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Drivers used to be the easiest hires, but now are the most coveted. Too much competition for their time. They can work for any third party delivery service and not have to clean or work a store. We are a tough sell. Greater compensation is a good thought, but I’m not sure it ultimately works...

We’ve done special programs for online orders. It’s obviously what we want to push, but it also angers a lot of people. They don’t read the ad right and complain it’s not working, call afte the ordering time frame and say they did place an order earlier or just call the store wanting the special...

Microworks here too. It is a little cumbersome and not very intuitive, but the system is rock solid and the support is awesome. And I will take reliability and support over bells and whistles every time. If I were to try a new system I would try Speedline based off the comments here.

No one using the robot coupe?

We use Paychex. Web interface is very easy to use & support is fast & good. Used to use ADP and thought their web interface was archaic and more difficult to use. Support was not very “nice” and not very helpful. Their were multiple times I entered new employees incorrectly which resulted in...

This is really a non-issue nowadays with multiple remote access solutions out there. Specific enterprise solutions from POS companies really don’t come into play until you have multiple locations. There are costs involved and you really don’t know your specific wants and needs until you get to...

Keep it simple stupid. The less decisions people have to consider before making a decision to buy from you the better.

not to be smart, but Google “restaurant patio fence”. tons of images and products

Wow, just realized we don’t have our map up anymore. Took it down to clean the walls some time ago and just forgot to put it back up. Everyone has a phone. You really don’t need to know specific addresses, just major cross streets. If you enter the cross streets with every delivery its real...

“pay him back over the long term”?? B&W licenses are are pita to get, depending on the city, but the actual permit is a nominal cost. Is your landlord acquiring a hard liquor license? Different animal and requires a whole new level of management.

pm GMAC42. He has one. Said its been rock solid.

We haven’t upgraded to Version 8 yet. What are people’s experiences with it so far? Biggest improvements? How is the driver app and tracking?

Not in one big ball, lol. We use a knife to cut large chunks of dough. If/when the dough starts to stick to the bowl, have a plastic dough scraper on hand. Just don’t tear the dough out. The process is the same whether you are mixing one bag or three since you can’t just lift the bowl out of a...

Sounds like its just a matter of comparing costs – electric vs gas. Install new outlets or run a new gas line. I don’t think a warming table is any where near as expensive to run as an electric oven so your build-out cost (plus equipment) may be the deciding factor. Countertop food warmers...

You are definitely just paying for a build-out. There is no way they are making $90k based on the numbers you provided. To properly value the profits, you need to account for a paid staff – not owners living there. Revisit the lease. Closing at 9:00 and 10:00 is very common. Staying open past...

I would suggest going with a spiral that at least can handle two 50 lb bags of flour. If you do any business at all, you will do at least that every day – or at least 2 batches on some days. We use a capacity that holds three 50 lbs bags. You don’t need to be able to take all the dough out in...

Lost/broken machines and declined sales seem a big issue to me. Also, would rather spend more time on the phone rather than at a house while other deliveries are waiting.

I would echo an earlier post. Sounds like your dough is maybe a little over proofed as it is. We get an even better rise out of skins that have warmed up a bit on the rack.

Don’t worry, it will apply to you soon enough. This is how they do it. Make a new regulation, include lots of exclusions, then take them away later . . . Less people to complain and fight it up front.

Agree here. A cheese only pizza is the biggest difference. And since most pies are not cheese only . . . We top more heavily than most shops, so Grande just would not make sense economically no matter what.