Front Of The House

July 14, 2014

The Science of Servers

CRITICAL ISSUES: Employee Hiring Retention Hiring right people can make or break your restaurant It might surprise you to hear Brett Steiner’s No. 1 priority for his servers at Russo’s New York Pizzeria in Germantown, Tennessee: “School comes first,” says Steiner, who owns one of the 30 Houston-based franchises. Five years ago when he launched… Read More

Davici's Pizza Exterior Facade

July 7, 2014

Exterior: Putting Up A Facade

Attract customers with eye catching exterior Magic occurs when the wall between you and your customers disappears. That’s the slight-of-hand trick used by architect Ed Shriver for a perfect building façade. Shriver is principal at Strada LLC, an architectural firm in Pittsburgh, Pennsylvania. “The best restaurant facades I’ve ever seen open up the wall, and… Read More

counter service customers

July 1, 2014

Get Served!

Counter-service operations provide host of challenges for operators Energy and synergy define the dining experience at DeSano Pizza Bakery, an authentic Neapolitan-style pizzeria in Los Angeles. But the cardiac epicenter for DeSano’s pulse and tempo is not the place you’d expect: It’s the service counter, where the simple act of taking an order for a… Read More

wine bottle

June 23, 2014

BYOB: Bring it in

BYOB creates an array of unique considerations When Joe Burke Jr. opened TreVi Pizza three years ago in Glenside, Pennsylvania, he was excited by liquor sales’ robust profit margins and the food-and-beverage pairings he could promote with a curated selection of wine, cocktails and beer. Unfortunately, Burke could not digest the expense of a $200,000-plus… Read More

June 16, 2014

A Hostess: Stand and Deliver

It looks like an easy job. There’s a lot of smiling involved, a lot of handing out menus, a lot of “follow me this way and I’ll show you to your seat.” But, as with most things, looks can be deceiving. A hostess is responsible for the first impression of a restaurant, quick and careful… Read More

party room barry's pizza, houston, tx

June 1, 2014

Seating: Going big

Manage large parties with creativity Granted, large crowds are a good business problem. Who doesn’t love being known for their pizza? That said, you and your staff may still get that deer-in-the-headlights expression when large dining parties hit your hostess stand at the same time. But there are ways to manage large crowds and also… Read More

May 27, 2014

Eating With The Eyes

Front-of-the-house display cases put ancillary products in customers’ sights Whenever Tony DiSilvestro designs a new YNot Pizza, an endeavor he’s tackled three times since opening his first restaurant in 1993, he encounters the same conundrum: where to put the 28 feet of display cases he says are vital to his business. In each of DiSilvestro’s… Read More

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

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.