Pizza Today - August 2015 - 59
percent of the staff at Englewood has been there since day
one and more than 40 percent
at the Ballpark restaurant.
Higher-than-average pay,
bonus options and consistent
scheduling, while accommodating vacation and time-off
requests, are just a few of the
ways the Dyms support their
workforce.
"My managers are all on a
bonus program," Mark says.
"There are four different
components to it, so if they
screw one thing up, they don't
lose the whole bonus. Prime
cost (food/liquor/labor),
owner review, there's a growth
review and then there is an
expense component (controllable expenses) - there are
percentages to all of these.
Every quarter, they get a
bonus and they can either get
100 percent of the bonus or
none of the bonus."
Where some restaurants
require exhaustive hours for
management staff, Marco's
Coal-Fired takes a different
approach. "One of the things
that I want for the people
that work for us, I want them
to have quality of life," Mark
says. "It's just not all about
me. It's about those guys. We
try to keep it where they work
50 to 52 hours a week and I
want everybody to have two
days off in a row. That's very
important."
Giving employees the tools
to be successful is another vital component to the
business. That means ensuring
all systems and equipment are
working at peak performance,
Mark says. "Every piece of
equipment works perfectly. As
soon as something is a little
awry we get on it right away.
It's interesting, to us, it's just
second nature. But a lot of
people come from kitchens
that aren't running properly."
Ensuring Marco's CoalFired employees are taken
care of produces consistency,
and anchor its quality.
AS KRISTY HANDS ME
THEIR LATEST PRINTED
MENU, THAT CONSISTENCY
IS EVIDENT. She elaborates
that only one change was
made - exchanging the
Queens veggie pizza for the
SoHo with breaded eggplant,
zucchini, roasted red pepper,
oregano, garlic and EVOO on
a San Marzano tomato sauce
base ($15). "It's not 100-percent vegan because we use egg
to bread the eggplant," Kristy
says. "But we can sell it as a
cheeseless option and it's so
flavorful."
Menu additions must first
pass the rigors of testing and
Mark's evaluation. "For me
to do something new on our
menu, I have to obsess about
it for months," Mark says.
He runs a new dish through
a gambit of tests to ensure it
has the perfect texture and
flavor.
As we sit with Mark and
Kristy in a large booth at the
front of the now busy restaurant and begin to dive into
the menu, three brunch pizzas
arrive. The Lombardia ($11)
features pancetta, asparagus,
roasted potatoes and fresh
mozzarella; the Chelsea ($10)
is finished with arugula and
grape tomatoes over pancetta
and fresh mozzarella; and the
A U G U S T 2 0 1 5 / P I Z Z AT O D AY. C O M / 5 9
http://www.PIZZATODAY.COM
Pizza Today - August 2015
Table of Contents for the Digital Edition of Pizza Today - August 2015
Pizza Today - August 2015
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
Trending Recipes
Places That Rock
Dough Doctor
Creating a bar menu
Tomatoes — Ripe for the Pickin’
Gnocchi, the Italian Staple
Pesto Twists
Comply with employment eligibility laws
Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Behind the Scenes
Pizza Today - August 2015 - CT1
Pizza Today - August 2015 - CT2
Pizza Today - August 2015 - Pizza Today - August 2015
Pizza Today - August 2015 - Cover2
Pizza Today - August 2015 - Commentary
Pizza Today - August 2015 - 4
Pizza Today - August 2015 - 5
Pizza Today - August 2015 - Contents
Pizza Today - August 2015 - 7
Pizza Today - August 2015 - 8
Pizza Today - August 2015 - 9
Pizza Today - August 2015 - Contributors
Pizza Today - August 2015 - 11
Pizza Today - August 2015 - Expo Spotlight
Pizza Today - August 2015 - 13
Pizza Today - August 2015 - Interact
Pizza Today - August 2015 - 15
Pizza Today - August 2015 - Conversation
Pizza Today - August 2015 - 17
Pizza Today - August 2015 - Man on the Street
Pizza Today - August 2015 - 19
Pizza Today - August 2015 - Respecting the Craft
Pizza Today - August 2015 - 21
Pizza Today - August 2015 - Trending Recipes
Pizza Today - August 2015 - 23
Pizza Today - August 2015 - Places That Rock
Pizza Today - August 2015 - 25
Pizza Today - August 2015 - Dough Doctor
Pizza Today - August 2015 - 27
Pizza Today - August 2015 - 28
Pizza Today - August 2015 - 29
Pizza Today - August 2015 - Creating a bar menu
Pizza Today - August 2015 - 31
Pizza Today - August 2015 - 32
Pizza Today - August 2015 - 33
Pizza Today - August 2015 - Tomatoes — Ripe for the Pickin’
Pizza Today - August 2015 - 35
Pizza Today - August 2015 - 36
Pizza Today - August 2015 - 37
Pizza Today - August 2015 - Gnocchi, the Italian Staple
Pizza Today - August 2015 - 39
Pizza Today - August 2015 - 40
Pizza Today - August 2015 - 41
Pizza Today - August 2015 - Pesto Twists
Pizza Today - August 2015 - 43
Pizza Today - August 2015 - 44
Pizza Today - August 2015 - 45
Pizza Today - August 2015 - 46
Pizza Today - August 2015 - 47
Pizza Today - August 2015 - Comply with employment eligibility laws
Pizza Today - August 2015 - 49
Pizza Today - August 2015 - 50
Pizza Today - August 2015 - 51
Pizza Today - August 2015 - Independent Pizzeria of the Year — Marco’s Coal-Fired Pizza
Pizza Today - August 2015 - 53
Pizza Today - August 2015 - 54
Pizza Today - August 2015 - 55
Pizza Today - August 2015 - 56
Pizza Today - August 2015 - 57
Pizza Today - August 2015 - 58
Pizza Today - August 2015 - 59
Pizza Today - August 2015 - 60
Pizza Today - August 2015 - 61
Pizza Today - August 2015 - 62
Pizza Today - August 2015 - 63
Pizza Today - August 2015 - 64
Pizza Today - August 2015 - 65
Pizza Today - August 2015 - 66
Pizza Today - August 2015 - Product Showcase
Pizza Today - August 2015 - 68
Pizza Today - August 2015 - 69
Pizza Today - August 2015 - Pizza Today Yellow Pages
Pizza Today - August 2015 - 71
Pizza Today - August 2015 - 72
Pizza Today - August 2015 - 73
Pizza Today - August 2015 - 74
Pizza Today - August 2015 - 75
Pizza Today - August 2015 - 76
Pizza Today - August 2015 - 77
Pizza Today - August 2015 - The Marketplace
Pizza Today - August 2015 - 79
Pizza Today - August 2015 - 80
Pizza Today - August 2015 - 81
Pizza Today - August 2015 - 82
Pizza Today - August 2015 - 83
Pizza Today - August 2015 - 84
Pizza Today - August 2015 - 85
Pizza Today - August 2015 - 86
Pizza Today - August 2015 - 87
Pizza Today - August 2015 - 88
Pizza Today - August 2015 - Reader’s Resource
Pizza Today - August 2015 - Behind the Scenes
Pizza Today - August 2015 - Cover3
Pizza Today - August 2015 - Cover4
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