Front Of The House

May 19, 2014

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 mishaps… Read More

May 12, 2014

Restaurant Interior: 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 the… Read More

pouring, wine, pizza, upselling, tomatoes

May 1, 2014

‘May I Suggest…’

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 engage… Read More

April 28, 2014

Carryout: 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 restaurant… Read More

video games

April 21, 2014

Game On

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 no… Read More

April 14, 2014

Body Language

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. The… Read More

employee uniforms

April 7, 2014

Dress it up — Make uniforms work for your brand

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-in… Read More

Steel City Pizza Server station

March 17, 2014

The Service Command Center

Server stations keep the kitchen and dining room flowing When Aaron Baumhackl, chef and co-owner of Solstice Wood Fire Café, relocated the restaurant to Hood River, Oregon, in December 2013, he consulted an expert about where to put the server stations. “I needed more input from the floor manager,” says Baumhackl, who moved the eatery… Read More

bartender making cocktail Tutta Bella

March 10, 2014

Now serving: Adding a bar

Incorporating the sell of alcohol into a pizzeria operation comes with obstacles, but the rewards may be too big to ignore its revenue potential. Darryl Meadows, co-owner of Manhattan Pie Company in Georgetown, Texas, sought to add a bar long before it become a reality in May 2012. But, Texas had rules against bars being… Read More

Pitfire Pizza, exteior, sign

March 1, 2014

Sign Language

Signage plays an important — but often overlooked — part in restaurant success   A restaurant’s sign spells out more to customers than just its name. It says who you are and what customers can expect when they walk in the door. Casual or fancy, kid friendly or not, pizza or more, a sign is… 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.