Burrrrrr! It's getting chilly out there! It's so much easier to get into the holiday spirit when the weather changes! Just want to remind all managers and team members that when the holidays roll around, and the economy is in the mess it is, there are people that become desperate. Just watching the news in the evenings you hear about the random shootings, robberies, and break-ins. This time of year we need to be extra cautious and more dilligent around the safety policies and procedures. Make sure you follow trash procedures, keep doors locked during non-business hours, use the 'buddy system' when exiting at closing time, managers: don't take the deposit to the bank at the same time every day. If you are nervous about opening the door the local police will come to the restaurant to ensure you make it to your cars safely. Make sure all team members know where the panic buttons are located, and they are always consious of their surroundings. Drivers must be especially careful as they are in their own cars and going up to strangers homes. Drivers keep your doors locked at ALL TIMES. Do not deliver to a home if you are suspicious for any reason. Do not carry large amounts of money. These are just a few things that can help keep us all safe!

Happy Halloween Teams! It's that time again! We all know how crazy busy we get on Halloween! The phones will ring off the hooks! Customers will be packed in the lobby like sardines! And the roads will be full of kids and teens in costumes running from house to house! It's the time of year when our drivers have much more to deal with than the normal traffic! Please make sure your all extra safe on the roads. And be sure to let customers know that there are delays on Halloween but asure them they will get a hot, fresh, delicious product! And remember to post the sign on all of your entrance doors asking customers to please remove their masks before entering the restaurant. Be cautious of your surroudings and make sure you team is aware of all safey and security procedures and policies! Have a great time and have a great Halloween Holiday weekend!

Faster, Faster, Faster

How can we make this happen in the restaurants so our drivers are not feeling it on the road?
Well, Ready for Revenue is a good place to start. Time and time again I, Guy Maddox, go into restaurants during evening peak periods and there is no R4R completed. We should have R4R completed for a Monday and Tuesday just like we should for a Friday. But Guy, our sales are down. So what! You're still going to sell certain items that you have prepped for the day. Why not complete the process and sauce and cheese some of it. Don't over-do it and throw it away but use prep planing to help decide how much is needed.
Those who do prep well run better service because they understand that R4R is the backbone of the kitchen and not just another check mark on a check list. What reports can you use? Let's start with these:
Prep Plan Report
Previous Week Product Sales
Previous Day Product Sales
Many people say "well, it doesn't take long to sauce and cheese a pizza". That might be true with one order on your screen. Let's say it's crunch time, 6:15 on a Tuesday night. You have one cook scheduled. Before they can make a pizza that's on the screen he (or she) has to sauce and cheese the dough. They may have to go to the back to get a Thin (perforated) pan. They have to wash their hands. They may need to go to the dish room to get the correct spoodle or cheese cup. They may have to fetch product from the cooler because R4R (which includes filling the maketable) was not completed. Now, what about the other 5 orders that just popped up behind that one. How much longer will it take to get to those orders because the R4R was not completed? Are those customers not as important? Oh, by the way, the last order has 2 Stuffed Crust and a Lasagna pasta on it and there are none prepped and no sauce pre-heated. What's the production time on that order going to be? ...and the ones that are surely going to pop up after that one because now you're behind?
Over the last couple of years we have lost focus on getting the orders out the door with a driver in less than 19 minutes. Do we want to get the order to the customer in 30 minutes? Yes! How can we do this? Let's start with a little of the following.
R4R :
Sauce and Cheese daily
Pre-top when needed
Prep pasta's daily
Prep WingStreet products daily
Fill the maketable in the afternoon
Have all needed utensils and pans in place and ready to use so the cooks don't have to leave the maketable
Fill the retarders with dough (thins too)
Coaching Speed Daily:
Make sure drivers understand the word "HUSTLE"
Have the maketable team focus on "IN THE OVEN" in less than 3 minutes
Have the Cut Table call out production times all night
Make sure everyone knows the focus to get the order out the door in 19 minutes
Make sure shift managers push their production team daily to make it happen with communication
Know where every pizza stands during a rush
"Driver in / Driver Out" so managers can focus on getting them cashed out and back on the road
Post Driver Audits daily and see drive times improve (mark the good and the bad with drivetimes, waits, and production times). Don't just hang it there.

