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shrimp cocktails?

If you don’t need the mixer for something else, I would suggest going with a spiral.

People are conditioned to think that only the evil business guy pays the taxes. I think that a set sum of $500 put in front of them throws them into shock when they see a big chunk of tax taken out like that. And of course as an evil business owner, you have endless cash and could have covered...

Wings are tough. Personally, I think the best wings are lightly breaded and fried — which is not an option for us. We’not a discount place by any means (Boar’s Head meats and cheeses, Grande, bigger portions, etc.) but every time I’ve tried to introduce a bigger, higher quality wing customers...

How many years have you worked in the restaurant business?

Those are all normal times. The most important thing is to make sure you are quoting customers the right times. They will be more annoyed otherwise.

Lol, just had another one of those this week. We automatically know those are lost sales.

Most businesses fail period. And restaurants are among the riskiest, as I’m sure you know. This has been a side business for me the past few years and I’ve only recently decided to liquidate my other business and get back into it. I always keep the 25-25-50 rule in mind. 25% of your crew will...

Been using Prism as well. It’s not my favorite interface, and I don’t think the backend is very intuitive or easy to figure out, but their support is top notch. System has never gone down, and if there has ever been an issue (rare), their response is immediate. Rock solid system.

Interesting. Given the shortage of drivers with all the 3rd party delivery services, that percentage fee may be the future of things.

My issue with house brands is that they can change them at any time without notice.

Hence the reason we stay away from house brands.

We’ve tried them a few times over the years. I love them, but operationally they are a pita. Given the size of a typical independent menu (pizza, calzones, salads, sandwiches, appetizers, etc), I don’t like adding anything that is gong to further complicate things. They are expensive, sometimes...

Th best thing we ever did to improve lettuce freshness was to pre (cut) only what we “think” we will use. We then have another tub full of cleaned and de-cored heads on hand. It lasts much longer then cut lettuce and it’s a quick fix to simply chop it up if we run out.

We use deck ovens, but use screens throughout the baking process. We deck the pies at the end if the bottoms need extra color, however. Deck ovens are hard enough go to handle as it is, and fear taking the pies off the screens would complicate the process too much and result in some burnt pies...

I think having multiple vendors makes it easier to control costs. They wind up contacting you with better prices rather than you having to do your own study of the market. It doesn’t mean you put blinders on, but it sure helps when they take initiative.

My payroll company actually monitors and files everything for me. It’s just a short email back and I’m done. The agencies here in CA know most don’t protest and advise the people coming in of it. Case in point: I have a guy working for me that just recently filed unemployment. When I asked him...

It really doesn’t matter what the reason is. California will grant benefits no matter what. An employee can quit on their own and just claim to they haven’t found another job. Had an employee recently granted benefits when he got in a fight with his girlfriend, quit without notice and moved back...

Your sales will go up immediately just by having a POS.

We use it for deli meats, cheese and some vegetables. Durability and ease of cleaning is big. Specifically I am considering the HS6N-1 or HS6-1 (with removable knife). Is the $400 difference in the two worth the removable knife? The HS8 has an anodized exterior for a lot more. Worth...