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Are you using these in a fryer? Or baked through oven? (fries, cheese bites, sticks)

Doesn’t your POS allow for delayed orders? With ours we can set how long before the order is due that we print out / activate each individual delayed order. What we have done in the past is taped up a ticket for the order in the kitchen so they are staring at it all night and know what time it...

Tom, what is your recipe for the icing? We buy a pre-made icing that we add water to thin it out, but I would like to make it in house (to save a bunch of $$$). Is it just powdered sugar, water and oil? How about vanilla? Most recipes I see online use milk, but we couldn’t do that and store it...

What size spoodle do you all use? We use the green (4oz), but have 1 of the black in the shop and have played around with it, would just have to retrain everyone on the new specs with the larger size. I do love the idea of the larger bottom to spread the sauce quicker on the pizzas.

I have really considered adding this option to our menu. Haven’t had many requests myself, but I am sure other orders takers get them. Like you are doing, with the proper promotion it will help to sell itself! Need to contact my suppliers for options. @wa dave what brand gluten free do you use...

Just on this site now, this is great! Plus, my library has all consumer reports articles too 😉

Steve, Did you just cool them on the pan in walkin then? Add any sauce to the wings in order to keep them from drying out too much? Thanks!

Speaking of smoking/parbaking…has anyone tried parbaking pre-cooked wings in order to speed up the cooking time when ordered? We use a pre cooked wing and bake them 2x through the oven, greatly increasing our order times / door times. Wings make up about 9.5% of our sales, 19% of our orders...

We switched to selling wings by the pound, listing the approximate count on our menus. This makes the inconsistencies in sizes better for both us and the customer. We offer a 1/2#, 1# and 2# sizes. (5,10,20). My advice; keep it simple. Eliminate mistakes. Keep it simple.

We use thermal for our orders / delivery receipts. The only thing we now use impact for is tickets that we staple to salads and ice cream bags to go. Like stated above, thermal is much cheaper to run, prints faster, etc. We don’t have a problem with them getting black. If they do we reprint...

What would you be trying to achieve by doing this? It just seems like an added variable that can be messed up by someone to me.

I know it’s late but what about getting some bricks or something to put below the bowl to hold it up. Then maybe a heavy duty ratchet strap to hold the bowl on the mixer so it doesn’t swing off?

I ordered a 14" to try out too! Gonna try it on our 360. Will be a huge difference compared to our pizzas that we bake in aluminum pans currently. @Tom Lehmann, should finger profiles be the same coming from a pizza baked in a pan?

Wow! $1000 per week! I am assuming you do not pay bonus’ on top of the salary then? What about implementing a bonus system similar to what bodeghahwy suggested - give the manager you have a month or 2 notice. It might be hard to go over, but if you CUT his salary and add upside in bonus’ so that...

I am surprised no one has brought this up yet, but if you have a POS, TRACK IT. If this customer habitually is calling for a free / messup pizza you will be able to find out who your scammers are. ALL credits are in the POS. Under a phone number. This way we can find the customer, find the...

Karl, Thank you for the informative reply. One question. How do we “fix” our domain so that less of our emails go to junk and more go to inbox? I feel like due to past poor practices we end in junk a lot of the time. I even experience this with my own emails and even emails sent to other...

We always run more aggressive promotions/coupons on our flyers and menus for online ordering (i.e. FREE X or x% off your order ONLINE ONLY). Make them do the work to get the better deal. Online orders have a higher ticket average and no labor to take the order, so I am happy to discount it more...

What is wrong with just drinking water? Water is free and it is the healthiest drink out there!

we use a 70/30 ice/rom blend. $26.40 this week for 20#. I see most of you use cases of lettuce. Do you find this to be much better than buying pre-processed bags? We usually pay appx $1/# for the chopped 70/30. Looking here: http://www.taylorfarmsfoodservice.com/index.php/load-calculator/C164...

Yes, we buy it by the gallon. Make sure to mix it well!