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We’re usually 4:1 on the weekdays. (typically 300:1200 to 400:1600). We have wholly failed to capture the Community college kids across the street despite cheap buffet and our newly launched $5.00 lunch special. I’m trying to develop a NY style dough to do pizza by the slice. Lunch pretty much...

Texas - I hope you don’t mind, but I borrowed your french fry idea the other day. It was amazing! We have a very popular appetizer of our house-made (double cooked) fries covered in Queso, bacon, and fresh jalapenos. We made a pizza out of it and it was amazing. I was shocked. I may add this as...

Kitchen or FOH?

I’m having a dilemna with this right now. Our storefront is very nice. We have a professional sign and some vinyl applied graphics out front. But the West sun was killing us all summer. We put up a reflective film which made all the difference in the world for glare and HVAC costs BUT, we look...

Well Brad, if you’ve got a cache of them I’m looking for a couple as well…A thermal (preferrably an Epson (like a tm88IV) and some sort of printer for box labels (Zebra or Start TSP-800)… Also, I have a TM-u220 serial version that I cannot get to work. I bought an off the shelf null modem and I...

Pizza Pirate, I think you are right - we are discounting too much. I sort of poo-pooed the discounting until I just ran the numbers in my POS. I need to get a handle on those discounts! I think we’ll look more carefully and try to squeeze all sides: Better portion control (I still am not...

Thanks. I have Dave’s site bookmarked and read his article on portioning cheeses with cups many months ago. I have never followed that method but we do use a portion cup. However, admittedly, during the busy nights we definitely abandon the cup and free throw cheese (and everything else for that...

I would like to understand women. How does that compare to cc fees? 😃

So we’re six months in and revenues have beat projections. BUT, my cost of goods sold (includes paper and chemicals) is 36.5% over the entire 6 months. There is no particular trend. I’ve gone through and re-analyzed our costs on the core products (85% of our revenue comes from Pizza). Here’s a...

Before opening, I spent a lot of time looking for a unique pepperoni that would not be to offensive (Sopresetta is great, but customers at a family style pizzeria would probably be turned off). Volpi out of Saint Louis was fantastic but was a bit expensive. There was also a really good one out...

We have 9x9 clamshells. I have pounded it in to our staff’s head that no leftovers should go in a pizza box unless they absolutely will not fit in one or two 9x9’s… Pizza boxes are 20-25x more expensive than styrofoam.

I agree with Indie Pizza. If you have a 3-vat of some sort (I’m sure you must), it’s no big deal. You can wash a ton of beer glasses in just a few minutes…

So i still have this Marsal. Meantime, i picked up a BP dp125. it has the same approximate dimensions as the Marsal. The vent on the Marsal is dead center at the back. The vent on the BP is on the left rear. I was hoping to stack the BP on top of the Marsal and purchase shorter legs. I could...

I use EC blend Grande. My rep brought in Saputto equivalent and it had a very different aroma and taste. The consistency was identical as was the buttering off. But everyone in my restaurant noticed that the Sapputo was much more pungent (almost like Romano) both raw and when cooked. Even the...

I just say “Hearth Fired”

We do this quite often. They are nightly contests and usually focus on one item - a beer we are trying to promote or a new appetizer. It is very effective to dangle a $15 or $20 carrot in front of our servers. We have a particular beer flight. Prior to the shift, I talked to the servers about...

Thanks George. It’s an 8x10 walkin with a floor. The capsule pak is a 5/8th horsepower (115v). I had norlake send me the manual. I’m going to have my contractor come out and re-arrange the ceiling panels so the unit blows out to the middle. It has two fans that both point in the same direction...

One more question - my contractor installed the ceiling panel with the cutout closest to the wall (there are 5 ceiling panels so it could have gone in the middle. Further, the fans and the “diffusor” grate are pointed at the wall and not to the center of the cooler. Having never installed one of...

This is commonly referred to as “Tenant Improvement” or “TI” dollars. It is almost always available in new construction and often available in older buildings. It is almost always negotiable. There are rules of thumb but they are VERY ROUGH. Very often LL’s will quote a year’s rent for tenant...

I’m not from Chicago and have never lived there. But we make a Chicago Style Pizza. Remember, most Chicago Style Recipes take 30 minutes in the oven. And that’s when the oven is hot. There are lots of tricks for conveyor ovens (I don’t use conveyors yet). Our dough uses 47% water and 18% Whirl...