Introduction

Avellino's opened about 25 years ago in Green Brook. Since then they have built up their experience, their customers, and their knowledge of the restaurant/pizza industry. Finally after many years of hard work and dedication, they moved their business to Dunellen where they still remain today. They take pride in treating their customers with the most respect possible and entertaining any needs they have. Avellino's owner, manager, and employees try to look at customers as family. The atmosphere and the great homemade sauce, pizza, pasta are all reasons the customers keep on coming back.

Avellino’s has come a long way since 1987, where they were only
 a pizzeria and small restaurant. Since their move to Dunellen they have added a bar, expanded their menu, kitchen staff and added many more seats for dining. 

The owner, Mario Guiducci, has known from the start that it takes money to make money. When first moving to Dunellen, he decided to add a bar to bring in more clientele. This year he is keeping that concept going by making some minor fixes around the restaurant to help with appearance, which makes the atmosphere more comfortable for everyday customers and it gives their new customers a positive first impression.

Avellino’s seats up to about 75 people and on most nights they have most of those seats filled, especially on weekends or Monday; which is half off pasta night. Deals like the half off pasta and $7 large pies help them differ from their competitors. Most restaurants will have the fancy meals, but not the great pizza. Some pizzerias will have great pizza, but not the elegant meals. At Avellino’s they have mastered both and their customers appreciate that to the fullest.

            Avellino’s delivers their everyday food as well as catering for special events. There are competing pizzerias that deliver as well. They have special deals and mottos to go along with their deliveries, but that doesn’t go the same for Avellino’s. They deliver all their food and pizzas fresh and in the quickest fashion possible with no gimmicks attached.

            During the week management decides to have a set amount of employees that goes as follows:

·         1 bartender

·         2 cooks

·         1 dishwasher

·         1 pizza cook

·         2 waiters/waitresses

·         1 employee working the counter and/or phones

·         1 driver that also helps with counter/phone

On the weekends more employees are now necessary as it becomes a lot busier within the restaurant; therefore they have another bartender, another employee on the counter to make sure everything goes smoothly. Even though management is spending more money on employees pay on weekends, they are doing so to keep their customers happy by delivery times being consistent at the same time as order times being short.

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