Pizza Today - February 2018 - 22

At Your Service

PAUL PAZ

checks his own attitude by erasing
the angst of the previous days'
glitches. This enables him to start
the shift with the hospitality game
face: a smile to greet his staff.
He organizes his priorities before
getting to work. Is staffing right
for the shift, with "aces in their
places"? What couple of employees
does he want to focus on today for
professional development?
You started your restaurant with
the same excitement and passion as your new employees have
when they joined your team. But
that passion can wane if it is not
refreshed and reinforced regularly.

Eye of the Tiger
Get yourself ready for your pre-shift meetings

O

ne of the things that our
industry demands is passion.
The effect is it drives people
to doing things well -- not just ok --
and really beyond "just enough." One of
the symptoms of passion is attention to
detail.
When I dine out, one of those details
I usually inspect (I just can't help myself ) is checking the condiment settings
on the table. Are there dirt and crumbs
underneath? Are the condiment shakers
clean and free of grime, and are they
filled to the top?
But what's the big deal if they aren't?
When these details are perfect it reflects
on the overall passion your team has in

2 2 / P I Z Z AT O D AY. C O M / F E B R UA R Y 2 0 1 8

doing their jobs to perfection. It will
impact the level of confidence and
loyalty your guests have for your brand.
If things are dirty and cluttered, consumers will question the quality and
safety of your food and beverages.
HOW DOES MANAGEMENT BUILD
PASSION IN THEIR CREW? They must
bring it to the workplace and be the role
model. But how does one do that shift
after shift... day after day?
General Manager Nick Chester of
Oswego Grill in Lake Oswego, Oregon,
says he preps his leadership before he
even arrives at work with his own
mental pre-shift meeting. He first

SO BACK TO THOSE CONDIMENTS
ON THE TABLE. When they're not
exactly how you want your brand
represented, refresh your team
on the correct condiment setting.
Explain why it's important to the
guests and the ramifications of the
good/bad impressions that are left
when this task is not done properly.
Above all, tell them with a smile
on your face and a positive passion
in your voice! Avoid berating or
using a condescending tone of
voice. It is very difficult to get team
buy-in when you mock them or
talk down to them.
Yeah, I know the produce delivery is late and Tony called in sick
again; but, that's not the fault of
your team that is present right now
in front of you. Don't take it out on
them. Greet them with the same
passionate hospitality you expect
them to deliver to all their guests
of today.
In the meantime, make it fun,
make it easy and make some
money! n

