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This question has been raised and answered numerous times on the board. Do a search for VCM and there are 100+ posts I’m sure one of these will help. So are about using a VCM for cheese but there are quite a few about using it for dough.

gregster: I do not allow any orders unless they are going to an actual address. We never agree to meet anyone ‘somewhere’, far to risky. Likewise we don’t go into apartment blocks etc. I have heard of several places that have 'meeting points ’ on large college campus’s where going into dorms...

I offer my guys a bonus scheme like this: Bonus is earned provided that during the period they meet all of the following criteria: Labour hits 25% Actual Food is no more than 0.5% above the ideal food cost on my POS I carry out inspections on a regular basis (using an agreed format) and they...

I think if you are doing any serious volume then a makeline monitor is the way to go. I can’t imagine a 100+ pie hour with tickets moving around the shop. We work on the basis of makeline monitor, the order is knocked off when it goes in and a sticker is produced. If its a pie order then its...

I posted this on another thread and several people said it was helpful. Whilst your case is not exactly the same, the ‘my pie is the best’ scenario has some similarities to the other thread. Quality is ONE of many reasons a business can succeed. Lets go to basics. You may have the best...

bodegahwy: remember though that you need fewer shredded dollar bills with grande as it goes further!!!

As you say dealing with these customers is an art and I certainly don’t get it right some of the time however I have found that one of the best ways to deal with it is to just be soooooo apologetic that they tend to then back up a bit and then tell you that actually its not that bad and maybe we...

worst case is the cost of scrapping it as it can’t be fixed. Other than that without knowing a) what it is, b)whether it works, and c) what’s wrong with it no one on here will have a clue other than guessing. Mine is $4267! :roll: Would you buy a car on the same basis?

or what about… Customer - make sure you put loads of cheese on the pizza, more than that (looking at the pie) Me - well I’ll have to charge you for a double topping customer - your going to charge me for just a little be of cheese… or me - so that a pizza, wings, 3 other sides, deserts etc...

I can’t think of another industry where if the customer claims that you’ve made one simple mistake or omission they get the rest of the order/items for free. In a restaurant if there’s a problem you may get that a free bottle of wine etc or maybe their dish for free. When my grocery shopping is...

So has has it been?

Benedetto: there’s your problem right at the start. You’re not working WITH him he’s working FOR you. This board is littered with people who go in to business with friends/relatives etc and it doesn’t work as the existing ‘relationship’ causes problems with who does what etc. I’m not aware of...

good luck, I hope you are busy!

Dave whilst I understand you’re ‘excited’ about this don’t lose focus about what you are trying to achieve. If it were me I’d be: a) trying to lock in my existing customers and stopping them trying the new guy or re-enforcing what’s good about me b) trying to attract some new people - but I’m...

pizza2007: unless your selling at a loss!!

Benedetto: sorry, I’m playing. There are a few re-occurring and unanswerable threads on this site: ‘which is better deck or conveyor?’ - of course all the best guys know its conveyor but we humour the deck guys! :roll: ‘grande is the best and you save money as you use less - discuss!’ ‘I know...

Benedetto: oh, no now you’ve done it… let the grande cheese debate commence… :roll:

Piper: thank you!! Personally, I think my finest post was my reply to the guy asking if it was ok to use a sauce made with meat stock on vegetarian pies but I do appreciate your comment! :lol:

Benedetto: I don’t think there is ‘pessimism’ we’re just trying to make some pertinent points to you. You have stated (and continue to do so) that you see PIE QUALITY (what every that actually is) as THE key driver and to you it is the key reason why businesses succeed or fail - even when we...

Dave your link above to your FB page doesn’t work (it’s missing the .com) when you correct it to www.facebook/pizza-pizzazz that links to YOUR personal FB page NOT your shop page. I think you did the unique name when you were on your own page. I did the same with my own shop site as well...