Recent content by mike450r

The good ole days. Took over a shop in a college town, in the summer 😦 I would worked all day every day to make maybe 50-90 dollars. I had no experience and would literally be sweating bullets if someone ordered a pizza and a cheesesteak at the same time. sales improved, i improved. I found that...

My best response was simply with a menu. I am currently in the mailshark yearly program and my sales are probably 50% higher than last year. I should say these results may not be typical as I am in an out of the ay location and have never done any kind of mailer before. But the program works. As...

Was not a fan. If you don’t have online ordering look into a company like orders2.me and pay a flat fee.

mozzarella andywhere from 2.00-2.50 depending on what you are getting maybe even lower for some entry level stuff (that price is for whole pieces but the difference for pre shredded is negligible) I pay $96 for 25 lbs pepperoni but my vendor has sugardale for 2.69/lb I use full red which is a...

Hey Strongman, I am going to be using vantiv soon also. Are you saying you can buy the cards somewhere else and use on the system?

We found some good people on indeed. To echo what was said above. The employees that I have had that could best replicate my pie were the ones with little or no experience making pizza before they were hired. I have had many people from other shops and especially chains that just couldn’t break...

Good point Mondo, to me part of the point was to encourage more cash sales also to keep overall credit sales lower and cash sales higher to avoid even more charges. Anymore that is just a losing battle as I see my card sales catching cash more and more by the day

Thanks Steve, I was actually very interested in Speedline and revention before the expo in Atlantic City this year. I wish Revention would have been there so I could use their system first hand, however after using speedline up close I feel I still would have went with Revention. I run a lot of...

Try cracking some eggs on top, if you get ti just right you get dippy eggs on top of pizza. Did this with a chorizo and peppadew breakfast pizza… yum Any other time I have done it like sparrow, raw scrambled eggs for the base then your favorite breakfast toppings. Some maple syrup to finish...

Just curious if any of the members are doing this. In my state its legal to actually charge a service fee for cards to offset the cost to the vendor. I have said for ages that the fees should be passed on but recently I got an email from a 99/month processor that did just that and all the sudden...

I have only seen one post about ordersnapp so I figured I would start this and let everyone know how the demo goes. I checked them out while at the expo in AC this year and the system seems very nice with some good features. I was currently shopping revention and speedline but I might give ipad...

I have a turbo air double door cooler and pizza table with the self cleaning compressors. They work fine but next time I will be going back to true. The self cleaning compressor thing is a nice idea but the screen gets extremely gummed up and is a tiny bit of a pain to remove. Also my pizza...

I feel the problem selling by the pound (or switching to this method) is consistency. Portioning before hand could be kind of a pain, and also the wings may not drain as they would in a collander pan. Also it would be really hard to weigh per order when you get a busy rush and you have multiple...

its pumkin spice season!

“they don’t melt if you look sideways” Truest thing I have heard in a while. Any kind of criticism to so many people now results in quitting or just turning into a ball of mush. Oh yeah, we also have a hard time finding people. Everywhere you go three are help wanted signs but nobody can find...