Search results

So what companies do you work with? You are able to set the prices on all those websites individually and the customer pays it…but do you get charged a fee by the ordering company?

We are similar. We occasionally have customers order at the pickup window. We instruct them to pull ahead if someone comes up behind them to pickup an order so they do not hold up the line. We also have customers place ice cream orders at the drive thru, which usually takes a few minutes to make...

We use perfect crust liners. Ended up ditching the 12" liner and using the 10" for both sizes. Less cost, less to inventory.

But you might also have a lower food (paper) cost on those since you do not have to put the items in a package to go. Need to find a balance. We don’t have dine-in, but you just need to balance it all out together and look at the BIG picture.

There are many options. POS Pizza http://www.pospizza.net/ is an option that I used for years. They even have a free version. Great software, user forum, support. Especially if you have never had a POS. Revention is what we use now. Expensive. Good customer support, great especially if you will...

We have a template, I think we got it from lloyd pans, maybe. Sold about 30. Very busy on Valentine’s day like years past.

Finally an increase after decreased Super Bowl 3 years in a row. 4:3-7:30 was when it got busy, nothing we couldn’t handle though. Hardly anything after 8:30.

We will be doing a similar promotion to what we did last year. 50% off online pizzas ordered. Build your own, not specialties. We had a great day last year with this, got buried. We did not advertise it until the day of and will do the same this year as to not hurt sales leading up to it.

650,000 in sales in first year sounds great to me. It took us quite a few years to get to that sales number. I bet a bunch of people on TT would love to be doing 650,000 a year. If you look at the annual summary reports for the top pizza chains, an average PJ’s did $8800 in 2016. PH $7479...

We will also blot off a pizza that gets excessively watery with a paper towel after it is baked to help soak up excess moisture. Also, push these pizzas back into the oven for another minute or 2. You can’t expect that an oven will perfectly cook a pizza that is just cheese or loaded with...

Not an expert, but I would agree with @George Mills that you probably need a new motor.

Yeah, we used it for years. Loved giving them feedback and suggestions and having those things implemented. It’s not quite like that with Revention, but the system does much more (you pay for that).

star pizza box

In this age you should highly consider upgrading your store to using a POS. There is no excuse to use one in this day and age. All respectful POS have a time clock integration. Most will do what was explained above, restricting clock ins too early or late w/o a managers approval. We used to use...

We sell 5 different sized pizzas, wings, oven baked subs, 2 sizes of cheese / breadsticks, pasta, gyros, meatballs. During an oven rush a 2nd person will jump in to help the main person working the oven. When you have all the side stuff coming out it can get crazy. But if it is just pizzas it is...

No, we don’t need to. The box gets folded around the pizza at the cut table.

Doing only 4500 per week why not get the stuff printed, shipped to your door and then bundle them yourselves and drop them off at the post office. We have been doing this for 8+ years and our sales were about where yours were when we started. We use taradel to print our 11x17 trifold w/ coupon...

We fold boxes after we cut the pizza. They don’t take up much room this way and we save time folding boxes during downtime. How often do you actually go through all the boxes that you have prefolded? This also helps to get the pizza cut all the way through the crust instead of partially cut. dan

Yep, had to place an unplanned produce order for today, since we use a Romaine blend for all salads. Iceberg only for now…ugh

What % (food and paper) are you typically running for “catering” items (i.e. pasta trays, meatball trays, large salads, party trays of wings, etc.) Do you run a higher F+P on these items since they have a higher profit margin, or a lower F+P since they might be hard to come by alternatives...