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Usually something cheap and easy like free garlic parmesan bites (i can pre sheet a few orders), free 2 liter, or anything free really. People associate heavy value with FREE, no matter the actual cost savings of the item. So even though the Garlic Parm Bites are only $4.99 RMP, and cost a...

I have done tons of Facebook ads of various types (top of mind awareness, call to action, etc). I seldom find success in using them to boost a slow day. The reason being is the approval process takes a while, and by the time it actually starts appearing, most people have already had or planned...

We recently signed on with Cintas to provide towel services (50 per week), 2 logo floor mats, and some hand sanitizer stations. The representative was talking to me about their chemical stations (Floor Cleaner, Window Cleaner, Dish Soap, Quat Sani, etc) which is very similar to our current set...

Clown, Ultimately the few seconds saved by the automation, across several orders and items, made it night and day. We use Zebra label printers, no issues

I don’t know if it’s possible with your current system, but I would highly recommend investing in a kitchen display if you don’t already. I don’t know how I ever operated without one, and it saves a ton of time on hanging and transferring kitchen tickets. We also have a blaster label that prints...

Famousperry, You’re not wrong. Our dough, as is currently, hits its sweet spot after 36 hours (so we make it at night on Day 0, and let it sit the next day, Day 1). From 36 to 84 hours (Day 2 - 3), we see consistent results with the dough, when managed appropriately. From 84 to 108 hours (Day...

Hi Souspizzaiolo, The problem we are running into with making it every day is that, inevitably, some employees are significantly faster than others. For example when two of the employees are making the dough they will have the dough cut, balled, and cross stacked, in 15 to 20 minutes. The...

Hi Tom! Thank you for the in depth reply. Your insight is a great value to all of us here, and truly appreciated. I will do a test batch as recommended and get back to you. The goal I am trying to accomplish is getting a 5 or 7 day shelf life (similar to how I used to manage my dough when I was...

Good evening, We are a small independent that uses a cold proofing process for our dough. Typically, I like our dough to sit for 36 hours (made at night Day 0, not used Day 1) and it is usable on Day 2, and Day 3. As of Day 4 it is too blown, but can be used for breadsticks etc, just a pain to...

In a similar position myself. I talked it over with the staff, who were almost unanimously against it. Ultimately I decided I will provide masks for them to use, if they choose, and will encourage the use of them, but will NOT make it mandatory.

We finally decided to go with Edge for our new ovens. The place we are putting them in was an old Papa John’s that used a MM 360 WB, which I am told is 38 inch wide belt, and 60in baking chamber. They are recommending I only go with an Edge 3260 (32 in wide belt) as opposed to the 3860, since...

Tom, We have used Granulated Garlic in our sauce since opening. Is this also recommended against, in the dry form? If so, any suggestions for flavor replacement.

Sorry in advance for the long post. Beginning is back story, the end is my question. Any feedback is greatly appreciated. We are an independent DELCO that opened in 2011. In May of 2018 we “bought out” another local DELCO, whose owner wanted to get out of the business, and moved to a more...

No. I have sent a request to them requesting that they use an algorithm of the out the door times for the last XX orders, and then allow you to add a pre determined range (like 5 min to 15 minutes). They told me they cant request individual requests, but would look into it if more people...

We are in the process of moving to a larger space, and will be upgrading our ovens and walk in cooler to match. We currently use a double stack Lincoln Impinger 1450. They are old, but have gotten the job done so far. Prior to opening my independent DELCO, I was an area supervisor for one of...

Brett, would appreciate any insight you get from your evaluations. I too have used Revention for about 5 years, and due to many recent changes and unaddressed issues am looking to change.

I don’t have seating, so my answer would be more in theory than practicality, but I have mangers who work shifts as inside employees, or delivery drivers. When they do so they are still getting paid their manager pay, although caveat being that drivers get paid a separate on the road rate that...

My background is from mostly Papa John’s Pizza prior to opening up my own independent store. As such, a lot of my standard techniques are based on those acquired at Papa John’s, including our dough stretching technique. To date I have been using my flour, All Trumps, to work the dough. We place...

With the limited information all I can say is it’s always possible to make a profit. While you have given a little background on the area, there is too much information missing to establish profitability. Here’s what you need to look at to determine profitability. Cost of Truck / Vendor Fees...

I’m going to be the odd one out, we hand cut our vegetables, and then dice them. I find that the spread is better.