Standards of Operations

Standards of Operations defines how Cassano’s runs its stores — the non-negotiable benchmarks for product quality, speed, cleanliness, and consistency. These standards exist because our customers expect the same experience every time they order, at every location.

Product Consistency

Every menu item must be built to spec — not by feel, not by memory, but by the portion chart.

• Portion charts are posted at your station. Use them. A pizza built by one person should be indistinguishable from the same pizza built by someone else.
• Use the correct portion utensils (ladle size, dough weight, topping spoons). Eyeballing portions is how food cost rises and how customers notice the pizza is “different than usual.”
• If you run out of a topping or ingredient, tell your manager before the next order comes in that requires it — not after

Build Order Matters

Follow the documented build sequence for each product. Toppings added in the wrong order affect cook time and ingredient distribution. Consistency is the standard.

Order Accuracy

• Every order goes through the ticket — follow the ticket exactly
• If a modification seems unusual, read it back to the customer before making it
• Before bagging any order, verify the contents against the ticket
• A wrong order sent out the door costs us the food, the delivery, and possibly the customer

Speed of Service

Cassano’s has internal targets for how quickly orders should be ready from the time they are placed. Your manager will share the current targets for your location. General principles:

• Work at a pace that maintains quality — speed never excuses accuracy errors
• Communicate with your team: if you are falling behind, say so before the tickets stack up
• Prioritize delivery orders against their quoted time; in-store customers should not wait more than a few minutes for a walk-in order

Food Cost Awareness

Every portion that is over-built, every mistake that gets remade, every product that spoils because it was not rotated — that is food cost. Cassano’s food cost is everyone’s concern, not just management’s.

• Follow portions on every item, every time
• Waste what is genuinely unusable; do not force bad product out the door
• Track waste on the waste log when instructed by your manager

Station Ownership

You are responsible for the state of your station during your shift:

• Sanitize your prep surfaces at the start of the shift and between tasks
• Keep your area organized — clutter slows you down and creates safety hazards
• Restock what you use before you run out
• Your station should be cleaner at the end of your shift than it was when you arrived

The Daily Cleaning Chart

The cleaning chart assigns specific cleaning tasks to specific positions and shift times. It is not optional and it is not flexible:

• Complete your assigned tasks before you clock out
• If a task cannot be completed, tell your manager — do not simply skip it
• Cleaning assignments exist so no single person carries the full burden and so nothing is forgotten