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All depends what kind of volume you do. I did it in one of my locations. I did the others within a year after that if it tells you anything. Definitely streamlines things and keeps things in order for your cut/box. Obviously you still have tickets that print when the order is bumped to the cut...

I tried them. Really if you do any kind of volume you are wasting your money. Drivers don’t plug them in, they get broken, etc. I’d focus more on reducing delivery times and timing your orders so they leave the store as soon as they come out of the oven.

Probably a thermocouple but could be the controller itself. I would check the thermocouple first though.

I generally give myself one F-Off a year. I remind myself of that anytime i get a difficult one and make the decision whether to waste it on them. I politely tell them that I am sorry we can’t seem to meet there expectations. If they cannot act like an adult they would be better served to order...

I picked up 2 salad tables from them. I was in a bind and needed them quick. They are a little less than a year old now. Honestly, for the price, I’m more than happy. My only complaints, are they do seem to be a lower quality stainless and the evaporator fans shut off with the compressor. Most...

I was at a place the other day listeneng to to girls complain about a fellow employee because he wouldn’t clock them out later in the night after they left. Just goes to show you that you always have to be on your toes.

Glad it’s not just me. I had to have a 10 minute class on circuit breakers after multiple trips because nobody knew what a tripped one looked like. Really the biggest issue is the lies that an employees knows what they are doing or “yeah I checked that” but they didn’t. How long has the door...

I realize the horse is dead at this point, but… my 2 cents. I have learned over the years the customer is not always right, but you have to pretend like they are, even if you don’t want them to come back. At the very least, if it gets to this point, shut your mouth and walk away. I struggle with...

These things usually work out for the best. Everytime a key employee jumps ship, somebody steps up. It is better for the store in the long run to get somebody fresh in. I had a manager leave a while back and before he even clocked out for the night he told me, I had two people stepping up. It’s...

Agree with most of what is here. I have 2 that are on “Salary”, essentially, I pay them for 40 hours wether they work it or not. One of them I come out pretty even on, the other not so much. I offered it to him a long time ago because he was struggling with time with his daughter and working. So...

The reality is you can ask for ID, but if the card is signed, the customer can say no and you still have to take the card. It’s in the merchant agreements. To the same effect, a card with See ID on it is technically not valid becuase it is not signed. So, does it really matter how you take the...

I used to agonize over price increases. I would do the “well I’ll give it to you for the old price this time”. I finally realized it didn’t matter and I was just selling myself and our product short. I try to not do anything more frequently than twice a year with price adjustments. We do compete...

I’m hoping that was 4.2k. If not, ouch. But either way, congrats on progress. We are in the process of a build out as well, but I’m getting off cheap, it was formerly a pizza place. I should be under 75k with equipment. But I’m cheap.

They are pretty simple. 4 wires. If you can turn a screwdriver the right way you should be fine. Depending on what 360 it is and who has worked on it, it should be behind the main panel to the left. You’ll have to open the control panel to connect the wires.

Definitely. One of my stores we get water in buckets from one of the grocery store filtration machines. If we use the tap water, the dough comes out flat, is drier and doesn’t taste as good. It cost me a couple bucks a day but makes a world of difference. You can smell the chlorine and sulfur in...

Nice idea, but a lot depends on your demographic and geography. Problem with Facebook is you really have a limited audience and it doesn’t change much, at least not where I’m at. I have one store that does 25% delivery and one that does 50%. But they do almost the same sales with similar...

We have had Revention for about 4 years (3 locations, and 1.5 years at location 4). We were looking at prism but went with Revention based on our franchise. Prism was great to deal with when I got a quote. We used to have Firefly but got screwed by Granbury when they had the credit card breach...

I did it a few times when I had some questions. I put $20 in the drawer and waited to see what happened. Only had one time that the $20 disappeared and the drawer balanced less than $1 off. Now most of the managers know I do it occasionally so it may keep them honest on that side. However...

Not sure what POS charges but I’m assuming it is 500 or so. There isn’t even a question on this. If you are even moderately busy you should be using integrated Caller ID. Labor savings, having a log of calls in your system, looks more professional.

Well, glad I dodged that bullet. Even met with Dave and talked to him in person. I almost bought one last year. Nice concept with the stacked belts in one oven.