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We try to never use cold dough, it sucks when we have to use an underproofed dough bc we got too ahead. It doesn’t happen really at all anymore.

They suggested First finger:1/4 left open Second finger:1/4 right open Third finger:1/4 left open Fourth finger 1/4 right open Which is alot more open than my current 1/4,closed,closed,1/4 I use now. Im going to show him through picture messages how dark my pizza comes out and how I want to...

They use lincolns, I use edge. We both use the same screens the cheapo ones. I called the guys from Edge, interestingly they suggested a finger pattern on top. Im not totally sure they were understanding what I was trying to convey.

Has anyone used the prep tables that utilizes drawers instead of doors? They seem to be more and more offered I bought a TRUE unit with doors last summer it has been awesome. I kind of wish I got one with a drawer on one side a door on the other side

I buy fresh dough from a fresh dough provider, so I wouldn’t be able to remove the sugar Another store in a different town that also buys the same dough and cheese (grande) that we use, sells 3x times as much pizza as I do. Their pizza is the one on the left. I want to sell more pizza, so I...

I did use a Lloyds hearth disk and it did help. The only problem was they are too heavy (we have to sideways straight arm the pizza out of the oven bc its right against the wall) and they stay hot for a really long time My pizza is on the left with the Lloyds disk. A competitor pizza is on the...

An issue with our pizza has bothered me for awhile, however its the opposite issue that most have… I think our pizza gets too much browning on the bottom leading to a slight burnt/bitter taste. We use 460f at 6:10 Ive only heard of people using full open on bottom fingers. Does anyone use...

We use the Line Item Format on our makelines. We use Prism by Microworks. Every one seems to use the whole order format on their makelines, I honestly dont get why most places prefer that way. The only benefit I really like, is the ability to see the other items being made at other stations.

We buy our pizza dough from a provider We pay $ .06/oz

We have it on. We also have a tip jar on the counter I understand your concern about seeming like youre asking for a tip. I wouldnt worry too much bc with online orders especially you aren’t putting any unfair pressure on them to tip, like an instore prompt on those customer facing credit card...

With Door Dash Drive is there any kind of minimum monthly charge? It sounds like a pretty good insurance plan if im in the weeds with deliveries

Over the past few days I was considering reimbursing the drivers through mileage instead of the current flat rate per delivery I currently use. I figured it would be the most fair way. But after I did the math, I realized the drivers would get less reimbursement the mileage way of doing it...

For the operators that reimburse through mileage, how do you do that? Does the POS have mapping software that calculates their runs? Or is it a type of honor system where the driver reports their odometer at shift beginning and end?

They have a platform called accessmy iq. It’s supposed to be awesome and easy but its the biggest pain. You practically have to learn a new language. For example if you want to see your monthly statement its under a report called BIMERFIN. There are about 30 reports that are all labeled...

May statement Got hit with 3.4% from 2.65% cost me additional $700. Im now paying about 4k month in CC fees. Worldpay is my processor

Ive seen that video where John Arena says not to use iodized salt. I thought to myself salt in dough is about 2%, iodine in salt is probably something miniscule I just thought it wouldnt make any difference in batch of dough

Ive always wondered if the type of yeast you use makes a difference. I know owners who swear fresh yeast is the best. If theyre all the same Ive never understood why active dry yeast (needs to be bloomed) or fresh yeast (perishable) exsists when instant yeast does the job with less and less fuss

Ive always liked this idea as it seems to be fair. I hate that I feel bad when someone orders one item, like a sm pepperoni sausage pizza and with delivery fee it comes to $15 before tip. I wish I had a good script to say when they inevitably call back to question why its so expensive.

I was hoping to get the order myself, then hit a button when the order is done that summons the driver from the third party. Idk if thats how it works

Do you pay Slice fees and Doordash fees for delivery?