Business Builders

Getting Noticed

Reposting Review

Restaurateur Anne Rizzoli gets maximum mileage from positive customer reviews on Yelp or TripAdvisor by promptly reposting them on her Facebook page. By responding quickly and publicly thanking the reviewing customer at the same time, Anne demonstrates that she truly respects and values her customers’ opinions!.

Anne Rizzoli, Owner Louie’s California Bistro Santa Barbara, CA


Through Customers’ Eyes

Because a lot of Rick Rhein’s sales are consumed off premises, he brings home different dishes from his menu in their “to go” containers in order to understand what his takeout guests experience every day. In addition to quality improvements, this also helped Rick decide to upgrade his takeout containers to more visually attractive, microwavesafe versions.

Rick Rhein, Owner Mama Roberto’s Mentor, OH


Tailored Recommendations

Rather than reciting specials, servers at Carini’s Ristorante start by politely asking guests a few brief questions about their appetite level, favorite flavors, preferences for light or hearty fare, and so on. Then they thoughtfully recommend whichever specials best fit the situation. Guests appreciate informed recommendations and the restaurant sells more “specials”! A win-win!

Gaetano Castiglia, Owner Carini’s Ristorante and Pizzeria Wallingford, CT


Stretching to Grow

For decades, King Umberto Pizzeria has been a neighborhood landmark in Elmont, NY. While their father’s generation set the standard, Giovanni Cesarano and his brother have become next-generation leaders in the family business.Rather than resting on their laurels, the brothers have kept the business growing and evolving, thanks to their disciplined, goal-driven process. That is, on a regular basis, the brothers take time to identify their biggest growth opportunities in each operational area of their business. This includes ways to further enhance customer satisfaction, better educate servers in consultative selling, further enhance food quality, boost consistency, upscale their offerings, etc. Because “What gets measured gets done,” they next identify what achievable, measurable goals would allow them to best leverage each opportunity. Then the brothers put specific plans into action and measure their progress against those goals monthly.

For example, if new items are added to the menu, the sales of those items are reviewed to see whether they are exceeding their sales goals or whether they need adjustments to get there.

By holding themselves accountable to measurable improvement, the Cesarano brothers have kept their long-established family business growing month after month, year after year!

Giovanni Cesarano, Co-Owner King Umberto Elmont, NY