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You can read my previous posts to know how thin my skin is about such issues. I worry about it too much (but at least I have self-insight on the issue :0 ). But to those who say ignore the review sites altogether, I disagree. I think it is as important to manage your online image as it is to...

A lady approached us to do a fundraiser for an Autism research center. We were game and agreed to contribute 15% of sales attributable to people they brought in with the flyer. It was set for Sunday. She came in that day while I was in the kitchen and asked if the customers needed the flyer. I...

77.82 but we have a 12" not 14…

If you’re ever in KC look me up. Our local paper said our fries were the best in town and almost better described as pommes frittes. Believe me, it took a long time to get my staff used to prepping them, but now we have it down to a science. If anyone wants to add fries to their menu, I highly...

I have a huge 100" plus Delfield Pizza Prep table that I bought used. It is quite old. I definitely recommend buying new or at least one with a warranty. This unit worked great when we first hooked it up despite being a serious frankenstein under the hood. Now, after 14 months, we have put...

I’m going to display my ignorance here, but our thin crust has that type of texture. Though we didn’t set out to “undermix” our dough, it is what we do. We use a very low hydration dough (34% H20 3% oil). We barely mix the dough. HOWEVER, we do not portion that dough. It goes into a cambro and...

We’re told the economy is bad. We’re told that unemployment is at 100 year highs. So why is it so hard to get contractors to do work? Here’s my past few weeks in no particular order: We need pest control at home and are told it’s a 2 week wait. I need a mason to repair some brick work. Three...

Sure George. Here are some more details. We are about 75% dine-in. Full service. 15% is carryout. 10% is delivery (and growing). We cook in deck ovens. The Chicagos cook in a brand new Marsal and an OLD Baker’s Pride (it’s our overflow oven for busy nights). The thins cook in a double stack...

Our current busy-night make line sort of evolved as we learned. However, I’m not convinced it’s the most efficient. Let me describe my setup right now: We have 2 double stack ovens. Two are used for Chicagos, two for thins. Our prep table is directly in front of the ovens as is the cut table...

A GREAT profit margin would be around 20% and that would only be 5k a month. I think it’s very unlikely you can pull even $5k/month out of a store doing only 24k/month. It would be very difficult to eek out a living on one store doing under $300k/year. It certainly would be a less than minimum...

Pizza2007, Lol. Thanks for the sympathy. 21% is pretty remarkable. I’m Pretty confident the industry norm for full service is 28-33 plus or minus. If i assume 3% for paper goods, we are right in there. We serve a premium product and get premium prices. Our check averafe is $23.00. However these...

We started portion control on cheese and our most common/expensive toppings 3 months ago. Here are the results (this is our total COGS because we do not yet split out paper): The last month shown is february 0.368862952 0.372488623 0.341818486 0.390770115 0.421491402 0.339646769 0.343250847...

Also dont underestimate the power of three shifts worth of happy hour if you can get a liquor license. My dad operates a cafe in an industrial district and added booze last year. Its been a great shot in the arm for them…

There are lots of marketing companies in my town that will give these to you for free. Your name will be on the top with your phone number and the rest of the cup will be ads for local businesses. Ask around as i think its pretty common. One place even had free pint glasses done that way… Pcuezze

A lot of us have gotten these calls. It’s a pretty common scam. Sucks that it preys on the deaf/mute… pretty low. pc

I just got off the phone with Big Holler to go over my revisions to their menu. This is not a rant so please don’t flame. I just want to know how those of you using this combination handled the following issues: 1/2 specialty / 1/2 build your own. POS just treats a specialty as a topping. It...

It definitely covers better - particularly if you free throw. I experimented extensively with both and u can use less cheese with diced. Why? Because it spreads more uniformly around the pizza. If you free throw, that variation causes the maker to put additional cheese on the pizza to fill in...

Just a word about daddio’s comments on BOGO. I heard a lot about this at the Pizza Expo - stop discounting. I understand the philosophy and agree with it. But its not as easy as just eliminating discounting. It has to be a comprehensive strategy that is focused on the bottom line rather than...

I’m bumping this older thread because I’m taking a look at this program right now. I use Point of Success but really don’t like the idea of buying .70 cards that people treat as throw aways. And since Point of Success requires the cards without a way to use a phone number, it’s a dealbreaker for...

I practiced law (FDCPA even) for a while so I have a little expertise in this area… First off, it is little known that pizza checks are one of the most sought after debts to buy by collection agencies. Why? They are typically very small debts. Small debts have the highest collection rates. I...