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Sounds like the 3 phase is not hooked up properly I did this one time. Just buzzed and made Horrible noises

I did not see that. Good point That would help a lot

By the way, I wasn’t trying to be a jerk. I have been following you guys and have been rather impressed by alot that I have read I’m just a numbers guy and it wasn’t making sense to me. I do wish you luck it will be interesting to see how it all goes

229k average simply doesn’t make sense, I don’t understand the point in having a franchise if the average franchisee loses his money Imagine if you had $600 a day average sales even with only two employees on the clock for 10 hours a day you’re already at a 33% labor cost and it takes more than...

Here’s a question guys, I’ve been reading the Dodo story and the numbers don’t add up to me. 48 shops with 11mil in revenue. Those numbers don’t work for anyone in the pizza business. What am I missing And they talk about dropping food cost from 29% to 23% from changing sauce and a couple...

If you have 15k people and the big 3 there is absolutely no money be made by a LC That’s only 5k people per shop. Low numbers in my book

Put your pizzas on a screen to serve them vs tray, They will stay crisp 3x longer

I’ll let you know what I find out Paul I think I can get the lot for round 50k I can’t imagine spending more then 300k on a shell with a kitchen. But who knows Keep in mind, I would general contract it myself

Looking at a new town, found a half acre city lot for cheap Any idea if I could build a free standing 3000 foot building for around 350k? I would think you could do it for around 100 bucks a square foot for a rectangular formula style shell like a KFC Thanks guys

I would keep a thermal couple on hand. They tend to go out alot I keep 2 of just about everything on hand Main blowers Burner blowers Gas valves High flame soleniods Flame sensors And ignitor modules Conveyor gear motors It’s very nice not being down an oven more then an hour or so

it could be a main blower motor you should be able to open the big door and try to spin the burner blower by hand and see if its stuck or sticky feeling. Your going to spin the damper wheel out in order to get your finger in there, just remember how big the gap was before you spin it off the...

i just switched from Point of Success to Breakaway. And point of success worked great for a single store owner but as you get bigger and want more shops its not the greatest. But i liked it while we had it. Takes a long time to adjust to breakaway but over all we are liking it better

um, how many quotes did you get on plumbing? Are they making you do a 1000 gallon in ground tank or something absurd like that?

i have always used VCT tiles in the Kitchen cause i was on a shoe string budget, and its worked great until we got super busy. After 2 Years at the new store its getting pretty worked and i havent had time to properly maintain it. I need to get a seal coat on it soon, its getting bad in there...

nope dough guys are still doing it by hand, over 1000 balls on a busy day

Be happy that you don’t have breakaway restaurant solutions!!! That’s all I’ll say. POS is a walk in the park compared to breakaways crap software

Did you swap temp controllers? How are you running with no ovens?

The bottom one looks to be OEM, or OEM replacement. I’ve never seen the top one before. Swap them out as others have suggested and see if the issue moves to the lower oven It only takes 1 philips screw each and they pull right out, might take you 2 minutes to swap

More likely then a temp controller it would be a therocoupler, in the back of the oven, sending false reading for the temp controller to display. ( I totally missed your quote about the wild fluctuation in your 1st post)

Its under the glass window door. At a hard angle pointing at the ground Really stupid location if you ask me You have to kneel down and look up at the frame of the window deal