Front Of The House

A Hostess: Stand and Deliver

2011 January: Stand and Deliver

It looks like an easy job. There’s a lot of smiling involved, a lot of handing out menus, a lot of “follow me this way and I’ll show you to your seat.” But, as with most things, looks can be deceiving. A hostess is responsible for the first impression of a restaurant, quick and carefulMore »

Seating: Going big

party room barry's pizza, houston, tx

Manage large parties with creativity Granted, large crowds are a good business problem. Who doesn’t love being known for their pizza? That said, you and your staff may still get that deer-in-the-headlights expression when large dining parties hit your hostess stand at the same time. But there are ways to manage large crowds and alsoMore »

Eating With The Eyes

2012 March: Eating With The Eyes

Front-of-the-house display cases put ancillary products in customers’ sights Whenever Tony DiSilvestro designs a new YNot Pizza, an endeavor he’s tackled three times since opening his first restaurant in 1993, he encounters the same conundrum: where to put the 28 feet of display cases he says are vital to his business. In each of DiSilvestro’sMore »

Got it Covered

2012 August: Got it Covered

Be proactive and prompt with upholstery care At home, it is easy to camouflage spills, messes and mishaps to furniture. Cover a stain on the carpet with a rug Hide a nick in a table with a cloth. Bury the mess on the couch by flipping the cushion over. But in a restaurant, furniture mishapsMore »

Restaurant Interior: By Design

2013 February: By Design

Five common dining room design problems — and how to fix them Years ago, architect Jim Lencioni recalls being called into a casual restaurant concept based in the Southeast. Despite solid marks for its food, business continued falling. In surveying guests, Lencioni soon discovered that diners preferred carryout because they were so uncomfortable in theMore »

‘May I Suggest…’

pouring, wine, pizza, upselling, tomatoes

Successful upselling requires enthusiasm and sincerity Servers walk a fine line in customer service. In order to be successful, servers must inform their customers about specials and recommend fantastic menu items without stepping over the line and making their customers feel “sold.” Because no customer wants to be pressured into making unwanted purchases or engageMore »

Carryout: On The Go

2012 March: On The Go

When Teresa Corea-Golka’s grandfather started Roma D’Italia in Tustin, California, more than 40 years ago, he wasn’t thinking about creating a carryout concept for his sit-down Italian restaurant. He just wanted happy customers. But Roma D’Italia’s original location only had seating for about 35 guests, and it was the only Italian place around. The restaurantMore »

Game On

 By: 
video games

Are video and redemption games right for your pizzeria?   People like to compete. They enjoy keeping score. Most are enthralled by the sense of achievement — that warm, fuzzy realization they qualify as “winners.” As former Green Bay Packers coach Vince Lombardi asked: “If winning isn’t everything, why do they keep score?” Make noMore »

Body Language

2011 July: COINS IN THE FOUNTAIN

You want the good news first, or the bad? The good news is that where it concerns pizza, customers are starting to make decisions based on factors other than pricing. For pizza restaurants that have seen their profit margins plummet due to the price wars that have afflicted this industry, this change is welcomed. TheMore »

Dress it up — Make uniforms work for your brand

employee uniforms

Investing in a look for a staff, whether it is a specific uniform from head to toe or more of a dress code that allows individual style, is a powerful way operators can show their customers who they are. A more casual pizzeria might have their staff in T-shirts and jeans whereas a formal dine-inMore »