Search results

Depending on your POS, it’s possible that the POS can simply use the caller ID server to send to the POS. Would be worth finding out

Looks great! Freeze and ship me some lol

So we have 2 pizza presses, same models, and the brand is Proluxe. 8/10 times we press dough, after it counts down, it releases and the handle goes up, but it then comes back down and engages again (which it shouldn’t do, it should countdown, beep, and flash ‘done’) I can’t figure out why this...

We used to but decided it wasn’t worth the added cost. If you’re having a gumline problem, id suggest adding a little more water to your sauce. It’ll cook out without losing flavor. This was something the dough doctor had mentioned to me a few years back. It helped get our crust a little crispier.

Interesting. That’s very odd they would do that. They make more money with your higher prices.

Out of curiosity, how high was your markup?

We don’t do in-house delivery with this concept, but we are utilizing doordash for that currently. So far, it’s been very helpful and I was surprised by the amount of ‘Dashers’. As far as fees, we are doing their highest platform where they take 30%, however, we inflated our prices 20-22% to...

Good to know, thank you!

Thanks for the info. We have about 32,000 people in the local area, hoping we can do twice your numbers with our population difference. We’ve inflated 20% and are chalking the remainder of commission (10%) up to advertising. Has the process been smooth? Drivers have picked everything up?

We recently opened our spin-off brand, a fast casual pizzeria with kiosks for order taking, a pick up window, and also taking phone orders (we were trying to go to more of a digital only model, but to this point, we’ll take the orders from wherever they come) It’s been slow in the first month...

I think your credit card rates are high. You should be able to drop that to 2.5ish with the right processor. (NOT WORLDPAY)

No info on the AM manufacturing but there is another company called Arcobaleno in the Lancaster, PA area that has a dough divider and rounder. We are using one of their pasta boilers and demoed the unit there. It looked solid

Screens need run through the oven more than 5 times to be seasoned properly, if we’re talking about your average screen. A Lloyd pans non stick screen only needs it after first use (and after washing). Before using Lloyd pans, we would season our screens for hours until they were black. Every...

I know Speedline is working on an integration with Paytronix for their Small-Medium business platform. I’m unsure if they are working on it for use with SpeedDine or not. All of us Speedline users should reach out and request this integration gets going quickly.

We don’t cover it. We just cut, round, and bag immediately

Reduce the oil…you’re putting too much on

Well, I switched from worldpay to my bank. Initially (for about a year) we were at 2.4-2.7% but the past 2 months have risen. Last month we were at 3%. I’ve been tracking it and emailed my rep. He brought up the idea of a “Fixed Rate”. I’ve never seen this as an option anywhere and am a little...

How’s your yield on the veggies through the RoboCoup? Do you think you get better slices/diced toppings? I’m thinking we’d be able to significantly lower our produce buying if using diced veggies for pizzas

We just bought one for the new store. I’ll let you know

Yes, my thoughts are that the dough isnt heavy enough so all the air blowing out of the bottom is creating bubbles, so if I take some air flow off the bottom and cook the top in the beginning some, it may eliminate it. It’s just a hypothesis but making logical sense to me. Just haven’t tried it...