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I’m paying about 2.9% through Mercury using POS.

Your scenario sounds awfully familiar, so I’ll give you my input. Drop the newspaper ads and look into ads on their online page and other package deals. I can promise you that your print ads will do you no good. You’ll get a much better ROI with an ad on their website (should be about...

eupher61: I think this is a joke topic…but if it isn’t, this is the best advice you could take in this situation. I took over a place several years ago with some “iffy” books and an owner that was pretty open about his “tricks” to being successful/profitable. I can tell you that when you put...

I would suggest a hot sauce over the “wing” sauce for mixing. The buttery texture of the wing sauce really throws it off for me. Also, try making your own ranch. It’s really, really easy, saves a few bucks and tastes so much better than the bulk stuff.

I’m having a hard time understanding what pieces are eligible for EDDM and what’s not. I even get different answers from different levels at the Post Office. I’m fine with understanding the dimension requirements (finally), what I don’t understand is what types of paper can be used. I think if...

Last year we closed our old store and reopened a full restaurant with all of our original menu plus a full Italian menu. Since October, I’ve only offered a daily special, nothing else. Not a single coupon, just sending out menus and doing other marketing. My pizza sales are down, but my daily...

I had a lot of problems my first few months, but that’s about it. I don’t do a ton of customization though, even with the new restaurant and a much larger menu. Where is store #3 going to be?

This is why I love having a primary phone number that goes into Google Voice and then hits my VOIP numbers. Most of these calls come in before we open, so I just log in and block them so they get a “disconnected number” recording next time. We were at a point where we were getting 10-15 of these...

Strange day for us. It was a booming lunch and we hit our numbers by 5:00 and then it was crickets. Closed two hours early, staff was happy, I was happy and only missed a couple calls. We didn’t do any type of specials or promotions though.

Promote the food or promote the brand? I see value to both sides of the argument. If we were just pizza, don’t think there would be much of a question here. But, stumbling onto this niche that isn’t very conventional, it’s a tough call. Right now, based on the interest in the food, not the...

paul7979: Thanks, I’ve been having a hard time finding out what a wrap actually costs, there are so many variables. I’d like to have a small company vehicle in the next 18 months that we wrap. I’ve also been thinking about another problem. How nice should the car be? If it’s too nice, people...

royster13: We don’t have a company car (yet) so that’s not an option. This business is being run entirely without debt, so it’ll be awhile before we can do that.

We’re in a controlled growth stage of our new store. Deliveries have been huge and low stress, so I’d like to focus on that a little more. We haven’t put car toppers on our delivery drivers yet, but I want to start doing that. We’re a fantastic Italian restaurant now that still serves the best...

We don’t have a very high call volume, but I use a combination of cell phones and google voice. Our main number is on a cell phone that forwards to a google voice number. That google voice number rings a couple VOIP lines. I really like a couple things about doing it that way. The first is that...

eupher61: No extra labor, we can do about 50 lbs in just a few minutes. Pelican head we actually found in storage with all the existing kitchen stuff we bought. I save about .20/lb buying block. eupher61: I think you have this backwards. The more cheese you use, the more profitable it is to...

I was pretty excited to be buying blocks of Mozz for under 2.00 today, except that I didn’t really need any. I mostly just wanted to buy some at that price. About a month ago I got the equipment to shred our own cheese and after seeing the pricing and how simple it was, I’ve been kicking myself...

tommieknowspizza: Wow, I was excited to get blocks at 1.85 today, the lowest I’ve paid in 3.5 years in the business. Although, I got stuck in the Grande trap early on. I noticed the WM that I usually get was .15 higher, is that normal? I’ve always seen them within a couple cents of each other...

I love the break even calculator here: http://www.michaelhartzell.com/library/ … recasting/ I wish I would have had it when we got our first place. It has a lot more detail than any of the others I’ve seen, but also shows your profitability when you go over sales that will motivate you to...

eupher61: Where are you buying from? I’m not seeing prices above $2.50 right now for shredded from vendors right now. I can get block at around $2.15 from one source.

I’d suggest going to a couple local, independent insurance agents and letting them do the leg work to do quotes. I went to my homeowners insurance (major insurance company) when we first got our store and they quoted me $18K a year. Working with an independent got me a quote that made the first...