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Congrats! Great List!

I used to push for low in-store labor (Managers, Drivers & Cooks) of 18-20%. I have since switched that around a bit, I now expect 22-24% IN STORE as I am now relocating money once spent on advertising into staffing more drivers and cooks so as to ensure better service which the way better ROI...

Ummm…smh

I save almost $6000 a year in Worker’s Comp premiums by logging (with help of my POS and a spreadsheet I created) the hours they are on the road vs in the store. I have done this for over 10 years and just helped someone go from owing an extra $2000 during their audit to getting premium refunded...

While my brain is in pizza mode 24/7 I do sneak in some Craft Beer obsession and help maintain an online radio station (and my daughter’s weekly college radio show as well at Northern Colorado) www.hardrockin80s.com

I do love how active you are in helping the newbie and the old dog. The Think Tank is exactly for that, people helping people through their own experiences and knowledge. Seriously Thank You! You helped me through a few things when we first “met” on here a few years back - man how time flies. I...

Yes - I would love it! Nearly $200,000 a month in credit card sales in my 3 units and 3% never sees me! Lucky for my my transaction fee is only 3¢ and in the shops where I do 35-45% walk in I get to swipe so the % is lower but the more frustrating thing is the speed at which the CC company pays...

Depends on the store as all 3 of my shops have different “best sellers” (and when I owned my other shop, it was different too). My campus store sells a ton of single and 2 topping pizzas. The best seller combo is The Mediterranean - Thin Crust Olive Oil & Garlic sauce lite mozz, Red Onion...

Wednesday before Thanksgiving has never been that incredible for me. This year a little bump in my lower volume store, 10% extra in my bigger volume store and normal night in my Campus store. Friday was back to normal for me right away.

Part of a small regional chain - First store I purchased (May 2001) in a residential market is now averaging $32,000 week - 28,000 addresses. 110 weeks in a row of beating the previous year’s sales! Store #2 Campus/Residential - $32,000 week while students in session, $25,000 when out. 35,000...

You’re right my math was wrong - I doubled it somehow. should be 125 cases…still close to $2000 in MY pocket.

not a strict NO but a tiny stud in the nose is OK but even if it is a tiny “bull ring” coming out of the nose looking like you have buggers chillin all the time is a negative. No lips or weird face piercings either. Gauged out ears are subject to opinion too. smaller ones are OK but when you...

How low will it go??? Closed at $1.73 which to me equates to $3500 extra to the bottom line ($14 x 30# cases x 250 cases a week in my 3 shops combined). My case of cheese will be $73.48!

“Angry American” version of the Kamron’s Black Book with real life experience. I have both and refer to things in both but marketing does not build sales. Marketing enhances opportunities to sell more often. If you spend time making to hard for customers to do business with you and have poor...

5.25% which usually equates to about $1.25 a run for most drivers plus $5 “bonus” when the drivers hit 23/27/32 deliveries in a shift. My closing drivers at my campus shop in Boulder, CO get a little less per run with all the campus lower price orders but they all hit the bonuses so they walk...

Interesting Tom - I think I want to test out that theory. We have recently added a Detroit Style Square Pan pizza and it takes nearly 2:30-4:00 minutes longer to cook than our original hand tossed pizzas. Along with limited shelf life, this is a problem when trying to be on the road in 14...

rumor has it many of our core pizza items will begin to head south as 2015 starts. Pork and Beef should also be on the rebound. Not sure about wheat. Leprino speculates the cheese market to level off at 1.75 as we hit spring/summer. Fingers crossed as I am trying to build a new store to move my...

I switch between Bag Solutions and Thermal Bags by Ingrid. About the same quality and price but I buy a batch of 3 dozen each August for each store and toss out the bad ones. By alternating I can keep track easier which ones are super old.

PH will still all be heat and serve coming in frozen even if they have all those choices. They have always had many options. They still wont gain any extra traction - only trial. Execution is still missing from their formula. I have had upwards of 30 specialty pizzas but currently focus on 21...

I dropped Cintas as they cost way to much and I have a local supplier that was already doing my rugs (logo mats flipped out and cleaned every other week). Cut my expenses at each location by 40% for the same towels and aprons.