Front Of The House

Lunch Buffet

February 1, 2015

Self-service

Is a pizza buffet right for your restaurant? Introducing a buffet to the lunch or dinner hour can be a great way to draw in customers with a minimal equipment investment. But buffets can be wasteful and put food costs and food supply orders out of operators’ control, too. Is this seemingly easy addition more… Read More

Sports2 televised sports licensing

January 26, 2015

Game On

Be in tune with rules for successful broadcasting   Even though pizza was created (and perfected) well before television was invented, they go together as if they were made for each other. Having a slice while watching the game is a great way to spend a couple hours as a guest, and operators know that… Read More

Garage Bar Communal Table

January 20, 2015

Restaurant design trends take on classic good looks

Nothing goes better with pizza than reclaimed wood. At least that’s one big trend in restaurant design right now. Operators and design experts say as the new year opens, emerging concepts and longtime restaurants are looking to classic finishes to make dining areas warm and inviting. Among those finishes is reused wood for tabletops. “What… Read More

upselling table marketing

December 1, 2014

Table Reading

In-store marketing can help promote menu items   Michael Durkin worries that his regular customers will get tired of ordering the same pizza every time they visit his two-location Durkin’s Pizza in McKinney, Texas. “One of the things I learned in the pizza business is people are creatures of habit,” says Durkin, who opened his… Read More

boombozz exterior lights and signage

November 1, 2014

Light it up

Easy ways to improve external security   Criminals are always looking for easy targets. They will take advantage of any opportunity that makes a business look weak or vulnerable. Burned out lights hide their lurking. Unlocked doors invite them inside. Young employees with deposit bags leaving late at night grab their attention. Because criminals are… Read More

interior_0019

November 1, 2014

On the Floor

Is there a magical formula for floor plans?   In Somerville, Massachusetts, a small pizzeria called “A4 Pizza” packs a punch in just 1,200 square feet. Customers who sit at the end of the bar have a front-row seat to the main attraction: a well-loved pizza oven. In Milwaukee, Wisconsin, you’ll find the Pizza Man,… Read More

Emmas Server

October 20, 2014

Service: Is this going to be on the test?

Educating servers can keep customers satisfied and increase check averages   Restaurant customers ask many questions, ranging from “What’s the special?” to “Is there gluten in the salad dressing?” Servers need to be educated so they can answer even the most difficult queries about the menu, daily specials and wine pairings. They also need to… Read More

wheelchair ramp at enterance

September 22, 2014

Americans with Disabilities Act (ADA) Compliance

Minding the complexity of the Americans with Disabilities Act may make your head spin with worry. Face it –– this law creates frustration for many, not only because of the business cost it incurs, but also because of fear that an unhappy customer will sue you for an overlooked incursion. But take heart, because the… Read More

2013 February: Engaged

September 15, 2014

Engaged: Five critical moments of service

I was traveling the interstate close to midnight when I stopped by a restaurant still open in the small community of Canyonville, Oregon. My 18-year-old waiter, Kyle, graduated last year from his small high school in a senior class of 12 students. He was not the best in the technical aspects of formal tableside dining… Read More

Silverware

September 1, 2014

Don’t fall flat

Keep tabs on your flatware count   Noble Pie Parlor in Reno, Nevada, stays open until 5 a.m. on weekends, and that means one thing: the flatware is going to disappear. “In Reno the bars don’t close, technically,” says co-owner Trevor Leppek. “We are serving pizza to customers who don’t realize there is a fork… 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.