Pizza Today - August 2018 - 74

Mike's Monthly Tip
MIKE BAUSCH

Professional Specificity
Don't leave any guesswork for your employees

D

o this exercise with a few
members of your staff: Have
them take a plain piece of paper
and fold it in half. Then fold it again.
Then fold it one more time and rip a piece
of the paper off. Next, unfold the paper.
You'll see everyone around you has done
it a different way - the holes are on the
edge for some papers, in the center for
others ... and every piece of paper looks
different.
And that, folks, is what everyday tasks
can become to your staff without specificity.
Everything isn't simple and nothing

7 4 / P I Z Z AT O D AY. C O M / A U G U S T 2 0 1 8

is obvious in this business. If you want it
done THE EXACT same way every time,
you need to be more detailed and specific
in your task descriptions. What would it
take to get every piece of paper to look
identical? "Everyone hold your paper the
long way up. Now fold from top down.
Now fold left to right. Now top down
fold again and then rip a one-inch tear
from the top left corner." It seems silly,
but that's what it takes to get everyone on
the same page.
Your world view is not that of another
person, and that's fine - but your explanation of how a task or recipe should be

executed relies heavily on the specificity
you give it. There has to be ZERO ambiguity. Here are some common tasks and
items for your pizzeria with ways to avoid
them from being done wrong.
TOPPINGS: My Andolini's 20-inch
pizza contains 55 slices of three-inch pepperoni (Yeah, it's a lot - at Andolini's we
do an onslaught of toppings to generate a
"Wow" reaction, and price it accordingly).
Anyway, if I just write "55 pepperonis" it
will end up different every time. To combat this, I make videos and build sheets
for new hires to see every aspect all the
way down to how much each pepperoni
should overlap. In addition, I detail that
the outside circle is 22 pepperonis, then
16, then 11, then five and then one in the
center to make sure it's done identically
every time.
DOUGH: Do you push out your dough?
Do you have a hard time with people
doing it the way they learned at another
pizzeria? I get past this by videos and spot
checks.
CHEESE SPREADING: Drop it, spread
it, pinch it, whatever way you want the
cheese to get from bin to pie is NOT
OBVIOUS - explain and train it the
way you want it done.
GENERAL SCRIPTING: Do you instruct
staff to "greet the guest warmly" OR
do you say that "you will say this exact
phrase?" If you don't set it in stone, or give
options as to what to say, your staff WILL
say things you are uncomfortable with.
For me, a staff member saying "Y'all" or
"You guys" is something I hate, so I train
it out with videos and script role playing.
If it seems like overkill to you, then ask
yourself if this job is your hobby or your
professional career. If it's your career, take
every effort to make sure things are done
right every time. ■
MIKE BAUSCH is the owner of Andolini's
Pizzeria in Tulsa, Oklahoma. He is a
frequent speaker at the International Pizza
Expo family of tradeshows.

