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As for timed orders, i have always used a ±10 minutes from the requested time. So if they request 7pm, we can be as early as 6:50 or as late as 7:10. There is no way to time it to exactly as requested, specially during busy times.

So just let it take it it’s legally mandated smoke break 😛

Recently switched from Revention to Speedline. Foodtech was the other system i was seriously looking at. Personal reasons why i went with Speedline over Foodtech, nothing technical and nothing bad against them. I have been very happy with Speedline. I had them setup the initial install, then i...

Same experience with Vantiv. Call center is the same as with any other company, but once you get a hold of the right person, they always provide a direct line to contact them with any issues. Much better service over all from my previous company. I gave up ever trying to get in contact with my...

I think i am in the wrong business !😛

Percentage vs mileage tends to average out over the long run to be about the same. The only thing that really tips the scales are large orders. This is where drivers on the Percentage system get more. But you have to remind the drivers that on smaller orders they are getting more by mileage...

Openers and closers get one free item (oven cooked), everyone pays 50% no exceptions.

Wish i could do that… hurm wonder if i could convince the others to go all in and do that

I am on the verge of charging for them ($0.10 each). Currently we only provide them upon request for deliveries, and for carryout we keep small bowls of them on the end of the counter (now opposite the door, not saying they are hidden they are just no longer right in front of the register). Yes...

Extra’s are the responsibility of whomever is taking the order to the customer (ie counter person if it is a carryout, driver if it is a delivery). They bag the extra’s according to my policies. We use a box for wings, and there is usually room inside the box for the dipping sauce. They do not...

:rolleyes:

Like Durbancic said, nothing i can recall. We get the occasional phone call no show (usually it is because they called the wrong store).

@December Cash orders for online ordering for us was about 25% at most (tho take into account we regularly have days of 95%+ CC sales).

When we have had it (don’t ask) we averaged around 25% with no real advertising behind it other then here it is. Once it gets up and running with my new POS i intend on actually advertising it and see how it goes (with labor going up every year by law).

Look into the main forum, there are several older threads about them. The general consensus was to not do business with them.

I would only use a online site as long as it integrated into the POS. Anything else will just cause problems.

When labor costs were low enough, it made sense to be open longer hours. During the down time you could still eat, take a break and get all the prep done. Now depending on where you are, Labor has become the highest cost item. It no longer makes sense to stay open long hours. Here, i have...

It is on my to do list. ( i just got the system back in oct). But from what i have seen and watched it is all SQL based. So you will need at least a basic understanding of SQL to even attempt to start writing your own reports. Personally i haven’t programmed in SQL in about 19 years now so …...

Keep them, but raise your prices thru them. Keep box topping and push your website with lower costs. And when people complain about pricing being higher on GH, inform them that they are now paying the premium and if they want a better price to use your website instead (of course come up with a...

Depends on how you cut it (metal knife will spoil it quicker) and store it. Salad spinners actually do work well, i have not bought one but i know several other stores who use them. We just wash in cold water, cut, drain and store inside the walk in. We can get up to 4 days, but we rarely need...