JOSH KEOWN


http://www.PIZZATODAY.COM

Pizza Today - February 2018

Table of Contents for the Digital Edition of Pizza Today - February 2018

Pizza Today - February 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Family Friendly
Flavored Pasta
Sun-Dried Tomatoes
Dried Herbs
E-Mail Marketing
Food Cost Basics
Road to Pizza Expo
Five Can’t-Miss Expo Events
Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today on the Road: King Dough Bloomington, in
Preferred Supplier
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthy Tip
Pizza Today - February 2018 - CT1
Pizza Today - February 2018 - CT2
Pizza Today - February 2018 - Pizza Today - February 2018
Pizza Today - February 2018 - Cover2
Pizza Today - February 2018 - Commentary
Pizza Today - February 2018 - 4
Pizza Today - February 2018 - 5
Pizza Today - February 2018 - 6
Pizza Today - February 2018 - 7
Pizza Today - February 2018 - Contents
Pizza Today - February 2018 - 9
Pizza Today - February 2018 - Contributors
Pizza Today - February 2018 - 11
Pizza Today - February 2018 - Expo Spotlight
Pizza Today - February 2018 - 13
Pizza Today - February 2018 - Interact
Pizza Today - February 2018 - 15
Pizza Today - February 2018 - Conversation
Pizza Today - February 2018 - 17
Pizza Today - February 2018 - Man on the Street
Pizza Today - February 2018 - 19
Pizza Today - February 2018 - Tony’s Trending Recipe
Pizza Today - February 2018 - 21
Pizza Today - February 2018 - At Your Service
Pizza Today - February 2018 - 23
Pizza Today - February 2018 - Destinations
Pizza Today - February 2018 - 25
Pizza Today - February 2018 - Knead to Know
Pizza Today - February 2018 - 27
Pizza Today - February 2018 - 28
Pizza Today - February 2018 - 29
Pizza Today - February 2018 - Family Friendly
Pizza Today - February 2018 - 31
Pizza Today - February 2018 - 32
Pizza Today - February 2018 - 33
Pizza Today - February 2018 - Flavored Pasta
Pizza Today - February 2018 - 35
Pizza Today - February 2018 - 36
Pizza Today - February 2018 - 37
Pizza Today - February 2018 - Sun-Dried Tomatoes
Pizza Today - February 2018 - 39
Pizza Today - February 2018 - 40
Pizza Today - February 2018 - 41
Pizza Today - February 2018 - Dried Herbs
Pizza Today - February 2018 - 43
Pizza Today - February 2018 - 44
Pizza Today - February 2018 - 45
Pizza Today - February 2018 - E-Mail Marketing
Pizza Today - February 2018 - 47
Pizza Today - February 2018 - 48
Pizza Today - February 2018 - 49
Pizza Today - February 2018 - Food Cost Basics
Pizza Today - February 2018 - 51
Pizza Today - February 2018 - 52
Pizza Today - February 2018 - 53
Pizza Today - February 2018 - Road to Pizza Expo
Pizza Today - February 2018 - 55
Pizza Today - February 2018 - Five Can’t-Miss Expo Events
Pizza Today - February 2018 - 57
Pizza Today - February 2018 - 58
Pizza Today - February 2018 - 59
Pizza Today - February 2018 - Pizza Today on the Road: Galactic Pizza Minneapolis, Mn
Pizza Today - February 2018 - 61
Pizza Today - February 2018 - 62
Pizza Today - February 2018 - 63
Pizza Today - February 2018 - Pizza Today on the Road: King Dough Bloomington, in
Pizza Today - February 2018 - 65
Pizza Today - February 2018 - 66
Pizza Today - February 2018 - 67
Pizza Today - February 2018 - Preferred Supplier
Pizza Today - February 2018 - 69
Pizza Today - February 2018 - 70
Pizza Today - February 2018 - 71
Pizza Today - February 2018 - 72
Pizza Today - February 2018 - 73
Pizza Today - February 2018 - 74
Pizza Today - February 2018 - 75
Pizza Today - February 2018 - 76
Pizza Today - February 2018 - 77
Pizza Today - February 2018 - 78
Pizza Today - February 2018 - 79
Pizza Today - February 2018 - 80
Pizza Today - February 2018 - 81
Pizza Today - February 2018 - 82
Pizza Today - February 2018 - 83
Pizza Today - February 2018 - 84
Pizza Today - February 2018 - 85
Pizza Today - February 2018 - 86
Pizza Today - February 2018 - 87
Pizza Today - February 2018 - Product Showcase
Pizza Today - February 2018 - 89
Pizza Today - February 2018 - 90
Pizza Today - February 2018 - Pizza Today Yellow Pages
Pizza Today - February 2018 - 92
Pizza Today - February 2018 - 93
Pizza Today - February 2018 - 94
Pizza Today - February 2018 - 95
Pizza Today - February 2018 - 96
Pizza Today - February 2018 - 97
Pizza Today - February 2018 - 98
Pizza Today - February 2018 - The Marketplace
Pizza Today - February 2018 - 100
Pizza Today - February 2018 - 101
Pizza Today - February 2018 - 102
Pizza Today - February 2018 - 103
Pizza Today - February 2018 - 104
Pizza Today - February 2018 - 105
Pizza Today - February 2018 - 106
Pizza Today - February 2018 - 107
Pizza Today - February 2018 - 108
Pizza Today - February 2018 - 109
Pizza Today - February 2018 - 110
Pizza Today - February 2018 - 111
Pizza Today - February 2018 - 112
Pizza Today - February 2018 - Mike’s Monthy Tip
Pizza Today - February 2018 - 114
Pizza Today - February 2018 - Cover3
Pizza Today - February 2018 - Cover4
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