodserviceMore »

2011 March: Mascot Marketing

2011 March: Mascot Marketing

A mascot can help you boost sales, but you have to create the right mascot and use it effectively. Whether it’s a costume that an employee wears or a cartoon character on your logo, the mascot can help you differentiate your­self from competitors. “A mascot adds personality to the brand and helps you to connectMore »