Pizza Today - March 2017 - 46

Dorsey advises that although restaurant staff and management cannot control the fact customers will be
distracted by looking at their phones,
small things or tweaks can ease up
operations, like: giving waiting customers a copy of the menu to read through
before they are seated, so they know
what to order immediately; stocking a
table with a carafe of water so customers don't need to wait for refills from
the servers; eliminating taking leftovers
to go.
In order to handle the "ancient art
of getting 'table campers' out the door"
while not offending guests, Hannah
Ash, former restaurant manager and
current marketing specialist at Graphical Networks, advises restaurant staffs
to keep it clear.
"Clear plates," Ash says. "Clear, clear,
and clear some more. Not only does
it signal to guests that it might just
be time to leave while providing them
with a clean table, you're getting a
jumpstart on cleaning and turning the
table once they finally do leave."
She also cautions against seating
large tables until everyone in the party
has arrived or the guests are ready to
order.
"I managed a pizza place that catered
to families, and we bent over backwards
to accommodate them. Plus side? It
helped us," Ash says. "Things like dropping the check early, with a no-pressure
tactic such as, 'Just leaving this here if
you need it - don't want you waiting
on me,' or even allowing customers to
place dine-in orders over the phone,
were win-wins for us."
Instead of fighting technology,
operators should use it to their
advantage.

"The answer to smartphones causing
longer table turn times can be using
smartphones or tablets themselves to
take orders at the table. Businesses can
then collect checks at the table," says
George Csahiouni, co-founder and
managing director of TransMerit Merchant Services. "Giving each customer
the customized experience of ordering
4 6 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 7

off an electronic tablet menu that will
shoot orders directly to the kitchen will
increase the efficiency of each order.
This will cut down on the turn time
for the server running back and forth
to create a ticket and will upload each
order into the point-of-sale (POS)
system."
Integrating this technology will allow
the wait staff the ability to primarily
focus all their attention on the customer and their dining experience, adds
Csahiouni.
"Also, a mobile check-out system
using a mobile swiper unit each server
carries with them, or a tablet at each
individual table allowing for mobile
check out, would eliminate the wait
time of the server having to go back to
the POS system, swipe the card and
bring the check back to the customer,"
Csahiouni says. "Eliminating this wait
at the end of each meal will not only
decrease turn time, but also eliminate
the annoying wait for the customer
when they are ready to leave."
Glenn Cybulski, co-founder of
Persona Wood-Fired Pizzeria, says
technology is an integral part of how
Persona connects with customers.
"Persona's philosophy is to optimize
our online phone ordering apps,"
Cybulski says. "Through our POS system and loyalty program, we use push
notifications of our specials - like our
rainy day specials -- and this works.

We utilize our mobile app, loyalty program and POS system to drive people
in."
Persona also uses geofencing, a
location-based digital marketing tool
that lets marketers send messages to
smartphone users in a defined geographic area.
"We promote Coke's app through
our specials that our guests receive from
us," Cybulski says. "And if a person is
within a certain distance of the store,
it will pop up with a special plus a free
Coke. Those ads don't cost us anything;
we actually get a rebate from Coke,
which goes right back into advertising. The order then pops up through
our POS system with the details of the
order, the time the person wants it, and
then it gets made."
Flattery with a bribe on the side
can go a long way for servers who
have tried everything - tech driven

and not - and failed to encourage
their guests to be on their way.
"If you really need a certain table,
offer the customer a freebie, from a
drink at the bar to a coupon, if they'll
give up the table. Always make sure
they know they're not obligated to
leave, and that they'll be doing you a
favor," Ash says.
A subtle guilt trip can help, too.
"Politely tell customers at the end of
the meal, 'Thank you so much, please
take your time, but so you are aware we
do have other customers waiting.' This
expresses the fact you aren't pushing
them out the door, but request their
help in keeping wait times reasonable
for others," Dorsey says.
No matter what methods you
implement to speed up service, be sure
that they aren't at the expense of good
service. Your guests, even the dawdlers,
will remember their dining experience.
If guests feel rushed, they might not be
eager to rush back to your establishment. n

DEANN OWENS is a freelance journalist
living in Dayton, Ohio. She specializes in
features and human-interest stories.


