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We have not made the switch yet. In a strange twist of events Vantiv (the CC processor of our POS system) reached out to me and when I told them that I wasn’t interested because I found a rate that was very appealing, they offered to meet the same exact terms as Fattmerchant including month to...

In my estimation, half of those delivery customers would pickup if we did not offer delivery but with thoughts of potentially selling in the near future, it doesn’t make sense for us to have that large sales decrease.

If the drivers are out, we time the deliveries to go into the oven so they aren’t sitting on the ovens waiting for a driver for longer than 10 minutes or so but we could definitely benefit from having another driver on Friday and Saturday nights. Our competition within 5 miles radius is quite...

It is not uncommon for us to be running an hour and 30 mins delivery time on a Friday night but we only typically have 2 drivers on a Friday so I guess my issue is more of staffing issue than time quoting issue. To be honest, I wish we would have never started deliveries, while they do provide...

You can’t write this crap! :eek:

This is exactly our issues, the front counter people don’t know enough about all the streets we deliver to and our POS system is severely lacking in this department. And based on reading your responses, it sounds like our delivery range is HUGE, there are some addresses that it takes us 12 mins...

Ahh yes, we receive our monthly statement from our current processor (we can also access online) that outlines exactly our total sales and then all the fees they charged us, so I take the number of dollars that went into our account from credit cards against total sales and I get our monthly CC...

I wish our current POS had this functionality you speak of, this is in my opinion one of the biggest faults/cons of Point of Success. Unfortunately, switching systems isn’t in the cards for us at the moment. Thanks for your input!

I asked them 2 of your 3 questions and the answers they provided were: You have three options when it comes to equipment: -Use your own equipment so long as it is an unlocked machine -Buy a machine (not through them) and have them download their files onto it which I assume they support many...

We use Point of Success as our POS and one if the disadvantages of the system is that it does not have a streamlined way of being able to quote delivery times. I have thus created a very rudimentary table for the front counter staff to use when quoting times based on how many deliveries are in...

Hi all, I posted in another thread (credit card fees) and didn’t get any responses so I thought I’d create a new thread. I was researching credit card processors/rates as this seems like the obvious place to start when trying to cut costs and came across a company called Fattmerchant. They...

Good luck to you! I am quite envious, I might not be too far behind in regards to selling although I’m too young to retire;)

Just wanted to chime in with the findings of my research of credit card processing companies. I came across a company called Fattmerchant that charges a monthly membership fee ($99)+ interchange + 8 cents a transaction (and if you are a Dining Alliance member, it is only 5 cents a transaction so...

What other fees are you charged monthly besides the 5 cents per swipe? Do you have a yearly membership fee or anything? That sounds like the deal of the century for CC processing! PS I like your technique of getting the lowest rate by emailing them and CC’ing the rest :cool:

Who are you using?

Exactly what Daddio said! On a busy night the average customer picks up anywhere from 10-30 mins after their quote time so we need a way to keep the pizzas warm until they pickup.

This is actually a great, cheap solution. Thanks for the suggestion!

I’m trying to think outside of the box for a way to provide heat without dropping $500 on each warmer, any ideas? I was thinking a heating pad type element that is tucked underneath each shelf as to be out of sight. I came across some heating pads that heat to 175 degrees which is probably right...

Thanks for the suggestion! We would require 3-4 of these cabinets for all the pizzas/wings/etc we are holding at our peak times and the price is well beyond what we would like to spend. Thanks for the suggestion though!

Hi all, We are at the point where we can no longer store pickup pizzas on top of the oven as we have run out of room with all the pickup orders on a busy Friday night. After seeing PizzaPirates photo of a custom shelf for keeping pizzas warm and being fearful that a warming cabinet would...