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If I am not mistaken Jessica is asking about starting to use kiosk because serving the customer in person is taking a long time at the counter.

I sell cans and 2L bottles for carry out and delivery. I started with only Pepsi products purchased through their system. I soon realized two things: 1. I was paying more than retail sales prices and 2. Not every one likes Pepsi. I got rid of the cooler supplied by Pepsi and bought my own. I...

Please note this thread is nine years old so some of the information may not be relevant today.

When baking pizza you need to remember this bit of advice @Tom Lehmann shared with me years ago. Time cooks and temperature browns. If you are getting product that is not fully baked reduce your temperature and increase the time.

M driver once left a bag at a customers house and when he went back to get it the customer denied having it. The run was a single so there was no other place for it to be. I have my doubts as to how effective Tile would be for you.

When I was looking I found the Edge to have a better price than the XLT. I bought mine from @George Mills and was very pleased with the service.

I have used a fixed schedule for more than 14 years. The employment standards require a specific number of days for vacation, These days must be booked off at least two weeks in advance and do not require the employee to find a replacement. All other time off the employee must find someone to...

Just call and ask them. In my experience with them they will give you any discounts that are current.

@Tom Lehmann is the expert on this. I have heard him say more than once, that with the right settings and baking disks you can get a pizza cooked on a conveyor oven that is indistinguishable to a deck cooked pizza. In addition you don’t have to “tend” the oven so the skills needed to produce a...

In Canada there is a trend for the banks to brand their Debit cards to VISA or MasterCard. This little trick has introduced a new fee from the merchant services providers called Branded Debit Fee.

When pricing my menu I figure the cost of the biggest pizza then do the math and increase the price per sq in slightly as the size decreases. For example if 14" is 30% food cost then a 12" might be 29.5% food cost.

14" cheese $13.99 Minimum wage $15

Pizza is comfort food. As such a customer will order what they are comfortable with. In my area roman style pan pizza is what sells best. NY pizza would not be as popular.

Costco here in Canada gave AmEx the boot a few years ago and are strictly MasterCard now. As royster13 mentioned there are many places here that no longer take VISA.

Welcome to the gang.

There a saying in the industry “You don’t take percentages to the bank” My pizzas run about 27% cogs and my wings run 47% but it takes more time to make a pizza than it takes to make wings. At the end of the day what matters is the money that remains after everything is paid.

@George Mills is the man to answer equipment questions.

If you are keeping the Papa John’s name it might be worth more than $250k but if not I could build a new shop for that or less.

What part of Canada? It makes a difference based on location. Toronto or Vancouver 650k won’t keep the doors open but in Saskatoon or Red Deer you would be laughing all the way to the bank.

The original poster has not been on the board since 2009 I doubt you will ever find out.