Putting In The Work

2012 August: Putting In The Work

Controlling labor costs: a matter of planning and monitoring Andy Lanz runs Figaro’s Pizza in Verona, Wisconsin, an eight-year-old shop with carryout, delivery and a 35-seat dining room. He calls his eatery a “modest one” that doesn’t churn “massive volume.” “So if I don’t pay attention to my expenses, I just don’t make money,” LanzMore »

Pest Control: Shut them down!

2012 August: Shut them down!

Control pests before they control your pizzeria The lower 48 states experienced one of the mildest winters on record. News services across the country have reported that the easy winter has made way for an above average bug filled summer. Dr. Zia Siddiqi, director of quality systems at Orkin, says the pest control company hasMore »

Choose Capocollo

Yo Pauly, capocollo, pizza, slice

Upscale Italian meat sets operators apart from competition Let’s face it: When it comes to pizza, pigs are popular. “There’s nothing better than a little pork on your pizza. It’s a great ‘go-to’ meat if you want to add a little protein,” says Walter Pisano, executive chef at Tulio Restaurant in Seattle, Washington. While pepperoniMore »

Bar Staff Training Tips

Bar Staff Training Tips

Rather than flipping new staff a book for their self-study or allowing a new bartender to learn the poor habits of a shoddy veteran, integrate these key elements into bar staff training for maximum effectiveness: Engaging and Interactive: creating a hands-on training experience improves the likelihood that staff will retain and utilize the information. Pre-TrainingMore »