The Daily Rail: DiGiorno’s Rakes Papa Johns Over the Coals

STAFF: 4 Tips for Lowering Your Staff Turnover

Turnover is one of the biggest spots where restaurants lose money unnecessary -- $146,000/year. Learn how your restaurant operators can stop staff turnover with these four steps.


It’s Not Trolling, It’s DiGiorno!

OK, it’s totally trolling. DiGiorno’s Pizza took to Twitter to poke fun at Papa Johns over their sales declines without ever mentioning Pap Johns. A bit of a low-blow but ¯\_(ツ)_/¯.

Amazon Scales Back Fresh Delivery Service

Fresh is Amazon’s grocery delivery service, and it’s shutting down service in parts of five states – NJ, PA, DE, MD, and CA. It is, however, still running in larger cities like NYC, Boston, Chicago, Philly and LA. Amazon didn’t give a reason for the scale back, but it comes shortly after it’s huge purchase of Whole Foods.

Expensive Error

A man spent $10,000 on what he thought was 19th Century whiskey. Turns out it was distilled in the ‘70s – the 1970s. Hope he had something good to chase that bad news with.


Why it matters to you: Train your team how to spot a scammer.

The nature of our industry is that we default to the belief that the customer is always right. Unfortunately, sometimes the customer is not only wrong, they are trying to get away with something. Where there is a busy restaurant there is a potential for someone to take advantage of our bias towards service and try to steal from you.

The good news is that these types of scammers are easily managed with solid service standards. For example, by asking guests specific questions about their experience and for documentation from their time interacting with your restaurant, you can eliminate most of their best attempts to get away with something.

Folks that are trying to pull on over on you, will do so when you are very busy to ensure you are distracted. They will also make threats about a health department complaint or other bad outcomes. The easiest way to manage this is to explain you are managing the restaurant during volume and you can’t address their complaint until later. Ask them for their contact information and let them know you will reach out to them as soon as the restaurant allows you to focus on them appropriately. That simple step of asking them to allow you the ability to give them your full attention will likely be enough to separate the good guys from the bad.


Why it matters to you: Do you have a disaster plan in place?

Mass shootings seem to have become a regular affair in the United States over the past 20 years. As recently as Friday, there was a multiple homicide at a Starbuck’s, of all places, in Chicago. As an operator, you already have enough to worry about that the prospect of a crazed murderer entering your restaurant is absolutely terrifying. Security is a serious issue for any consumer facing brick and mortar business, but what can any of us do about this type of crime?

The reality is very little.

However, there are still somethings you can do to make sure you are prepared in the event of a crisis in your restaurant. Start by having an action plan in case of an emergency. The faster and more prepared you are to respond, the safer your staff and guests will be. Also, train your team in how they are supposed to respond. It’s a simple thing to add to an all hands meeting. Explain the various scenarios and how you will respond. By practicing and preparing, your response will be the best you can provide to a potentially murderous situation.