These are just a few things we can do to increase our speed. There are many more but these are the vital few that really count. We have lost focus on this very important part of our business and I truly believe it is showing in our sales. We need to tell every customer 30 minutes or less. Every time. All the time. We need to make it happen so we get their repeat business.

It's easier to take care of a current customer than it is to win a new one. Hopefully everyday we are doing what we can to win new customers but if we lose our current customers, it will always be an uphill battle. A battle that we may not win. Just because we're Pizza Hut does not mean they will return. We need to serve a quality product in the least amount of time to keep winning our current customers. That's why R4R should be completed. EVERYDAY - EVERY RESTAURANT.

The Area Coaches are doing some great HOH meetings with their teams. We need to make sure the RGM's allow this to happen in their restaurants daily. It's all about the 5 Recipes.

Give an inviting welcome - Not only to our customers but to each other, daily. All crew members need to have the positive attitude we are looking for inside the restaurants.

Connect with everyone - Once again, not only with our customer but with each other. Inquire about something to someone else. Engage in a conversation with a customer. Get to know them well enough that they want to come back and tell you what happened this week and the next, and the next week after that.

Take Pride - Be proud of who you are and who you work for. Be proud of the product you make, serve, or deliver. Be proud to work for the largest pizza company in the world. Be proud to be a part of all we do to help our communities. Let it show with a smile every day.

Respect yourself - And others around you. Come to work in a clean uniform. Be a Full-On team member.

Give something back - Maybe its knowledge about your favorite product to a new customer. Participate in our World Hungar program and go above and beyond what others do to reach new goals. Build know-how with a new hire.

It's all about being a human being and following the Golden Rule to treat others as you would want them to treat you. It's a message from the heart. It's making another persons day brighter. This will create a positive atmosphere inside the restaurant that the customer can not only see, but feel when they walk in our doors.

I have attached a few pictures of the HOH meeting Mo and Brad had today. They went above and beyond with the decorations to bring positive energy to their meeting. Keep it alive by going into your restaurants and setting a high expectation around our HOH Recipes. The RGM must own this daily to make it our culture. Hire the right people, train them well, be creative with the positive energy and recognition in the restaurant, have fun, and everything else will fall into place.

Training

Wow! It's been a while since we've heard from anyone. We're about 5 weeks from the end of hurricane season, compare to the previous blog. We have a few items in the training department worth mentioning. Please remember this week, starting on Tuesday morning, we will switch to the new cheese cups. Please do not switch before Tuesday or it will create a food cost issue. Everyone this week should receive the new lids for your oil pumps. They should arrive by Wednesday and should be used immediately. The decisions to change these specs was made to produce a better product for our customer. Following CBQ standards along with the changes should yield a better product score from our customers.

The Learning Zone will be here soon. Guy and Brandon helped test some Learning Zone Modules and the feedback has been great. Most trainings take place in about 45 minutes including test. It is web based, video driven and interactive for our trainee's. Using the Orientation and Restaurant Basics learning tools will be the first steps to guiding and implementing the new LMS system in all of our restaurants. Get ready!

The pictures are the ARL's working the I-Drive restaurant for Diana and her crew. She and her employees got to go out and enjoy dinner on us! That was the prize for winning our World Hunger contest last year. Diana and team raised over $6700. They fed 26,860 children. Who will win the prize this year? We have some big totals out there already. Ask everyone for a donation to World Hunger. Every dollar feeds 4 children. What better way is there to spend a dollar?

Happy Hurricane Season! Hurricane Bill has turned into a dangerous catageory 4 hurricane looming in the Atlantic. Forecasters still aren't sure exactly where he could make landfall but he could start pushing swells and storms towards the coast by the weekend. Not quite time to 'Hunker Down' but we should always be prepared! If you have any questions about hurricane procedures please speak with your RGM's!

Have a great day!

It's hump-day Wednesday! Only a couple more days until the weekend starts! The rain hasn't been too much trouble lately, but living in Florida that could change any second! So be sure your teams are ready for anything!

Have an awesome day!

It's almost the weekend! And the rain just keeps coming! Let's be sure we're ready for another busy weekend! And today and tomorrow we have an awesome contest going on too! The restaurants that run 98% DASH and 95% speed today and tomorrow will all be entered in a random drawing for 5 Ipod Shuffles to be awarded to the RGM's!

So get your teams focused! Good luck and have fun!

