Paulie’s Pizza will be opened 7 days a week for lunch and dinner necessitating multiple shifts. Schedules will be written by the assistant manager and posted every two weeks. The schedules will be written in a manner that allows management to increase or decrease hourly labor according to sales volume in order to maintain a consistent labor cost control.
The menu has been created in a manner to allow the preparation of many recipe ingredients to be done ahead of time. Proper labeling and rotation techniques, accompanied by ample storage facilities will ensure that high quality prepared product will be sufficiently available to meet the demands during peak business hours. Replenishment and ongoing preparation will continue during off peak business hours.
Management will be responsible for ordering, receiving and maintaining sufficient inventory to meet production demands. Ordering schedules will be staggered with perishable products being ordered multiple times per week to preserve freshness. Standard grocery and supply orders will be ordered less often, according to a predetermined schedule and storage capacity.
Management will adopt the use of operational checklists to verify that each work shift has been properly prepared for and to insure the operational standards are followed before, during and after work shifts.
The counter service style of Paulie’s Pizza easily accommodates both takeout and din-in. The modest size of the dining room will create a cozy atmosphere for guests while maintaining the simplicity of the counter service style of service. The restaurant layout, including the dining room, kitchen and serving line, has been designed for efficiency and flexibility to accommodate the fluctuation in customer traffic and peak meal periods.
Additionally, phone orders will be accepted for both delivery and pickup orders.
The production of our menu for walk-in guests begins with a friendly greeting by the order taker at the service counter. Designated order takers will also be assigned to handle phone orders.
All orders will be entered into the POS system, designated as either dine-in, takeout, or delivery, and then printed at the pizza prep station. Each order will be assigned an order number and tracked through the POS system. Guests will pay immediately upon ordering except for phone orders, in which case the order will be paid at the time of order pickup. Orders will remain open until payment has been received and recorded