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Adding to this train of thought, the 2nd step after you nail down your product is to have a laser focus on service. If you can not get your product to the customer accurately and as fast as possible then why bother. Customers order when they are hungry and if you make them wait too long and add...

Which ones David? I am flopping back and forth with MM670’s and XLT3820’s and then also wanting to see if the Edge60WB’s come out in August. My oven guy says to stay away from MM’s unless I really enjoy his visits. He says if I install the XLT’s he will never see me again and says if Edge’s are...

Lower temp and longer time is the cure in my opinion…and frequent debris cleaning of the oven cavity and fingers to ensure proper airflow so you don’t get hot spots or low spots.

I really like the menus more! Starts to educate the customers away from the coupon niche and into the real value I have in my menu - plus it shows them I have more than Large Pepperoni Pizzas! I am for more complex than the rest of the chain I am with. The menu’s allow me to show people that...

I have 3 shops in 3 different markets…Boulder services the campus and does 85% Delivery. I had a slow store that I have been building and it was 60/40 Carry Out and now is 60/40 Delivery and the Carry Out total sales have not changed. EDDM Menu Mailings is the only extra marketing I do outside...

My oven guy has not heard of Edge out here in Colorado but says if I got XLT’s he’d never see me again since they are just built better. So if most of you are preaching about Edge I think I had better re-check what I can do with them. I need a triple stack 60’s more than likely.

Yes great Italian Beef and Hot Dogs at Portillos too!

The Lou Malnatti’s in Naperville is in a historic Firehouse. I got to tour the whole building which was really cool - I told em I was in the pizza business and they offered it up to me.

PM me I would love to get paid, but often advise for FREE. High Volume? Ya I got that covered! I own 3 shops and should break 3.5mil this year combined.

Last minute cancellation, not attending Expo at all :mad:

Dinner reservation at 8 so I will only have short time to check in…shirt exchange…pound a brew…lol

I got a copy from Paul (the author) and what I can say is I think the post office has changed dramatically from when we all went through what is documented. Any resource is a good resource. Was Kamron Karrington’s Black Book revolutionary? Not really, but since it was a complete view it was...

I’m IN! I’m an XL as well!

Sounds very cool Piper…my web guy uses Gravity Forms but I will look at that other one too. Thanks

bodegahwy: Right my point is that is the same thing - I just am avoid the paper waste - you still only call back the ones that fit other criteria since you did not see them in the first place - that is what I was saying. I will still have the paper apps on site in the stores. But rather than...

Thanks Wayne - that’s kind of what I was thinking. General stats, plus what they are looking for. I was playing around with Domino’s one online and they have a 12 page assessment test that I believe is a personality quiz. Plus Basic Math questions, etc.

bodegahwy: So you ONLY allow people to turn in applications at a specific time of day? Just does not seem logical. Emails move quickly to a folder…“Non-Hires”. I want to meet people in person too. Not sure not wanting all the wasted paper for the 85% of the people that are just filling out...

Actually you may be…lol I tend to weed out the people just “applying” to satisfy their unemployment or other needless obligations. Sort of a pre-screen. Also being right in the middle of the “green police state” reducing paper, etc is good for my community standing.

Hey all - I am wondering what you would include in a short form employment application? I am going to post a short form that can be filled out on my website for job application. Once the person pushes submit it will send me the form in an email both at the appropriate store and at my office...

Task vs Satisfy. Our #1 job for all of us has nothing to do with the food we prepare or what we sell it for, but how we serve our guests. Teaching your staff to take pride in the job they do may be as simple as some kind of incentive program to break them away from TASK and move them into...