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Looks like Dodo is listing 1 size pizza? I can easily see a 23% food cost when selling 10"or 12" pizzas only.

Not something I can do here.

Hopefully I will be opening our new location 3 doors down from our current shop for my Longmont shop. Technically started planning this back in November. In January the NEW landlord gave me a clean space. Started drawings but architect was inept so switch architects in mid-February. Then my...

My drivers tips were the same with and without a delivery fee. I have always hated them in general, especially if you are primarily a delivery company. I would drop em in a heartbeat if that is what comes of it.

Think anything will come from this? http://consumerist.com/2015/08/24/lawsuit-filed-by-former-pizza-hut-delivery-drivers-claim-companys-fees-cut-into-workers-tips/

Over to $4000 for me to switch and most of my CC transactions are online or on the phone so I think I will wait.

Any good resources out there to find tables and chairs without breaking the bank? The last time I had to find them I bought out a closed restaurant on a whim. I want black tables and chairs with red cushions. Only want to seat about 30 people in the new dining room. Local to Denver Metro area...

I have actually always trained my managers to staff this way but then focused on % when in reality say in my slower store they do not meet eye to eye as I have strict staffing guidelines to push growth and service but then it is impossible to hit a %. Maybe this approach will make it more clear...

Pulling payroll now…will put some numbers to work and see what it looks like. Great post!

My main cutter I buy from 1 place http://www.nminc.com/products/4-stainless-steel-pizza-cutters and although my chain wants me to use a rocker blade for the Square Pan I use this http://www.nminc.com/products/5-serrated-cutter instead as speed is of the essence. My local place hase similar...

I am going to have to try and make one myself! Looks tasty!

Its pretty solid and has some useful tools and info. I love it.

It was awesome to meet you and all the others who let me spend a few hours showing off some of my pizzas and technology. Great conversation too!

S Corp since day 1 and for that matter I have all my shops under the same one. This does save me tons in insurance and payroll expenses but potentially higher exposure.

Depends on who you competition is. Our brand is direct competition with Big 3. But I do not ADVERTISE a special price but it is hanging in my lobby. I make more money on a delivery even when you consider the cost of a driver and delivery service. When my average price per carry out is $14 but my...

Back in the day John of Pit Stop Pasta was active here on the tt and marketed the “Pizza in a Bucket”. We have many conversations about it back then. I know he sold the shop and such. Anyway here is a link to an article that mentioned him: http://www.cbsnews.com/news/the-low-carb-pizza-dilemma/...

Yelp sucks period - although I admit I use the phone app when I am traveling - not for the reviews but to find stuff easier in a narrow search - I suppose I could just do a narrow search on google but never do.

Just dropped me to the login page from my saved link and has kept me in ever since - chrome only user.

Can’t wait!

I guess it all depends on what exactly they are asking for. I don’t do half and half on a 10pc wings because I have 5pc wings in the system but with your examples of sub in a box - sure, mix sauces - why not, substituting items on a sample platter - list it on the menu as only 1 substitution is...