Success Story

Using Cost Reductions, Safety Precautions, and Menu Modifications, The Original PJ's Pizza Improved Operations to Survive COVID-19

The Original PJ's Pizza in Wheeling, WV, took the brunt of the Covid-19 pandemic and not only survived but, with RO.com's help, actually strengthened its operations.

"We started very early on preparing for the worst," recalls Erika Donaghy, who owns the restaurant along with her husband Rob. In mid-March, they implemented plastic barriers and regular sanitizing for high-touch points like doorknobs, pens and cooler handles. "We required masks as soon as we could provide them, as most people didn't have them at that early stage in the pandemic."

With an eye on costs, the couple reviewed their entire menu, including extra sauces and topping costs. "We found a lot of discrepancies in our point-of-sale setup that we were able to correct to make pricing consistent in every product category." They also moved to tiered pricing on toppings. "Previously, we charged the same amount for extra veggies as we did for meats and cheeses. When cheese prices went up we really needed to change this."

The couple added pasta to their menu in order to diversify it and "fill a gap we saw in the community." They also added family and catering sizes. Salads, pasta, and wings are available online and are now listed on printed menus, as well. "We are in an area where there are quite a few opportunities to be the lunch and dinner source for large meetings at industrial companies, as well as for workers at oil and gas wells."

All told, the restaurant was "very lucky" to not have to shut down or worry about managing dine-in, Donaghy recounts, "as our shop has always been take-out only. However, we did have an extremely hard time hiring and retaining employees from April to August." During those months, the owners saw waste "skyrocket, our payroll jump from constant training hours, and our consistency take a hit."

RO.com provided vital tools. "Having templates available, as well as the online checklists, has been an incredible resource and time-saver," Donaghy explains. "Even a manager-in-training can log in and see precisely what is expected, as well as gain the ability to have employees initial their work." Not only did it create accountability, but it "also gave us a snapshot of what was happening. If someone did not prep or clean to the standard we would know that and have an immediate opportunity to address that part of their training. When we took over these lists, standards, and written recipes did not exist, so we have been working toward this diligently."

The couple used RO.com's Recipe Management System to clearly define recipe portions and preparations. "This immensely helped reduce waste, create a tightly consistent product and boost employee confidence."

Donaghy is happy to share with colleagues the knowledge she and her husband have gained. "Enable your staff to be confident, first and foremost. Everyone should know what is expected and how to accomplish that. There is no need to reinvent the wheel; find the resources you need and adapt them to your model."

The year just ended gave the pair "the kick we needed to push forward," she admits. "We are considering a drive-thru, and we are always looking to expand." They are also working on management and staff training manuals using the guides they found on RestaurantOwner.com. "We have a solid employee handbook but it does not include a training course. We will be using the RestaurantOwner.com video-learning interface to help further employee development and help keep our managerial staff excited and inspired."