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+1 for just telling the customer that we will do our best, but melting cheese is outside our control. We have a regular family that orders 1/2 Butcher and 1/2 veggie. The wife is a vegetarian. She sent her pizza back a few times and simply says “you messed up the pizza”. The first two times, I...

What you’re remembering is Big Dave Ostrander talking about using Stadium Cups to pre-portion a day’s worth of cheese. Use different colors for different sizes. You can find these at dollar general/dollar tree stores and they are usually cheap. You can nest them even with cheese in them. It...

Those are some great looking pies. Makes me wanna drive out and have some!

I’m in a Kansas City Suburb - about 15 minutes off of I-70. Check out facebook.com/nextdoorpizza or www.nextdoorpizza.com We’d love to have you and share war stories…

I’m in for sure. I belong to a private group that does a conference call 1x per month and it is very informative and helpful. Unfortunately, it is at 7:00 on Wednesday night and I can almost never attend. Any chance of making it a Skype call rather than a web chat… Just a thought. Patrick

Boston 09 - Most POS systems have integrated loyalty programs these days. Assuming you get the guest enrolled in the loyalty program, this system will give you exactly what you want. So will ANY loyalty program, but it sounds like you want a one-stop-shop.

Sorry aj - what I meant is that Micros is stable, has a large install base, and proprietary hardware is probably less prone to failure. However, those things come at an incredible premium compared to other systems out there. You have to decide if the 500%-1000% premium is worth it to you.

Micros is stable and has a huge installed base. If you have the money and don’t care about spending it, Micros will serve you well. But I don’t think it’s fair to compare POS to Micros given the price difference. I have 5 terminals, 3 printers, integrated time, table map, etc. and am in it for...

Kelly, This is a pretty slick app. Generally, I make opting in optional because I want honest feedback that is protected by anonymity. If they choose to opt-in, that’s great. People who will complain without anonymity are already doing so. Those who don’t complain just don’t come back - it’s...

I just hold all my gross sales out to the government and tell them to take whatever they think they are entitled to. 😛 😛 😛 Seriously though, the law is so complicated it’s absurd. It’s one thing to incur a tax to insure the uninsured. It’s another to make us go through pages of calculus to...

Restaurant Depot just started stocking the Tyson Red Label product we use. It dropped the price by more than 35% (v. what I was paying US Foods). I use them because they are the only consistently sized product I’ve found. They are now $2.52 at RD. I bought 30 cases, in case the pricing was...

First, you are talking about Total Cost of Goods Sold (COGS) and not just Food Cost, right? 27% would be excellent in my opinion for COGS. It would be good/average for just food cost (as you probably add 2-3 points for paper, etc.). Second, are you strictly DELCO or dine-in? What percentage? Is...

From my P&L on average with MPS - 2.7%. That includes Gift Card processing (which we use a lot) and their Loyalty Program (which we do not use at all). I’ve had nothing but a good experience with MPS and the fees are reasonable enough. I don’t think it does any good to look at anything other...

bodegahwy: I agree with this philosophy though we take the opposite approach. I ask them to draft an e-mail with their work history and send it to me. You’d be surprised how many give up at that point. The number of people that just can’t fathom we don’t have an application is kind of...

I’ll have to try wet fingers - do you keep a bowl of water nearby? How often do you change it? We do the pinch and flick method. This helps insure the pieces are small enough to cook thoroughly since our thins are only in for 6 minutes. You need to find a good worker and let them learn. I’ve...

$2.39 with unlimited refills and a 24 oz glass. We are 80% dine-in. We run about 33% BIB/Revenue. I ordered a brix kit and am trying to get a syrup separator to see if I can adjust it… Patrick Cuezze www.nextdoorpizza.com

Tom is the man! I want to reiterate a point he made. We have made between 2 and 5 batches of low hydration dough each day for 3 years now. It is crucial that you do not overmix it! You just need a few turns to get the dough a consistent scrap. It will not look like dough. As we rise at “room...

I attribute some of our success to our decision to involve an architect in our build out. It keeps our restaurant from looking like a strip-mall cheap. I shopped around and found someone to do our architecture and engineering for under 5k. Our theme is “doors” (Next Door Pizza - get it) and he...

To those of you considering advertising on Facebook, consider this. I have been experimenting with different types of Facebook posts over the past few months - Photos, free pizzas, contests, straight advertisement posts, informative posts, feedback posts, etc. Thought I’d share the following...

I’ve used grande diced EC blend for almost 3 years and have NEVER paid $3.25. At the height of last year’s price increase, I paid $91 a case ($3.00). This week it’s $82.50. I’d shop around for sure.