http://www.PIZZATODAY.COM

Pizza Today - March 2017

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

Pizza Today - March 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Menu Strategies
Tabletop Condiments
Brand With Merchandise
Speeding Up Service
America’s No. 1 Topping: Pepperoni
Neo vs. Neapolitan
How To Change Products
Dessert Pizzas
Up-to-Date Financials
Upgrading Tech
Analyzing Competition
What is Baker’s Lung?
Start Up Stories
Community Partnerships
Vital Sanitization
Road to Expo: Doug Ferriman and George Hadjis
Unemployment Claims
Pizza Today on the Road: Theo’s, New Orleans, LA
Pizza Today on the Road: Pupatella, Arlington, VA.
Pizza Today on the Road: Pizzeria Paradiso, Washington D.C.
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - March 2017 - CT1
Pizza Today - March 2017 - CT2
Pizza Today - March 2017 - Pizza Today - March 2017
Pizza Today - March 2017 - Cover2
Pizza Today - March 2017 - Commentary
Pizza Today - March 2017 - 4
Pizza Today - March 2017 - 5
Pizza Today - March 2017 - Contents
Pizza Today - March 2017 - 7
Pizza Today - March 2017 - 8
Pizza Today - March 2017 - 9
Pizza Today - March 2017 - Contributors
Pizza Today - March 2017 - 11
Pizza Today - March 2017 - Expo Spotlight
Pizza Today - March 2017 - 13
Pizza Today - March 2017 - Interact
Pizza Today - March 2017 - 15
Pizza Today - March 2017 - Conversation
Pizza Today - March 2017 - 17
Pizza Today - March 2017 - Man on the Street
Pizza Today - March 2017 - 19
Pizza Today - March 2017 - Respecting the Craft
Pizza Today - March 2017 - 21
Pizza Today - March 2017 - On Tap
Pizza Today - March 2017 - 23
Pizza Today - March 2017 - Destinations
Pizza Today - March 2017 - 25
Pizza Today - March 2017 - Knead to Know
Pizza Today - March 2017 - 27
Pizza Today - March 2017 - 28
Pizza Today - March 2017 - 29
Pizza Today - March 2017 - 30
Pizza Today - March 2017 - 31
Pizza Today - March 2017 - Menu Strategies
Pizza Today - March 2017 - 33
Pizza Today - March 2017 - 34
Pizza Today - March 2017 - 35
Pizza Today - March 2017 - Tabletop Condiments
Pizza Today - March 2017 - 37
Pizza Today - March 2017 - 38
Pizza Today - March 2017 - 39
Pizza Today - March 2017 - Brand With Merchandise
Pizza Today - March 2017 - 41
Pizza Today - March 2017 - 42
Pizza Today - March 2017 - 43
Pizza Today - March 2017 - Speeding Up Service
Pizza Today - March 2017 - 45
Pizza Today - March 2017 - 46
Pizza Today - March 2017 - 47
Pizza Today - March 2017 - America’s No. 1 Topping: Pepperoni
Pizza Today - March 2017 - 49
Pizza Today - March 2017 - 50
Pizza Today - March 2017 - 51
Pizza Today - March 2017 - Neo vs. Neapolitan
Pizza Today - March 2017 - 53
Pizza Today - March 2017 - 54
Pizza Today - March 2017 - 55
Pizza Today - March 2017 - How To Change Products
Pizza Today - March 2017 - 57
Pizza Today - March 2017 - 58
Pizza Today - March 2017 - 59
Pizza Today - March 2017 - Dessert Pizzas
Pizza Today - March 2017 - 61
Pizza Today - March 2017 - 62
Pizza Today - March 2017 - 63
Pizza Today - March 2017 - 64
Pizza Today - March 2017 - 65
Pizza Today - March 2017 - Up-to-Date Financials
Pizza Today - March 2017 - 67
Pizza Today - March 2017 - 68
Pizza Today - March 2017 - 69
Pizza Today - March 2017 - Upgrading Tech
Pizza Today - March 2017 - 71
Pizza Today - March 2017 - 72
Pizza Today - March 2017 - 73
