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Yup Im 100% with you on this… Its only 1 person, not my whole crew & its every single day, rolling in 5-10 minutes late every single day. I have already spoke to this person and explained that they are laying the ground for new kids coming into the work force & you need to lead by example...

So the BIG question of the day. Is it socially acceptable to be on time for a job or be late every single day? Is a business owner asking to much for their employees to be on time, or should we just bend over and play the “oh its ok game”?.. Are we having to high of standards & just be grateful...

I charge 2.50(16") & more for premium. I used to for a number of yrs have it structured to have meats cost more than veggies, but changed it just recently & made it the same across the board

You can still remove items even when ingredients are shared. You will just use less of everything. Im still on the fence with my pastas, even though the box contains 1000 containers, it can take roughly 6 months to use, my son who has been on this journey with me since the beginning is excited...

I can totally eliminate all my subs, im going to keep my bone in wings, but inturm eliminate my onion rings, fries & tenders, i literally just bought this nrw fryer in March, so not wanting to off it just yet, as dropping in some wings does not take a whole lot of time and skill

Yes my POS does allow for 86 items,

LOL, your not missing nothing. Just for some reason, subs are not a big thing in my small ass town. Pizza is #1… Yeah the more I talk to people the more Im leaning towards slowly weaning off subs and other things & just really focus on my pizza, this was my fathers business, been in it for 40+...

Yeah its crazy what different inspectors interpret. By me selling baked spaghetti and homemade lasagna my license is 200 more per yr, its crazy. I did think about the limited menu idea awhile ago, but could not find a solution as to what terms to use by putting the word "limited-time " on the...

My current hrs are 12pm-9, 6 days. During covid i had switched hrs to 3-9, then changed back in mid 2022 12-9, because i was able to get staff, now things have changed for an unknown reason once again. Believe it or not but we do subs after 4, on my really busy nights, i have to have 2 kids at...

So this conversation could be controversial or not. Since covid, its been extremely hard to hire, and im sure everyone is dealing as well. I have been contemplating, since i cant get anyone hired as no one wants to work, i cant keep going as i have been. I work 10-12 daily, from the time i get...

Had mine rebuilt back in 2018, cost me just over $4k, my (center shaft ??) broke

Well got that taken care of, this dude kept calling over & over & over all weekend even during Easter Sunday…Called my phone provider they are permanently blocked… I honestly did not know if it was possible because the call was coming from the UK…

No i dont, and yes i plan on calling 1st thing Monday.

Is there any UK people on here?? I have had this guy from the UK, non stop calling my business for the last 2 days tying up my phone lines, we keep putting him on hold and just not responding but its been relentless for the last 2 days. 447451290548. This is the # thats showing up on the caller...

Yeah I dont know. I do know that it really has not changed my finally outcome at all.

What is your go to dry rub to put on “after” deep frying your wings. We currently deep fry and send out to customers with the sauce on the side, BUT we are looking into using an after fry dry rub to toss wings in, I already have a cajun seasoning to use that we currently use for pizza crust...

So typically i sometimes put a 1 time specialty pizza for a month or 2 & was thinking of doing a triple pepperoni pizza on. I made one with the sandwich size pepperoni, cupping pepperoni & my standard Margherita pepperoni. This was sooo soo greasy, I think my customers would just complain at how...

Yes its a very interesting video, you should absolutely watch. Ive never experienced it myself, and ive ate plently of Canadian bacon and pineapple slices in my life time, not recently though, as when the pandemic hit, prices were out of control and i just stop carrying it and never added it...

I have not heard such a thing, have you tried just cooking the canadian bacon separately, by itself in a pan and leaving overnight in fridge, in a sealed container?. Maybe the gov. & meat industry is experimenting with no nitrates. Have you watched the documentary about nitrates, its very mind...

Yup understood absolutely… So my percentage was also 2% oil (16oz), now since I switched as stated above my Stanislaus rep said I could go with 1/2 of that so now Im down to 8oz & truthfully my dough is really good not that it was bad before, Ive always had great product, I switched oils because...