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  1. 3

    Under counter/Worktop refrigeration

    All the True makelines I have had (I currently have a 10 month old 93" Makeline in my campus shop) pool and leak water so much that we have to mop around it often. Is there a cure for that because I do say I have less other issues with my True units.
  2. 3

    Under counter/Worktop refrigeration

    With drawers…wrong picture in the post 🙂
  3. 3

    Under counter/Worktop refrigeration

    Looking for opinions on brand reliabilty. I am not a fan of True at all and they seem to be the most expensive but also every True unit I have ever owned has so much water gather in the bottom of the cabinets (make lines, Uprights, you name it!). I am looking for a 48" Under Counter/Worktop...
  4. 3

    MM Oven problem

    neither is original. One was a new replacement shortly after moving them into that shop and the other was taken from a really old one sitting in Boulder until December 😉
  5. 3

    www.pizzapacket.com

    We use Roma brand (with Roma as our food distributor) and the price (which includes our 7% Upcharge from Roma) is $13.27 for 200 Parm packets and $10.05 for 500 Crushed Red Pepper. I was in long talks with them many years ago but they could not get the price down enough even with volume.
  6. 3

    Credit card fees

    You got a bad deal - never heard of that one. I process close to 160k a month for my 3 shops combined and don’t even hit 3% with all fees combined. Our POS authorizes for 15% above price so we can add a tip and if it is more than 15% there is no charge. I am with First Data but at the direct...
  7. 3

    What kind of flooring do you have?

    Carpet gets nasty fast…had that in my sub shop…then it starts to smell, although you wont notice it because you are in it every day. Floating laminate is fine until you have a water issue…I had to replace the entire floor 1 year later. Go to Home Depot/Lowes and bid out the 0.79 per sqft tiles...
  8. 3

    Insurance: who do you use?

    My broker is at http://www.pfsi.net/ but good rates can also be found (and free drinks when at pizza expo) from http://www.concklin.com/
  9. 3

    Colorado & Weed

    It’s like they think they are above the law. No sure how much pre-work or on the job drinking I have ever had but this weed usage is unreal. I feel the combination of legal weed and the teens/near 20 somethings that went through the economy problems in 2008-2011 are what is preventing me from...
  10. 3

    Chicago bound..

    Johnnie’s in Elmwood does not look too far off the beaten path…might have to check that one out. My wife is from Peoria area and we make a killer IB at home all the time…but nothing like getting it from the source!
  11. 3

    Chicago bound..

    It may have been me telling you about Portillos…I ate myself sick with a dog and IB and god who knows what else.
  12. 3

    Tossing flour

    I use a wheat flour as it gets less in the air and such than normal white flour.
  13. 3

    Chicago bound..

    Repeating my Chicagoland trek I did 4 years ago for spring break. I plan on shoving several frozen pies from Lou Malnattis and Monicals in my trunk for safe travel back to CO. Beer will also accompany me back. What pizza joints (or other food) should I seek out? Staying in Naperville but...
  14. 3

    Is "The Black Book" still relevant or is there a new go to?

    I still refer to the meat of the BB on a daily basis…but all marketing is only opportunity that most operators fail to take full advantage of when they get ROI from anything they use.
  15. 3

    Labor Cost

    I run 22% on in-store (GM, AM, Cooks, Phones & Drivers) (no taxes or prep which adds about 5%) Drivers $6 to $7 per hour on payroll. Phones $9-10, Cooks $9-11 AM $11-13, GM $13-17 I do not work in the shop. Average price per order $18 65% delivery 35% carry out food cost 32% My lower volume...
  16. 3

    Looking for ideas to build lunch business

    One thing that has boosted my lunch sales was creating a small bundle to try and steal some of the Subway customers and “DP Dough” customers. I have an 2 Topping Calzone or 8" 2 topping pizza + 20oz bottle of soda for $6. Food cost is low but the perception to the customer is high value...
  17. 3

    Uniforms per emoloyee

    I take a deposit of $15 for a uniform (2 t shirts + 1 hat) upon hire. If they are over 30 hours a week I give them a couple more. Replace when “ugly”. I had the same policy when I owned my single unit independent sub shop. Most of the time a short term employee does return their uniforms and I...
  18. 3

    Pizza Expo 2015

    I hope the guys from Red Shift speak well of me - they are building this app for me right in Beta testing phase. Wish I could attend, but super busy trying to rebuild one of my shops.
  19. 3

    Colorado members

    Which shop Nate?
  20. 3

    Shame on you Revention!

    #2 is probably not what you’re thinking (I did get “credit” for my upgrades which were OLD revention stations) but I wont defend the rest of your list although I dont think they are expensive at all (not any more than Speedline from all the quotes I ever got) but who did you go with?
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