Front Of The House

August 1, 2016

4 questions to ask an HVAC service provider

Given that commercial –– and certainly pizzeria –– HVAC units face unique demands compared to residential HVAC systems, it’s important operators find a service provider with the relevant experience and knowledge to address a restaurant’s specific HVAC needs. These four questions can help a pizzeria land a capable provider: Do you have experience with restaurant… Read More

July 1, 2016

Wi-Fi, at Your Service

Do you need to offer Internet to your guests? With Sacramento and San Francisco as home to HOT ITALIAN’s three locations, it’s fair to say the pizzerias are ensconced in California’s cutting-edge technological landscape. Everything about this pizza-making enterprise screams sophistication, from sleek and modern décor, to pizza toppings like smoked salmon that appeal to… Read More

Scott Wiener Owner & Operator Scott’s Pizza Tours, NYC

July 1, 2016

Man on the Street: Prevent Customer Complaints

If not for Tom and Christian, my first job waiting tables at a suburban New Jersey chain restaurant would have been absolute Hell. My managers swooped in like angels, saving my soul whenever I made a mistake. They protected me when I made errors and cooled down devilish customers who had no intention of backing… Read More

small pizzeria

June 1, 2016

Small Spaces, Big Profits

Don’t let tight quarters deter your sales Charm meets functionality at Nomad’s Pizza in Hopewell, New Jersey. This 600-square-foot historic carriage house has been transformed into a cozy European-style eatery. And despite its size, it’s packing a punch for owner Tom Grim’s bottom line. Average wait times for a table on a busy night: Two… Read More

May 1, 2016

Liability: Is a Bullseye on Your Back?

Safeguard your pizzeria against liability issues It’s not just your pizza that’s hot. Your business itself is a hot zone for liability. Every time someone enters or exits your premises, whether an employee or customer, you’re open to lawsuits. “Pizza restaurants are a fast-paced environment,” says Jesse Parenti, hospitality director of the Stratton Agency, a… Read More

April 1, 2016

Dining Out

Patio seating offers some unique perks and challenges Al fresco dining is the centerpiece of the CiboDivino Marketplace in Dallas, and the frenetic pace of Friday and Saturday nights is nothing short of “crazy,” says owner Daniele Puleo. But it’s also magical, as the outdoor dining system transforms a pocket of Texas into a slice… Read More

April 1, 2016

Remarkable Remodels

Make sure a remodel, big or small, is worth the investment Remodeling can be costly, and the improved look should be worth the expense. The challenge is that it is difficult to measure whether a renovation, from a coat of paint to a complete overhaul of the dining room, can help the restaurant gain or… Read More

pizzeria customer complaints

March 14, 2016

Top Five Customer Complaints

Pizzeria operators talk about how to fix common grumbles Customer complaints tend to fall along some general categories. Here are five common complaints, and how operators handle them: • Why don’t you take reservations? Pizza is a casual meal, and people should be able to pop into their neighborhood restaurant without much planning. That is… Read More

pizzeria text paging system

March 1, 2016

On Hold: Modern paging systems waiting game easier for customers

Waiting is never fun. It is especially difficult when it’s dinnertime, hunger has set in and the smell of deliciousness is in the air. When the 10-minute wait that the hostess promised has turned into 15 minutes, customers will start to get antsy and annoyed, especially if they have to wait in an overcrowded entryway…. Read More

boomboz exterior signage

March 1, 2016

Exterior Signage: What’s your Sign?

Standing out in a strip mall takes consideration If you think the sign outside your pizzeria won’t make much of a difference in attracting customers, consider the success story of Greenville Avenue Pizza Company in Dallas, Texas. The pizzeria decided to invest in neon signage –– not just at their store front entrance, but also… 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.