Front Of The House

March 1, 2018

Is your dining room layout prime for safety and profit?

Get Situated When planning a pizzeria, operators need to devote careful consideration into laying out the dining room and configuring seating. An inviting, well-conceived dining room is essential for a pizzeria to attract customers, maximize sales and maintain a smooth and safe traffic flow. While some layout elements depend on the restaurant’s intended niche on… Read More

March 1, 2018

At Your Service: Death by a Thousand Cuts

Don’t let your ship sink to mediocrity Death by a thousand cuts is a form of torture and execution originating from Imperial China. But it’s also a term used to describe the way a major negative change can happen slowly, in many unnoticed increments that are not necessarily perceived as objectionable as they are occurring…. Read More

dirty floor

March 1, 2018

Routine Maintenance

Keep up with the needs of your building — or pay dearly in the long run If rapper Lil Jon owned a pizza shop, his iconic lyrics would still ring true. In the realm of building maintenance, shop owners not only must consider how their restaurant looks “to the window, to the wall,” (and from… Read More

February 1, 2018

Family Friendly

Ways to keep kids engaged, happy and entertained while they wait Patience is not a strong virtue in children. Eventually, they will acquire it, but until then, if you want your youngest customers to hold it together while they wait for their pizzas to arrive and ensure that their parents will patronize your establishment again… Read More

January 1, 2018

Renovation: On the Move

How ready is your restaurant for a renovation? Rebuilding a restaurant from the ground up is an unusual situation. Just ask Joey Bramwell, COO of DoubleDave’s Pizzaworks Systems, Inc., who says his company had to do just that when one of their north Houston locations was destroyed by Hurricane Harvey. Fortunately, controlled renovations are more… Read More

upholstery, cleaning, care, restaurant

December 1, 2017

Judge a Booth by its Cover

Upholstery care takes little time and mild cleaners Duct tape can fix many things, but it should not be used to repair torn upholstery. The low-budget patch is unsightly and it’s only a temporary fix. That’s one reason why operators need to take good care of the materials that cover their seats and booths. By… Read More

November 1, 2017

Signage: Across the Board

Menu boards can do more than list today’s specials Menu boards let customers know which pizza toppings are available, what today’s specials are and even what kind of establishment the eatery is. Pizza operators say they choose signage that matches the décor and the branding of the restaurant, is easy to use and fits their… Read More

October 1, 2017

Do you need a front-of-house manager?

(And if so, how do you bring just the right one on board?) When asked what he’d do without his front-of-the-house manager Stacie Horton, Rick Drury doesn’t hesitate to shake his head. For the last seven years, Horton has been Drury’s dining room lynchpin at Precinct Pizza, his 11-year-old, Tampa-based eatery that does more than… Read More

exposed ceilings, mozza pi, interior

September 1, 2017

In the Heights

Exposed ceilings soar in popularity amongst restaurant designers Industrial duct work, wooden beams or a mixture of both reveal a look that is both modern and somehow a nod to the past. Restaurants that sport an exposed ceiling are on trend with design and present their customers with a space that is open, striking and… 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.