It's hump day Wednesday! And there's a 70% chance of rain! Yikes! We all know what happens when the rain comes! It makes the phones ring! Be sure to get your teams psyched up for the rush! Make sure your drivers are careful on the roads and be sure you have wet floor signs in your lobby. Let's have a great day and keep those compliments coming!

Happy Tuesday teams! We're into another week of the compliment contest! The store that gets the most 1-800 compliments this week gets $100!!! Last week we had an amazing number of calls come through, and the Region recieved 68 compliments! Leading the way was Jason Ackerman and the Orange City Team with 12 compliment calls for week 2. Last week's top prize was $200! Congrats to Jason and his team!

Let's keep those compliments coming long after the contest is finished.... providing our customers with Champs and 100% Customer Mania should be our focus all the time. Not just where there is a contest going on! Make it happen in your restaurants.

TODAY and EVERYDAY!

It's already Monday again! Hope everyone had a great weekend! We've got some awesome new products, some great commercials, and lots of couponing going on in the Region! Make sure your teams are ready for our customers!

Thanks to everyone on the teams for the fabulous jobs they do everyday!

Below is a letter from our Yahoo email box about an issue happening at one of our restaurants. Is anyone else running into this issue? We invite comments/suggestions:

About twice a week I run into an internet order where the customer’s credit card was never accepted. We did not get any receipt and the receipt with the pizza shows cash needed.

I have asked the last few if they had let the website before notification of order being excepted by Pizza Hut and the ones I asked all said they waited till everything was clear.

We handle this by calling back to the store and having the card run by the manager on duty then having the costumer sigh the receipt.

This seems to be common with all the other drivers as well.

Make Marketing A Priority!!

Hey team, next week is our big Big Eat Tiny Price push!! Please do all you can to get the word out! Remember, you should be receiving BETP post it notes and doorhangers this week. Updated catering menus are being shipped out June 23rd. If you have any questions please call us at 407-859-2290 x4084 or x4083.

Go Team!
Meghan & Kristen

Unfortunately the Magic just couldn't pull it off last night. They did start strong, but the Lakers proved to be a little stronger. Well, we pick ourselves up and dust ourselves off! There's another team out there that I know has the winning recipe for success! That's US, the Pizza Hut team! Another Friday is upon us, and our customers are depending on us as always to bring them hot, fresh, delicious products with exceptional service and a smile! So turn the frowns up-side-down and let's get ready to play OUR GAME!

Just keep in mind that the rain could sneak up on us again! Be prepared! Wet floor signs in the lobby, drivers using wipers and headlights! And everyone ensuring our teams and customers are safe and secure. Have a wonderful Friday and an even better weekend!

We believe in MAGIC! It's game night again! Things could get crazy busy! I know your teams are ready! Let's bring home another victory tonight! Let's DRAIN THE LAKERS!

Congrats to our fearless & fabulous leader Carl on his "THINK BIG" award being presented here by Head Coach Scott Kilburn!

Way to go Carl!

You make us proud everyday to

be on your team!

Happy Friday teams! The weather guessers tell us it could be another wet day by noon, and another wet weekend! Please make sure as always that our drivers are being extra careful on the roads! Make sure they use their headlights and their windsheild wipers! And of course don't forget to put those wet floor signs out in the lobby too! As always have a wonderful weekend!

Hopefully Sunday the Magic will get their Magic back! Blue & White IGNITE!!!

BLUE & WHITE IGNITE IN THE PLAYOFFS! GO ORLANDO MAGIC!

TONIGHT AT 9PM AGAINST THE LA LAKERS ON ABC!

Welcome Back #14 Jameer Nelson after his shoulder injury! I hope he gets some game time!

Let's get ready for a busy night and a busy weekend! And if the rain shows up again you know that will add to us being busy!

Thanks teams!

Happy Sunny Wednesday teams! We're getting a nice little break from the storms! Today is the last day of school for some areas so that means some folks will have kids at home for a while during the summer. And we all know kids love pizza!

Let's have a great day and get geared up for the weekend! Rain or shine, we know we'll be busy!

Good Thursday morning teams! The weekend is fast approaching! The rain continues to be an issue so please make sure everyone is being extra careful. Make sure we post those wet floor signs in our lobby too.

Remember, if there's something you want us to blog about just send us an email at:
cflpizzahut@yahoo.com

Have a great day!

