Search results

Straight to the deck for us… no screens, no pans. Your cooks will have to be a little more cautious about running sauce off of the edge, but it’s also one less step for your oven tender. I imagine you’ll need to lower your temperature a little bit to keep the bottoms from burning before the top...

Are you in Chicago? I was born and raised there, and this is how we always got our pizza. I’m a long way from Chicago now, and the bagged pizza did not go over very well here - we ended up going to boxes. I still love ordering pizza when I’m home in Chicago and getting it in a bag 🙂

Depends on your average ticket - if it’s say $5.00 then the 2.75% rate is better. Keep in mind that the quote you get will depend on your volume and average ticket. From the information you’ve given it sounds like this is a pretty small shop, so I wouldn’t expect to get anywhere near cost + 6...

Unfortunately, it doesn’t look like Gordon Ramsay actually returned to the restaurant. It’s very strange that he wasn’t shown in a single clip in the previews for tomorrow’s episode. The things I’ve read say we will catch up on what’s happened over the past year, and Gordon “offers his...

^^^ This. This is the real reason I very seldom take deliveries out of zone, and the reason we give customers. Any other reason you give and the person is going to handle objections - “I’ll pay extra”, “I’ll tip the driver really well (they never do)”, etc. I say something like “taking a...

I’ll do it for $850 😃 OP, I’m sorry, but you’re getting ripped off on that deal. There’s no way she spends 40 hours per week doing what you described unless you’re getting 30 complaints per day… and then you have other problems. I think your partner has found a way to take some extra money out...

Absolutely. It’s well worth the extra $140 to have a fully integrated inventory system that will track portion control as well as cost.

If you want to really dig into email marketing, I highly recommend picking up “Strategic Database Marketing” by Arthur Middleton Hughes. It’s a great book and teaches a lot of principles of database marketing in general, not just email.

tmp, if you end up going with Point of Success just buy the inventory module. It does all of your costing for you for every item, updates the cost automatically from your purchase order pricing, automatically uses FIFO for costs and tracks your ideal usage versus your actual usage.

There’s a field in the customer record in the Point of Sale for the customer’s e-mail address (no different than their physical address). You will put in a phone number for every customer, and that becomes their “account number”. When a customer calls to order, you get their phone number and it...

Yes… the value of having a Point of Sale system (aside from tracking and efficiency) is to be able to Database Market. The existing customer base is the low hanging fruit - they should be the first people getting marketed to. Direct mail and e-mail to existing customers has a huge return...

I’ve always used Linksys routers, haven’t had many problems with them. I think you’re better off going with USB for your receipt printers. They’re going to be sitting next to the computer, so there isn’t much need to network them. Other computers will still have access via printer sharing. Not...

I’ll reply to your new questions shortly… but I’m going to edit my post above regarding your computer selection - Once I dug into the specs, that processor is pretty weak, and the hard drive is slow too. I would spend a few extra bucks and get a beefier computer.

The hardware is extremely easy to install. I don’t know anything about POS Pizza so I can’t really help with that decision. I will say there is a large contingent of rabid Point of Success lovers right here on this very forum. The software is slick, and the customer service is second to none...

tmp, do not let my posts regarding issues with Point of Success online ordering sway your decision (you are probably referring to me when you said you saw users complain). My situation is due to the fact that the online system won’t work perfectly with the way my system is set up. If I was...

I’ve been doing hand written Thank You cards for a couple of years now, and it gets a huge response. We often get told that it’s a “nice touch”. When we have a new customer order, they get their Thank You card with their order. Why wait? Thank them right at that moment when they still have the...

Pizza Expo is always a blast. I was planning on going this year for a day or two, plus it would give me a reason to go have dinner at Bouchon… but my plans got rustled last week by my kids’ schedules. Have fun!

Yeah, Paul nailed it. I am much more concerned with my contribution margin than I am with my food cost percentage. My 10" cheese pizza has a 12.17% cost of goods today. But if all of my existing orders went to 10" cheese pizzas I would be out of business in a jiffy. I don’t subscribe to the...

The problem is that I have specialty pizzas set up as toppings on top of a cheese pizza base. So if you order my Large “Supreme” for instance, it sells a Large cheese pizza, and a “Supreme” on top of it. The “Supreme” has a price that adds to the cheese, and has a separate inventory recipe to...

Speaking of… Yay, I have an avatar again! It stopped working a long time ago on the old site; could never figure out why or how to get it back.