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I’m considering a new location. I know a lot of equipment suppliers do free floor plans, but I actually won’t be adding any equipment that I don’t already have. Are there other resources (food vendors maybe) that I could tap into that would help me with a layout?

Roger: I really like GotPrint, fast, good prices and they don’t gouge you on shipping. I just wish I could find a similar print shop in the Midwest, because shipping usually adds 25% to my order.

pizzaduo: I was thinking last night that this probably has a lot to do with it. People are getting and paying their first summer electric bill. Mine for the store was about $250 higher than normal for this time of year, so I’m betting a lot of people got their bill about 10 days ago and are...

Kris. Deficit spend if you have to! We took over a small operation that worked on a paper and pencil system and it was just absurd. I put in a 4 terminal Point of Success system and it has paid for itself 10x over. Just having the time clock where your employees don’t have the tendency to round...

Took a beating this week as we hit our 10th straight day above 100 degrees. I was running a little slow this summer and did some aggressive mailings that actually kicked things up more than I expected. Actually doubled our weekday sales, mostly deliveries, but I wasn’t prepared with marketing...

PPG2270: I’ve always disagreed with this. I think it’s more how you treat your employees and who you hire rather than how you pay them. Of course pay is important to people, but you don’t apply at a restaurant hoping to make 40K a year with benefits. When I was young, I went from making $5/hr...

I would say up to 10% could realistically happen for keg beer. I remember each brand being different (Miller Lite was always really foamy) and the weather, mostly humidity, seemed to affect it.

qcfmike: I agree. My dining room is about 650 sq/ft and I have 55 seats. I could probably add 10 if I worked on it, but I don’t need it right now. You could probably use less than 50% of your space on the kitchen, but counter space and drink station will eat up some of that.

bodegahwy: This is right. I spent a couple years doing placement at a temp staffing agency and a tremendous amount of my time was on unemployment claims. Often they were where the individual worked “for” us at their new job, were taken onto our clients payroll and then got laid off or quit. We...

I’m seriously considering an opportunity to move to a new location that will transform me from a 25% dine in location to a 75% dine in business. Currently customers approach the counter and order, take a seat and have their food brought to them with a self-serve soda fountain. I don’t pay my...

A little over a year ago I changed my philosophy on coupons and daily specials and it really made a tremendous difference. I decided to start using my food costs to dictate my specials and allow perceived value to be the law, not “actual value”. What I realized was that you discounted a large...

You can do some basic math to figure out how many pitchers are in a keg (around 95) if I remember from by bar owner days. If you keep track of it in your POS, you should be able to have a good idea, but you’ll never be positive because there is always waste in pouring beer. I’ve read of people...

qcfmike: Newark (the second most dangerous city in the U.S.) just laid off over 10% of it’s police force.

I’m a little late to chime in, but in case you’re still having trouble tomorrow or the issue comes up elsewhere…our processor (Mercury) has an online portal that you can key transactions into. It’s a higher rate, but for just a day or two, worth it.

We have had it for awhile now and it’s not been a great addition, but for virtually no extra work, it’s been worth it. Really, the only time people use it for a very long time is during off peak hours. I think most people would be uncomfortable trying to do that sort of work in a busy...

Daddio: I love this idea, I think every time I get a corporate order, I’m following up with that.

Done

our average buffet customer is generally a downtown worker on their lunch hour. When we cook pizzas, we plan on each customer eating 1/2 a 12" pizza on average (four slices). I think you probably see an initial fill and a refill on the drink and a plate off the salad bar.

Rockstar, you still have to tell me who your guy is that’s doing that for you. I can’t seem to get a good price on a 6x11 card.

Every year, as soon as temperatures go over 85, my ice machine starts causing me problems. Right now, it’s filling half way and then saying the bin is full. I spent several days with it being empty in the mornings but saying it’s full. This is the one that loads into the soda fountain and we use...