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My merchant service agreement specifically prohibits this. They can discontinue service and blacklist you. Once you have been blacklisted you are limited to services like Square.

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You will find the same challenges in Canada as you would in the US and some additional ones added on. An example is the price of cheese. I see the US operators start complaining when cheese reaches $2.50 per pound. In Canada the price is regulated at $4.65 per pound. The minimum wage is higher...

Take a trip to Pizza Expo next week. Monday is set up as a new operator day. The best in the industry are there to answer all your questions plus you will be able to talk with all the major suppliers. https://www.pizzaexpo.com/

I have a policy that nothing gets made without a bill, even for me. I also allow staff to charge their food against their pay check. What you are describing is theft and is grounds for termination.

And they seem to call right at rush time.

I do put cheese on as the last topping for all my pizzas. I use the 10" pizza toppings because that is what fills the foil container best. It is possible to go to the 12" for some but for the customers to understand the pricing it is just easier to stick to one size.

I don’t know how many of you remember John Morrison. He had MoFo Pizza in Reno and then moved to Colorado Springs where he converted an old convenience store into P38 Pizza. I had the pleasure of seeing him working on the demolition part of the process when I toured Colorado in the summer of...

The big problem I have with house brands is the high likelihood that it will change when the contract with their supplier is up. This happened with a major suppliers tomato sauce recently. The rep tried to get me to switch from Stanislaus to their house brand. I told them the house brand was not...

Especially when the anonymous IP address is routed through Shri Lanka and the URL is registered in Canada. THIS IS A SCAM

The labor laws where I live strictly prohibit making the employees pay for that kind of mistake.

Booth 1557

The leading edge is one spot on the belt. The diameter of the pizza will determine the total bake time of the pizza. If you have a 60" bake chamber with your time set to 6 minutes your belt moves an inch every 6 seconds. If you are cooking a 14" pizza your bake time would be 6 minutes plus 14...

Parking is usually dictated by your local government. I had to pass up a very good location because the parking didn’t match the “intended use” even though I am DelCo not a dine in.

I am wondering who would like to meet up in Las Vegas on March 20th. My thoughts are to meet after the Beer and Bull. This is also a good time for a T-Shirt exchange if anyone is interested.

If that is not bad enough as of Oct 1 I have to pay $15 per hour minimum wage plus 4% vacation pay and Holiday pay of up to $22.50 per hour for statutory holidays even when the holiday falls on a day they are not scheduled to work.

Labor laws where I live would make this an impossible schedule. Each employee is entitled to at least 3 hours under the law. The 3 that start at 11:00 must be paid until 2PM the 2 that are added at noon must be paid until 3PM. From noon until 2pm I would have to pay for 5 employees. The point I...

The time is for one spot on the belt to go from the entrance to the exit. I have my oven set for 8:40 but a 14 " takes 12 minutes

You neglected to include Point of Success. This system is a good budget system that allows for a DIY operation. You get features you would be surprised are included at this price level.

The only thing that really stands out to me is when you add you oil. @Tom Lehmann suggests not adding the oil until the dry ingredients have had time to absorb the water completely. I add it about 3 minutes in to the mixing process.