ALVOPIZZA.COM/TEAM

  • Included herein are the current manifestations of our corporate standards. These items are important and may become more categorized as formal Standard Operating Procedures in the future. For now, this list is meant to serve as an accountability rubric to help us accomplish and obtain our shared needs, interests, and goals.

  • These are four categories used to organize, achieve, and measure our success:

    1. FOOD - Our core product is pizza. Ultimately we provide the foodstuffs necessary for entertaining a party, family, or team. Our food should always be delicious (fresh, consistent, high quality), and uniquely visionary (prevail at scale, broaden market penetration). Everything on the menu supports the superstar that is New York’s iconic red slice.

    2. SERVICE - Our service is our secondary product. This means the way we treat our customers and our space so as to provide an experience which is positively memorable, drives sales, and respects our community.

    3. OPS - Our products of service and food are implemented by maintaining flexible and certain guides, methods, and goals. Systematic operations should allow us all to work smarter, more efficiently, and with intention of driving positive results for our stakeholders.

    4. TEAM - These are the five benefactors of any successful restaurant: 1. YOU the employee, 2. The GUESTS we serve, 3. Our NEIGHBORHOOD are our closest allies, 4. Our Suppliers control our costs and provide us with our high quality ingredients, 5. INVESTORS who sacrificed their money to help the store succeed will benefit from our overall success.

  • A Valued member of Alvo, the pizzeria of the future.

  • We will include regular check-ins, next steps and community resources to help you keep the momentum going. You may reach the leadership team by submitting your questions or comments HERE.

MEMO #1

This memo offers new instructions to produce great food and hospitality. It also clarifies Parmesan discrepancy and offers descriptions of locations for several items and tools in the store.

feb 1, 2026

FOOD

  • Parmesan - What is it? Grande Grated Parmesan is aged over the minimum 10 months and is subtly nutty and full in flavor. It is all natural - made without preservatives, fillers or artificial ingredients. $1 for a side. (Prepped cheese should be kept cold and not allowed to sit at room temperature for extended periods of time. Always keep covered and refrigerate when possible.) Use the alternate parmesan for shakers.

  • Tibby - never add oil to remove it from container during dough production & sparsely wash the container.

  • expiration times - all containers must have and we must adhere to freshness standards:

    • chicken 2 days

    • cooked veggies 3-4 days

    • fresh cut peppers - 3 days

    • cucumbers - 1-2 days

    • red onion, thinly sliced - 1 day; pizza cut - 2 days

    • cut romaine - 2-3 days

    • kale - 3-4 days

    • pizzas - 2-3 hours

    • cut herbs - 1 day

    • picked herbs - 2-3 days

    • meatballs - 5 days

  • Salt - generally all foods should be salted to taste, including French fries, chicken tenders, cooked veggies, and all recipes should include specific amounts.

  • NO double-pepperoni

  • Ovens - top set to 600 Degrees, bottom to 575, both always on.

    • Brush the oven often

SERVICE

  • music - volume should be at 25-30% always in back speakers and 30-50% on front speakers when no guests are present. While guests are present in the Front, music should be attentively changed to 25% volume.

  • Discounts -

    • Public Service is a 10% discount for NYPD, NYFD, and EMTs. This may be used for other groups such as friends, family, teachers, city officials, public sector workers, or others strictly at managers discretion.

    • Employees receive 51% discount on meals purchased outside of working hours. Also entitled to 100% discount on one meal per 8 hours worked. Premium drinks are not included. Otherwise 51% discount applies to premium beverages.

  • Tickets - tbd

OPS

  • towels - folded & filthy properly disposed

  • locations of things / mis en place

    • broom - one pair FOH by fridge, one pair BOH by door

    • sautée pans - front top shelf of cart

    • tasting & small spoons - front top shelf of cart

    • offset spatula - front top shelf of cart

    • ticket spike - tbd

    • ramekins - six-pan full of fresh lids/cups, sleeves in back above flour

    • screens; clean vs new -

    • pens/markers - always take and leave. take a marker at the beginning of the shift; leave it when you are done.

    • towels - any towels brought to stations shall be folded and neatly placed in one location; FOH = on crate shelf; BOH = tbd

  • cart - all shelves (bottom 2-3 for clean trays)

  • AM Prep - remove garbage

  • Ace Endico bottles fit the white tops.

  • Dining Room - maintain cans and tables ( don’t put large boxes in dining room containers)

  • Restrooms - maintain garbage by always putting in a bag.

Upcoming Events

  • This is going to be one of our busiest days of the year. We are considering adding one new menu item of chicken wings and will inform team accordingly. Otherwise come prepared to sell tha Zaza mucha.

  • We expect to be somewhat busy. Ask management about heart-shaped pizzas, cuz we’re going to sell them for a $3.75 upcharge.

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