ATTENTION!!! Important imformation from Mike Keeler, Loss Prevention Manager:

Area Code 201 Calls - Watch out!
We are having more suspicious phone calls to the RSC and some of the field offices. In most all calls, the person pretends to be an employee of YUM from another office or from the HR Service Center. The caller is looking for reporting relationships, cell phone numbers, and other confidential information. These people are very convincing and make a living obtaining confidential company information from employees who are trying to be helpful.
Most of the calls will come from strange or unknown phone numbers. These callers usually find a way to hide their return phone numbers on caller ID. This may be your first clue that the person may not be who they say they are.
Actions that will assist in preventing unauthorized access to confidential material:
Do not divulge any information which could be considered confidential, such as names, titles, phone numbers, reporting structures, etc.
Ask for a call back number if the person's number is not displayed and verify that it is the correct Yum! extension for the caller.
Inform the caller that you can send the information to their Yum! email address using the global directory.
Never give your password over the phone to anyone unless you have opened a Helpdesk ticket and they are calling you in response to your ticket.
Write down the caller ID phone number if it shows on your phone.
If you receive a suspicious telephone call, report the call to Dick DeSoto at (972) 338-8289.

If you missed our bi-weekly Region Team Jumpstart call yesterday, you missed quite a call! We did some serious recognition! We gave away gift cards 2 $100 gift cards to Keira & The Longwood Team & Neil & The Bushnell Team for Sonny's BBQ! Yummy!

And we gave away 3 $25 gift cards to Crystal at Bushnell, Kyle at Narcoossee, and Nick at Longwood! And 3 $50 gift cards to Sandy Coller RGM Port St. John, Kurt Sniffin RGM Umatilla, and June Oxley RGM Deland Delco!

But we didn't stop there! Then we gave away 3 Ipod Shuffles to Maxine at West Colonial, Rudy at Palm Parkway, and Chris at Mt. Dora!And then we just went crazy and gave away a 32 inch LCD TV to Danny Villanueva RGM Tuskawilla! Danny and his team ran over 80% Champs in period 5 to win the LA challenge! Way to go!

There are amazing team members and managers in the Region doing amazing things everyday! Get involved! We've always got something great going on! And be sure to be on the next Region Team JumpStart call scheduled for Wednesday, June 3rd at 4pm! YOU could be the next winner!

Hi teams! Well the wheather guessers are saying the rain is not going to stop anytime soon! The weekend is coming up, and with these rains we know we are going to be busy! Make sure you have those wet floor caution signs in your lobby! Make sure drivers are being extra safe on the roads! Some areas have flooding and trees down so this could make deliveries very dangerous.
Make sure we have those phones staffed and plenty of ready for revenue!

Have a great Thursday!

My goodness it's wet out there! The rain has arrived and it doesn't look like it's going to leave anytime soon! We all know the rain causes our phones to ring off the hook. Folks don't want to get out in this rain so they depend on us to deliver their dinner to them. Traffic and wet roads make for a dangerous combination! Let's make sure our drivers are being extra careful out there. Spend just a few minutes making sure your windshield wipers and headlights work, and be sure your tires and brakes are in good condition too. Keep a safe distance from the car in front of you, and watch your speed! Taking the time to be safe, will save time in the longrun!

Saturday, May 16th is Armed Forces Day! This is simply a day to salute sharply to all of the men and women in all branches of the service who protect our country and you. They can be called upon at a moment's notice to perform a risky and perilous mission for freedom and country. They train diligently both physically and mentally so they will be prepared to prevail in any mission they face.

Let's have a great Friday and an amazing weekend folks!

Wishing a very happy and safe Mother's Day Weekend to all our teams! And especially a very Happy Mother's Day to all the mom's we have on our teams!

We know the work you do inside your restaurants pales in comparison to the work you do as a Mom! Sunday is YOUR day!

Happy Friday to everyone too! Remember, HUGE greetings! HUGE thank yous! HUGE welcomes for our customers to return! And as always....

PERFECT PRODUCTS - HOT - FAST - FRIENDLY - remember to smile!

Hey teams! We've got a question that was emailed to us and we wanted to get some thoughts from everyone! Please be sure to post comments about the following question:


Let's see a show of hands to bring back TERIYAKI. My customers are still asking for it. I do not why it was removed. I would have rather the Cajun or Spicy q.

What are your thoughts? Have you had customers asking for Teriyaki wings? Let us know! Just select to comment and post your thoughts!

