Recent content by shack

Amen. Internal marketing to your own customers is far superior to any coupon deals. It took me a year to get out from under restaurant.com and we still have people trying to use expired certificates (over a year old). No Peek program gives us over 5,000% ROI to existing customers and MAKEs our...

This is where we get them. Watch shipping costs - they are heavy. Shack http://www.europaeus.com/index.php?page … &Itemid=51

We black out Fridays and Saturdays and will black out the summer months this year…

Does anyone know of a source for 12 in pizza boxes made of 100% recycled material? Thanks, Shack

Even though I’m going to be a sit-down with limited carryout and no delivery, I hope I can get away with just MasterCard, VISA, and debit cards – that must be 90% of the plastic universe. It seems like AMEX, Diners Club and Discover just take you to the woodshed on handling fees and their...

Is anyone running Business Plus Accounting Restaurant Professional software on their POS? I am also looking at X-Charge - an internet based credit card processing system that validates cards in 2-3 secs over DSL - and would like to hear if anyone has experience withh that software. TIA, Shack

Knightwing1995, Sounds like it might work in your situation - esp if you are just starting sit-down. My problem is minimizing wait for limited sit-down spaces (I don’t do delivery and carry-out is limited) so I have the opposite problem and turning tables is my life during the tourist season...

You gotta be kidding me. I had a guy recommend hot-spot to me also. I said that’s the last thing I want is some student camping at my table, nursing a coffee all afternoon doing his homework, Facebook, and e-mail - and maybe not even ordering a pizza - when I can turn that table 2-3 times. Just...

Blonde walks into a library, goes up to the librarian and says, “I’d like a large pepperoni and mushroom with extra cheese.” The librarian says, “Ma’am, you are in a library.” The blonde says, “Oh, sorry,” lowers her voice and whispers, “I’d like a large pepperoni and mushroom with extra cheese.”

Is anyone running Restaurant Maid POS software? I am getting a copy to test for $49 and it seems to be pretty well featured. Not sure I want their ardware though. Kinda pricey at www.alexandriacomputers.com . I am a 50-seat sit-down and limited carryout operation so I don’t need all the delivery...

I wish I had started with a simpler form of lease, but commercial leases tend to be pretty long with allthe contingecies for restaurant, kitchen, etc. If the landlord issues you a complex commercial lease and you do not have the legal background and you want to rent the premises you have to pay...

We use pecan wood in an only wood fueled Forno Bravo. Ha ha Tom. “An authentic Mexican pizza box-fired oven!” Guffaw…

I am following the model of Pizzeria Bianco - one of the best in the country. Chris has only 6 pizzas and a total of 11 menu items plus a few extra toppings. http://www.pizzeriabianco.com/menu.html I am mixing it up with an antipasto and pizza of the day such as a calzone or bianco which gives...

Well I found the perfect location 3 months ago and it has taken 90 days and $4,000 in legal review to get a 70-pg lease done because the landlord brought the wrong lease to the table. There are way easier and shorter forms. Take a look at www.lawdepot.com where you can download a lease for...

Anyone have a recommendation on a POS system for a 75-seat dine-in pizzeria that does NOT do delivery? I need something that does employee time/schedule, inventory, ingredient costs, etc, Thanks! Shack