Pizza Today - June 2017 - 45

from their performance?" says Carrie
Luxem, CEO of Restaurant HR
Group. "I use analogies like building
a sports team. You're the coach, and
you need to be comfortable saying
daily where they stand. Sometimes
it's constructive, but you need to be
honest."

2. Create an ongoing two-way
conversation. Giving feedback

each day creates a dialogue that
reduces turnover as well as any surprises at more formal reviews. It also
assists in connecting operators and
managers with their employees. If
your staff knows shift by shift what's
expected, they'll be more productive
and make more sales, which helps
your bottom line.

something to be improved upon and
end on something good. For instance,
explain that the sheet out looks great,
but they need to get it closer to the
edge of the pan. By slowing down and
concentrating on quality, their speed
will come with practice. "We have one
of the lowest turnovers and one of the
highest dollars-per-man-hour productivity," says Walker. "Because of our low
turnover, we're able to increase produc-

tivity, and that helps us keep costs down
for the consumer."
3. Hold a formal review during an
anniversary. Whether it occurs every

30, 60 or 90 days, or at the six-month
mark, planning a sit-down review on an
anniversary date makes it easier to track
and accomplish. If you're implementing
daily check-ins with constant conversation, these more formal reviews could

"We have to understand
the generation we're
working with is on social
media and thrives on
constant feedback."

- Dan Walker, director of national training
and development at Little Caesars Pizza

"I think feedback has to be honest
and action oriented," explains Joleen
Goronkin, founder and president of
People & Performance Strategies.
"'What exactly do I need to do?'
Describe the behavior, not the person. Don't say 'you're lazy'; say, 'here
are three examples of your productivity being less than the standard.'"
Pinthouse Pizza's director of
operations, Kyle Detrick, says their
employees love the opportunity to
have a constant feedback loop in
addition to a way to get information
about their performance from up
and down the chain.
At Little Caesars Pizza, managers utilize the sandwich method for
feedback: say something good, say
J U N E 2 0 1 7 / P I Z Z AT O D AY. C O M / 4 5

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

Pizza Today - June 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Turn Down the Sound
Pizza Style Guide
Adding Sustainable Food
Caprese Across the Menu
Employee Reviews
Increasing Check Averages
Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - June 2017 - CT1
Pizza Today - June 2017 - CT2
Pizza Today - June 2017 - Pizza Today - June 2017
Pizza Today - June 2017 - Cover2
Pizza Today - June 2017 - Commentary
Pizza Today - June 2017 - 4
Pizza Today - June 2017 - 5
Pizza Today - June 2017 - Contents
Pizza Today - June 2017 - 7
Pizza Today - June 2017 - 8
Pizza Today - June 2017 - 9
Pizza Today - June 2017 - Contributors
Pizza Today - June 2017 - 11
Pizza Today - June 2017 - Expo Spotlight
Pizza Today - June 2017 - 13
Pizza Today - June 2017 - Interact
Pizza Today - June 2017 - 15
Pizza Today - June 2017 - Conversation
Pizza Today - June 2017 - 17
Pizza Today - June 2017 - Man on the Street
Pizza Today - June 2017 - 19
Pizza Today - June 2017 - Respecting the Craft
Pizza Today - June 2017 - 21
Pizza Today - June 2017 - On Tap
Pizza Today - June 2017 - 23
Pizza Today - June 2017 - Destinations
Pizza Today - June 2017 - 25
Pizza Today - June 2017 - Knead to Know
Pizza Today - June 2017 - 27
Pizza Today - June 2017 - 28
Pizza Today - June 2017 - 29
Pizza Today - June 2017 - Turn Down the Sound
Pizza Today - June 2017 - 31
Pizza Today - June 2017 - 32
Pizza Today - June 2017 - 33
Pizza Today - June 2017 - Pizza Style Guide
Pizza Today - June 2017 - 35
Pizza Today - June 2017 - 36
Pizza Today - June 2017 - 37
Pizza Today - June 2017 - Adding Sustainable Food
Pizza Today - June 2017 - 39
Pizza Today - June 2017 - 40
Pizza Today - June 2017 - 41
Pizza Today - June 2017 - Caprese Across the Menu
Pizza Today - June 2017 - 43
Pizza Today - June 2017 - Employee Reviews
Pizza Today - June 2017 - 45
Pizza Today - June 2017 - 46
Pizza Today - June 2017 - 47
Pizza Today - June 2017 - Increasing Check Averages
Pizza Today - June 2017 - 49
Pizza Today - June 2017 - 50
Pizza Today - June 2017 - 51
Pizza Today - June 2017 - Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today - June 2017 - 53
Pizza Today - June 2017 - 54
Pizza Today - June 2017 - 55
Pizza Today - June 2017 - 56
Pizza Today - June 2017 - 57
Pizza Today - June 2017 - 58
Pizza Today - June 2017 - 59
Pizza Today - June 2017 - Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Pizza Today - June 2017 - Product Showcase
Pizza Today - June 2017 - 62
Pizza Today - June 2017 - 63
Pizza Today - June 2017 - Pizza Today Yellow Pages
Pizza Today - June 2017 - 65
Pizza Today - June 2017 - 66
Pizza Today - June 2017 - 67
Pizza Today - June 2017 - 68
Pizza Today - June 2017 - 69
Pizza Today - June 2017 - 70
Pizza Today - June 2017 - 71
Pizza Today - June 2017 - The Marketplace
Pizza Today - June 2017 - 73
Pizza Today - June 2017 - 74
Pizza Today - June 2017 - 75
Pizza Today - June 2017 - 76
Pizza Today - June 2017 - 77
Pizza Today - June 2017 - 78
Pizza Today - June 2017 - 79
Pizza Today - June 2017 - 80
Pizza Today - June 2017 - Reader’s Resource
Pizza Today - June 2017 - Trending Recipe
Pizza Today - June 2017 - Cover3
Pizza Today - June 2017 - Cover4
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