Yeah I figured customers would appreciate the no contact vs having to wait for ya to get it all together.
A customer suggest putting a red/green sign on the door so only one person will enter at a time.
Currently have a pickup window and mobile card reader so they scan their own card. Very easy...
How is this working out Friday/Sat night? We are carryout/delivery only in Indiana. 👋 but would have 5-6 ppl calling in to pickup plus our orders.
We are debating having a pickup window. 🤔
Does anyone do text messaging/marketinf from their own phone-via an alternative number?
We have software to save clients info if they opt to.
I understand it’s more time consuming but just to see if there is interest.
A little background-we’ve been open for 3 yrs in January. Our feedback is amazing. 4.9 stars on fb. Great on google and yelp!
We’ve done direct-door marketing. Giveaways, fb, been involved with community. And yet still struggling.
Our location is in a town full of homes. Lots of choices to go...
we roll our own breadsticks and was thinking about putting pepperoni in them. Anyone have any secrets for this. Should we put the same garlic butter and salt on them as we do out breadsticks?? Thx
we have almost made it a year!!! Thanks think tank!!
So we are looking at delivery. We got quoted 50$/month more thru State Farm. That seems really low and I thought State Farm didn’t offer it. We are asking questions.
That being said…we have around 800 sq ft to work with. We have clover pos...
Thank you! It is their first year. We just didn’t know how much product to prepare for.
20% would order pizza? boxes and rounds are what we can’t anticipate.
We didn’t know if we needed like 500$ in fives ha. Thanks so much!!
So we’ve been open for 8months and asked to do a trade show. Great thing for us but we have a few questions.
We are making pizza and driving them 1 mile down road as needed. Approximately 100 pizzas at a time of need be. We have a warmer on site as well.
Our questions. They expect 3000 people...
We got asked to do our first taste of…town. how does everyone do these?
we were thinking 7inch pizzas and breadsticks maybe. depending on heat.
do you use a bakers rack with a insulated cover? we’ve talked to a few different restaurants and most bring a temporary cook top. not an open with...
That is not a bad thing to be…but we just opened monday. A soft opening first. We are having long waits…and tonight our oven didnt stay at 500 due to opening closing of doors so much. Making wait even longer.
I know business will die down once ppl get accustommed to having us around. But we need...
