Recent content by Upst8

This is a tricky one - really depends on the town you’re operating in. How densely populated? What is your radius? How many drivers are on at any given time? We quote 45 minutes during normal times and anywhere from an hour to an hour and a half during busier times. We find that most customers...

we shred our own blocks of grande - thanks for your replies

How many ounces of cheese is everyone using per 16" pizza ? Thanks !!!

Thanks for all the feedback. I was really more interested in the philosophy behind everyones pay scale. I know there are industry standards and percentages that get imposed on us as owners but like many of you have stated I have a difficult time finding reliable help. I believe it’s worth paying...

Shop around! Paid wwwaayy less for grande today! shop around

what is everyone paying their Pizza makers, cooks, and prep guys? Thanks!

how is everyone packaging their hot sandwiches to go? Parms are a bit of a headache to wrap in foil as the cheese often sticks. And cost effective solutions ?? Thanks

Everything everyone said makes so much sense. And walking on eggshells for an employee is an awful feeling I refuse to have ever again. In a quick update, I gave him one last shot. Gave the ultimatum: You can take your paycheck and leave immediately, or we can start fresh right now? I was amazed...

I make it clear that it is the responsibility of the employee to get a shift covered. (of course if it is an emergency I help out) If you can’t get your shift covered, you have to work. A no show is automatic termination.

Pizza maker of 4 years turned sour. Great work ethic, team player, etc. I’ve only been in business 5 years so he’s basically been with me since the beginning. Last year he’s turned miserable. Burnt out. Tried giving him more time off and that didn’t help. He’s probably the best pizza maker I’ve...

Crazy swing. I have a similar situation but my shift isn’t quite as dramatic. How do yo handle staffing? Do you lay people off during slow season? Or just eat the payroll and keep everyone? Side note, thanks for being so active on this site, your insight is often helpful.

What is everyone paying their: Counter Help, pizza makers, cooks, prep/dishwashers? And what is your target payroll %? With minimum wage increases I feel the need to bump up wages all around. Also beginning to expect more for my money. How are you calculating your payroll? I am an...

Delivery is a tricky thing. The suburban town I operate in is large, but very spread out. We do our best to stick to 30-45 minutes, but like others mentioned on Fridays and Saturdays that gets pushed to an hour - hour + fifteen minutes. I have found that even if people moan an groan initially...

I used grubhub for a long time and recently switched to chownow. More control, built me an app, and small monthly fee instead of a percentage of order. Saved me a lot of money and most issues can be remedied yourself from the tablet that they supply. When I have had to contact customer service...

yup