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Our people can opt out of the 30 minute lunch at 5 hours. They all do. It’s a big waste of time. Sent from my iPhone using Tapatalk

The downfall of these units is that they can get a nearly in repairable refrigerant leak. That is why you see old used ones pop up for sale real cheap. The only possible fix is you have your refer guy fill it with a refrigerant that contains a sealer and hope for the best. Sometimes it takes 2...

They are not available. Dominos has them locked down pretty well. They have to be delivered directly to a dominos location. I just keep my eye out for them and pick them up used or damaged here and there. I have an extra one in storage right now. Once you use one of these units for a while you...

Here it is $68 http://www.partstown.com/randell/rddodiv001

You can order them. I think partstown.com has them. They are a lot though. I want to say they are more than $50 each. Sent from my iPhone using Tapatalk

Those are the deflectors. They set between the pins on the prep rail. They keep the topping from falling in between the the catch pans

I have bought a few of these from Sharptek. Good service and good price. Can’t go wrong.

For the life on me, I can’t figure out how California hasn’t passed the ole crazy soda tax yet. Our legislature spends every waking hour passing extra taxes a fees but can’t get that one thru. It’s on the list every year though.

Pizzas 68% Salads 11% Wings 10% Breads 6% Drinks 5%

I tested out the heat retention qualities of these bags a good 10 or so years ago. I picked up a few different brands on ebay and went science on it. The end result was little to no difference. Pizzas that stayed in the bag for 10 minutes or less were the same temp as a non heated bag (...

Keep us posted on how it works out for you. I’m sure all the systems will offer this feature at some point in the future.

I heard a guy at Pizza Expo that said he did $20 a month for part timers and $40 a month for full timers. Sounded like a good deal for the drivers. Pays like half their bill. What POS system are you using?

My dream is to not pre fold the boxes. It’s pretty easy if every order is the same size. We do a school order of 200 pizzas a day. For this order we don’t pre fold. We set up 2 stacks of unfolded boxes, put the pizzas on them, cut and then fold the box up around them. We’ve done a few test runs...

We dont use them. We have triple stacks and pull the boxes from under the table. https://uploads.tapatalk-cdn.com/20170905/360673c811fb79f3374dfd272418cafa.jpg Sent from my iPhone using Tapatalk

I think they attach to shelving. But are designed to where you pull the box from the bottom...

To emulate the lincolns you should basically be all open along the bottom. Then have 2 open fingers along the top. One close to the entrance and One at the exit. It should be baking only from the bottom in the middle area of the oven.

The menu designer takes the longest to learn. Plan on doing an update every 6 months or so. You’ll get it better setup for your operation every time you do it. You’ll be amazed at how easily you’ll be able handle a complex menu along with quick order times and easily training new people. It’s a...

There was a big spike like this about 10 years ago. If memory serves me right flour was in the $30 $35 a bag range. Sent from my iPhone using Tapatalk

I found that my food supplier had a good deal a few years back. When you include shipping cost. We pay $56 for the thermal 220’ and $37 for the 2 ply 90’. I could probably get a better deal on the thermal but not enough to spend my time on.

I spent my first 10 years in this business as a 2 for 1 operation. Our name was Double or Nothin Pizza. You got double or got nothin! This was back in the late 80’s and early 90’s. We sold 2 large 1 topping pizzas for $10.99 with free delivery in 30 minutes or less, or the customer got $2 off...