Pizza Today - November 2023 - 51

isn't just about ensuring operational
efficiency but respecting personal
time.
Incentives: More Than Just Tips
Here's the straight talk: people
thrive on incentives. We lay it out
clearly. Sell those gift cards, and
you'll be rewarded with premium
branded gear. Beyond the usual
bonus structures, these tangible
rewards drive competitive spirit
and results. It's not about dangling
a carrot but rewarding genuine
hustle. Also, it's fun; people want to
have fun, and you can either wallow
in the day's struggle or lead by
example to ensure staff is stoked to
come to your workplace.
Flexibility and Fair Play
Only some people's holiday
season is jam-packed with parties,
getaways and family time. So, for
those with some wiggle room in
their schedules, we make it right to
them later: more hours during days
near Christmas and Thanksgiving
along with New Year's, and we
cover more stuff they might want
or need in the future shifts.
Hard Work Doesn't Go Unnoticed
It's
simple: work hard, and you'll
see it reflected in both recognition
and pay. A job well done might
mean a bonus, a public acknowledgment,
or even an extra day off.
We don't go for the over-the-top,
cringe-worthy employee-of-themonth
photos. Instead, it's about
genuine appreciation. Leaning
in on that employee and directly
saying thank you to them and, if
possible, getting a special gift like
concert tickets or something niche
only they would dig.
Breaks are Non-Negotiable
I worked in a fine dining restaurant
at 18 and had a schedule
with six days on and one day as an
on-call that I got called in for each
time during the holidays. I worked
65 days straight while going to
school and preparing for finals in
college. I want something else for
my staff.
We run a tight ship, but we're not
inhumane. Everyone gets a break.
It's a reset, a pause, a day or two to
rest. It might sound like Restaurant
101, but you'd be surprised how
many places overlook this basic
need to give days off and breaks
during shifts, especially during the
holiday madness.
Staff Devo
A fun fest is always smart, either
before the season or right after a
big holiday blowout. Not just a
drinking party but contests, music
and dumb fun sets the tone for why
the staff want to work here and
nowhere else. I like to do one in
September and then another event
in January if we exceed projections
and need a boost.
Post-Holiday Reality Check
Once the holiday hurricane
subsides, we don't just move on.
We regroup. A complete analysis
of what went down. The good, the
bad and the downright ugly. This
feedback isn't for the faint of heart
but ensures we're better equipped
for the next round.
Paychecks that Make Sense
This is business, but it's also
about respect. We ensure the
holiday pay reflects the grind. You
work harder; you earn more. It's as
clear-cut as that. People who want
big shifts show up, do the job well,
and get them. People who learn
more, cross-train and become more
valuable get more on their checks.
Training: The Foundation
Before the holiday rush kicks
in, we double down on training.
Refresher courses, new guidelines
and revisiting the basics. It's not
because we doubt our team's
capabilities. It ensures everyone
feels confident, reducing the
chances of holiday slip-ups. It's also
a way to ensure standards are being
held, everyone is aligned, and there
is no miscommunication about the
right way to do things.
Feedback Isn't Just Top-Down
We encourage feedback from
all levels. Whether it's process
improvements, a menu tweak or
managing customer expectations
better, every voice counts, especially
during the high-pressure holiday
season. When staff feels heard
because they actually are, you mitigate
attrition. January is notoriously
a time of year when people find
new employment. With a calculated
and conscientious effort towards
staff morale, you can minimize and
even possibly eliminate that cash
drain and morale killer of a staff
exodus.
In sum, the holidays at Andolini's
aren't about riding the wave and
hoping for the best. It's calculated,
methodical, and direct. We prioritize
clarity, respect, and genuine
effort. We're looking to have fun,
get people around their families as
much as possible, and make a solid
and healthy profit to prepare for
January, which is notoriously a dead
zone when people go out to eat at
a much lesser rate. These guidelines
are how we keep our heads above
water no matter how rocky the
waves.
MIKE BAUSCH is the owner of
Andolini's Pizzeria in Tulsa, Oklahoma
NOVEMBER 2023 / PIZZATODAY.COM / 51
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