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We simply use a standard 8" circle with an 8" box that I can buy from two of my suppliers.

Well put (as always) Ron! DON’T GIVE IT TO THE SERVER!!! Put it away till it’s claimed, or as Ron suggested, use it to benefit ALL the staff somehow, and cheerfully cough it up if it’s claimed at a later date!

The fine folks at Loyld’s have a neat cutter they call the “Equalizer”. Envision a nice rocker knife that automatically cuts each slice at the same time. They are available in most any slice configuration, and yes while they might seem a tad pricy, remember that it’s Loyld’s, it’s going to last...

I’ll be happy to take your over-flow orders Dave! Congrats! Hope it holds up and you see nothing but “record nights” from here out!

It’s NUTS! I have a young unmarried, mother of two who works as a server for us. She has 3 4 hour shifts each week her choice, she didn’t want more b/c it’d “put her over on her check”. She filed for unemployment benefits on us, I protested stating very clearly with check stubs etc. that she is...

Same as Daddio. We use a ton of the 2oz black plastics with clear lid, not Dart but the same idea. Portion out what we expect to use for the day (mark the date on the Cambro or however you’re holding them to keep the Health Dept. happy).

Agree with Piper (are you reading this Jeff Ward?) linking with the time clock to prohibit early clock in by say more than 10 minutes, or more our problem, auto-clocking an employee out at the marked time. We have a few who can’t seem to remember to punch out at night. It’s a very easy to...

We’ve used it since day one. I can’t compare it to anything else because it’s my one and only. It is super easy to use, prints out easy to read schedules and I’ve found no complaints to it.

To answer your last part about doing some improvements yourself. I think you’re going to have to speak to your local government (supervisor or inspector). In my situation we can do all the construction, all the electrical, but have to have a licensed plumber do anything with gas lines and water...

We used a company called “Cover Boom” to build our website. I selected them after listening on on a webinar last year and like the idea they make all our social-marketing nearly one step. They made the entire process painless, provided a TON of phone & email consultation back and forth during...

I’ll second what “Uncle Nick” has said. Unless there is good reason why you aren’t able to be at the store, which doesn’t sound like the case, you don’t need a “General Manager” at this point, especially one who “doesn’t do paperwork”. Having no idea of your books and scheduling situation, it...

Sounds fun! You know it’s going to be a hassle…but in the midst of all of it, just remember to “enjoy” what you’re doing! If we lose that, it’s just a job! Congratulations on your new place!

Setting up from scratch can be nerve racking to say the least. I’d second what has been suggested and get at least a few months of your “saved” rent put into marketing. Getting that sign towards the skating biz is a no-brainer too it would appear. A couple of things popped up though in reading...

I sold my last company to open up my Pub. Was it a smart move or the dumbest thing I’d ever done? Time will tell that story, but I wouldn’t trade the last three years for pretty much anything. If you wait for the “right” time, “right” federal administration, the “right” anything…you’ll never...

I’m not sure how accessible your system is, but there should be a small sight glass, usually on the filter dryer or in the line very close to it. If you see small bubbles flowing by, it’s a good bet that your system is low on coolant and you will need someone to recharge it.

Unfortunately that’s a common problem no matter which side of the pond you’re on I’m afraid. We have 3 of our best servers taking off to college in the coming 3 weeks. We were able to hire ONE mostly suitable replacement so far! We pay well above average for servers, the hours are great, I’d...

But on the other side of the coin…we do LEASE to own our dishwasher. It’s mine at the end of this year after 3 years of monthly payments. When added together the payments are only slightly more than the outright purchase would have been. This is all through one of our food suppliers, check with...

Tom will train you to add the water, then the flour, mix it slightly just to help hydrate…then the yeast/salt/sugar if using…and finally when that’s had a chance to incorporate, add the oil. Adding oil/butter prior to the dry seems to work against the flour picking up all the ingredients and...

Ah…I’m south of Chicago so if you don’t like your commute now… I’m sure there’s a Tanker out in your area that would let you stop by and pick the ol’ brain a bit. If not and if time isn’t a crush, make time to visit the NAPICS show next year. Tom and Jeff will be there sharing a TON of pizza...

RJEJ, depending on what part of the country you’re in, I’d be happy to have you in to the Pub and share what little I know about making and holding dough. I’m sure many of the other Tankers would make the same offer…as long as you’re not, you know…too close 😃