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It seems like with our online ordering everything has a modification. Hoagies, pizzas and salads. I was thinking about just going with a build your own. You pick your meat/cheese/toppings and sauces for hoagies. Same for pizzas as far as specialty pies go I would just run a large 3 top for...

My problem is I’m 57% online ordering. With DoorDash, Grubhub, Uber, etc… they want to canabalize my online orders by listing their site higher than my site. Orders which would have been 100% profit are now short the 6, 15 or 30%. I know they have buttons to order directly from the store but...

Just looked at the robocoupe. How is clean up

What results do you see and what is the reason for using it?

Does anybody have any thoughts on this for their dough? Or is anyone currently doing this.

I guess my concern is having to match certain taxes when I’m doing payroll. My drivers are bringing in $450 per week in tips

How do you pay your drivers and inside staff? Do you tip out in cash or put on a check? If check how do you handle payroll taxes?

Anyone using this company? Or has anyone used this company in the past? If so pros/cons?

Any one else having the problem where 7 fields are actually required on a credit card checkout but only 5 have asterisks (*required) next to them causing customers to have a pending charge? I have dealt with countless customers having to explain what a pending transaction is. Anyone else?

Curious about the industry. Are you short staffed? Have staff but no one wants to work/is available? Are you closing certain days/times? Limiting your menu or dining room?

I recommend speedline.

Anyone using Speeedline heard anything about them starting to develop a system where it emails/text the customer when their food is ready? I have heard this but cant get a straight answer. This feature would be amazing in controlling the flow of traffic in and out of our store. It seems everyone...

Moving into a new location and making the jump from oven baked to fried foods. Our first consideration was AutoFry for the safety features. Now we are having second thoughts. Here are my questions Anyone using AutoFry? Pros and Cons? Open Fryer users Pros and Cons? Who has the best Fryer set up...

So we do a lot of community stuff. From donating cash thru sponsorships to bogo deals for schools and churches. Trying to figure out a good way to expose that on social media. Ex 3rd grade pizza party donating 30 xl pizzas to them. Problem is the praise of a pizza party for free only gets to...

Wondering if anyone has a POS system that will send a text message or an email to the pick up customer when the order is completed and ready for pick up? Currently using Speedline which does send out an email to the customer once the driver dispatches the order.

Have an option to move into the building next door. Currently sitting in 1000 sf at $1100. New building is 2400 sf/$3000. Catch is we are responsible for everything from plumbing to roof repairs and snow removal. Current space is 25 years old needs repairs and very small for volume. Thoughts on...

How many of you take a weekly/bi weekly inventory? Do you use your POS inventory program? If not what are you using? I’m trying to implement speedline inventory program now. Just curious what everyone else is doing?

Hi, using Speedline/worldpay for processing. When a ticket is deferred the credit card is hit for the amount of the transaction and then voided out until the time the ticket is activated again. Problem is the consumer sees a duplicate transaction and immediately disputes one of the transactions...

What is everyone plan moving forward? Are you cutting hours back? Maybe online only? Eliminating any menu items?

Thinking about raising the charge for delivery. Currently at $2.00 per run driver gets $1.50. With all these 3rd parties charging $4.99 and up for delivery they are squeezing us out on drivers? Thoughts on rising to $3.00?