Recent content by Jimbolini

We do year end bonus for all Managers based on sales, etc.

Missouri, we pay our GM 25.00 per hour and Kitchen Manager $22.00, We try to keep them below 45 hours so they have a life. Our staff is mostly 15-18 year old and we pay $12.00 plus everyone is in tip share. (Most kids total pay average $16-$18) - this includes kitchen and front of house. We...

I have been to around 6 of them (most of them as an owner). It can be helpful for sure, if there are subjects you are interested in. It’s good to browse and try new product. If it’s your first time and have the budget, I say go and enjoy.

I recommend looking into Slice. Slicelife.com They use DD but regulated to one fee and only for small pizza restaurants. Either way, I have had no issues in 2 years.

I have used them for over 2 years and love them. Call or email them for samples.

At my stores (I have 2), we always lead the phone or walk in with “expected wait times”. “At this time your pick up time is 6:05-6:10pm” for example. Be specific, if you say 30 min they will show up in 15. Always be honest and straightforward, don’t over promise. Believe in your store and...

Congrats on possibly entering this world. COG over the last 2 years is very high! Hoping for 30 percent is very tough in my opinion. 1.2 million with 250k COG is very doubtful. Margin on a store like this would be more believable at 120-150k profit. This is all depending on debt of course...

First of all, welcome! Lot’s of variables in that question. What type of dough, temp of the room or in fridge, etc. Can you refine the question a bit?

Same. Friday, Saturday, Sunday, Thurs, Wed, Mon and Tues are even We do specials on Sun, Mon, Tues only Sunday we do two large one toppings for $20.23, sells amazing during football. (Assuming our team is winning lol)

Thanks for the ideas! At the time of the original post, a spot was open next to my original store. I ended up opening another pizza spot a few miles on the other side of town. Stick with what I know I guess…

Holy !@#$. I am sorry to hear about about this. My current store is two years in (another opening this month) and my brand is everything to me! I am sure it pains you to read the one star reviews, even though they don’t revolve around you personally.

You cannot go wrong with either one of those brands, in my opinion. We use Lincoln and have had great results as well. Our new location will be using ventless Ovention ovens, I will update how they are as soon as we open.

Any one used either TurboChef or Ovention in the last 2 years? Opening a new spot that does not have a hood and wanted to know any experiences? How is the heat in the kitchen? All the reviews are 10 years old, so I wanted to hear any new experiences?

In my opinion yes. The website will send you free samples, fyi to try.

I don’t have the info at the moment, but if you go to the website they usually say. (or contact your vendor) Edit: around 46.00 for 250 14 inch size. (less for 12 and 10 inch)