I currently buy close to 400k per year from my various food suppliers. How do I go about receiving rebates for the products that I use the most of? Pepperoni, Cheese, Tomato products, etc.? Thru my food reps, or thru the company directly?
I moved my shop 3 miles down the street after being in the same location for 24 years. The landlord was terrible,the building was falling apart. Everyone told me i was an idiot! I had built quite a reputation in my little town as the place to go for the best pizza. One year later sales are up...
iv been doing a buffet for 24 years best way to get the ladies in is with a ladies day i charge $5 for the girls every thursday my busiest day of the week by the way am so busy am considering adding another day for the girls its just like a bar your always going to get more men on a ladies day...
I have noticed quite a few small businesses in my area adding a 2-4% fee to purchases when customers use a credit card to pay. Have any of you implemented this policy and if so how was it received? Have had some people say just to raise prices across the board to avoid any negative customer...
just wondering how everyone handles it when a manager does not meet required percentages for food cost and labor cost? whether it be weekly or monthly, how much do you reduce the bonus or should the bonus not be tied to percentages? do you just give a bonus because they make your life easier and...
i currently have a commissary making my dough and want to start making it myself. I use between 200-800lbs of flour per day depending on the season. What size mixer should i purchase? Will a 60qt hold up if i get one of the legacy models or do i need an 80qt single phase or 3 phase?
Just wondering if anyone has any experience with Universal salad bars?? they sell these at Elite Restraunt Equipment and are half the price of the exact same size compareable tables. Just seems too good to be true
have been investigating a prime vendor agreement-based on gross sales of approximately 1,000,000 per year (gross) with a food cost of 32% and paper at 6% what could i expect to be able to negotiate? and what is the standard length of contract i would be expected to sign?
i just switched from Bakers Pride deck ovens( 3) that i used for 21 years to a double stack Lincoln Impinger. It has been the single smartest thing i have ever done in the pizza business. i was of the opinion as most longtime deck users are, that the conveyors just wont cook as good of a pie...
