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If you want to try buy a case of raw tenders, marinate them in Italian dressing, salt, pepper garlic. And then bake some off in your oven. Then, when ordered run them halfway through the oven and put them on the salad. A place around me does mega business and that’s what they do

It’s because we use fresh raw tenders. Right now I am paying $50 for a 40 pound case of jumbo fresh tenders. We marinate and cook them ourselves. I am enjoying very low prices right now. About six months ago I was paying $140 per case. We go through over 25 cases per week of fresh tenders...

My salad cost breakdown on a Grilled Chicken Greek (most popular for us) Container .25 cents (dart 8x8 clear hinged) Lettuce mix .50 cents (chopped lettuce and fresh spinach ) Other veggies .75 cents Dressing .25 cents (House dressing) 3.25oz Pita bread .30 cents Chicken .50 cents (6...

Im sorry I just reread my post and my numbers are off. Im around 25-30% Food Cost on salads Subs are about 35-45% Italian sub: Sub roll: .68 cents (12” piantedosi) Cheese: .35 cents (provolone) Cooked Salami, Ham, Genoa Average $3.50lb…$1.53 (7ounces) Mayo .45 cents Veggies .35 cents...

-Chicken tenders 15% food cost the past months…this is where the majority of my money is made. -Chicken Wings (fresh) 15% we only sell 5 cases (200lbs) a week, Tenders are infinitely more popular here -Subs: Hot subs (steak and cheese, cheeseburger)~35% food cost Cold subs (italian, turkey...

Bakers percents For dough making/sauce making

I had my reciepts set up so all side sauces and sodas are always printed as the last items on the receipt. So you can look at the receipt and know exactly what is needed instead of having to scroll through the whole ticket. Ive always hammered down the importance of making sure side sauces are...

Do you let your drivers bag up their orders? Or does an expo person bag the orders?

I’ve always envisioned the nightmare of someone getting in the drive thru line way before their order was ready, making everyone else behind wait.

I use PFG for some of my order, im in New England. They are like any other major distributor… -The Boston based warehouses has great prices on beef, steak, hamburger etc -I’ve noticed they are ahead on price drops and price increases (you can use this to your advantage) -lousy prices on...

Ive been meaning to get my CC processing handled. Do you have a rep u are working directly with? My old rep works in a different industry now

Drain your oil in to whatever you use to discard and keep 30-40% in the vat. Filter that. Then add fresh oil to fill line.

Here are my thoughts, •Beef tallow M-V shoertening just isn’t worth it anymore. It comes in a 50lb solid cube, therefore making it difficult to add fryer oil Midday if needed. It will resolidify in your waste receptacle when the cold seasons come making it impossible for your waste company to...

This will sound vague or whoo whoo nonsense… here goes Getting out of the pizza game crosses my mind alot. However having my own independent store used to be my dream, modern employees have ruined it for me The biggest bad thing about not having my store, is not having an identity anymore… I...

Ive never listed my buisness for sale. I purchased the bldg I occupy earlier this year mainly to have the option to sell the buisness whenever I choose to do so. I often wonder to whom I could sell “the monster” ive created, we do fantastic numbers consistently. Im wondering whats the new real...

Wow I am jealous. How did you find someone to buy it?

Garlic in pizza sauce is what bloats you, not oregano And Immersion blender… no way. The way you do it is the best

Im thinking there really isn’t a solution just try to minimize it. We already read the order back when they are picking it up. Problem is customer have no idea about the items on the order they’re picking up…they just know someone was supposed to have placed an order and they were told to pick...

Same here… everyday multiple times there are 2 orders waiting for pick up with the same name It can get hairy. With more and more people eating out for every meal and fewer and fewer people wanting to work in our industry, I definitely do not want to be having to remake orders. It really makes...

Im pretty sure you will be able to use the same dough without issue. If you were going from a conveyor to a wood fired 900 degree oven that cooks in 2 minutes instead of 7 minutes then you would definitely need a change