Search results

Congrats Indie. I’m ready to see more pics. Do us all proud! Any changes in your product offerings for the new place? Can you let us know what the new restaurant has allowed you to do in that regard? I feel your pain about getting crushed upon opening. All I can say is overhire like the big...

Liz, I think everyone here loves good constructive criticism. I emphasize “constructive”. If you call him up and tell him his sauce was “good” but the salad and dressing were not, that’s not much to go on. In fact, those are pretty subjective things. Is it a quality issue or do you just not...

Not looking to expand necessarily, but saw an opportunity today. It’s a 2 year old pizza place I know very well. I like the area and know why the business wasn’t successful based on my experiences there and a pretty good knowledge of their operation. It needs a divider wall built and I would...

Started with a bang and is ending with a fizzle 😦 We were up 10% until last week. It took a nose dive and I don’t know why. We’ll probably end up about 3-4% over last year. Fortunately, we’re going into our biggest weekend of the year - An Art Festival in front of our shop. We did more than...

Echo what gabagool said. I am constantly frustrated by customers who think our salad bar is not enough. To be fair, salad to me is iceberg lettuce and dressing. Everything else is unnecessary. My guests disagree. We’ve expanded our bar twice and it’s still never enough. So I would be very...

What kind of update are you looking for ?

Just thought I’d throw in my 2 cents on a topic about which I am knowledgeable (practiced law for 10 years). Remedial acts are NOT admissible as evidence of negligence. It’s a public policy thing - we don’t want businesses dissuaded from taking steps to prevent other future damage. Any attempt...

I posted about this earlier, but thought I’d hit you guys up for some input. I’m forming a street team of Moms to help promote my business. In exchange, they earn points toward gift certificates. I’m looking for some more really creative ways for them to earn points. Here’s my list so far...

Indie, I love it. It could definitely be a money suck so sit down and brainstorm on cheap ways to make it your own. It’s probably a great way to revitalize the creative juices anyway. I know my business needs those idea sessions every few months…

I have made more friends than enemies by responding to negative posts. I write a very sincere apology with absolutely zero excuses. It took people on this forum to make me swallow so much crow, but in the end, it is the right move. Thank them for taking the time to review you. Explain that many...

Done, and good luck with the new location. If anyone is just feeling click-happy, I could use some urbanspoon love as well: http://www.urbanspoon.com/r/34/1503033/restaurant/Kansas-City/Next-Door-Pizza-and-Pub-Lees-Summit pC Next Door Pizza Local Pizza Tastes Better

So Evco is trying to earn my business and I would LOVE to go to a single supplier if it made sense. But I just compared about 30% of my market basket evco v. Restaurant Depot. Here are the first 10 examples: Evco/RD (I rounded for convenience of this forum) Artichoke Hearts 64/49 togo Parm...

Anybody ever worked out a “cost plus” or “CME block plus” type arrangement on Mozarella? What is your experience. My only concern is that they would be incented to buy lots when its low (and then give me older cheese) or buy less when its high (thus running out of inventory). What about a...

Grande E.C. diced - $2.9 this morning (and that’s down from $3.10 last week). Yuck :twisted:

This was one of my biggest concerns when we were building out. Our “icon/logo” is basically a slice of pizza in a circle. We bought the biggest lit blade sign we could afford so that folks could see it from all around. It’s like the old axiom - you can’t afford to NOT advertise…

Hire EVERYONE on a written and signed 30 day probationary period. I don’t hesitate to let servers and other staff members go if, after 30 days, they are not a good fit. I usually don’t wait the whole 30 days. I can tell about a server in 7 days usually.

I’ll echo Bodegahwy’s opinion. I heard Bill Marvin tout the prime vendor theory in Vegas and thought I’d give it a try. No way is it cost effective. We order Cheese and Produce from one local vendor, a small amount of items from US Foods, and weekly we fax in a pick-sheet to Restaurant Depot and...

for…wait for it… My cook having a water bottle with a lid on the line. He wrote it up and everything. So I guess I kind of get it - touching food, then the lid, etc. But jeez. He could’ve just told us and had him throw it away. Of all the things I have to worry about from a Health inspector...

I completely agree - the grande stickers etc. are useless. Better ingredients are only better if you tell the customer why. We issue a challenge frequently - we tell guests to ask the other pizza places what type of cheese they use. Invariably, the server is dumbfounded and says something about...

$1.65? Wow. I am getting killed by Grande - $3.10 this week again for EC blend. I’m going to have to do something…