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Dox47: If I had a buck for every time a peel went through our conveyor… I onced turned on the conveyors but not the burners for our ovens. I was a little shocked when the first pizzas of the day came out totally uncooked.

Closing manager drops the deposit at the bank. However, I tell all my managers that if they feel less than 100% safe taking the deposit to the bank leave it in our safe. If they leave it in the safe they call and leave me a message telling me so. As far as safes go we have a McGunn safe. They...

SemperPie: I believe the same goes for pizza. If you’re a low price guy, you’re NOT selling a HIGH quality product.

Cutting portions and quality is the best way to cut into your bottom line.

mandino: I’m with you. I figured out the effect pf the increase will add .5% to my food cost. But that was just for my large sized dough. I haven’t done the rest yet

goomba: We had a stack of 3 Lincolns- but wanted two stacks of 2. So we bought a used oven for 8k. We have yet to have it worked on. That was 4 years ago. I’m pretty sure we bought them from Northern Pizza Equipment.

levpizza: We bought a system from these people about 10 years ago: http://www.deliveryconcepts.com/html/hotshot_i.html Works great. Like I said our truck is ten years old, so its finnicky but it works like a charm!

Lulinder: We run between 7-10%. Our busiest months we run 7%. The slow ones 10%. Right now we’re running 9%. With gas where it is and the economy spooking people, customers are looking for deals. So we’re running some aggressive offers.

Lulinder: I can’t tell you how many orders have coupons on them, I can tell you my discount percentage.

Every item on every pizza is scaled. With magic that is a POS I can tell if weighing happened every day. If it doesn’t those cooks are dealt with. We’ve never used digital scales for the make line. We use yamato dial scales. They last forever. Taring function? Who needs that. Weigh to 8 oz, if...

NicksPizza: I love Randell’s. My 16 year old 111" table died 2 weeks ago. Got it off ebay 4 years ago for $1200. I went here: http://www.northernpizzaequipment.com/?gclid=CMON367u_40CFQikHgodpEk5PA Picked up the 111". That price is half what all of the equipment vendors around quoted me. I had...

PIZZAMAGOO: I was just going to recommend a time delay from McGunn ! http://www.mcgunnsafe.com/prod_smart_ms.htm We have the older model of the McGunn in both of our locations. When we moved to our current location 4 years ago it took 2 hours to cut the bolts so we could move the safe. You...

goomba: Lately our Fridays and Saturdays have been even. Usually Fridays are a bit lower than Saturdays. This past Friday we did 4600 and Saturday we did 5100. Best weekend so far this summer. To be honest this whole summer has been streaky. We’ll do awesome M-TH and crappy Friday and Saturday...

still learning: We thought about going cash or Credit only. Then ran the numbers. We’d pay MORE in credit card fees than what we were ‘losing’ to bad checks. Our check recovery service does a great job. Very seldom do we NOT get a bounced check recovered. And if we don’t we use our POS to lock...

Matt: Karma is a B&^%$. I’ve lost count of how many employees get the grass is greener bug. I always tell them to give me 2 weeks notice. Because the grass is rarely greener. I’ve got a driver coming back in a week because of this.

Anonymous: This isn’t a style question. This is a getting things done question. This is a manager NOT following the policies/guidelines set by the owner. Without the lists it’s up to the managers memory- he’s not doing stuff with the lists. Sit down with him. Tell him these lists are HIS...

Scott Hack: Yep. Have been doing so for over 20 years.

Right in your company policies it should state something about a probationary period. Check your state’s laws. We tell every new hire about the probation period. Right up front we say if we think things aren’t working how they should, we’ll let them go.

PZ: And when you do this buy 2 of whatever parts needed. Occasionally it’ll take a week or so to scrounge up the parts. That way down the road you’ll be prepared. We actually have almost all the guts for a Lincoln 1600. But when you’ve got 7 of them, you can’t lose one over the weekend because...

Daddio: I’ve never had a server do this. I have had to deal with drivers doing this on 3 different occasions. It happens every 3 or 4 years but it still makes me cranky! Your POS should cut this down, if you’re watching your reports. And won’t allow a server to a coupon after the fact. A...