Pizza Today - March 2017 - Analyzing Competition
Pizza Today - March 2017 - 75
Pizza Today - March 2017 - 76
Pizza Today - March 2017 - 77
Pizza Today - March 2017 - What is Baker’s Lung?
Pizza Today - March 2017 - 79
Pizza Today - March 2017 - 80
Pizza Today - March 2017 - 81
Pizza Today - March 2017 - Start Up Stories
Pizza Today - March 2017 - 83
Pizza Today - March 2017 - 84
Pizza Today - March 2017 - 85
Pizza Today - March 2017 - Community Partnerships
Pizza Today - March 2017 - 87
Pizza Today - March 2017 - 88
Pizza Today - March 2017 - 89
Pizza Today - March 2017 - Vital Sanitization
Pizza Today - March 2017 - 91
Pizza Today - March 2017 - 92
Pizza Today - March 2017 - 93
Pizza Today - March 2017 - Road to Expo: Doug Ferriman and George Hadjis
Pizza Today - March 2017 - 95
Pizza Today - March 2017 - 96
Pizza Today - March 2017 - 97
Pizza Today - March 2017 - Unemployment Claims
Pizza Today - March 2017 - 99
Pizza Today - March 2017 - 100
Pizza Today - March 2017 - 101
Pizza Today - March 2017 - Pizza Today on the Road: Theo’s, New Orleans, LA
Pizza Today - March 2017 - 103
Pizza Today - March 2017 - 104
Pizza Today - March 2017 - 105
Pizza Today - March 2017 - 106
Pizza Today - March 2017 - 107
Pizza Today - March 2017 - 108
Pizza Today - March 2017 - 109
Pizza Today - March 2017 - Pizza Today on the Road: Pupatella, Arlington, VA.
Pizza Today - March 2017 - 111
Pizza Today - March 2017 - 112
Pizza Today - March 2017 - 113
Pizza Today - March 2017 - 114
Pizza Today - March 2017 - 115
Pizza Today - March 2017 - Pizza Today on the Road: Pizzeria Paradiso, Washington D.C.
Pizza Today - March 2017 - 117
Pizza Today - March 2017 - 118
Pizza Today - March 2017 - 119
Pizza Today - March 2017 - 120
Pizza Today - March 2017 - 121
Pizza Today - March 2017 - Preferred Supplier
Pizza Today - March 2017 - 123
Pizza Today - March 2017 - 124
Pizza Today - March 2017 - 125
Pizza Today - March 2017 - 126
Pizza Today - March 2017 - 127
Pizza Today - March 2017 - 128
Pizza Today - March 2017 - 129
Pizza Today - March 2017 - 130
Pizza Today - March 2017 - 131
Pizza Today - March 2017 - 132
Pizza Today - March 2017 - 133
Pizza Today - March 2017 - 134
Pizza Today - March 2017 - 135
Pizza Today - March 2017 - 136
Pizza Today - March 2017 - 137
Pizza Today - March 2017 - 138
Pizza Today - March 2017 - 139
Pizza Today - March 2017 - 140
Pizza Today - March 2017 - 141
Pizza Today - March 2017 - 142
Pizza Today - March 2017 - 143
Pizza Today - March 2017 - 144
Pizza Today - March 2017 - 145
Pizza Today - March 2017 - Pizza Today Yellow Pages
Pizza Today - March 2017 - 147
Pizza Today - March 2017 - 148
Pizza Today - March 2017 - 149
Pizza Today - March 2017 - 150
Pizza Today - March 2017 - 151
Pizza Today - March 2017 - 152
Pizza Today - March 2017 - 153
Pizza Today - March 2017 - 154
Pizza Today - March 2017 - The Marketplace
Pizza Today - March 2017 - 156
Pizza Today - March 2017 - 157
Pizza Today - March 2017 - 158
Pizza Today - March 2017 - 159
Pizza Today - March 2017 - 160
Pizza Today - March 2017 - 161
Pizza Today - March 2017 - 162
Pizza Today - March 2017 - 163
Pizza Today - March 2017 - 164
Pizza Today - March 2017 - 165
Pizza Today - March 2017 - 166
Pizza Today - March 2017 - 167
Pizza Today - March 2017 - 168
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