Pizza Today - October 2017 - 106

Mike's Monthly Tip
MIKE BAUSCH

* FOUR CORNERS CUT FROM A HAM

There is a story I tell all staff. A child
on Christmas asked her mom why the
corners were cut off the ham at dinner.
The Mom said, "Because that's how
you make ham and it's the same way
grandma made it." The child asked
grandma, who said: "Because that's the
way great grandma made it." The child
asked great grandma, who replied, "Oh,
you kids are still doing that? I just did
that because in the 30's I had a really
small pan and it fit well into the oven
we had at the time." The point is, just
because something has been done one
way for a long time doesn't make it
the right way to do it. For everything
you do, know why you do it. Don't just
follow a procedure blindly because you
saw someone else do it that way previously.
* EAT AT YOUR RESTAURANT

New Perspectives
Do you eat at your own restaurant?

N

ow that my Monthly Tips
segment is expanding to a full
column, I'm excited to bring
you ideas all year long that will help you
better manage your pizzeria. Here are
three short and varied observations for
this month. Next month, I'll hone in on
a subject in more detail.
* PERCEPTION IS 9/10THS OF REALITY

At least it is to your staff and customer. No matter what you try to communicate, how hard you work behind the
scenes, and all the work that is done that
no one knows about, etc., what people

believe to be real essentially is because
their perception of you is all they base
decisions on. Even if it is not the truth,
your staff and customer will believe it is,
and their response to a situation will be
based on what reality is to them. That
means you need to really analyze yourself and your business. What negative
and positive perceptions are out there of
you to your staff and to your customer?
For whatever they are, combat them
with a 180-degree approach not just
for a few days but for months until that
notion is gone. Always control how you
are perceived.

I don't mean have a slice in the office,
or pick up some to-go food through
the back door. I mean go in with your
family, get seated like a normal customer, order and even pay like a normal
customer. Look to see what stands
out. It's not going to be the same as a
secret shopper where they don't know
you, but there is a world of things your
blinders won't let you see until you have
nothing to do but sit and wait for your
food. Are other customers engaged?
Is the parking lot clean? Did the front
door stick? Did you see staff not doing
something? How loud is the music? Is
the lighting right? Is food coming out
to the table at the same time? Is this
server too chatty with other tables? I
guarantee you walk out knowing more
than you did when you sat down. ■
MIKE BAUSCH is the owner of Andolini's
Pizzeria in Tulsa, Oklahoma. He is a
frequent speaker at the International
Pizza Expo family of tradeshows.

