Pizza Today - March 2019 - 130

Mike's Monthly Tip
MIKE BAUSCH

I'VE SEEN THIS DONE AT NOT JUST
FAST CASUAL RESTAURANTS, BUT EVEN
FAST FOOD RESTAURANTS. One of the

More Servers = More Sales
Having a light staff in the front can hurt sales

W

hen I was first starting
out, I didn't schedule a
lot of front of house staff.
I thought it would hurt my labor cost.
What I found out was that whenever
we did finally get a rush, we weren't able
to handle it. Having a light load in the
front was terrible for sales. Light on
servers is worse than under-scheduling
back of house ... because even if the
kitchen is overwhelmed with orders, at
least a solid front of house can mitigate
the situation with the customer. So I
had this realization and I doubled my
number of servers on the floor. And
what I noticed was that it increased our
profit pretty quickly. Customers came
in and were taken care of quicker with a

1 3 0 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 9

higher level of customer service.
As I grew into my second store, in
the heart Tulsa, I made it a rule that
we would only have three table sections. Now, depending on what style of
restaurant and how big your restaurant
is, sections might not be for you, but a
three-table section is very small. So, at
first I had a bunch of servers who were
mad or thought they weren't going to
make money. What actually occurred
was the opposite - they made double
what they were making. Instead of
getting $2 or $3 tips, they were getting
20 to 25 percent tips in the $10 to $15
range because they were really engaging the customer and not just being
automaton order takers.

best-run McDonald's in America is
in a Tulsa suburb, and the gentleman
that owns that store overstaffs the
store by about 15 percent above what
McDonald's Corporate suggests he
staff it at. As a result, the average rush
line of eight minutes never exceeds
four minutes. His McDonald's has
customers all day because people
know that it's going to move quick.
Even in fast food he has been able
to take this approach and transfer it
into sales. He's also the highest-cost
McDonald's in the state and no one
notices. In other words, on the range
of what items can cost, he always sells
it at the highest tier.
He's above the scale on staffing
and at the highest tier on charging.
This guy made so much money that
he demolished his store to build it up
bigger and better and was closed for
four weeks. In that time, he was able
to pay every member of his staff their
full wage. That's EVERY STAFF
MEMBER for a whole month with
zero dollars coming in. Is your store
liquid enough to do that? His is
because his store is always cranking
with a solid crew.
So, what does that mean to you?
Servers who want to have a lot of
tables are shortsighted and you need
to be long-sighted for them. You need
to know that only when a full server
crew can engage the customer, especially in the experience driven climate
that we live in now, will they truly get
the tips they want. And you will get
the sales you need to thrive. ■

