Business Builders

Unique Ideas

Mouthwatering Pics Daily

Restaurateur Jonathan Rodriguez strongly believes that “we eat first with our eyes.” That is why he takes lots of mouthwatering photos of finished dishes leaving his kitchen and posts them on Facebook daily. Jonathan knows this helps build sales whenever guests request the same dishes he just posted online!

Jonathan Rodriguez, Owner La Famiglia Caldwell Caldwell, NJ

When pizzeria owner Tom Iannucci opened his first pizzeria, he had plenty of pizza making experience but little experience managing restaurants. So he was glad to find Founded by former Pizza Expo speaker Jim Laube, the subscription website provides owners with hands-on tools, tutorials, and advice to better run their restaurants.

Tom Iannucci, Owner Pietro’s Pizzeria Kauai, HI


Tidy Box Storage

To keep his backup supply of folded pizza boxes tidy and at the ready, Giorgio Taverniti relies on a clever wooden storage rack. The built-in rack loads from the top and neatly stores three unique box sizes side by side!

Giorgio Taverniti, Owner Frank’s Pizza Kitchen Toronto, ON


Testing for the “It Factor”

Finding good employees isn’t easy. That is why pizzeria owner Derrick Tung “hires for attitude and trains for skill.” He begins by looking for people who seem curious and sharp. To test whether candidates have the right stuff, they are invited to participate in a two stage “tryout” process. First, candidates spend two hours in the store learning how to stretch dough. The two hour session lets the employee training them observe whether they are eager learners and get a gut feel for how well they might fit in with the existing team. If so, candidates are then invited to shadow team members on a busy night. If they naturally try to pitch in without being asked, they have the right stuff. Otherwise, they probably aren’t a good fit with Derrick’s team!

Derrick Tung, Owner Paulie Gee’s Logan Square Chicago, IL


Connecting with Customers

Restaurateur Giovanni Pellegrino spends most of his time in the dining room as the public face of his restaurant. Here are a few ways he works to make customers feel especially valued. Rather than treating his family photos as passive wall décor, Giovanni frequently points them out to guests as a way to introduce himself, his family, and their Old Country roots! When regulars bring guests to his restaurant, Giovanni seizes the opportunity to warmly greet the regulars and then personally brings by “a little something special to try.” Such genuine gestures, especially in front of friends, make customers feel like VIPs! After the meal, Giovanni avoids asking “How was everything?” It is human nature to avoid uncomfortable situations, so even most unhappy customers respond “Good” automatically. Instead, he finds he gets more genuine, actionable feedback by asking for help: “My name is Giovanni and I am the owner. Please tell me anything that would have made your visit more enjoyable.”

Giovanni Pellegrino, Owner Pellegrino’s Trattoria Troutman, NC