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Sorry to hear about the problems. 😦 The POS and Merchant Processing jungle has always been a beast. Although not the best, my solution (8 years ago) is stilling churning along, while I’m in total control over it (hardware AND configuration). While missing a few bells and whistles, its a...

Interesting… Folks that could be a 25% investment return over 4 years. Steve would you message me on your asking price?

I don’t like snow or cold. I’ve looked at a few places, that ended up being very, very similar. No financials, “take my word for it,” late on rent, etc… and I want this much (always an absurd number, laughable, really). Steve, you pretty much run it absentee, and as I recall, own the building...

If you’re following the ‘Avian Flu’ outbreak, I’m sure you’ll conclude that significant price hikes may be just around the corner.

RG, I do not think you’re a liar!! In our business, and business in general, 1 becomes 2, 2 becomes 4, etc… People exaggerate!! Like NateS… NateS, FUD??? Really?? I assume you’re not running a restaurant and work for a processor? Your intro to Square was to say it cost some absurd amount to...

NateS, I’m sorry, but it costs absolutely ZERO to try and use Square if you already have a qualifying smart phone. They’ll send you readers for free and a free app for your phone. Note: you don’t need a printer. Are you in the restaurant business?? RG, yes I know of the low rates often...

I get that most of you don’t like it. I’ve got no problem with that. I too, was very hesitant. But, really, just think a little out of the box… Pretty much a flat 2.75%, and they cover liabilities for transactions at $150 and below. Hmmmm, they cover liabilities of orders $150 and below… Think...

Thanks Nate. The breach was several years ago. As for processors, I’ve got 1 word for you: Squareup.com

Just my 2 cents: I used Heartland before and during their big data breach. I dumped them afterwards, because of chargebacks that must have come from the ‘hidden’ breach ( they knew of the breach months before mandatory disclosure). As I recall, they charged $300 or so to dump them, which I...

Nice week Steve, and as always thanks for sharing. Happy New Year!

I agree with smeaglo8. This topic always pops up, who’s the biggest, fastest, mostest da da dah… I’m guessing what most are interested in is how much is leftover that you pay Uncle Sam taxes on? So a new poll might be, what were your total taxable earnings, or more specifically: your ADJUSTED...

The title of this thread should be renamed: Crazy Poster of the day.

We have always paid the regular minimum wage starting, with raises after 3 months. Some drivers are actually paid up to several dollars above minimum wage because of their skill set and experience. Typical driver: Hourly Rate: $8.75/hr taxed at same. Tips: $50 to $100 per 5 hr shift...

A couple of more things… WC insurance is directly related to payroll: higher payroll = higher WC ins cost. This thing with everyone’s opinion of food cost and operations always upsets me, especially when people don’t seem to understand why it is or should be tracked. First of all, ANY BUSINESS...

Sorry, but if your managers control the schedule, they control payroll and payroll taxes. More payroll = more payroll tax, pretty simple. I find it better to look at COGS. That’s everything related before Gross Profit. Supplies and whatever other expense you’d like to track will then fall under...

Adrian, wow you must be very excited now, so close, so close!!! A soft opening is an initial test of your operations - that means staff, menu, EQUIPMENT, before you go ‘live.’ I would advise having 2,3,4 or more backup PCs, and other backups in case of equipment failure, or personnel problems...

Not really… Pizza Hut is hurting, just like Wal Mart is hurting. Their core demographic is poorer than they were, and their numbers are increasing. The income gap is increasing every year. It’s all about the dollar - in Pizza Hut’s case, even billion dollar companies can’t give the store away...

Wow, 105 degree water?? I surprised you’re not killing the yeast… But, I’m not the dough doctor. 😦

Hmmmmm, prime vendor… I’m a single vendor business, for a number of reasons. We have no written ‘agreement’. While we’re nowhere near your sales level, between stores we do spend $250K/yr. Our vendor gives us a great price on core products, cheese/meat… and I don’t really care what they charge...

Just say, “no thank you.”