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I’m a Prism user as well and while I’ll say it mostly works, I’d look long and hard at all of the pizza oriented POS systems. Speedline, PDQ, Foodtech and maybe a few others would be on my list if I was starting over.

This has been discussed here a bit. I don’t serve one but some other members do. http://thinktank.pmq.com/threads/best-advertising-i-have-done-on-facebook.19287/#post-113453

Being dictated by local government doesn’t mean that it will be enough. My new building is mandated to have 8 parking spaces which is all I am putting in on that lot. The local government doesn’t care that on a busy night I have 15 drivers and a bunch of instore employees that drive to work...

We use one main supplier and they give us a percentage markup over their cost of most products we buy from them. This can padded for their benefit using “slotting fees”, shipping costs ect. Our small company has gone to a lot of private label items to avoid the slotting fees and have the ability...

We’ve been surpassing 25% most weeks lately but I think it should be higher. Having issues with my POS making it available to all of the new construction in my delivery area.

Last figures I saw showed per store average in USA at just over 900k annually.

It was a bit cheaper than that as the price is based on the pieces you mail, the magnet being the most expensive one they offer. Yes it was a big commitment but I had already been doing EDDM and knew that the trifold menus worked. I was just never consistent with the EDDM and way too often found...

I should be able to be there unless something gets set up for all of our franchisees at the same time.

Thank you for clarifying that. I figured it was just different franchisees of the same company but I’ve seen a couple conflicting posts that had me wondering.

I started with mailing 30000 addresses 5 times per year, now I mail them 7 times per year. We don’t mail the more expensive pieces anymore(magnets and scratch offs), just alternate tri fold menus and postcards. After years of 3-5% increases, I’m now seeing double digit increases 3 years in a row.

I started using Mailshark in January 2016 and at that point my store had reached $30,000 in sales only a couple times in the 19 years I had owned it. since that time there has been only one time that I have not hit $30,000 and now I am hitting $40,000 at times and am always over $35,000. If...

My guess is that the fees you are paying these third party companies for online orders will likely pay for a POS with integrated online ordering and a website to get the customers to your online ordering page. Plus there’s plenty of other ways a POS can save you money. In today’s business it...

We offer plates, napkins, parm and red pepper to carryout orders. On deliveries, Plates and napkings are brought to commercial or hotel addresses but only delivered upon request to residential deliveries. Parm and red pepper are only delivered upon request.

I’m not sure what time you close but I imagine that if Philly wins you might be quite busy afterward. We’re in a college town and open till 4AM and when our local team wins a championship our late night hours are the busiest hours we have ever had. Good luck, and as I asked above, let us know...

When our local college has played for a football or basketball national championship we have been busier than ever before. Our plan going into days like this is that labor will be the limit of our sales, not product. We fill every dough tray we have and likely will be making more dough before...

You’ll get over that feeling, you’ll even begin to have your “favorite” support techs. I do try to email any issues that don’t require immediate attention but if something needs to be fixed, I call and wait on hold till someone picks up. Taking the option to leave a message to be called back has...

I’m not at work at the moment so this is all off the top of my head but if you need I can give you our store number and my son can walk you through it all. On the main screen, the top middle button is “add tips”, just to the right of the “new order” button. Click on this and input the three...

This is what my brother does, but one of his ovens is a split belt and he runs one side of the split belt oven slower. He cooks all of his wings and well done pizzas on this belt. That’s what I will do when I move to the new building and have a bigger cut table to handle 3 ovens. Right now its...

Are you guys on Version 8 of Microworks yet?

You’ve got to be approaching 50 full time equivalent employees at your busiest location? I guess that only matters if you have at more than 30 that work enough to meet the full time threshold of 120 hours a month? The first 30 are exempt from penalties, correct? I haven’t paid much attention to...