Recent content by Jeffrey_T

Did it help? Sent from my SM-N950U using Tapatalk

When they installed my hoods, they did not put them out far enough in front of the ovens and we have always had issues of too much oven dust floating in the air and on surfaces throughout restaurant… Plus causing furnace filters needing changing 1x per week. Any recommendartions on a fix, apart...

Thanks for all of your feedback. Pretty clear! Sent from my SM-N950U using Tapatalk

Kevin, same here. I’ve been researching and alit of options… Just don’t want to make an expensive mistake. Have you landed on new system? Sent from my SM-N950U using Tapatalk

Montague 24P2 Ovens for sale …great condition, pretty much totally rebuilt. $10K Kolpak Walk-In Cooler (7’9 x 9’8). Bought new, used for 1-year. Very Clean. $5k Jeff 330.419.4325

For those of you using gas deck ovens…do you leave them on at night? We are testing and love the fact that they are ready to go right away in the AM…and the stones are much cleaner. Aside from the obvious, more gas used, more wear & tear on the burners, Thermos, etc… would love to hear your...

Hello, We use Point of Success in our 2-Locations. Easy to work with and I remote in daily to run reports, make menu changes, etc. I use a software called Screen Connect to remote in. There are other such programs, which you can use on any POS platform. Sent from my SM-N950U using Tapatalk

I like that! Thank You!!! Sent from my SM-N950U using Tapatalk

For those you doing an 18" Pie, By-the-Slice, wondering if you do 4-cut or 6-cut. We started out doing a 4-cut 3-years ago and it’s always a “Wow” for new Guests. We charge $5 for Cheese and $.65 for toppings. I am really torn about going to a 6-cut and charging $4e. $24 per Pie vs $20 on the...

Happy Birthday! Sent from my SM-N950U using Tapatalk

Hi…hours total to 34.5. So, $379 in labor $. $1500 is gross, so back out 5% in discounts, $1,425 Net. $379/$1,425= 27%. In Ohio, all the payroll taxes, unemployment, are 11% of payroll, so 30% + Managers Salary, another 10%. Sent from my SM-N950U using Tapatalk

We just launched wings. $6 for 6 and $12 for 12…comes with ranch & celery. Many have gone to by the pound vs qty…to offset the continual size differences. Guests dont understand it…but helps food cost greatly. We only added wings to drive more traffic and frequency…to sell more soda and...

Very insightful. So what it comes down to is unless the owner works it…really hard to make $$$. Sent from my SM-N950U using Tapatalk

Hi, We run the Montague 25-ps and LOVE THEM! The recovery time is amazing. We can fit 5 18" pies per deck. They are built like tanks and very little maintenance. Sent from my SM-N950U using Tapatalk

We have been in business for 3-years and I need help with Labor. We are a counter service model with 40-seats. We only use 3rd Party delivery. About 70% dine in. Limited menu, with only 18" Pies, Subs and salads. We use deck ovens and make dough/sauce daily. We average $12k-$15k per week. Open...