Open Dining Blog

Developments and thoughts on the Open Dining platform, online ordering, and the food service industry.

4 Server Management Tips for Pizza Joints

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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Front of House Restaurant Staffing: Your Customer's First Experience with Your Business

Identifying Team Challenges

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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Tim Ridgely 18 September, 2017

staffing

How Can Restaurants Measure Customer Lifetime Value?

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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4 Ways Restaurants Can Boost Customer Lifetime Value

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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6 Signs Your Back of House Restaurant Staffing Needs a Reboot

Back of House

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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Tim Ridgely 16 June, 2017

staffing