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Yep. We did more than double our usual Tuesday and we were up 80% over last year. I got called in from my Valentine night with the family and walked into a s***t storm. I called off our 4th server because I assumed it would be pretty dead. Wrong. Dining room packed, togos were ridiculous and we...

I’ve been using them for 9 months now and am pleased. As a company, they are professional and responsive. They produce a final product that is as nice as any menu company I’ve used. Sure it’s costly and I could do it myself. I could also fix my own refrigeration, wait my own tables, cook my own...

I’ve been using gotomypc on the iPad since it came out. It works very well with point of success.

I think the majority on this forum will recommend a conveyor in almost every circumstance and particularly when you anticipate volume. That said, if you are looking for a deck oven, it’s hard to go wrong with the Bakers Pride. The Y-600 is the workhorse of the industry and I’ve not heard anyone...

Local Pizza Tastes Better We back it up with local ownership, hyper local product-sourcing, support of local schools, churches, and organizations, etc. I think it is important to be able to firmly back up your USP. A restaurant just opened next door to me and they seem to be focused on...

So the Durbin Amendment is great - some relief for interchange rates on Debit transactions. But I don’t quite understand what constitutes a “debit transaction”. If I have a debit card with a Visa logo (they all have them now) and do not put my PIN in, is that still a debit transaction? I was...

Made my day.

Echo what Knightwing said, but you also need to let the guest know what’s going on. The server or a manager should tell the guest that their shift is over and so-and-so will be taking care of them. I think it’s rude to ask them to close out and open a new check. I’ve had servers do that to me...

We’ve had a couple incidents where our thin crusts get very black on the bottom on the high spots. The charring is uniform and occurs well before the pizza is cooked (we cook at 550 on stone decks). Today we had the issue and I noticed it was only on the last few pizzas we sheeted. The last few...

Portion Cheese. (yes portion everything else, but portioning cheese saved us hundreds each month). Cash and Carry. Get a system for faxing/emailing your weekly order and having them pull it. Cash and Carry is cheaper. Fix things your self. I know someone mentioned it, but you’d be better off...

We use RD for everything except produce and cheese (and a handful of other items). I started out using U.S. Foods and I immediately started a spreadsheet to compare costs across my 3 vendors. I don’t know how the guys on the forum get prices from their distributors which are competitive with RD...

You do NOT need to register a Trademark. I’m an attorney, but not an IP attorney, so I don’t want to be construed as giving legal advice. So I’ll keep this short by directing you to uspto.gov: "Must I register my trademark? No. You can establish rights in a mark based on use of the mark in...

National Restaurant Association says your cost of occupancy should be no more than 8%. Obviously, that’s not hard fast rule but it’s a good start. So back into your weekly sales number from there (you should be thinking in terms of weeks anyway, not days. Friday and Saturday will probably be...

Rick, I feel your pain. Had a bad day yesterday and now have a server trashing me on Facebook and posting reviews on Yelp and Urbanspoon en masse. Pregnant server who voluntarily requested one Tue night a week only. I’ve had to ask her to stop knitting at the hostess stand during dinner...

Thanks to everyone. This forum is a great resource. I swapped the start capacitor ($9.85) and it works like a charm. You guys probably saved me hundreds. I’m buying you a virtual beer. pC

I have an ancient double stack of 961’s. Frankly, the plate is so worn, I don’t know if they were a “P” model or not, but i think they are. They work side by side with a Brand new Marsal SD. Normally, we reserve the SD for our Chicagos, but on special occasions we use it for our thin crusts as...

I just spoke with Yelp as well. What a ripoff. I could see spending $50 a month or so, but $350 is absurd for small businesses. That’s a healthy fraction of my total advertising budget! The lady showed me a graph indicating that Yelp’s web traffic substantially exceeded Urbanspoon. But, I...

One of our two exhaust fans blows a breaker when it tries to start up. The fan spins freely AND when I give it a little push and then throw the breaker, it works fine. Once it turns off again it does not restart without a push. Any off-premise diagnoses? Thanks in advance. Patrick Cuezze Next...

We sheet our thin (cracker) crust b/c it would be impossible to hand toss a 36% hydrated dough! I think this really depends on the style of pizza served. We make NY pizzas on Wednesday nights as a special and have finally gotten proficient enough to hand toss. The quality difference is striking...

Here’s some raw ideas I wrote down for myself Movie night (be careful of copy right infringement, I guess) Kid’s Karaoke Pokemon/Sillyband/Bakugan card trading Origami (by some origami books and photocopy the best ones, give the kids paper and laminate the pages you photocopied) We have a...