Category Archives: restaurant checklists

Improve the Financial Performance of your Pizzeria

Pizza

 

I had wonderful time this year at the International Pizza Expo. It was amazing to try pies from different pizza artists and speak with genuinely pizza-passionate restaurant owners. During my time at the expo, I had the pleasure of presenting to attendees during my session on, “Controlling Food and Labor Costs in a Pizzeria.” I spoke about five simple strategies to reduce food and labor costs to help the overall financial performance of your restaurant. Read the rest here: Controlling Food and Labor Costs in a Pizzeria.

Everything old is new again.

I pride myself in obtaining the very latest in up to date information on foodservice trends and innovations. Today there was an article about a London restaurant that came up with a revolutionary idea for these hard economic times.

Their approach was simple: Suggest prices, but let the customer pay what they want for the meal. This establishes trust in the customer, provides feedback on the quality of food and service, builds reputation and customer base…and the list goes on. According to the restaurant, very few people actually try to ‘take advantage’ of the eatery and claim a free meal.

What a great, new, cutting edge idea…except for the fact that it was already a hugely popular concept here in Southern California…over 75 years ago.

Yes, back during the REAL Great Depression of the 1930s, a fellow named Clifford Clinton started a diner called Cliftons in Los Angeles. He was a third generation foodservice man, having grown up in his father’s cafeteria in San Francisco. His grandfather began the family tradition at a train station in San Bernardino, California in 1888.

Let me mention one prominent factor here: The family were devout Christians who created their diners and then went off as missionaries for the Salvation Army in China. Their successful restaurants kept them in enough money to continue their charity work.

Knowing few people could afford to eat out in the depths of the Great Depression in 1931, he made a pledge to the public that they could pay whatever they wanted or could afford. He vowed that none would go away hungry. Suggested prices were on the menu, but people could pay little or even nothing if they were not completely satisfied with the quality of the food. In our jaded day one would think the conniving public would rob him blind. However, people are generally good and honest. And they appreciate someone whose heart is truly set for the good of all. For every 3,000 customers served, only about 12 would scofflaw and demand a free meal.

Customers became “guests” and none were ever turned away hungry, even though they had no money. During one 90-day period, 10,000 ate free before Clifford could open an emergency “Penny Cafeteria” a few blocks away to feed, for pennies, the two million “guests” who came during the next two years. They survived and thrived via creative means. But that is another story for another time.
Cliftons in downtown Los Angeles is still operating…and thriving massively — using all floors of the three story building for the crowds of people who come to eat there. After 113 years and four generations. You may scoff at the approach, but the success is undeniable! And no, very few are down and out types.

Innovative approaches and solutions are the hallmark of successful businesses. Synergy Restaurant Consultants provides those long term and creative ideas.

Line Checks – Check to Inspect

Do you currently subscribe to line checks in your operations? Chances are that most of you reply “No” and an even better chance that many of you want to use one, but don’t know where to start. I have visited many properties where this was the case, and I have helped them design what should be mandatory for all restaurants….a Line Check.

I’ll briefly explain for those of you not familiar, that a line check is a practice, and I can’t stress this point enough; it’s a practice and not just a piece of paper. It’s a practice by which a lead line associate, or managers check the quality of everything. What you don’t check will be the place where you have some issues, guaranteed. If you cook your nachos in-house, for example; and don’t check the rotation of them, then anywhere from 1-10 tables may get stale chips before someone notices enough to say something. How much were those 1-10 tables worth to you tonight, and on the return visit that they may delay or cancel as a result of poor food quality.

Depending on what you read, the days of very qualified chefs or KM’s in every unit are either gone or going. As a former chef myself, I must clarify that I am not saying that there aren’t very talented and capable chefs and KM’s. I’m simply suggesting that due to the volume of casual operations out there; and the expansion of their duties, that attention to detail is a daily challenge for most operators. So if not the chef or KM checking food quality, then who? Whatever your answer, we would suggest that they hold a checklist in their hand to make sure nothing is overlooked, and that your expectations aren’t just a function of memory.

What one should find on the actual line check form should include the product name, the visual characteristics that you expect (shiny, charred, etc.) and the temperature expectations (are they changing the ice enough?) and the most overlooked identifier…flavor. A batch of soup can be both hot and creamy, but if you don’t taste it, then you won’t find out that it was heated incorrectly until the letters start arriving. All of that hassle can be prevented by creating a thorough checklist, and enforcing it without exception among your staff and managers. Please keep in mind the whole time that a tool is only as good as the hand that’s holding it.

Mark Ladisky
Restaurant Consultant
http://www.synergyconsultants.com/
mark@ladiskymanagement.com