Getting the fundamentals down inside your pizzeria

“You can practice shooting eight hours a day. But if your technique is wrong, then all you become is very good at shooting the wrong way. Get the fundamentals down and the level of everything you do will rise.” 
— Michael Jordan

In the last couple articles, I talked about how sports translate into the restaurant world and, more specifically, the pizza industry and your pizzeria. That’s why this Michael Jordan quote rings true. The one thing that might not ring true is we never have practice … For us, it is always game time. The way we do something is the way we do everything. Consistency breeds success, and getting the fundamentals down inside your pizzeria is most important.

Nick Bogacz, founder and president of Caliente Pizza & Draft House in Pittsburgh

I have talked a lot about training your staff correctly from the moment they join your team. One other key point to mention is that they are always watching you. Everything you do becomes the standard. You can have as many signs as you want on the walls and talk until you are blue in the face, but your actions have the most consequences. You need to be the one who sets the standard and the one who holds others accountable. I have seen many good operators in my time, ones who have very successful pizzerias. What separates the good ones from the great ones? The little, mundane everyday tasks.

As many of you know I started in the pizza industry as a driver, and I am very proud of that. The beginning of my career I drove for the big chain pizzerias. When I finally got my first delivery job for an independent operator it was a lot different (to say the least). Mainly at that time the technology of the big guys was the biggest advantage the independents didn’t have. Still this particular independent was very busy. I quickly found the reason for their success: There was a manager working named Paul, and Paul was all of 20 years old. As I was working the oven, every pizza needed a parchment paper under the pizza.  Every time I cut a pizza I forgot the paper. I had never done that before. Paul was furious and reminded me every single time. He even threatened that he would send me home if I did it again. I also observed that a customer would never call back about the toppings being wrong or about a salad missing the dressing. Paul made sure that every single detail was followed to the letter.

I ended up loving to work for Paul because my tips were great because the food was always right. Fast forward 20 years and Paul is a great friend, and he has had his own pizzeria going on 14 years and he has become very successful. His operations are great, and they have stood the test of time. In fact, he recently expanded into a full-service model, and he is doing amazing. Speaking of expansion, that’s what we will delve into in the next installment of Building Blocks.

Nick Bogacz is the founder and president of Caliente Pizza & Draft House in Pittsburgh.  Instagram: @caliente_pizza