Being accident free can really PAY OFF! Just ask Keith King from Chickasaw Trail! He's being awarded the maximum bonus of $10,000! for hitting the 30,000 Accident Free Hour milestone! Now that is some serious recognition!

Congratulations to Keith, his RGM Debbie Mortensen, and Area Coach Ruthie Davis! Way to set the bar for all the drivers in the Region!

Think maybe there are some other drivers out there who would like to win this kind of money? I bet there are! Make sure your drivers are aware of the Accident Free Hours Program!

Happy Thursday team! Today we say good-bye to April! May has all kinds of special days coming up! We've got Mother's Day, Memorial Day, Armed Forces Day, Cinco De Mayo, & of course... The Kentucky Derby! The most famous horse race in the world... and sponsored by Yum! as always! Break out your derby hats and mint juleps!



Stay tuned for all kinds of updates and information! Have a great day and a great weekend!

Busy as a Bee! It's Friday again! Time to feed Central Florida! Take your places Customer Maniacs and let's get those phones answered and those pizza's delivered fast, hot, friendly, and with a smile! Have a great weekend!!!

Hey teams we're just one day away from Friday again and we all know what that means! The whole world is going to want pizza! And not just any pizza... PIZZA HUT pizza!!!

Let's make sure we've got the phone staffed and everyone has a smile in their voice! Take excellent care of our customers and be sure to execute Champs and Customer Mania 100% with every guest! And if we make a mistake, fix it fast using BLAST! Let's make sure that our production teams and drivers are ready to hustle! Let's psych ourselves up tonight to get ready for a fabulous weekend!

And don't forget, if there's something on your mind you'd like us to blog about simply send us an email at: cflpizzahut@yahoo.com

Happy Thursday!

Hey teams! We had an excellent question come in from one of our managers:

QUESTION:

I would like to ask a question about the new way we package our cheese sticks...

Many of our customers are very upset about the way we now place the cheese sticks in the bag instead of the box. And to be honest with you, I must agree that the end result does not turn out well..

I did wanted to see what the customer got when they had their cheese sticks delivered in a bag vs. a box. Boy! what I ended up with was a mess. The sticks in the bag did not look good after being delivered. The bag was greasy, the sticks all twisted and stuck together and the sauce cup was even greasy. The box, has the sticks presented well and "clean" when handed to the customer...the box was not all greasy looking like the bag.

We did some digging, and spoke to the folks in Restaurant Readiness, and here's what we found.

ANSWER:

We have had this question come up a few times and have looked into extensively. We have tested this multiple times and could not duplicate any sticking in our labs or in restaurants that we have visited. We even went as far as using over spec cheesesticks and crushing the cheesesticks in the bag to try to duplicate the problem. The interior of the breadstick bag has a smooth surface that helps avoid any sticking. The only time we have seen any sticking is if the cheesticks are being cut in separate pieces and/or cut in half. The more greasy appearance is something that happens, but customer feedback has been minimal on this.

Best advice is to ensure that cheesesticks are spec’d properly and that they are put into the bag 5 across without being cut. While we would all agree the box does overall work easier and looks nicer than the bag, there is significant cost savings (Bag $.01 vs box $.11ea).

If you are seeing complaints or examples of this, please forward the complaints and/or any pictures you may have so we can look into it further. If you notice any pattern to it, that would be helpful too.

Thanks,
Robert Para
Restaurant Readiness
972-338-7627 Office

Happy Earth Day teams!

Be sure to do something GREEN today and help keep Mother Earth clean!

Some ideas:

Recycle!

Plant a tree!

Buy Earth friendly products that aren't overpackaged!

Turn off lights and electronics when not in use!

Turn off the water while you brush your teeth!

Try reusable water bottles and coffee mugs!

Start a compost bin!

Try reusable shopping bags!

Remember to enjoy Earth, but also to protect it!

Super huge congratulations to Ernie Gilbert, RGM of the Bayside store in Brady Webster's area! Ernie is show here accepting the "THINK BIG" personal recognition award from our Head Coach Scott Kilburn for Ernie's fantastic Champs results - 90% 100s after the first 4 periods of the year!!!

Awesome job Ernie! You have great people -huge smiles & a wonderful staff!

Another important message from our Loss Prevention Manager... Mike Keeler! Check it out! It's a Driver Hospitality course developed by Dana Freeman at PHI that is posted to the PHI Learning Zone.

