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I went to a pie five in my market. I assumed this concept would develop a few years ago. It is a really cool setup (conveyors). The pizzas come out fast. The prices are cheap. However, the pizza was bad. Not a little bad, inedible IMO. I really wanted to like this concept and would have been...

Yes. Cost-Plus is the way to go if you can get it. First, know that Grande is protective of it’s distributors. Right now, we only have one distributor in my area that is allowed to sell to me. I tried to purchase from US Foods (who carries it in many markets). When US Foods brought it in, Grande...

Ok, I’m not an oven expert nor a thermcoupler expert. However, I have gone through this issue on two Blodgett ovens from the 1960’s. Cost to me was $250 each and I was upset about that. Yes you will have to remove the thermocouple assembly and replace it, including the valve. But replacing the...

As I understand it, having two routers alone won’t help much for security UNLESS those routers are set up as different domains (sorry if that nomenclature is wrong). So our POS Lan router is 192.168.1.xxx and our public wifi router is 192.168.2.xxx I don’t know the technical details of this...

Now that’s just hogwash. :shock: Joker - are you assuming paying yourself first or not? 20-23% is an extremely high profit margin for a restaurant. Of the chains, only Subway even comes close. Now, if you’re not paying yourself a salary, then yes you could claim (although inaccurately) a 20%...

We use Rosa Grande. It’s owned by Hormel so should be readily available. Because it is case-on, smaller diameter, and more coarsely ground, it is a market differentiator for us. It’s worth a look IMO.

I’ll just be blunt - 3 partners in one pizza restaurant sounds like a recipe for disaster. This is especially true if all three want to make their living at it. I’m just going to guess that none of you want to make less than $50,000 a year. That’s $150k. If you don’t want to work at all and...

We’ve done it on a somerset doublepass with vinyl rollers and it works well. As Tom stated, multiple passes is the key. You won’t get the correct thickness on a single pass through each roller. Also, we used bench flour to help which probably was not proper for the pasta but did make it easier.

B Flute v. E Flute - That’s probably the difference. It is for us. Also, 2" v. 1.5". We serve Chicago Style Pizza and have to use 2" B Flute. They’re not quite $.70 but they are much more expensive than standard 1.5" E-Flute. pC

I understand and, for the most part, agree that discounting your product is cheapening it. But I think Bod is correct when you limit it to a day of the week. We do “Takeout Tuesday” and it has always been successful. It boosts our sales on Tuesday, brings in people that are value shopping but...

I just stopped by to say that if I were looking for a POS and didn’t NEED one right away, I’d wait 6 months. The cloud based POS systems are multiplying daily. And even if that doesn’t interest you, their pricing model will drive down the cost of traditional POS systems significantly. I don’t...

Count me as someone who does not choose to do direct mail myself. I do lots of things in the restaurant from plumbing to IT, to painting walls, fixing refrigeration, managing social media, etc. But, for me, having a turnkey direct mail company works great. It’s absolutely a personal preference...

So there’s a Loyalty App created here in KC called Front Flip. It’s been around a year or two but has really taken off. The hook for customers is that they get to “scratch off” a coupon on their screen with each visit. You can then publish offers to these folks and you can track usage, etc...

Yes. Our local Catholic school doesn’t like to have a specific “school night” so instead they buy gift cards in bulk at a 15% discount. Usually $800-$1000 at a time a few times a year. Great deal for us! And them.

Standard donation nights in our area are 15%. I sell gift cards at the same discount…Hope this helps.

George is the expert and knows more than most of us about such things. I would say, though, that the cost of removing the hood, Fire Suppression, , Exhaust Fan, Makeup air, and repairing the roof (which will usually have to be bonded) will exceed the value you get from it. The older the unit...

Soooo…I fed ex’d 3 Buddy’s pizzas last week (that’s some pricey pizza!) and have dissected them a bit. The one thing I’m convinced of is that they do not use all Mozzarella. It may be aged provolone but I strongly suspect it is white cheddar. Anyone know for sure? Also, are most of you proofing...

We’ve struggled with portioning for a long time. I’ve tried different methods (stadium cups, scales, etc). However, in March, we just went back to measuring cups. We put signs up showing how many cups for each pizza and, more important, how the cup should look (level not full). One poster shows...

We do not deliver but we have 2 sizes of each style of pizza - Medium and Large (10/14 for Chicago & 12/16 for thin). In three years+ not one person has ever complained about not having a small. I theorize it helps our total revenue to NOT have a small. Can’t tell you how many times someone has...

I’ve been wanting to have a Detroit style night for more than a year and this may make me get around to doing it. Anyone with knowledge or guidance, please jump in! From what I can tell, this is a VERY wet dough (65%+ hydration) so I’m assuming a high-gluten flour is needed. I’ve read...