Recent content by MSPW11

Here is the list of questions and the response that I typed up. I don’t want them to read it word for word, but this gives them an outline: WHAT INSPIRED YOU TO HELP RAISE MONEY FOR THE ANGELS FOR VIKINGS EVENT? n We try to give back to the community every chance we get. When presented with...

We have been asked to do a TV interview tomorrow for our local news station and my wife is terrified and nervous. She is thinking of having our manager be the one interviewed. (I work another job and not onsite during the day.) We are doing a fundraiser to raise money to buy Christmas gifts for...

Did anyone get an email advertisement yesterday from PMQ magazine for Slice? I did!

We currently serve 3/8" straight cut fries. We serve a side of fries in 4.5 ounces at $1.95 each. We also have a basket of fries that we serve 9.5 ounces for $3.59. My wife is telling me that the basket of 9.5 ounces is way too small and we need about 15 ounces. Our food cost would be way out of...

We’ve been on Point of Success for the last 4 years or so and will probably be looking to switch soon. It works ok for us and the cost was within our budget at the time, but with the last major version upgrade, the printing has become worse. We even replaced terminals to see if that would solve...

Steve, do you have Point of Success as well?

We are using various sizes of these portion scoops with good success. https://www.webstaurantstore.com/carlisle-433006-measure-miser-6-oz-beige-solid-short-handle-portion-spoon-with-black-color-coding/271433006.html

I’m interested in the 16 & 18 inch ones. We don’t currently sell an 18" pizza, but it may be something we try in the future. Let me know how much for those. Thanks.

Do you let your FOH and/or cooks chew gum or candy? Personally, I think its rude and unprofessional for FOH to be smacking on gum or candy while talking to a customer(face to face or on the phone). I don’t think the cooks should either since it could fall out of their mouth or anything else...

Gunner, Do you do any of this ahead of time or all done to order?

Grasso, how long will these typically last in the cooler? Do you cover them in the cooler?

durbancic, they were clocking out, but it was a paid 10 min break. Now they are not supposed to be breaking at all. She did not clock out for this particular break yesterday.

We have a ‘No Smoke Break’ policy. Yesterday an employee (a shift leader) asked our manager to go for a smoke break and the manager allowed it. Another employee ratted them out because she was denied a smoke break a couple of days prior. We used to allow smoke breaks (one per 4-hour shift), but...

What are your thoughts on smoke breaks? What is your policy on them for cooks and FOH? Thanks

Yes, it is very brutal for us. These windows are easterly facing so we are blinded every day from about 10 - 5. It makes it like a greenhouse in there. Any thoughts on silver reflective vs regular tint?