Dick played a major role in getting safety & security awareness into this important training video.

Go to:

www.infinitudecreative.com/ph/ph_driver2a/player.html
User name: pizzahut
Password: review
*After you are logged in, it will direct you to open the file.

Because this is just an executable file, there may be some delays in between screens. If you want to navigate using the left-hand navigation bar to click on each item to go to, you can do that instead of just using the blinking arrow at the bottom of the screen.

You may need to scroll slightly down if your screen size does not show the blinking arrow button.

This is a grea tool for all our team members to check out, but especially our drivers!

Hey team! We've got a truly awesome Customer Mania story that RTM Adam Switzer from St. Cloud sent in to us... we just have to share it with everyone!

On Tuesday April 14th the power went out at around 4:30p.m. There was a customer in the dining room that had waited for her pizzas but they couldn't be cooked properly without power. The lady was not leaving without pizza. Teresa Little was the manager on shift at that time. She called our sister store in Narcoossee and Brad Winslow the MIC at that store made the order for her and our driver Jonathan Shuttera went down and picked it up so the guest would have her pizzas. That is Customer Mania on a grand scale exhibited by three people in two seperate restaurants working as one brand! Kudos to Teresa Little, Jonathan Shuttera and Brad Winslow.

Now that is true Customer Mania at it's BEST! Kudos from the entire Region to the amazing people who pulled this off! Way to think outside the box, and way to work together as a team between stores! We need more of these!

Thanks teams, and have a great week!

Hey Teams! It's Friday again! Let's make sure we have an awesome weekend! CSR's, get those phones answered fast, friendly, and with a smile in your voice! Drivers, let's hustle on our feet, make sure those orders are on time, and check them before you leave the restaurant to make sure they are correct! Our production teams... the front lines, let's make sure they have fresh stocked make-tables, plenty of ready for revenue, and get organized to turn out 100's of pies tonight! Managers, fire up the teams! Start with a quick pre-shift meeting, do a Champs cheer! Let's have an awesome night and have fun!!!

And remember, if something goes wrong, work quickly to make it right! It's easier and faster to work on the solution to an issue than it is to try and figure out why or how it happened! If we have an unsatisfied customer, make sure we execute BLAST 100% and win that customer's confidence back in Pizza Hut! Let's see if we can go the whole weekend without a single 1-800 customer complaint! Infact, let's use the 800 line for customer COMPLIMENTS! Let's see how many of those we can get!

Thanks for all your hard work! Have a great weekend!

Hey teams! Our fabulous Marketing Team Kristen & Meghan have been doing some incredible BCM training in the Region with our Dine-In restaurants and they would like to recognize some of our stores that are doing extremely well with BCM Dine-in service!

Yalonda @ Eustis had a perfect score! Awesome!

Gareth @ Maguire missed one Great Job!

Naomi @ Umatilla missed one Great Job!

Kristen & Meghan are an excellent support in the Region and we apprecaite all their hard work!

Hey team! Some more important information from our LPM Mike Keeler:

Team,

The recent storms may have caused some power interruptions to our CCTV systems. If yours is not working properly call Checkpoint at 800-888-4443. However, At no time should the person calling in the repair speculate what caused the DVR to need repair. It is Checkpoint’s responsibility to inspect the DVR and advise us what caused the failure. Checkpoint might ask if the restaurant got struck by lighting and our response should be that we do not why the equipment is not working.

And on another note...when the weather is bad please make sure our drivers are being extra careful on the roads and that we have our wet floor signs clearly posted in our lobbies and entry ways. Thanks so much and have a fabulous Wednesday!

Good Monday morning team! Hope everyone had a wonderful Happy Easter weekend! Just wanted to do a little recognition from Meghan & Kristen, our fabulous Marketing Team! The girls would like to recognize Arlee and his team at the Palm Bay MP for running a successful RAN! Keep up the great work!

If you'd like to contact Meghan & Kristen for Marketing support in your restaurants feel free to call them at the Region Office at: 407-859-2290 (Extensions: Meghan 4084 Kristen 4083)

Have a great week team! More bloggin' to come soon!

And rememeber, if there's something you want us to blog about, or a question you have; please email us at cflpizzahut@yahoo.com

Happy Good Friday Team! Hope everyone has a wonderful day! Just wanted to remind everyone that this Sunday is Easter. We here at Pizza Hut would like to wish a very Happy and Safe Easter Holiday weekend to all of our team members and their families!

