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Ok thanks. I have a full kitchen in my new spot so I’m wanting to master Chicken Wings ahead of time so I can hit the ground running and not waste too much time with R&D. My last two spots only had space for an oven so I was baking pre-cooked wings and then saucing prior to plating/boxing. What...

Got it, so do you usually buy the jumbo from RD or do you get them from somewhere else and use RD as a backup?

Nice, what quantity for that price point?

What’s the price difference between the two?

I’ve always done that too. I do peppers in strips and par bake them to get some of the moisture out. I cut onion ringlets and then cut them in half. I find them both to look less like a frozen pizza and more artisan/hearty but just my opinion of course. Never used a robot coupe myself, how does...

This is really where some operators leave money on the table. There are four good quality delivery places in the area I’m looking at doing my next spot and below are the price ranges between the 4 restaurants: 12" $1.25-2.10 14" $1.50-2.40 16" $1.75-2.80 Even a small shop doing only 100...

Anyone have a recommendation for the best heated delivery bags? And what is the process of using them? When I used them at my first pizzeria years ago I had them all plugged in on a shelf by the door and the Routing Manager would put 1-3 orders in each bag for the next driver and that driver...

Assuming thats just the basic set, how much total with delivery management, online ordering, and Chowly?

Assuming thats just the basic set, how much total with delivery management, online ordering, and Chowly?

Cost out each item and determine what COGS you want to run. Looking at your competitors’ pricing will also help so you’re not overpriced nor leaving money on the table.

Sad part about Yelp is it has so many followers/users in my area that if you aren’t 4 stars at least as a new(er) business, you likely won’t make it. I get the idea behind the filter they use but at the same time, it doesn’t work properly regardless of what they say and it cost countless people...

They still haven’t been cleared for public use. I’ve been on this for 3+ years ready and waiting. It’s really going to depend on how the public perceives it. Could be boom or bust given the price vs a normal vending machine. Will keep you posted.

Does your Thrive system and/or the Speedline system integrate with all the 3rd party delivery sites? UberEats, Door Dash, ChowNow, Grubhub, etc? No way in hell I’m doing another place having to manually enter all those orders again!

Hope to hear you’re able to resolve this at low/no cost. What suburb is your new shop located in? Have a lot of friends/family in that area. Will send them your way when you open!

Customers ordering ground beef have had ground beef before. They know what it’s going to taste like. I smash down 3lbs of beef in a large deep dish pan with the flat end of a spatula then season it heavily with salt, pepper, and garlic powder. 1.5 runs uncovered and after 1 run I put a thin...

Appreciate the feedback as always old friend. I do both. I use the 3rd party sites during the slow times for added revenue and I turn them off during peak times.

Thanks Jennifer. Would Speedline offer their software then if I kept the Touch Dynamic hardware? The system is a Breeze AIO model in good shape. Please let me know if this would be possible, thanks.

You don’t need a hood for the smoker?

Thanks Steve. I found this out shortly after I posted this as well. Any software you’d recommend for Touch Dynamic btw? Would need one that integrates with 3rd party online ordering sites of course and a delivery driver function.

Anyone ever use this POS System in the past? I’ve not heard of them and I’m looking into a pizzeria that uses this currently and could save a bit of startup costs by keeping their system for the time being. Any feedback would be great, thanks!