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Tom, I was under the impression you do not want to mix yeast directly with another item (sugar or salt?) because it would kill the yeast. Is this true? If not, I think this is a great idea and would love to minimize the possibility for mistakes or forgetting to add an item to the batch of dough...

We split tips among in store hours worked monthly. Based on percentage of hours worked like above.

agreed. Have witnessed them firsthand flag reviews after not signing up for their advertising

at&t synj

We switched to selling wings by the pound a couple / few years ago. We state on our menu the piece count range for an order (8-12/lb). The wings are weighed before they are baked. We don’t really get complaints about it. If they are small, they get more. Large, less. No other way around it...

Digging this post up from WAY back. @Tom Lehmann what about this question? If one was to switch to an unbromated flour, what changes would have to be made when making dough?

I am not an expert either, but could be a clogged capillary tube. When the unit isn’t cleaned properly or has to run a lot because it is hot in the building this can cause the oil in the unit to gum up, clogging the capillary tube. The unit will kind of get cold, but not cold enough. This...

Interesting thread. Have never considered closing 1 day a week. Never thought that sales would increase to compensate for it on the other days. Let us know if you make the change and that it does, in fact happen for you.

Congratulations!

We’ve been trying to come up with something along these lines, just never came up with something we thought would be worth it to our customers / easy to manage. Going to keep an eye on this thread though.

Making training videos is something that I would like to do for my store. However, even if I had some, our processes are different than yours. Any videos I would have would be worthless to you. Do you have a smartphone? Have someone record you while you speak and do the different training items...

We have a $10 min order for all deliveries

According to my sales rep the software isn’t even ready to support First Data yet, so there is no way that they are going to have a deadline of today for that. Yes, it is a nightmare. There is so much misinformation out there. I don’t even know who to believe…

We have Revention here. Installed almost 4 years ago. I don’t know why you are jumping to the conclusion that he has Windows XP on his machines. Win 7 was released in 2009, so it is very likely he is running that. Revention has always been on the up and up re: PCI compliance and the like. I...

Our walkin door is centered on the short side, so it is deeper than wide. We have 2 shelves, 1 on each side of the door. Left rack top shelf is lettuce, cheese is on the 2 shelves below that. Lowest shelf if Pepperoni, misc bottled products. Right rack top shelf is deli meats. 2nd shelf is all...

We are doing what a few others do here as well. We use our all-beef meatballs and crumble them up for our beef topping.

Open up a browser on the computer with your POS. Google maps the deliveries. Do this all day every day. Learn the area. Really it takes no more than 1 minute to type in the address and look it up. Maps on the wall are nice to have. I like ours. Not sure though if we would buy one if we were to...

Too bad they weren’t closer…just make the order at your shop and deliver it! Call catchers, were these something you bought once and were able to record messages, or were they a monthly fee item? What brand/type?

You have to make sure your TV will support it the way you want it to. We have 2 Samsung TV’s that will hold a still image on them. We then leave them on overnight with a WHITE picture to reverse the pixels. They have held up for 6 years now, no problems. We also bought an LG TV to do the same...

We do, however, push walk in orders ahead. They show up next on the screen (2nd) if an order is on the screen. Sent from my SM-G900V using Tapatalk