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Same here.

I switched from the ripple boards to Perfect Crust about 3 years ago and am glad I did. I had many customers comment on the improvement.

I am not sure of the difference between option 1 and 2 other than the store front access. Option 3 seems to add extra costs for a third location. I would make a cost/benefit chart for the 3 options to come up with an answer. I have held off on doing a second location because I know my costs...

This is a topic that has been discussed here many times. I have learned: []pay more to get higher quality staff - most times a $18 per hour person does more work than 2 $10 people []hire friends of the good staff members - they are less likely to goof off because it will cause friction in the...

All this and a minimum wage that just went up to $13.60 per hour and this time next year will be $15.

The labor laws in my area state I must give a mandatory rest break of 30 minutes (can be split into two 15 minute or three 10 minute breaks) during a shift of 5 consecutive hours. If the shift is under 5 hours no break is required. If the employee takes a break it is unpaid time.

I have a list of gifts they can choose from when they hit the 5 year mark. Typically the gifts run from $250 to $300. The most popular is an underwater camera.

To me they are worth the extra. You make the effort to have the best pizza you can, so why not keep it as high quality as possible? I have been using them since they were introduced at Pizza Expo a few years ago. Being so far north and remote I buy a years supply at a time. I recently had a...

Even before cutting the crust will soften if left on a peel or cutting board or even in the pan. I try and make the transition from the oven to the box a quick as possible to avoid this.

The reason the crust is going limp is the steam that is coming off the pizza. The best way that I have found to slow this process is placing the pizza on something that will allow the steam to escape for in-house I have found the Pizza Pleezers [/URL]serving trays work well and for deliveries I...

I used to tell the customers we don’t do specials just regular menu pricing. The number of people who said okay and hung up was far too many. I took a look at my closest competition (as far as quality goes) to see what they were offering for specials and guess what, my regular menu price was...

You have to close the pay period for the week shown. I will post more details tomorrow when I am in the office.

I started out with a 40% discount on the second pizza. I learned pretty fast that was a mistake. People will work the system to get the most expensive pizzas cheap. I would have customers wanting 4 pizzas make 2 orders the first wold be 2 higher priced pizzas and the second for 2 lower priced...

Welcome to the tank.

I would put all 4 1508s on the bottom then on top I would start with the 1502 then a 1531 then the 1532 and finish with the other 1531.

@George Mills is the best resource when it come to the Edge line up. I bought mine through him and would do so again if the need came up.

I cut on a cutting board before transferring to the tray.

http://www.hsfoodservers.com/product_category/pizza-pleezers/ These are what I used to use for my slice sales. I was very impressed with them.

Welcome to the Think Tank. I have found the people here very helpful and brutally honest when I have gone the wrong way.