Front Of The House

July 1, 2017

Dining-area Dangers

Take charge of guest safety Ask any pizzeria owner and he or she will insist that keeping diners safe in the front of the house is a top priority. But sadly, taking serious, preemptive steps to prevent dining-area guest injuries sometimes doesn’t happen until after an injury occurs. One pizzeria expert paid close scrutiny to… Read More

dining room, acoustics, sound controls

June 1, 2017

Sound It Out

Take charge of noise control All noise generating from within a pizzeria isn’t necessarily a bad thing –– until it becomes too loud and happens too often. Controlling unwanted noise can be achieved through smart restaurant design, installing noise buffers and ensuring the restaurant staff is aware of, and adheres to, noise control standard operating… Read More

Pizza press, dining area, concrete floors

May 1, 2017

Flooring: Games Afoot

Flooring should be durable, comfortable for guests and employees There’s no question that restaurant flooring takes a beating. Most operators do not require their patrons to remove their shoes before they enter, so dirt, water, snow and muck get tracked in and tracked throughout the restaurant each and every day. Add the mess that guests… Read More

April 1, 2017

Guidelines for handling gratuity

Here’s a Tip What’s the best way to deal with tips that roll into your pizzeria? In most cases, the answer isn’t a one-size-fits-all solution. “When it comes to tipping, it’s always complicated,” notes David Mitroff, a restaurant consultant and the founder of Piedmont Avenue Consulting, Inc. You’ll want to consider factors such as the… Read More

April 1, 2017

Get Wrecked: Break servers of annoying habits

Habits are hard to break, and annoying server habits can break an operator’s bank and damage a guest’s experience. Servers are responsible for a guest’s happiness, and if all they serve up is a hot plate of annoying…well, their guests will not be paying customers for long. And, that gets –– dare it be said?… Read More

merchandise at Hot Italian, Sacramento, California

March 1, 2017

Merchandise: Say My Name

Pepper the community with your brand The merchandise offerings from Hot Italian and Sizzle Pie couldn’t be more opposite. Sleek and fitted, the T-shirts, hats and other sundries at Hot Italian convey an elegant, chic, Calvin-Klein-esque vibe to upscale customers and bicyclists who frequent restaurants in Sacramento, Davis and Emeryville, California. By contrast, intricate, colorful… Read More

tabletop condiments with pizza

March 1, 2017

Getting to the Top

Tabletop condiments help set tone for restaurant More than 40 types of toppings are offered at The Olive Theory, but that’s not where adding flavor to its pizzas ends for this pizzeria and many others. Diners who want to adjust the taste of their pizza will also find containers with Parmesan cheese, red pepper flakes and… Read More

waiter customer service

March 1, 2017

Service: Fast & Friendly

Increase service speed without sacrificing customer service Don’t be the last to leave a party. Don’t outstay your welcome. Be a kind and courteous guest. Although this advice seems more appropriate to house guests than restaurant patrons, in today’s tech-driven world, restaurant operators, servers and staff are asking the question: how do we keep guests… Read More

motorino pizza menu

March 1, 2017

Going Off Menu

Today’s diners need a different kind of menu than in the past What is the point of a menu? Does it just convey the price and the information of what the kitchen executes, or is it an opportunity to maximize a ticket average? I think we all know the answer to that, but what actually… Read More

craft beers

February 1, 2017

Beer Menus: Making the List

A Guide to building a better beer list As of the end of November 2016, America has more than 5,000 breweries, 99 percent of which are small and independent craft breweries, according the National Brewers Association. Once you get into styles, there are more than 150 styles to quench beer fans’ thirsts. With so many… Read More

Restaurant Customer Service is Critical for Success

When a customer first walks through you door, they make a quick assessment of their surroundings, including your floor plan and restaurant design. After that, it’s up to your employees to get them to come back. Many customers admit poor service will keep them from returning to a restaurant despite enjoying its food. Staff training and management are critical for success. Front-of-the-house employees should look –– and act –– the important part of host in a dining room, and proper training is the key to making that happen.

Explore ways to make your front of house operation more effective and profitable.

 

Restaurant Design and Floor Plans Set the Tone of Your Business

How well does your restaurant design fit with your concept? Not only does décor play a part in creating your brand but also the type of service you offer. Dine-in, counter service, delivery and carryout can all play a part in creating customers’ opinions of a restaurant’s business. If a restaurateur is ready for a rebranding, renovation and remodeling floor plans may create fresh eye appeal and breathe new life into an ailing concept.

Discover restaurant design trends and advice in the Front of the House at Pizza Today.