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i have speedline and am very happy with it…just be forewarned it is expensive.

I’ve learned a lot about grubhub by simply changing my % and checking the results… truth be told if you are not paying extra to be on the first page it doesn’t matter what you pay…I was paying $5 dollars an order (we are grandfathered into the original price structure of flat per order pricing.)...

I use Vantiv. I pit vantiv against Heartland(they also have a good reputation here on the thinktank) to see who will give me the best deal. They both bottomed out at 1% and 9 cents a trans. So I just stuck with Vantiv because i have been doing business with them for 5 years already and I think...

THIS IT THE RESTAURANT BUSINESS IN A NUT SHELL! welcome. LOL no but seriously…read everything here and ask all the questions you have there is more knowledge on this board than anyplace else and most everyone here is an open book. You are gonna make mistakes…learn from them; and learn from...

we are in a mostly Spanish area and they love shrimp on pizza. listen to the guys above and you will be fine! and yes shrimp and pesto pizza is the bomb!

i recently negotiated down to 1% and $.09 per order. January was at 2.79% all in.

Hey Piazan! i’m second generation from just out Palermo!

No surprise there! Places pop up and close down like nobodies business around here. I thank my lucky stars I have survived 5 years. I’ve got a guy around the corner from me who got national press for being one of the best bbq shacks in the nation and he couldn’t keep his doors open…its a wicked...

hey franco! i’m here in Chicago and I can tell you where I am, the north side, pizza places (taco places and Thai Places) are a dime a dozen! Finding a good one may be a challenge but they are all taking a piece of the pie… In my area alone I can think of 2 pizza places that have a reputation...

keep posting! this place is more fun when you engage with us!

awwww, I call #3!

these are all old articles…are no journalists writing about this anymore? (I should prob check the internet myself but its Friday and the rush just ended and i’m tired…maybe ill check Monday)

DANG! Salty??? he must be quite the jerk to make you mad enough to search the web, create an account, upload a picture, and post on a thread that’s 3 months old. but hey, you are a fellow Illinoisan…so screw that guy!

anyone expecting a big bump from the inauguration?

@gmac42 nailed it! it’s hard not to listen to someone when they are spending money. I am usually the one working the counter during lunch and I always tell sales people i’m not the owner. honestly, I never want to hear even the shortest sales pitch, but I am way more likely to listen to what...

:rolleyes: dang! i gotta get on my sheet! I am working my tiny ass dining room for the rest of the night!

for the most part they are a scam… we had one come through our neighborhood…pay to become a member then get your friends to sign up too and get a cut of what they bring in. my response was…“this is a textbook pyramid schema…no thanks”

@Daddio does it again! "Meats. Fresh meats exposed to oxygen usually have a desirable, cherry red color. When exposed to visible light for long periods, the pigment at the surface of the meat slowly changes to a brownish gray color. Ultraviolet light causes a rapid fading of fresh meat color as...

That is a good question! I always assumed meat turned gray from exposure to air…I was told it is the blood oxidizing. Never heard of the florescent thing before but I wouldn’t be surprised if the florescent light was burning off some sort of vitamins, enzymes, or something. I have to try that...

It sucks! I know. I have been a fat boy my whole life. There are still some awful encounters I remember to this day. but! Those negative events and all the positive events in my life have shaped me into the man I am today. I am not afraid to say that I am an awesome guy… bulling is a shitty...