JOSH KEOWN


http://www.PIZZATODAY.COM

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

Pizza Today - August 2018
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
At Your Service
Destinations
Knead to Know
Road to Ppne ‘18
2018 Independent Pizzeria of the Year: Empire Slice House, Oklahoma City, Ok
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - August 2018 - CT1
Pizza Today - August 2018 - CT2
Pizza Today - August 2018 - Pizza Today - August 2018
Pizza Today - August 2018 - Cover2
Pizza Today - August 2018 - Commentary
Pizza Today - August 2018 - 4
Pizza Today - August 2018 - 5
Pizza Today - August 2018 - 6
Pizza Today - August 2018 - 7
Pizza Today - August 2018 - Contents
Pizza Today - August 2018 - 9
Pizza Today - August 2018 - Contributors
Pizza Today - August 2018 - 11
Pizza Today - August 2018 - Expo Spotlight
Pizza Today - August 2018 - 13
Pizza Today - August 2018 - Interact
Pizza Today - August 2018 - 15
Pizza Today - August 2018 - Conversation
Pizza Today - August 2018 - 17
Pizza Today - August 2018 - Man on the Street
Pizza Today - August 2018 - 19
Pizza Today - August 2018 - Tony’s Trending Recipe
Pizza Today - August 2018 - 21
Pizza Today - August 2018 - At Your Service
Pizza Today - August 2018 - 23
Pizza Today - August 2018 - Destinations
Pizza Today - August 2018 - 25
Pizza Today - August 2018 - Knead to Know
Pizza Today - August 2018 - 27
Pizza Today - August 2018 - 28
Pizza Today - August 2018 - 29
Pizza Today - August 2018 - 30
Pizza Today - August 2018 - 31
Pizza Today - August 2018 - 32
Pizza Today - August 2018 - 33
Pizza Today - August 2018 - 34
Pizza Today - August 2018 - 35
Pizza Today - August 2018 - 36
Pizza Today - August 2018 - 37
Pizza Today - August 2018 - 38
Pizza Today - August 2018 - 39
Pizza Today - August 2018 - 40
Pizza Today - August 2018 - 41
Pizza Today - August 2018 - Road to Ppne ‘18
Pizza Today - August 2018 - 43
Pizza Today - August 2018 - 2018 Independent Pizzeria of the Year: Empire Slice House, Oklahoma City, Ok
Pizza Today - August 2018 - 45
Pizza Today - August 2018 - 46
Pizza Today - August 2018 - 47
Pizza Today - August 2018 - 48
Pizza Today - August 2018 - 49
Pizza Today - August 2018 - 50
Pizza Today - August 2018 - 51
Pizza Today - August 2018 - Product Showcase
Pizza Today - August 2018 - 53
Pizza Today - August 2018 - 54
Pizza Today - August 2018 - Pizza Today Yellow Pages
Pizza Today - August 2018 - 56
Pizza Today - August 2018 - 57
Pizza Today - August 2018 - 58
Pizza Today - August 2018 - 59
Pizza Today - August 2018 - 60
Pizza Today - August 2018 - 61
Pizza Today - August 2018 - 62
Pizza Today - August 2018 - The Marketplace
Pizza Today - August 2018 - 64
Pizza Today - August 2018 - 65
Pizza Today - August 2018 - 66
Pizza Today - August 2018 - 67
Pizza Today - August 2018 - 68
Pizza Today - August 2018 - 69
Pizza Today - August 2018 - 70
Pizza Today - August 2018 - 71
Pizza Today - August 2018 - 72
Pizza Today - August 2018 - Reader’s Resource
Pizza Today - August 2018 - Mike’s Monthly Tip
Pizza Today - August 2018 - Cover3
Pizza Today - August 2018 - Cover4
https://www.nxtbook.com/nxtbooks/pizzatoday/202007
https://www.nxtbook.com/nxtbooks/pizzatoday/202006
https://www.nxtbook.com/nxtbooks/pizzatoday/expo_2020
https://www.nxtbook.com/nxtbooks/pizzatoday/202005
https://www.nxtbook.com/nxtbooks/pizzatoday/202004
https://www.nxtbook.com/nxtbooks/pizzatoday/202003
https://www.nxtbook.com/nxtbooks/pizzatoday/202002
https://www.nxtbook.com/nxtbooks/pizzatoday/202001
https://www.nxtbook.com/nxtbooks/pizzatoday/201912
https://www.nxtbook.com/nxtbooks/pizzatoday/201911
https://www.nxtbook.com/nxtbooks/pizzatoday/201910
https://www.nxtbook.com/nxtbooks/pizzatoday/201909
https://www.nxtbook.com/nxtbooks/pizzatoday/201908
https://www.nxtbook.com/nxtbooks/pizzatoday/201907
https://www.nxtbook.com/nxtbooks/pizzatoday/201906
https://www.nxtbook.com/nxtbooks/pizzatoday/201905
https://www.nxtbook.com/nxtbooks/pizzatoday/201904
https://www.nxtbook.com/nxtbooks/pizzatoday/201903
https://www.nxtbook.com/nxtbooks/pizzatoday/201902
https://www.nxtbook.com/nxtbooks/pizzatoday/201901
https://www.nxtbook.com/nxtbooks/pizzatoday/201812
https://www.nxtbook.com/nxtbooks/pizzatoday/201811
https://www.nxtbook.com/nxtbooks/pizzatoday/201810
https://www.nxtbook.com/nxtbooks/pizzatoday/201809
https://www.nxtbook.com/nxtbooks/pizzatoday/201808
https://www.nxtbook.com/nxtbooks/pizzatoday/201807
https://www.nxtbook.com/nxtbooks/pizzatoday/201806
https://www.nxtbook.com/nxtbooks/pizzatoday/201805
https://www.nxtbook.com/nxtbooks/pizzatoday/201804
https://www.nxtbook.com/nxtbooks/pizzatoday/201803
https://www.nxtbook.com/nxtbooks/pizzatoday/201802
https://www.nxtbook.com/nxtbooks/pizzatoday/201801
https://www.nxtbook.com/nxtbooks/pizzatoday/201712
https://www.nxtbook.com/nxtbooks/pizzatoday/201711
https://www.nxtbook.com/nxtbooks/pizzatoday/201710
https://www.nxtbook.com/nxtbooks/pizzatoday/201709
https://www.nxtbook.com/nxtbooks/pizzatoday/201708
https://www.nxtbook.com/nxtbooks/pizzatoday/201707
https://www.nxtbook.com/nxtbooks/pizzatoday/201706
https://www.nxtbook.com/nxtbooks/pizzatoday/201705
https://www.nxtbook.com/nxtbooks/pizzatoday/201704
https://www.nxtbook.com/nxtbooks/pizzatoday/201703
https://www.nxtbook.com/nxtbooks/pizzatoday/201702
https://www.nxtbook.com/nxtbooks/pizzatoday/201701
https://www.nxtbook.com/nxtbooks/pizzatoday/201612
https://www.nxtbook.com/nxtbooks/pizzatoday/201611
https://www.nxtbook.com/nxtbooks/pizzatoday/201610
https://www.nxtbook.com/nxtbooks/pizzatoday/201609
https://www.nxtbook.com/nxtbooks/pizzatoday/201608
https://www.nxtbook.com/nxtbooks/pizzatoday/201607
https://www.nxtbook.com/nxtbooks/pizzatoday/201606
https://www.nxtbook.com/nxtbooks/pizzatoday/201605
https://www.nxtbook.com/nxtbooks/pizzatoday/201604
https://www.nxtbook.com/nxtbooks/pizzatoday/201603
https://www.nxtbook.com/nxtbooks/pizzatoday/201602
https://www.nxtbook.com/nxtbooks/pizzatoday/201601
https://www.nxtbook.com/nxtbooks/pizzatoday/201512
https://www.nxtbook.com/nxtbooks/pizzatoday/201511
https://www.nxtbook.com/nxtbooks/pizzatoday/201510
https://www.nxtbook.com/nxtbooks/pizzatoday/201509
https://www.nxtbook.com/nxtbooks/pizzatoday/201508
https://www.nxtbook.com/nxtbooks/pizzatoday/201507
https://www.nxtbookmedia.com