At the recommendation of a friend, I am going to try www.pizzacloud.net. I won’t be putting it in until I move into my new building which will hopefully be in the summer. I’ll post my thoughts of it once I’ve used it for a few weeks.
That must have been one outrageous volume Dominos. I’m guessing you have those numbers wrong or they had an ulterior motive to pad the fees. I’m processing around $120,000/month in credit cards and paying around $3200. Our overall rate is generally between 2.7 and 2.8% and the huge majority of...
http://www.pizzaovens.com/Specifications/Marsal/Marsal%20BM72-S.pdf
I’m not certain but I think that Marsal is a somewhat common name in refrigerated tables here in the states. I’ve seen these tables for quite awhile at Pizza Expo. This last year Randell had something similar on display.
I use a kitchen monitor and couldn’t imagine doing paper tickets. Our system has an item by item bump while many others are ticket by ticket bump. The benefits to a monitor is the items can be seen from a distance, they can be seen immediately and there’s no losing the tickets. If I need to know...
Depending on the progress of the new building I will be putting up for my pizza shop, I’ll be there. I’m guessing that I won’t be occupying the building by march so I will likely go to get deals on equipment and smallwares.
pizzaboi, determining actual revenue should be pretty easy. It should be pretty straight forward to look at their dough recipe/procedure and figure out how many pizzas they go through based upon their flour purchases over time. Look at their invoices over a relatively long period of time, not...
The first place I would check for any pan needs would be Lloyd pans. The are quite expensive but their stuff lasts like nothing else in the pizza industry. www.lloydpans.com
We used to buy refurbished Domino’s Delfield makelines with refrigerated grates from Northern Pizza Equipment many years ago. They had way too many fans that would go bad as well as refrigeration leaks. Great makelines when they were working but we eventually went to more reliable regular units...
It certainly sounds like an airflow problem. For starters, I would try swapping the fingers from the two ovens and see if the problem follows the fingers.
I got lucky and found this for $2000. It’s brand new but played the roll of a pinball in a semi. I’ll probably replace one of the doors and I need a hinge for the compressor cover. Other than that, it’s good to go. Are these tables available to the general public or just to Domino’s franchisees...
We’ve been using a Taylor THD32D with an air dashpot for quick stopping but the last time I needed a replacement I bought a Pelouze scale that absolutely sucks. The stainless platform snaps onto a platform below it and now comes off with nearly every dough ball. I just purchased two more Taylor...
I bought a new with shipping damage 120" Randell Domino’s makeline that I plan to use in my new store. There are three pieces that I assume are part of the grate system that I can’t figure out. They are bent at a 45°angle and the ends are cut to about 120°. Picture attached. Anyone have any idea...
Congrats Dave, I sure hope the landlord doesn’t screw things up for you with the lease assignment. I have to admit, I’m a bit jealous as the idea of “semi retirement” seems very appealing right now. Good luck and keep us posted as this progresses.
My brother bought one from an ebay seller(I think it was Sharptek) for $7300 2 years ago. It was shipped straight from the manufacturer. I think it’s pretty common nowadays for dealers to mostly sell items that drop ship directly.