May your baskets overflow with yummy chocolate bunnies and no rotten eggs! :)

We've had our first question - It simply asked why we can't mix the noodles & sauce together for Tuscani Pasta's - then just spoon the total weight into a pan.

I thought it was a great question & had to go straight to the RSC "Pasta Guy" for our response - Here is his response:

During the early stages of Tuscani Pastas mixing the sauce and noodles was a process that was
tested. However, there were a couple of issues identified with the process that led to the current
method of building our Tuscani Pastas products.

· The sauce is designed to be placed on top and then coat the pasta as it cooks.
Changing the process would possibly change the taste profile of the product.
· The sauce helps to insulate to noodles and prevent drying out during the cooking
process while still allowing us to reach food safe serving temperatures.

Thanks for the question!

Doug Hubbard Restaurant Readiness Coach 972-338-7786

Feel free to send in more questions or suggestions!!! I'm off to spend the day with Mo & Keith (we're going to get into some trouble today :-)) Have a great day!
Carl

Good afternoon CFL Blog readers :-)

Just a couple quick reminders:
We have our bi-weekly Jumpstart call this afternoon at 4:00pm. It's scheduled every 2 weeks - and the call is open to anyone on the team!

Blast - Our team had 81 customer concerns in the last 6 days! WOW
Please put yourself in our customers shoes & let's offer great solutions with a sincere apology when we make a mistake (I know we are shooting for perfect - it's just as important that we respond the right way with mistakes)

Last weekend the entire AC team & myself did Mystery Shops throughout the Region. We called a competitor & our local Pizza Hut at the same time & placed orders. Our goal was to see how good our service levels are & experience what our customers experience. WOW - it was an eye opening experience - Here's how we rolled up:
Overall:
Our competitor kicked our butt in 8 out of 11 experiences (judged on speed, friendly, product)

Our average delivery time was almost 36 minutes (some as high as 55 minutes)
Our competitor averaged 29 minutes (They had 5 orders arrive in sub 20 minutes)

Our phone service was better in most instances & overall driver hospitality went to the other guys.
We've made some progress in the last year; Our competitors are raising their game at the same time. It makes me wonder what it's going to take for us make a BIG MOVE with Delivery Service...................
If you have an idea - send it to me at carl.vannostrand@pizzahut.com or email our Blog address at cflpizzahut@yahoo.com
Thanks,
Carl

Happy April team! Hope it's off to a great start for everyone! Just a couple things we wanted to highlite for you from our LPM, Mike Keeler!

We have to be very careful about robberies when it comes to exiting the building after close. The driver door is not to be used for any reason after close. Anyone exiting the building after close must exit thru a full glass door, so that the surroundings can be checked prior opening the door and leaving the building. The staggered exit procedure must be followed per safety/security procedures. If you are a closing team member and you are NOT familiar with this procedure please see your RGM immediately for details and information!


On another safety note: Not all slip-resistant footwear is created equal. DON'T BE FOOLED! Always wear Shoes For Crews – The Shoe That Grips. Our micro-channel tread pattern and rubber compound grips wet and greasy floor surfaces with unbelievable traction! Make sure you are wearing Shoes For Crews too! Not only are they super safe, but they're comfortable too!

Stay tuned for more safety updates and information. Have a great weekend!

Greetings Central Florida Pizza Hut teams and welcome to our new blog! We are so excited to get started! We hope to use this blog to post questions/answers, comments, and ideas from all of our team members and open a dialog to discuss just about anything that's on your minds! We also plan to use the blog to communicate exciting Pizza Hut news, promotions, and general information to keep you informed!

The email address to get involved today is cflpizzahut@yahoo.com
The email box will be checked daily and items will be posted on the blog. If you would like a personal reply, please make sure to note that in your email! All emails/postings will be anonymous UNLESS you want your name/store number mentioned, or if you are recognizing someone!

We all looking forward to hearing from everyone!

Holly & Carl

This morning Holly & I are trying to figure out how the "Blog" works - it's a very exciting time for us!!!!!

So far we've cancelled a couple accounts & passwords - so we are waiting for the blog police to come to the office and arrest us (we're going to tell them it was Matt)

Back later!

Holly & Carl

Day 1: 3/17/2009

Welcome to our first blog entry. This is just a practice run :-)