Pizza Today - August 2022 - 16

BUILDING BLOCKS N I C K B OG A C Z
become overwhelming, limiting your
operations, services or menu items is
not an ideal way to manage volume. It
sets expectations too low, so endeavor
to be open every minute you can and
sell a full menu. It sets a precedent
with your new staff and sets customer
expectations.
In the aftermath of the last two
Meeting the Pressure of Being
the New Hot Spot in Town
O
nce your doors are open
and a combination of savvy
marketing, word of mouth
and plain-old good food has people
fl ooding your doors, you're about to
face a new (and welcome) problem:
How do you handle the pressure and
challenges of being the new spot in
town?
Th ese are some key items to keep
in mind during your fi rst weeks and
months:
Hiring and staffi ng
Being understaff ed might be the
number one killer of a business - a
lack of employees has a ripple eff ect
that damages operations everywhere.
Regardless of where you stand, never
think you have enough staff and
always keep hiring at the new location.
Your best employees will rise
to the top while others will probably
fi nd new jobs, so you'll want a fresh
roster of recruits. Refer to my previous
articles on incentivizing your staff
and promoting retention and
conducting interviews.
Bottlenecks
What's slowing down your
operation? Where are the bottlenecks?
Whether the problem is
related to systems, equipment or
people, the quicker you take care of
an operational issue, the better chance
you have of retaining your early sales
levels.
Managing volume
Your staffi ng and operational
effi ciency will play a large part in
determining how many orders you
can handle in a workday, but if things
years, being open late or open every
day, along with off ering a larger menu
and full slate of services sets you apart.
Most operators have taken the easier
road. For a while it was a way to manage
through the pandemic. But now,
many have found they liked having
Tuesdays off , so they never reopened
that day. Don't fall into that trap after
you've just opened. Th ere is a lot of
your money on the line, so put in the
hard work and it will pay off .
Self-care
It is rarely mentioned in our line of
work, but caring for your own mental
health and wellbeing is crucial, especially
when opening a new restaurant.
When you're working long days without
much of a break, follow these tips:
* Eat and hydrate regularly, and don't
skip meals.
* When you go home, go to sleep.
Don't stay up watching movies and
surfi ng the web - get the rest when
you can.
* Don't be afraid to sneak away and
take a 15 to 30-minute breather
when you can. Maybe even grab a
bite outside of the restaurant.
* Enjoy the journey. Opening a new
store is something to be proud of,
so look back on with a sense of
triumph. You deserve it.
Th is is all possible if you're properly
staff ed-up, so we'll be digging into
that next month.
NICK BOGACZ is the founder and president of Caliente Pizza & Draft House in Pittsburgh. Instagram: @caliente_pizza
16 / PIZZATODAY.COM / AUGUST 2022
http://www.PIZZATODAY.COM

Pizza Today - August 2022

Table of Contents for the Digital Edition of Pizza Today - August 2022

PIZZERIA OF THE YEAR
Employee Ownership
Fall Menu Favorites
Blended Service Models
Pickles on Pizza
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - August 2022 - CT1
Pizza Today - August 2022 - CT2
Pizza Today - August 2022 - Cover1
Pizza Today - August 2022 - Cover2
Pizza Today - August 2022 - Commentary
Pizza Today - August 2022 - 4
Pizza Today - August 2022 - 5
Pizza Today - August 2022 - 6
Pizza Today - August 2022 - 7
Pizza Today - August 2022 - Digital
Pizza Today - August 2022 - 9
Pizza Today - August 2022 - Conversation
Pizza Today - August 2022 - 11
Pizza Today - August 2022 - Mike's Monthly Tip
Pizza Today - August 2022 - 13
Pizza Today - August 2022 - Man on the Street
Pizza Today - August 2022 - 15
Pizza Today - August 2022 - Building Blocks
Pizza Today - August 2022 - 17
Pizza Today - August 2022 - On Deck
Pizza Today - August 2022 - 19
Pizza Today - August 2022 - Knead to Know
Pizza Today - August 2022 - 21
Pizza Today - August 2022 - 22
Pizza Today - August 2022 - 23
Pizza Today - August 2022 - Destinations
Pizza Today - August 2022 - 25
Pizza Today - August 2022 - Employee Ownership
Pizza Today - August 2022 - 27
Pizza Today - August 2022 - 28
Pizza Today - August 2022 - 29
Pizza Today - August 2022 - Blended Service Models
Pizza Today - August 2022 - 31
Pizza Today - August 2022 - 32
Pizza Today - August 2022 - 33
Pizza Today - August 2022 - Pickles on Pizza
Pizza Today - August 2022 - 35
Pizza Today - August 2022 - 36
Pizza Today - August 2022 - 37
Pizza Today - August 2022 - Fall Menu Favorites
Pizza Today - August 2022 - 39
Pizza Today - August 2022 - PIZZERIA OF THE YEAR
Pizza Today - August 2022 - 41
Pizza Today - August 2022 - 42
Pizza Today - August 2022 - 43
Pizza Today - August 2022 - 44
Pizza Today - August 2022 - 45
Pizza Today - August 2022 - 46
Pizza Today - August 2022 - 47
Pizza Today - August 2022 - 48
Pizza Today - August 2022 - 49
Pizza Today - August 2022 - Product Showcase
Pizza Today - August 2022 - 51
Pizza Today - August 2022 - Pizza Today Yellow Pages
Pizza Today - August 2022 - 53
Pizza Today - August 2022 - 54
Pizza Today - August 2022 - 55
Pizza Today - August 2022 - 56
Pizza Today - August 2022 - 57
Pizza Today - August 2022 - The Marketplace
Pizza Today - August 2022 - 59
Pizza Today - August 2022 - 60
Pizza Today - August 2022 - 61
Pizza Today - August 2022 - 62
Pizza Today - August 2022 - 63
Pizza Today - August 2022 - 64
Pizza Today - August 2022 - 65
Pizza Today - August 2022 - Expo Spotlight
Pizza Today - August 2022 - Cover3
Pizza Today - August 2022 - Cover4
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