I’ll let the expert’s debate as to why the pies are cooking inconsistently. I just know that there seems to be no (apparent) rhyme or reason that I can see when I am taking them out of the oven and cutting and boxing them.
As to the cleaning issue, I cannot easily comment further on specifics of cleaning at my particular store. I do know that after cleaning kitchens in the Navy, that my idea of ‘clean’ is worlds away from what I see in day to day operations. Reporting cleanliness issues to managers results in one of two outcomes: The one reporting the issue has to clean it, or the issue is ignored. Not a very effective whistle blower program. I used to regularly point out that our oven cleaning schedule (posted on the wall where customers could see it) was WAAAAAAAAAY past due. (I knew I would not be told to clean it myself) Solution? No more poster on the wall! :roll: I personally could not run a store this way.
I used to care a lot about the place I worked and I have always had a great work ethic in that I do what I know I should do without waiting to be told. I did everything in my power as a driver to ensure that customers were happy and the store was successful. I corrected and or pointed out potential problems before they became issues. I am certainly not looking to sabotage or undermine my employer. A food borne illness or failed heath inspection is detrimental to us both. I do what I can to keep my job. It later became obvious that I was far more committed to my place of employment than they were to their employees. I do still work there, and I have taken steps to improve things. They are ongoing. That’s a whole other issue!
Now may be a good time to ask your employees if they know of any cleanliness or maintenance issues you may have overlooked or forgotten. We tend to ignore the little things we see hundreds of times a day. Stand where your customers do and look at your store. What will they see? Peeling paper or fresh paint? Stand at the far end of the parking lot, or across the street. Stand there a few minutes. If someone new to the neighborhood saw your store, would it look like a place you wanted to try? Are all the lights working? Stripes in the parking lot visible? Just fresh yellow curbs and stripes can draw more attention to your place.(If you control that) Cant paint the whole outside right now? How about some nice glossy new trim paint around the windows and doors? Trash in the ditch? Maybe a fence would hide it if you can’t keep it clean. Can the customers see your dumpster area? Can they smell it? Maybe it’s time to ask that your dumpster is replaced with a freshly painted one. Make a schedule to check these things quarterly or whatever interval you deem appropriate. Make reporting ‘issues’ painless or even beneficial to employees. Don’t just fix the overlooked item, it may just get overlooked again. Fix the ‘process’ that allowed it to be overlooked in the first place.
Just from those two pics above I can tell that Monkey Business is a place I would be eager to try at least once knowing nothing more than what I can see. Would pics of your place say the same thing to your newest customer? Looks likely make new customers walk in the door (or never come in in the first place!). The food should keep 'em coming back.
But hey, I’m just a pizza driver. Whatta I know?
PS, PIZZAMAGOO, have you thought about doing a ‘news release’ or two to generate interest and free advertising for your new place? Maybe have employees do some community service together in the name of the business and do a release on that? Get the painters, carpenters etc to wear Santa hats while working and snap a few pics. Newspapers would likely LOVE to have someone write a few puff pieces for free in these economic times.
What other little ideas can you all come up with to make your place look new(er) again and run smoother?
