Analysis

Main processes and flows

Customer walks in or places an order from home

At Avellino’s there are two types of customers, ones that walk-in and ones that order online or over the phone. When the customer walks in he/she is greeted by the friendly staff and is pointed towards the order takers direction. The order takers are behind the counter and are in charge of sale and handling money. 

The second way to place an order at Avellino’s is by ordering online and over the phone. When the customers call, their calls are answered by a staff member and appointed towards the order takers. The orders takers then proceed to take to the orders. Customers can also order online by going to www.avellinosnj.com and clicking on the online ordering button. They can then fill out their customized order and it will appear on the order monitor in the kitchen. 

Customer places order

The customer looks at the menu, either online, at home or in the restaurant, with all the available items at Avellino’s. Avellino's uses a online ordering software called "Online Orders Now". This software ensures that all orders are accurate, has POS integration, upsells other products and even lets the customer know the delivery area and location of the store. The customers have a variety of choices, from fresh pizza to, hot/cold subs to, pasta and salads. This gives the customer plenty of options to customize their food to their liking. After the customer has made the decision, the order taker use a POS system (point of sale) to place the order, which is then transmitted to the cook or the pizza guy.

The Cook or the Pizza Cook

After the order taker places the order, it will go to the cook via order ticket system or point of sale order monitor. An order ticket system is a system that is connected to the POS system of the order taker. Once the order taker inputs the order it is transmitted and a ticket is printed out containing the order information for the pizza guy. The order monitor is a screen that is displayed in the kitchen where it is visible to cook at all time. It works the same way as the order ticket printer but instead it displays the order information on a small 14 inch screen. Once the appropriate order is completed, it is then ready for delivery or service.

The station where the pizza is prepped for cooking.

Service or delivery

For the customers who want enjoy their meal at location, the readied order is delivered to the tables or the bar counters by professional server. For the customers who order over the phone or online, their orders are hand delivered by one of Avellino’s delivery experts to the customer’s location. Delivery lead times are 30 minutes on an average night and 45 minutes to an hour on a busy night.

Inventory

Avellino’s uses an anticipation inventory. They order more inventory when they are almost out of their supply. They go pick up supplies from the restaurant depot or order them from suppliers. 

Basic Equipment and Tools Usage

The Ovens

Avellino’s uses a traditional metal pizza oven. The oven can fit 6 pizzas in at one time. Pizza can be made in batches of 6, taking 15 minutes to cook each pizza.

The pizza oven where the pizza is cooked.

Point of sale systems

Avellino's uses the "Online Orders Now" point of sale integration for the restaurant. A Point of Sale system is where the transactions and orders are completed. At Avellino’s there are a total of four POS systems placed throughout the restaurant. Two are placed in the bar area and two in the dining area. The advantages of these POS systems over the tradition cash registers are these sophisticated machines are able to create and print guest checks, print orders to the kitchen and bar for preparations, process credit cards, and other payments, and run reports. Another advantage is they are able to display a seating chart that can monitor which table ordered what items and what tables are reserved or empty. 

Pressure Dispense Bar Tap

The bar at Avellino’s uses a pressure dispenses bar tap system to server a variety of domestic and foreign beers. A pressure dispense bar tap system uses external pressure from a cylinder of carbon dioxide or nitrogen, which forces the beer out of the keg and up to the tap at the bar.  An advantage from this type of a system is that it saves shelf space and cuts down on order time. Order time is the time it takes the bartender to place an order and serve the beer. With the point of sale system and bar tap all in close proximity of the bartender, there’s a lot less moving around. Usually a bar tap contains 4-6 types of different beers, which are all stored in kegs at storage location (mainly a basement). This helps lessen the clutter and increase seating room.

Other Various Equipment

Aside from the 3 main equipment’s mentioned above, Avellino’s uses traditional restaurant equipment. Majority of the food that is prepped at Avellino’s is hand made. So there is not a lot other equipment that is used at Avellino’s.