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im bland take out spot. not much personality when comes to design, older building, small waiting area, not in need of major renovation but no style either, empty walls, tv playing news, colors really dont match between front and back of the house etc… How i could dress up the store on a budget...

i got approached by company “future foods” and what they do for pizzerias/restaurants who using (dont mind using) 3rd party delivery services (grubhub, postmates, doordash, ubereats) is to create few virtual (online only) pizzerias with a unique name that will exist only online but you are the...

That’s what my email company advises to buy I’m not convinced. Why would email be the same to a lost customer who haven’t placed order in 3 months and to a customer who is currently ordering At least 2 times a week… The first one probably needs an incentive like 10 dollars of your next order or...

So food was 77 dollars and it was probably enough to feed 6 ppl tops of kinda low quality (not much protein) food. Chicken fingers were mostly little peace of chicken covered with tons of breading, shrimp in pasta was size of dimes at most… at my store chicken fingers are 90% meat and more of it...

hello, please let me know if anyone using and happy or not happy… I looked into it years ago and it looked really good, but I couldn’t integrate with pos and not sure how it wouldn’t be super time consuming running it if it doesn’t integrate…

I have conveyor oven and currently use semolina flour. what other maybe more course flours or maybe not a flour at all or maybe a blend of different flours can I use to achieve crispier crust? does anyone doing any other style of pizza out of conveyor? like a Detroit style or mamas or Sicilian...

I kinda starting to notice too that is easier for me to train someone from scratch than someone with extensive experience especially if you like things done particular way (food cooked same way by everyone, organization/flow of tickets particular way)… How do you “sniff” out someone who ll be...

as an example I recently hired person who seemed good, but then I noticed how unorganized and dirty his station was at all times and one day I was walking by his car and saw such a mess I never seen in my life… point is nowdays before I hire anyone I ask them to show me their car and if its...

Brad, whats “keeping accurate accounting of expenses”? is it just keeping all my receipts and bills or is it more than that? if your money got transferred to your regular account which will probably will happen to most of us… why not you start paying non-payroll expences from some other account...

Has anyone had any luck applying for PPP loan thru Lendio or paypal or any other approved nontraditional institution?

how exactly does everyone keeps track of 75 percent of ppp going to payroll? I do banking out of same biz account from which all utilities/insurances/food cost…is auto deducted and payroll comes out of same account… would creating different account to draw payroll from …is it what everyone doing...

is there a trick to not have ur emails go to junk folder? I m getting emails from local pizzeria (they thru constant contact) and it goes to “promotions” folder in my email and my own email (which I received too cause im in my own database) went to “junk” folder lol that’s possibly another...

went out to about 1500 emails (customers who didn’t order in over 2 weeks), 325 opened, 0 clicked. email conteined 4dollars off any 25 dollar order coupon code and link to our webpage/online ordering. People probably signed up within last year or two.

I recently had a company do an email campaign to my database and got close to zero response, and it wasn’t that expensive to do. I was wondering if there would be another company but who would have more expensive but would get better results… or is email your database pretty straightforward and...

should I be trying to close off holes when pizza is entering the oven or towards the end of cooking or doesn’t matter? the only issue I might have is bubbling sometimes…so I would assume to close off beginning of cooking , so that dough gets longer time to heat up properly? I understand strip of...

I have older Blodgett conveyor pizza oven and it set to 5min40sec cook time, 465F temperature. the manual says I can adjust flow of air that goes to the top of pizzas by taking oven little apart and moving some metal part, but Blodgett tech person who came out to do it said he wont do it because...

hi, I wanted to print ton of box toppers to put on all take out pizza boxes and shopping bags with other items, but since im about to print more menues im thinking whats the point of flyers to attach to orders if my take out menu has almost same coupons inside? any input is very helpful… also...

so orders say from ubereats come to tablet , I need/want to put them into pos so that proper items go to proper printers , but the problem is that if I do that I just ringed up a sale that actually didn’t happen and there wont be money at the end of the day for this transaction, so drawer will...

George, my goal is to not be there providing super service 7 days a week all day. but to not be there and if people happy, to leave me stars I deserved. and if in their comments they only say positive things… well that’s sounds like should be a minimum of 4 stars, and never never never 3. would...

3.90 off 30.00 that’s 13% profit. how is that not great?? that’s around what average to well run pizza shop does. I didn’t really calculate fixed cost, but that’s because its not getting bigger whether im with 3rd party services or not… and if I break it up and account for fixed cost like Rico...