- - Write job descriptions for each type of personnel (pizzaiollo), (e.g. courier, administrator), which will include a detailed list of employee responsibilities. Focus on task execution time and compliance hygiene.
- - In the first month, schedule staff for each week. It is advisable that each employee sign the "Get to know" box: This way you can justify the fines for absenteeism and late arrival.
- - Each institution must decide how the staff will work. In larger companies, where there are a lot of orders every day, the usual schedule of work
- - 2/2 (for kitchen staff). In smaller establishments it will be enough to divide a week between two chefs, 3/4 or 5/2. So one of them will have full employment, and the other will have a part-time job.
The situation with couriers is a bit more complicated. Often they don't have a certain so payments are made every day. The schedule is made depending on the workload of the institution and the capabilities of the courier.
I recommend inviting them for at least 4 hours and adding staff during peak hours.
Administrators can be cooks themselves with a small workload (no more than 20 pizzas a day), and additionally hired people. I recommend that you you first take orders yourself and control the interaction
The new operator will be able to explain the intricacies of doing business with the new operator in the near future.
As for the fines for being late and for not fulfilling their duties, these are must be specified in job descriptions or in the employment contract. It sounds trivial, but the staff must follow the rules and come to work on time.
Friendship is friendship, but no one has abolished the chain of command or job duties.
- A few more words about working with couriers. In a measured rhythm each courier can deliver about 10 orders in one working day (10 - 12 hours). After Issuance of the order the minimum time it will take for the driver to deliver (round trip),
- 30 minutes; maximum - about 2.5 hours, considering the distance and the traffic situation in the city. In one order can be, on average, from one to three pizzas. In the case of multiple orders in the same area, the courier can also to pick them up, too. Consider this information when planning routes and promising customers to deliver their order by a certain time.
- - Don't forget to indicate in the contract or instructions for couriers that they are responsible for compliance with the traffic rules during the delivery of the order. In case the driver will receive some kind of fine, it's not the pizza place that has to pay, it's the pizza place itself.
- - The cook must strive to place an order for a minimum amount of time without neglecting the quality. To make one pizza should take no more than 5 minutes to bake, about 3 to 7 minutes to bake (depending on from the furnace), 30 seconds for slicing. Total - about 12 - 15 minutes for one pizza and 2 minutes for one pizza minutes to collect the order and hand it over to the courier. If you promise to deliver the order to within the hour, you have about 40 minutes left for the courier to deliver it to the client. In general, praise to time management!