Servers and delivery drivers are the face of your pizza joint—they’re the ones your customers will be interacting with the most. Happy, engaged front of house staff will create a customer service experience that keeps guests coming back for more, but all it takes is a few interactions with a disgruntled employee to deter them for life. Therefore, it’s important to arm your servers with tips to increase their earnings and their happiness.
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So we've talked about spotting challenges in the back-of-house, but what about the front-of-house?
We've established that a weak team will hurt a restaurant's chances of success. But, all is not lost!
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In our last post, we presented an introduction to Customer Lifetime Value (CLV). Here, we'll take a deeper dive into how CLV is actually modeled and calculated. Understanding the concepts behind CLV can help you use it properly.
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Customer lifetime value (CLV) can have a dramatic effect on your restaurant's financial health. Focusing on CLV, instead of looking just at revenue and cost breakdowns, provides a unique perspective on ways to drive success.
So, what are some ways to increase lifetime value?
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Now that you know how hiring mistakes can have a negative impact on your business, let's dive into the back-of-house first!
Proper restaurant staffing within the back-of-house team is vital to a restaurant's success -- there's a good reason why so many owners also run their own kitchens. Not only does the food have to be excellent, it also has to be consistently-prepared in a timely manner. The kitchen has to withstand peak hours and dig out of the weeds night after night. It's notoriously a high-stress environment, so managing restaurant staff for the back-of-house should be a top level priority.
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