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I agree with Jolly and tguag. Your hours and services need to be consistent, otherwise you’re losing business not only on the days you’re closed, but on the days you’re open.

I can definitely understand the rationale behind credit card fees, but to me, either we accept them as a form of payment or we don’t. The majority of my sales are paid by credit card, so I take that into account when pricing menu items. (my grandparents are rolling over in their graves… the idea...

I agree with Tom- I think the “bulk method” is a remnant from long ago, before refrigeration was available (and cooling at different rates wasn’t a concern). Tom touched on the temperature related proteolysis issue, but the bacteria and yeast also behave very differently at a lower temperature...

Sounds like they should’ve been on top of this a long time ago…

Ouch.

I think his issue was that the original recipe is so small that many of the ingredients don’t even register on his scale (e.g. 1/2 tsp dried oregano). Of the ingredients that do register, that degree of inaccuracy can be wildly exaggerated when scaled to that extent- I’m imagining trying to...

Keep in mind that if your sales reps are talking to you about your competitors, then they’re talking to your competitors about you (and most of them do).

I’m doing respectable sales, but I know they’ll drop off a cliff after New Years Day. Just have to keep your knees loose, try to control costs the best you can (some great suggestions!) and remember that the pendulum will swing the other way eventually- wishing you the best!

To make matters worse, he’s probably going to drive the 10 minutes away, only to be told if he wants to order a pizza, it’ll take about eight minutes…

I haven’t really looked at the specifics of the bill, but usually these things have minimum staffing requirements- so for example, if you employ less that 50 people, the law wouldn’t apply to you (NOTE: I just made that number up as an example for the sake of conversation, I have not read the...

This looks like fluff to me. If you think about it, none of these things really make any difference anyway. I can’t imagine myself ever writing a schedule that was to go into effect in less than 24 hours. I have two acrylic sign holders mounted to the wall, the one on the left holds the...

Sales fluctuate seasonally, so month-to-month is not necessarily the best metric. January and February, for instance, are usually the worst months in many (most) locations. Once you move into your second year, you’ll be able to compare to last year’s sales, which is a better comparison. A lot...

Congratulations, and best of luck! The biggest key to controlling food and labor cost is to have tight and accurate sales projections. Unfortunately, when you’re starting out, that amounts to basically taking your best guess. As the business grows, over time, your sales will begin to show...

Most of my employees know better, but once in a while a new-hire will try to use their cell phone. If I or any of my managers see it, it gets locked in the safe. They can have it after they clock out. I have a few employees that smoke, and some that don’t. Rather than to give “cigarette breaks”...

I carry two sizes, one crust style, one pizza sauce, one cheese blend, nine toppings. Four salads (and often a seasonal LTO- right now I’m serving an autumn salad of leaf lettuce, radicchio and sliced fennel garnished with dried cherries, Gorgonzola and toasted walnuts. The vinaigrette is made...

Pulled pork makes a great topping! I occasionally offer it as an LTO and it definitely has its fans!

http://www.carvinbbs.com/images/smiles/laugh_hard.gif http://www.carvinbbs.com/images/smiles/laugh_hard.gif http://www.carvinbbs.com/images/smiles/laugh_hard.gif Gotta love that one! I hope he realizes what he did- there’s no way he’s gonna ask for the $20 back… “Hi, um, I’m the guy that tried...

What are you looking for specifically? are you looking for something along the lines of an opening and closing checklist for the person opening or closing? Are you looking for a detailed step by step list, such as: • turn off alarm • turn on lights and equipment • check refrigerator...

Yup. Right on. As Brad pointed out in his post, making the personal connection is just as important. This ^ http://www.carvinbbs.com/images/smiles/applause.gif http://www.carvinbbs.com/images/smiles/applause.gif http://www.carvinbbs.com/images/smiles/applause.gif

Yup, understood completely. Although that was never my intent, I can totally understand how that could rub someone the wrong way. In the big picture, we all deal with difficult customers, and having an outlet to vent is what allows us to blow off steam in a forum away from the customer, where...