Pizza Today - April 2018 - 51

dients to make a pizza, combined with
ingredients we already had. We have a
policy that all food must be paid for with
an employee discount. When I walked in
on the crew eating this free pizza, rather
than correcting the behavior, I tasted the
pizza, put it on the menu and rewarded
the pizza maker. She has now managed
for me for more than 30 years. Reward
rather than punish breaking the rules.
Rewarding will demonstrate your permission.
I IS FOR IDENTIFY. Not every member of
your crew has the potential to manage.
So how do you identify which employees
have the potential? Once you have permitted them to make mistakes, learn new
tasks and do things a different way, you
will see the potential. Ask yourself these
questions: Do they treat others with
respect? Do they communicate well with
you and with their fellow workers? Do
they care about their work? If the answer

is yes to these three questions, then you
have identified potential. That employee
is ready for the next step: education.

* Violence prevention training
* Safety training and workers'

E IS FOR EDUCATE. You must accept that
this employee does not have the skills
necessary to manage. They have unrealized potential. To realize their potential,
you must educate them. First, promote
them to manager trainee and pay them a
little more. This will be a six-month training period. The first three months they
will learn manager tasks: food ordering,
scheduling and food/labor cost analysis.
You may train them directly (or, if you
have multiple locations, assign this to your
top manager). During their next three
months, you will need to have them sign
up and receive the following certifications:

They will also need to use an organizational/time management method. All
these certifications are available in one-day
courses. Schedule a monthly, two-hour,
one-on-one meeting with your manager
trainee. A one-on-one is exactly as it
sounds. This is their time to discover what
your expectations are and your time to
discover what they don't know. Once they
have completed their six-month training
period, you promote them to manager and
increase their pay accordingly.
Your existing employees have amazing,
unrealized potential. Invest in them and
they will return the favor. It's as easy as
pizza P.I.E.! n

* Food safety
* Responsible beverage service

(if you serve alcohol)
* Workplace harassment prevention

compensation procedures.

DAN COLLIER is the founder of Pizza
Man Dan's in California and a speaker at
International Pizza Expo.

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

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

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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