Recent content by riverside90

I’m curious as well. I had a meeting with boostly. They use your current customer list. I thought there was a way to get new customers through it. But I guess it’s a great way to get specials out there. Is there any specific text that works good and drives the most sales?

I am on the same boat. I want to eliminate half my menu. But a lot of items are have ingredients shared with other items. I want to remove items so my weekly ordering is less as well.

Hey guys, Having an issue with one of my drivers. They keep asking me to 1099 them so they can do more write offs. They used to DoorDash and Uber a lot and just basically wrote everything off. But we w2 them. They don’t have any duty’s in the store other than just doing delivery. But I was under...

I’m slow and bummed haha. But it’s usually slow for us this time of year.

I don’t want to give into this criminal enterprise but might have to soon enough. Seems like all the drivers are delivering with these apps now. Once my drivers quit/leave I’ll just go all in with the apps and let them handle it. Hopefully customers will pickup the food if they have a bad...

I do. Came from blodgetts. They are way more efficient keep the kitchen cooler cook just as well as any gas but way more consistent. Also make sure you check your current available electricity. Most people don’t have enough room in the panel. If interested message me and I’ll get you in touch...

Have you tried the oven? Do you think pre cooking it on a lower temp on the grill keeps more moisture in it vs baking in the oven?

December is this what you do? Do you do this for every order?

Who doesn’t use citric acid? Any of the stanlislaus products?

I cross stack for an hour in the walk-in this keeps my dough from over proofing. I let my dough cold ferment for 2-3 days before use so they can grow a decent amount in those days. Cross stacking keeps them from over proofing. I can also put 8 20oz dough balls in each bin because they don’t over...

How to they keep track of how much you buy?

Is it a yearly check based off of how much cheese you buy? Do they give you a few cents back for each pound?

Prism by Microworks pos solutions has never let me down. I highly recommend them very easy to use and teach new employees easy user interface and has never given us any issues. Also their customer support is rock solid.

Just get a few buckets full with the amount of water per batch of dough and leave them in the walking box. This way they get to 38 degrees. 20 mins before you make your dough put it in the freezer to drop it a few more degrees and your set. Sent from my iPhone using Tapatalk Pro

I had the same issue with kasl I tried less water more water I couldn’t get it right. Sent from my iPhone using Tapatalk Pro