RICK DAUGHERTY
1 0 6 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 7


http://www.PIZZATODAY.COM

Table of Contents for the Digital Edition of Pizza Today - October 2017

Pizza Today - October 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
At Your Service
Destinations
Knead to Know
A Front-of-House Manager
Bbq Types to Menu
For the Love of Linguine
Lobster
National Pizza Month
Fundraisers
Road to Pizza & Pasta
Hot 100 Independents
Rebranded
The Pies of Providence
Preferred Suppliers
Pizza & Pasta Ne Exhibitor List
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - October 2017 - CT1
Pizza Today - October 2017 - CT2
Pizza Today - October 2017 - Pizza Today - October 2017
Pizza Today - October 2017 - Cover2
Pizza Today - October 2017 - Commentary
Pizza Today - October 2017 - 4
Pizza Today - October 2017 - 5
Pizza Today - October 2017 - Contents
Pizza Today - October 2017 - 7
Pizza Today - October 2017 - 8
Pizza Today - October 2017 - 9
Pizza Today - October 2017 - Contributors
Pizza Today - October 2017 - 11
Pizza Today - October 2017 - Expo Spotlight
Pizza Today - October 2017 - 13
Pizza Today - October 2017 - Interact
Pizza Today - October 2017 - 15
Pizza Today - October 2017 - Conversation
Pizza Today - October 2017 - 17
Pizza Today - October 2017 - Man on the Street
Pizza Today - October 2017 - 19
Pizza Today - October 2017 - Respecting the Craft
Pizza Today - October 2017 - 21
Pizza Today - October 2017 - At Your Service
Pizza Today - October 2017 - 23
Pizza Today - October 2017 - Destinations
Pizza Today - October 2017 - 25
Pizza Today - October 2017 - Knead to Know
Pizza Today - October 2017 - 27
Pizza Today - October 2017 - 28
Pizza Today - October 2017 - 29
Pizza Today - October 2017 - A Front-of-House Manager
Pizza Today - October 2017 - 31
Pizza Today - October 2017 - 32
Pizza Today - October 2017 - 33
Pizza Today - October 2017 - Bbq Types to Menu
Pizza Today - October 2017 - 35
Pizza Today - October 2017 - 36
Pizza Today - October 2017 - 37
Pizza Today - October 2017 - For the Love of Linguine
Pizza Today - October 2017 - 39
Pizza Today - October 2017 - 40
Pizza Today - October 2017 - 41
Pizza Today - October 2017 - Lobster
Pizza Today - October 2017 - 43
Pizza Today - October 2017 - 44
Pizza Today - October 2017 - 45
Pizza Today - October 2017 - National Pizza Month
Pizza Today - October 2017 - 47
Pizza Today - October 2017 - 48
Pizza Today - October 2017 - 49
Pizza Today - October 2017 - Fundraisers
Pizza Today - October 2017 - 51
Pizza Today - October 2017 - 52
Pizza Today - October 2017 - 53
Pizza Today - October 2017 - Road to Pizza & Pasta
Pizza Today - October 2017 - 55
Pizza Today - October 2017 - Hot 100 Independents
Pizza Today - October 2017 - 57
Pizza Today - October 2017 - 58
Pizza Today - October 2017 - 59
Pizza Today - October 2017 - Rebranded
Pizza Today - October 2017 - 61
Pizza Today - October 2017 - 62
Pizza Today - October 2017 - 63
Pizza Today - October 2017 - The Pies of Providence
Pizza Today - October 2017 - 65
Pizza Today - October 2017 - 66
Pizza Today - October 2017 - 67
Pizza Today - October 2017 - 68
Pizza Today - October 2017 - 69
Pizza Today - October 2017 - 70
Pizza Today - October 2017 - 71
Pizza Today - October 2017 - 72
Pizza Today - October 2017 - 73
Pizza Today - October 2017 - 74
Pizza Today - October 2017 - 75
Pizza Today - October 2017 - 76
Pizza Today - October 2017 - 77
Pizza Today - October 2017 - Preferred Suppliers
Pizza Today - October 2017 - 79
Pizza Today - October 2017 - Pizza & Pasta Ne Exhibitor List
Pizza Today - October 2017 - 81
Pizza Today - October 2017 - 82
Pizza Today - October 2017 - 83
Pizza Today - October 2017 - Pizza Today Yellow Pages
Pizza Today - October 2017 - 85
Pizza Today - October 2017 - 86
Pizza Today - October 2017 - 87
Pizza Today - October 2017 - 88
Pizza Today - October 2017 - 89
Pizza Today - October 2017 - 90
Pizza Today - October 2017 - 91
Pizza Today - October 2017 - 92
Pizza Today - October 2017 - The Marketplace
Pizza Today - October 2017 - 94
Pizza Today - October 2017 - 95
Pizza Today - October 2017 - 96
Pizza Today - October 2017 - 97
Pizza Today - October 2017 - 98
Pizza Today - October 2017 - 99
Pizza Today - October 2017 - 100
Pizza Today - October 2017 - 101
Pizza Today - October 2017 - 102
Pizza Today - October 2017 - 103
Pizza Today - October 2017 - 104
Pizza Today - October 2017 - Reader’s Resource
Pizza Today - October 2017 - Mike’s Monthy Tip
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Pizza Today - October 2017 - Cover4
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