I’m in total agreement with “Piedad” I like to spend the better part of a week prior to a QUIET (soft) opening where the staff gets to practice making pizzas (gratis) for neighboring businesses, banks, etc. This will provide them with some practice time and allow you to study the work flow, then proceed to the invitation night. The last store that I opened we discovered a flaw in the way the work area was set-up so we made the necessary changes (just moving things around) and the work flow improved dramatically. For a QUIET opening, no fanfare, no signs, just a simple printed sign on the door that reads “OPEN”, trust me, they’ll know you’re open. After a week or so, (you’ll know when you’re comfortable) turn the big lighted “OPEN” sign on. Of the last four stores that I opened, none of them ever did any type of “grand opening”, no need to. Remember the costs associated with that week or so of practicing, take the cost out of your advertising budget. If done properly, you’ll have all the business you can handle without the big bucks advertising.
One last thing: Repeat after me “I will not micro-manage my staff”. Just make sure they have the training needed to accomplish their tasks, provide guidance when needed, help bail when the ship starts taking on water, but otherwise, learn to stay out of their way, and don’t forget that ever important pat on the back (not yours, theirs), yours will come later when you decide to take your first vacation a year after opening.
Tom Lehmann/The Dough Doctor
