Perfect Pizzeria

Instead of noticing the positive change in production during their direct involvement with the team leaders, the manager and assistant manager instead decided to step back once productivity, and their bonus, returned in a slight way; only for the organization to fall short again. In order for team leaders to perform productively, the manager needs to take accountability in the leadership skills that are non-existent amongst staff, get their team morale back up with involvement and goal setting, and then wastage can be properly looked at. As part of an incentive program at Barrie Super Subs, team leaders were granted a food allowance for working four and a half hours continuously. Team leaders felt that the food allowance was a meager incentive to receive as most of them did not even apply for the incentive as many of the shifts given to them were only three or four hours in length. They would still help themselves to food and drinks when the managers weren’t around and wastage was still an issue. The manager thought by initially restricting the food allowance to those who worked six or more hours would correct the wastage problem, however; it worsened and eventually the food allowance being removed as an incentive for the team leaders all together was the way

Many employees felt they were doing all of the work and should get the bonuses, not management. This plan led to the employees feeling as though they were not treated fairly because of the many rate changes. The employees did not have input into the plan and felt management was playing games with the formula.

This paper provides a summary of our analysis of the data obtained for 60 Crusty Dough Pizza Company restaurants. We compared 16 pizza store characteristics to monthly profit in order to determine the best indicators of success. The results of this analysis may be used to determine the store services and attributes that have the most bearing on profitably.

Often times, most of the employees are teenagers. Teenagers usually are willing to work for low prices and most of the time fast food industries don't require many skills. Due to many teenagers having jobs while still in school, Schlosser went into detail on how the regulations changed once teenagers became active members in the fast food industry. These regulations were put into place in order to protect the employed youth. Eric Schlosser also began to go into detail about how new franchises go up against old franchises. Most often then most, new franchises don’t last as long as old

As I near the age of 14, I am seeking out a possible job opportunity at your establishment in the upcoming few months. As a loyal, hardworking 13 year old, I am mentally, and socially preparing to the enter the job market, as is the reason I am sending this inquiry right now. Now, although as I have previously stated I am not of legal age to work yet, (14 in Massachusetts with work permits), I am still hoping there could possibly be a task I could perform at Corner Grill and Pizzeria, cleaning, sweeping etc. Hours and compensation hopefully could be mentioned in a further email/discussion, but for now, I am just curious as to if there is a position that not currently held, or may not be

Pizza cravings aren’t unusual, but every now and then you may develop a taste for something more creative. Drop by Patsy’s Pizzeria in New Rochelle, NY and discover an entirely new world of gas-, coal-, and wood-fired pizzas.

The manager’s retaliatory approach to lower the loss percentage was not a motivational factor for the employees at all when he changed the number of hours employees had to work to receive free food from 6 hours a day to 12 hours. Evidently the employees did not respect his authority as the change did not seem to have an effect on them nor did it give them any motivation to do better. These jobs where minimum pay jobs

This article I found on the Florida restaurant & Lodging association website talks about the recent change made by the National Labor relations board on the franchising business. The article talks about the new “Joint-employer” rule that’s about to be imposed on franchisees’ and this article specifically focuses on an entrepreneur named Saia who’s a Burger King Franchisee and a couple of others restaurants. Saia is against the “Joint-employer” standard because of many different reasons. One of his reasons was that this new standard could damage growth potential for franchises and it will limit the chance for current owners to create opportunities. The other problem Saia mentioned was that this new standard would hurt the employee’s chances

This is classified as CTQ characteristic quality performance. Question six in the survey of LaRosa’s Pizzeria address customer standards. The data can be research for design plans of improving quality to meet the customer demands. Question six states, “Did the product meet your expectation. If not, why.” Customer satisfaction is meeting all aspects operational function with high quality performance based on the foundation of the customer needs and wants. Performances activities are the overall mesh of the complex functionality of operations with the customer experiences. Therefore, performance quality is essential to obtaining profitability. An example is business should have happy employees that project the image of the business’s direction and purpose. The role of staff is measured and evaluated in survey question six for quality improvements that reflect the business direction and purpose. Customer are satisfacted because the implement actions construct trust, confidence and empathy from

The first step that organization should do is to summon all employees starting from the managers down to the part time employees for Training and Development. It is the most urgent way of addressing the problem. As what Queen Elizabeth II of Great Britain said, “It’s all to do with the training; you can do a lot if you’re properly trained.” Training by using multiple methods that would befit the needs of the employees so that it would link to the strategic business goals and objectives of the organization—or the culture of the organization. It would require

I have always wanted to go to New Orleans on the 1920 and be well known. I finally got my chance when I made a watch that becomes a time machine. I was going to make sure my dream comes true with a click of a button. I found myself in a giant room with many other people all sitting down around a long rectangle table. They all were staring at me as I was standing up pointing at a blueprint of a building that seemed to be a restaurant.

Al Castello Ristorante & Pizzeria is a neighborhood Italian venue that locals are in love with. The cozy establishment is welcoming and has a relaxed atmosphere. Al Castello Ristorante & Pizzeria is open every day except for Sundays. The venue is very welcoming of families with younger members.

Villa Pizza is a modern day cross between fast food and a sit down restaurant. The first Villa Pizza opened in Manhattan in 1964. It was next to the Ed Sullivan Theatre. Michele Scotto, an aspiring young Italian trying to bring the flavors of traditional Italian Recipes into the more modern “fast-food” age, was the founder. The recipes remained unchanged on the voyage to America from their home in Naples, Italy. They included old world pizza, homemade pasta, authentic Italian entrées, salads, and a few specialty items. From 1964 to the present day, Villa Pizza’s number one most honored principal is “made fresh daily”, a concept that is widely used by Italian food chains and restaurants. This concept is a point of deep pride for them, saying that with a little extra labor, we can provide our customers with a product that they will come back for time and time again. Being one of the world’s best franchise brands, partnered with PepsiCo and Frito-Lay, there are Villa Pizza franchise opportunities all over the world. In its fifty-one years of operations, Villa Pizza has grown to over three hundred and seventy locations in forty states, including Puerto Rico and eight other countries.

Pronto Pizza is a family-owned pizza restaurant in Vinemont, a small town of 20,000 people in upstate New York. Antonio Scapelli started the business 30 years ago as Antonio 's Restaurant with just a few thousand dollars. Antonio, his wife, and their children, most of whom are now grown, operate the business. Several years ago, one of Antonio 's sons, Tony, Jr., graduated from NYU with an undergraduate degree in business administration. After graduation, he came back to manage the family business. Pronto Pizza was one of the earliest pizza restaurants to offer pizza delivery to homes. Fortunately, Tony had the foresight to make this business decision a few years ago. At the same time, he changed the restaurant 's name from Antonio 's to

Even though they were growing fast, they faced few problems which include staffing and decrease in sales. Staffing has become a major issue in the company, since there were locations that have buildings but no employees. This problem in hiring the right employees that meets criteria of the