Front Of The House

Hello Pizza Minneapolis

October 1, 2016

Standing Out

Attracting customers takes more than great food and service In today’s market, great food and friendly staff aren’t enough. You’re competing with  up-and-coming and well-established restaurants, not to mention snack shops, convenience stores and supermarkets. A quality product will get you far with customers who walk through your doors, but getting them there in the… Read More

fast casual pizza line

October 1, 2016

The Promise Land

Are you ready to attract investors? Chef Anthony Carron holds ambitious visions for 800 Degrees Pizza, the Naples-inspired fast-casual concept he launched in 2011. With already more than a dozen units in operation, Carron believes his California-based concept can become a big-time player in the ever-swelling fast-casual pizza space. To get there, though, Carron knew… Read More

backline of a pizzeria

September 1, 2016

The Get-Along Gang

Management responsible for preventing, handling staff tensions You can’t please 100 percent of the people 100 percent of the time. That old saying is never truer than in a restaurant. Despite an owner’s best efforts, nothing is perfect. Customer complaints, both warranted and unwarranted, will roll in. And those complaints are usually directed to the… Read More

August 1, 2016

HVAC: The Heat is On

Proactive HVAC maintenance helps ward off bigger, more costly problems Though food remains king in the restaurant industry, environment isn’t far behind. For any restaurant, a clean and comfortable establishment is central to pleasing guests and driving business –– and the role of heating and air conditioning in the process cannot be overlooked. Indeed, customers… Read More

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

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.