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Front of House Operations | Restaurant Design | 1 | Pizza Today

Front Of The House

restaurant condiment trends

November 1, 2021

Man on the Street: Condiment Revolution

I’m pretty sure we’re at the cusp of a condiment revolution. Over the past six months, I’ve received at least a dozen samples of new sauces and sprinkles from both existing and fledgling companies. Not all of them are made expressly for pizza, but they all have the pizza industry in their crosshairs. For as… Read More

taking delivery in house

November 1, 2021

Do It Yourself Delivery: What Are the Costs?

Taking delivery in house Technology and convenience have spurred increases in food delivery outpacing dine-in by 300 percent since 2016.  Still deciding whether to use a third-party service for your pizzeria delivery or to do it yourself? To help you make the decision, let us look at the cost of Do It Yourself (DIY) Delivery… Read More

Keeping pace with carryout and delivery technology

November 1, 2021

Keeping pace with carryout and delivery technology

Order Up During the COVID-19 pandemic, delivery and carryout orders sustained Gino Shalaby and his upstart eatery, Memo’s Pizza in Zebulon, North Carolina. For nine months, the 24-seat dining room at Shalaby’s one-year old pizzeria sat empty. Though Memo’s dining room has since reopened, carryout and delivery still account for 75 percent of revenue. “For… Read More

going the extra mile with carryout

November 1, 2021

Going the Extra Mile with Carryout

Delivering a Guest Experience To Go In early August 2021, 60 percent of adults stated they had ordered takeout during the previous week, according to the 2021 National Restaurant Association’s State of the Restaurant Industry Mid-Year Report. The percentage aligns with a consumer trend to dine offsite, which began when Covid-19 struck and has continued… Read More

Descaling and sanitizing ice machines

September 1, 2021

Descaling and sanitizing ice machines can prevent equipment failure

How Clean is Your Ice? The ice machine is a crucial piece of equipment in foodservice, but it can easily become the dirtiest place in the restaurant. The culprits are biofilm, or slime, and scale, which is calcium and magnesium buildup. Ice is food, so pizzeria owners need to make sure the ice maker works… Read More


September 1, 2021

Sustainability for the Dual Win

Increase Green Efforts on the Planet and Increase Profits In its newest location, Noble Pie Parlor of Reno, Nevada, incorporated an herb garden into its décor. The addition is not only eye-catching; it is also practical. When appropriate, the herbs are used in cocktails served from the bar and incorporated into pizza sauces and other… Read More

Customers’ Heat Preferences

September 1, 2021

Setting a Plan to Meet Customers’ Heat Preferences

The Perfect Pie at the Perfect Temp If systems to serve food are unaligned and a once-piping-hot pizza arrives cold to a hungry diner, the customer will notice. Moreover, they likely will remember the meal—but not in a positive light. Nearly 70 percent of pizza customers report that getting the temperature wrong on their order… Read More

future of self serve, beverage stations

June 1, 2021

More Utensils, Less Sharing: The Future of Self-Service

Buffets, salad bars and even fountain beverages are adapting to safer formats Restaurants with buffets did not disappear during the COVID-19 crisis, but they did adapt. As pizzerias reopen their all-you-can-eat pizza, salad bars and free-refill fountain drinks, the setups look different. Operators say that although there are costs involved in making changes to everything… Read More

to-go containers, takeout, packaging

June 1, 2021

The ins and outs of today’s to-go containers

Packaging Options Pizzeria owners already know how to package pizza, but it’s a challenge to wrap up salads, appetizers and pasta to go. As operators increased their carryout and delivery options during the COVID-19 pandemic, they had to find new boxes for these other foods. The containers have to be well made and inexpensive, 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.

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