Pizza Today - June 2017 - 46

be as short as 30 minutes because your
employees know what's coming. This
review isn't just a form to fill out or a
legal requirement. It's truly about communicating strengths, weaknesses and
goals.
"Any time you talk to anybody, listen.
Be intent, be focused and give them
all of your attention," explains Detrick.
"For us, it works to have a template. It's

very much a living document that we
update about every six months." Crafting a template can speed up the review
process, but also provide clear guidelines for operators to give feedback to
staff and vice versa.
During the evaluation, owners should
be asking questions like the following as
well as reinforcing expectations and reiterating the employee's job description:

* What do you like best here
and what would you change?
* What are your goals outside
of work?
* What customers can you tell
me about?
* Do you have any product or
process ideas?
* Is there anything I can do to
make your job easier or better?
"The more frequent the reviews
are, the shorter and less painful
they are," says Goronkin, "If you
have weekly check-ins, ask for
their biggest accomplishments,
their roadblocks and what they're
working on for next week. If you
ask those questions every week,
think how much easier quarterly
or semi-annual situations are."
4. Re-think your scheduling.

It seems like it takes additional
time, but increasing the frequency
of feedback means less time spent
for all at formal reviews.
Pinthouse Pizza schedules
differently when it's review time.
They have a manager-in-training
(MIT) who moves around the
schedule to create free time for
managers to perform one-on-one
reviews. Although it costs extra to
pay the MIT, it's worth it because
building rapport with your team
builds rapport with customers,
which leads to increases in productivity and sales.
"It's more of a mindset the
leaders have to have in the
restaurant; that they know it's
important to have these conversations," says Luxem. "Put time and
energy into training the people
responsible for the team about
how important it is to have ongoing conversations and give hard
feedback on a regular basis." n
MANDY ELLIS is an Austin-based
freelance writer who covers food,
health and travel trends.

4 6 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 7


http://marsalsons.com http://marsalsons.com http://www.PIZZATODAY.COM

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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