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

Pizza Today - March 2019

Table of Contents for the Digital Edition of Pizza Today - March 2019

Pizza Today - March 2019
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Road to Pizza Expo
Destinations
Knead to Know
Learning From Others
Non-Traditional Locations
Pizza Expo Preview
Pizza Head, St. Louis
Mozzapi, Louisville
Preferred Supplier
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Pizza Today - March 2019 - CT1
Pizza Today - March 2019 - CT2
Pizza Today - March 2019 - Pizza Today - March 2019
Pizza Today - March 2019 - Cover2
Pizza Today - March 2019 - Commentary
Pizza Today - March 2019 - 4
Pizza Today - March 2019 - 5
Pizza Today - March 2019 - Contents
Pizza Today - March 2019 - 7
Pizza Today - March 2019 - 8
Pizza Today - March 2019 - 9
Pizza Today - March 2019 - Contributors
Pizza Today - March 2019 - 11
Pizza Today - March 2019 - Expo Spotlight
Pizza Today - March 2019 - 13
Pizza Today - March 2019 - Interact
Pizza Today - March 2019 - 15
Pizza Today - March 2019 - Conversation
Pizza Today - March 2019 - 17
Pizza Today - March 2019 - Man on the Street
Pizza Today - March 2019 - 19
Pizza Today - March 2019 - Tony’s Trending Recipe
Pizza Today - March 2019 - 21
Pizza Today - March 2019 - Road to Pizza Expo
Pizza Today - March 2019 - 23
Pizza Today - March 2019 - Destinations
Pizza Today - March 2019 - 25
Pizza Today - March 2019 - Knead to Know
Pizza Today - March 2019 - 27
Pizza Today - March 2019 - 28
Pizza Today - March 2019 - 29
Pizza Today - March 2019 - 30
Pizza Today - March 2019 - 31
Pizza Today - March 2019 - 32
Pizza Today - March 2019 - 33
Pizza Today - March 2019 - 34
Pizza Today - March 2019 - 35
Pizza Today - March 2019 - 36
Pizza Today - March 2019 - 37
Pizza Today - March 2019 - 38
Pizza Today - March 2019 - 39
Pizza Today - March 2019 - 40
Pizza Today - March 2019 - 41
Pizza Today - March 2019 - 42
Pizza Today - March 2019 - 43
Pizza Today - March 2019 - 44
Pizza Today - March 2019 - 45
Pizza Today - March 2019 - 46
Pizza Today - March 2019 - 47
Pizza Today - March 2019 - 48
Pizza Today - March 2019 - 49
Pizza Today - March 2019 - 50
Pizza Today - March 2019 - 51
Pizza Today - March 2019 - 52
Pizza Today - March 2019 - 53
Pizza Today - March 2019 - 54
Pizza Today - March 2019 - 55
Pizza Today - March 2019 - Learning From Others
Pizza Today - March 2019 - 57
Pizza Today - March 2019 - 58
Pizza Today - March 2019 - 59
Pizza Today - March 2019 - Non-Traditional Locations
Pizza Today - March 2019 - 61
Pizza Today - March 2019 - 62
Pizza Today - March 2019 - 63
Pizza Today - March 2019 - Pizza Expo Preview
Pizza Today - March 2019 - 65
Pizza Today - March 2019 - 66
Pizza Today - March 2019 - 67
Pizza Today - March 2019 - Pizza Head, St. Louis
Pizza Today - March 2019 - 69
Pizza Today - March 2019 - 70
Pizza Today - March 2019 - 71
Pizza Today - March 2019 - 72
Pizza Today - March 2019 - 73
Pizza Today - March 2019 - Mozzapi, Louisville
Pizza Today - March 2019 - 75
Pizza Today - March 2019 - 76
Pizza Today - March 2019 - 77
Pizza Today - March 2019 - 78
Pizza Today - March 2019 - 79
Pizza Today - March 2019 - Preferred Supplier
Pizza Today - March 2019 - 81
Pizza Today - March 2019 - 82
Pizza Today - March 2019 - 83
Pizza Today - March 2019 - 84
Pizza Today - March 2019 - 85
Pizza Today - March 2019 - 86
Pizza Today - March 2019 - 87
Pizza Today - March 2019 - 88
Pizza Today - March 2019 - 89
Pizza Today - March 2019 - 90
Pizza Today - March 2019 - 91
Pizza Today - March 2019 - 92
Pizza Today - March 2019 - 93
Pizza Today - March 2019 - 94
Pizza Today - March 2019 - 95
Pizza Today - March 2019 - 96
Pizza Today - March 2019 - 97
Pizza Today - March 2019 - 98
Pizza Today - March 2019 - 99
Pizza Today - March 2019 - 100
Pizza Today - March 2019 - 101
Pizza Today - March 2019 - 102
Pizza Today - March 2019 - 103
Pizza Today - March 2019 - 104
Pizza Today - March 2019 - 105
Pizza Today - March 2019 - 106
Pizza Today - March 2019 - 107
Pizza Today - March 2019 - 108
Pizza Today - March 2019 - 109
Pizza Today - March 2019 - Pizza Today Yellow Pages
Pizza Today - March 2019 - 111
Pizza Today - March 2019 - 112
Pizza Today - March 2019 - 113
Pizza Today - March 2019 - 114
Pizza Today - March 2019 - 115
Pizza Today - March 2019 - 116
Pizza Today - March 2019 - The Marketplace
Pizza Today - March 2019 - 118
Pizza Today - March 2019 - 119
Pizza Today - March 2019 - 120
Pizza Today - March 2019 - 121
Pizza Today - March 2019 - 122
Pizza Today - March 2019 - 123
Pizza Today - March 2019 - 124
Pizza Today - March 2019 - 125
Pizza Today - March 2019 - 126
Pizza Today - March 2019 - 127
Pizza Today - March 2019 - 128
Pizza Today - March 2019 - Reader’s Resource
Pizza Today - March 2019 - 130
Pizza Today - March 2019 - Cover3
Pizza Today - March 2019 - Cover4
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