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man every place in chicago seemingly has them, i miss them terribly. you should set up another machine next to it spinning with al pastor tacos with a pineapple on top, you’ve got the pork already! shave some pineapple and pork onto tortilla, amazing!

How much would you expect to pay this person per hour? What kind of bonus structure would you set up for them? Ideally I want someone who can close, do checklists, and inventory.

Great stuff thanks guys, i don’t have the desire to do more pizza shops, i like one offs, next place is going to be pre castro style Cuban bodega

No! A partner! Trust me, don’t do it to yourself. Anything you do special from a systems standpoint to keep operations so hands off?

I could tell by what you typed you probably were!

awesome, good to hear, it’s like 350/month but it comes with a lot. that being said, it’s like any tool, it is what you make of it. i’m costing out ea recipe now and holy guacamole, what a job, but i’m sure it’ll be worth it

Thanks so much, I just signed up with smart systems pro and am in the middle of doing all the work right now to set up recipe cards and doing menu costing.

Ha! Not wealthy at all! After years trading on the cbot I don’t mind being aggressive on calculated risk. If this doesn’t work I’ll be starting from ground zero. But I’m happy doing what i do and always believe in betting on myself,

Yes, ha, I seem to want it all. I did roughly 500k out of first store but the location was horrible and the population was much more transient, it would shrink close to 80%, this new location is much more family oriented and year round. But my thought is that there are people doing it, so it is...

A little of my background first, I own and operate an upscale Chicago style pizzeria in Florida. We have closed our initial location in order to move it to a better location. We are going from a 60 seat beer and wine only table service to 155 seats with full bar. After breaking my back for a...

Man I love the old moo and oink commercialso! My goal is to find a pizza for that name for you!

Thanks, I think when you do it you have to do it for the whole category, otherwise it looks like you care more about those than others that don’t have names.

We’re Chicago style so we use names unique to chicago and try to match a personality to a pizza or item, also try to make it a little harder to decipher than capone or anything like that. like abe froman for our double sausage deep dish-abe froman for ferris buehlers day off “youre abe froman...

Love it. How periodically if I may ask?

Yes, homeade sausage will set you apart from everyone.

I think they should, for us anyway a deep dish takes 40 minutes really hurts when one is wrong!

20% of gross? That’s nuts, how will you make any money?

I have 3-5 minute meetings every shift. Get everyone excited and set the expectation of great service. then discuss anything pertinent like specials or 86d items then something silly to relax everyone then pumped again. I find when you MAKE TIME for meetings they always happen and they foster...

We make our own sauces, korean which is really heavy on ginger and garlic, sweet and sour bacon, and Chipotle.

not for sandwiches but for other hot food we rented cambros and would heat them up by putting hotel pans in and SLOWLY pour in boiling water, close and then in about 15 minutes take out water pans and put in hot sandwiches. always worked well for paella and pinchos. not sure affect it would have...