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detour through Chicago…we are not to far from Wrigley Field.

salt rim, on the rocks…NEVER frozen.

yessss! nothing gets me fired up about a shop like a great energetic employee!

sky high here too. I use spring mix to so everything has been getting spring mix for the past 3 weeks.(even the Caesar salad :eek:) it has stayed consistent this whole time.

the building is old, the restaurant has only been there for a few years…and they only have standard ovens…they bake bread, cookies, “doughnuts”, cinnamon rolls, cake, pie, Biscuits, eggs, and sausage patties, then keep them warm in steam tables…it works for them. i don’t know if they are...

you will find a lot of places here only have an oven in there kitchen. and with a little ingenuity you will find anything is possible. I have a breakfast place down the street from me that can’t have a hood so they do everything in electric ovens. they make mostly oatmeal and grits and baked...

anyone else go down? apparently Webroot shit the bed yesterday with an update and there were issues all over the world. my pos company had 96 restaurants down. A customer told me her dog walking software went down. Luckily it was a slow Monday and my phone staff had been trained on the old...

I understand. I was able to save some money with North Country by only having support Monday through Friday 9am - 6pm I know its no ideal but it worked for me and it was affordable. Maybe that’s something the big wigs at speedline would be willing to look into? We aren’t a pizza place that does...

Im a huge fan of my speedline system and of the company that sold it to me. (north country business products) that being said they recently stopped supporting the speedline system and I have had to deal with speedline directly. I can’t tell you how their service is because there service plan is...

Its these gluten free and palio hipsters these day! They are all looking to be grain free. And, that does look pretty good.

Per usual @bodegahwy your serving up a huge scoop of reality check. I’m gonna head to the corner and rock back and forth for a bit.

If I remember correctly @bodegahwy puts game on their pizzas.

yeah, its a Chicago thing it was actuality an Italian beef sandwich and people love them soggy. its a long story, but he relay ordered a beef and sausage combo, that comes with red sauce on it. I didn’t want to wash away all the red sauce and mix it with the beef juice so I put it on the juice...

we don’t have many issues with them…they are a solid producer for us and they always comp the order, the fee, and anything else they can when there is an issue with a delivery. they are way better than any other third party order system.

reading this thread makes me want to burn my place to the ground and walk away… people suck. I real’y wish we could talk straight with customers…“Oh, your upset because we didn’t dip your beef sandwich but, we did give you a 4oz container of au jus on the side? Don’t be a lill bitch and waist my...

like i said…totally worth it lol:D

Thats worth the price of admission right there!!!11!!!

i had a local glass and door guy make mine wasn’t too expensive. and it looks great

I am happy with vantiv…but also first rule of negotiations is never take the first offer; play the two against each other and see how low they go. Remember all credit card possessors do the same thing, go with the one that’s the cheapest and makes your life easy.

that’s more like a Bosco Stick. im sure they come out amazing!