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That landlord does hire the some morons 😉

3.25oz (and I use the black ones to look more appealing)

I am probably just inept for some reason but I would like an easier way to share pictures in the posts.

We had to scale back the temp so it is colder than normal just means it is ideal at 60 hours instead of 48

My bottom 360 EWB is way quieter than my top oven - you can come buy the stack in June if you want CHEAP too! I am buying a triple stack XLT 3870 to put in my new shop.

I have a Scale O Matic S301. We make 40 batches of 50# flour bags per make day. Worth every penny I spent 10 years ago. But your volume is not very high. If you have a rounder, that is all you need as with that little amount of dough you can cut pretty fast but save your wrists by having the...

any changes to their file in the POS and the customer using hungerrush creates a new file every time they order so they DO NOT GET their points unless you are looking EVERY day

Only negative with Revention and Repeat Returns = Hungerrush Online module messes up the database. Otherwise like d9phoenix said it works pretty good. I don’t do a ton of “extra” marketing outside of what my chain supplies and it is my only email program. I have 10,000 active in the RR emails...

First off Yelp sucks! Plain and simple. I do take the time to read each one and respond if they are negative but not belligerent. Just today I finally made contact with a guy who had posted a review claiming the deep dish pizza and deep dish cheesebread smelled like mildew. He claimed to have...

I am enjoying getting all the phone calls and emails and some letters since forwarding this initial post to all the representatives. Not that they really care or will do anything…ugh!

20% more than a normal Sunday across my 3 shops and 8-30% more than last year’s game in all 3 as well. Sunday is always our 3rd busiest day of the week anyway.

I now have split belts in 2 of my shops. My shop in Louisville, CO has a double stack 360WB (40" belt) and we run the split belt during our rush when we need both ovens on to cook our Square Pan and wings (9:30) as during the day with 1 oven we just cook 1-1/2 times using the window. In my busy...

Have always had a SUV or Truck for sure but also own a Box Van… My current daily driver is a Charger and the trunk is big enough to have pizza tools, uniforms, etc so if I am at one of my shops and someone asks for something chances are I have it.

Halloween is always #1 but SB, especially in my Boulder campus store is huge. In my other shops SB Sunday is like adding a 2nd Friday to the week. Still have everyone staffed. Boulder usually books a 300 pie hour the hour before kick off…and no, there is NO WAY to keep up with that although this...

Boulder, Louisville (5 miles from Boulder) and by July my BRAND NEW build out of my shop in Longmont.

I’ve heard horror stories about the WOW 670’s with all the excess parts involved.

The TV’s cost me $198 each and LED’s last forever so I am good on that end. Plus if I decide later to do something more exiting I am ready too…now to figure out how to show the pix on here?

Being part of a small regional chain there is “corp advertising” which is spent 20% in TV on the Altitude Network for Nuggets and Avalanche games and some spots on Fox 31 right before prime time. The other 80% from them goes into a monthly RedPlum and Valassis MegaSheet. My personal marketing...

Static or changing? I just installed 2 panel menu boards in my shops (48" LED HDMI TV’s I scored on Cyber Monday) and the great debate is should that just be static or change? The TV’s have a USB “picture viewer” mode and can play all files on the thumb drive with a myriad of dissolves, etc...

Thanks Steve! Copied and sent to all my representatives!