Search results

So how did it go? Are you still doing dishes, or are you just passed out on your desk?

Never have done a contract with anyone and never will. No deposit, no nothing. I’m all about building trust with our customers and it would be a bad start if they first thing I say is " I don’t trust you".

Not sure how long you have been open but we base most every event day on the prior year. We break it down by the hour. On the west coast we get busy at 1PM and have full staff at that point. I’m downgrading this year as we have been slower on Sundays this entire season.

On top of that they call right in the middle of lunch rushes. Its almost like they know nothing about the restaurant business.

Whats the name and location of this place? I want to look it up

I try to keep managers in the 38-40 hour range. I find that our operation is just too physically demanding to work more than that on a regular basis. They do work more at times during busy weeks and when things just happen. The world series this year was a good example where people easily...

Hourly all the way. Under salary I always had a bit of tension with the managers. If they worked a little less I was peeved and if they worked an hour more they were peeved. Nothing major, but why be peeved when you don’t have to be. I did a salary job back in the 80’s that required 70 hour...

Paying a bit above market will help a little in the retention department. I rely mostly on just saying “thank you” as much as possible.

Its was about the most complicated calculation I ever did back a few years ago. At the time we were at 55 FTE. Now we are around 75 FTE company wide. In our small little world the ACA ended up being a big nothing burger. We had 50 additional people who qualified which could have cost us upwards...

Cruise around on youtube for a while and watch other places pizza kitchens in operation. Many great lessons in what “not to do”. Of course, if I put video of my operation online I could also teach people what “not to do”.

Just to clarify, all groups are under the same pay scale. Insiders ( phones, cashiers, pizza maker types ) mainly part timers $12-14 Drivers ( same as inside but driving ) $12-14 + tips. Part timers make more per hour because they generally scram at the end of the rush. Full timers make a bit...

Min wage is $11. Insiders - Drivers - Prep make $12 to $14 Managers make more than I care to disclose.

There is very little control with delivery. It’s always a hot mess. In the states we don’t know what a meter is??[emoji1] Sent from my iPhone using Tapatalk

I have used all of those ovens at some point. Except the WOW2 Just have WOW

My first week in the business I fired 4 people for door sheet tossing. They left them right on top of the trash. They put their initials on each order so they could keep track of how to divide up the stolen cash. Sent from my iPhone using Tapatalk

Yep. We have a large amount of warehouses in our areas. A lot of the employees are temps and they don’t know the address of where they are. As long as they can give the company name we’re good. But sometimes they don’t know. They try to give us directions but don’t even know the street names.

Still not bad for 4 people. Sent from my iPhone using Tapatalk

Still not bad for 4 people. Sent from my iPhone using Tapatalk

One of the issues with changing the system is that the majority of the nation is happy with their health care. Upwards of 65% and that number includes people that don’t have any. It’s going to be difficult to get 65% of the population to change something they like. Sent from my iPhone using...

It takes out the employee mandate but I don’t know when that starts. I have a lot of people that will be happy about that. Sent from my iPhone using Tapatalk