Pizza Today - April 2018 - 50

to list, but consider: a demonstrated
loyalty; pay based on performance; part
of company culture; inspiration in the
opportunity; knowledge of your product
and service systems and trust built over
time by demonstrating integrity and
reliability.
ENVISION A COMPANY CULTURE THAT
PROMOTES FROM WITHIN. Every

employee hired can imagine a future
with your company. All they must do
is be reliable, honest and learn how to
make and serve your pizza. That's their
job. You also have a job: to tap into that
potential. And your job is easy as pizza
P.I.E.
Before we learn about P.I.E., allow
me to share how the concept of promoting from within has worked at Piz-

CLICK.
EXPLORE.
C O N N E C T.

F O L L O W.
@ P I Z Z A T O D AY

5 0 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 8

zaMan Dan's (PMD). We have eight
PMD pizzerias with over 150 employees. In my 30-plus years in pizza,
I have experimented with hiring experienced managers directly into the
role of manager. They all failed. Not
one of those experienced managers
lasted more than two years. Every
one of my current managers began
as a regular, non-management crew
member. Some took just a single year
to become manager. Some took six
years. These "promote from within"
managers have worked with me for
three to 30 years, with an average
of more than 15 years! Should an
experienced manager desire to work
for PMD, they must come on board
as a regular crew member and work
their way up through each position,
then to shift supervisor, before they
may be considered for the position
of manager.
NOW THAT WE'VE COVERED THE
"WHY", LET'S COVER THE "HOW".
IT'S EASY AS PIZZA P.I.E.!
P IS FOR PERMIT. Permit your
employees to make mistakes. The
only consequence of a mistake
should be a learning opportunity.
Permit them to learn all the tasks in
the pizzeria. You have heard of this
concept. It is called cross-training.
Permit them to do things their own
way and bring creativity to the table.
If the only way is your way, then you
don't need an employee, you need a
robot.
That is not to say that you do not
have structured systems for your
product and service. The structure
provides a baseline for your business.
Permitting your employees to try
to accomplish the same result using
different methods opens the door
for growth; both for the employee
and for your pizzeria. Permitting
also opens the door for identifying
potential. One example: PizzaMan Dan's had a pizza maker who
brought in some of her own ingre-


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Pizza Today - April 2018

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

Pizza Today - April 2018
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
The Overserved Customer
2018’s Hottest Toppings
Regional Toppings
Portion Control
Street Food Pizza
Promoting From Within
Writing a Best-Selling Menu
Pizza Today on the Road: A Tavola Cincinnati, Oh
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - April 2018 - CT1
Pizza Today - April 2018 - CT2
Pizza Today - April 2018 - Pizza Today - April 2018
Pizza Today - April 2018 - Cover2
Pizza Today - April 2018 - Commentary
Pizza Today - April 2018 - 4
Pizza Today - April 2018 - 5
Pizza Today - April 2018 - 6
Pizza Today - April 2018 - 7
Pizza Today - April 2018 - 8
Pizza Today - April 2018 - 9
Pizza Today - April 2018 - Contributors
Pizza Today - April 2018 - 11
Pizza Today - April 2018 - Expo Spotlight
Pizza Today - April 2018 - 13
Pizza Today - April 2018 - Interact
Pizza Today - April 2018 - 15
Pizza Today - April 2018 - Conversation
Pizza Today - April 2018 - 17
Pizza Today - April 2018 - Man on the Street
Pizza Today - April 2018 - 19
Pizza Today - April 2018 - Tony’s Trending Recipe
Pizza Today - April 2018 - 21
Pizza Today - April 2018 - At Your Service
Pizza Today - April 2018 - 23
Pizza Today - April 2018 - Destinations
Pizza Today - April 2018 - 25
Pizza Today - April 2018 - Knead to Know
Pizza Today - April 2018 - 27
Pizza Today - April 2018 - 28
Pizza Today - April 2018 - 29
Pizza Today - April 2018 - 30
Pizza Today - April 2018 - 31
Pizza Today - April 2018 - The Overserved Customer
Pizza Today - April 2018 - 33
Pizza Today - April 2018 - 34
Pizza Today - April 2018 - 35
Pizza Today - April 2018 - 2018’s Hottest Toppings
Pizza Today - April 2018 - 37
Pizza Today - April 2018 - 38
Pizza Today - April 2018 - 39
Pizza Today - April 2018 - Regional Toppings
Pizza Today - April 2018 - 41
Pizza Today - April 2018 - Portion Control
Pizza Today - April 2018 - 43
Pizza Today - April 2018 - 44
Pizza Today - April 2018 - 45
Pizza Today - April 2018 - Street Food Pizza
Pizza Today - April 2018 - 47
Pizza Today - April 2018 - Promoting From Within
Pizza Today - April 2018 - 49
Pizza Today - April 2018 - 50
Pizza Today - April 2018 - 51
Pizza Today - April 2018 - Writing a Best-Selling Menu
Pizza Today - April 2018 - 53
Pizza Today - April 2018 - 54
Pizza Today - April 2018 - 55
Pizza Today - April 2018 - Pizza Today on the Road: A Tavola Cincinnati, Oh
Pizza Today - April 2018 - 57
Pizza Today - April 2018 - 58
Pizza Today - April 2018 - 59
Pizza Today - April 2018 - 60
Pizza Today - April 2018 - 61
Pizza Today - April 2018 - Product Showcase
Pizza Today - April 2018 - 63
Pizza Today - April 2018 - 64
Pizza Today - April 2018 - Pizza Today Yellow Pages
Pizza Today - April 2018 - 66
Pizza Today - April 2018 - 67
Pizza Today - April 2018 - 68
Pizza Today - April 2018 - 69
Pizza Today - April 2018 - 70
Pizza Today - April 2018 - 71
Pizza Today - April 2018 - The Marketplace
Pizza Today - April 2018 - 73
Pizza Today - April 2018 - 74
Pizza Today - April 2018 - 75
Pizza Today - April 2018 - 76
Pizza Today - April 2018 - 77
Pizza Today - April 2018 - 78
Pizza Today - April 2018 - 79
Pizza Today - April 2018 - 80
Pizza Today - April 2018 - Reader’s Resource
Pizza Today - April 2018 - 82
Pizza Today - April 2018 - Cover3
Pizza Today - April 2018 - Cover4
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