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Sometimes when we step back and put ourselves in the other person’s shoes, we see the light a little more differently. We spend so much money trying to get a customer to try us and are willing to give samples to different groups, so we can acquire a large order, that we think wrong about a...

Didn’t I read here a long time ago, that you could roughly gauge the sales by the number of names in the database for the last 120 days times $1? I know we sometimes use gauges for “ballparking” a number. Does my memory serve me correctly? I do know that you can take the food purchases and...

I own a franchise that was approved for Wal mart. They only wanted a bank, a sub place and our pizza place. Well, they want an agreement with the franchisor, not me. They also charge rent as a percent of sales. They do not allow gas inside the store, only electric. They will supply all utilities...

Unless Gustav the hurricane visits the Florida Panhandle, we will have both stores open, with generator in tow. Bubba

Pepsi changed their connectors recently so you can’t do that. Remember, that equipment is designed and owned by Pepsi. You will void any agreements with them if you do it. Also, just call Coke if you want to change over, they will be glad to sign you up. Bubba

Paul got it right. I received the same form. No problem, just follow the rules and keep food safety top of mind awareness for us and our employees. I learned a long time ago there are 3 people you do not want to make upset…the repair man for your equipment, the driver for your food truck and...

I just recently received an inspection here in Fl. and was also informed that we needed to wear gloves. Apparently, a new health code was enacted in July and requires an AOP (alternative operating plan). It is really just a plan that you have to have to not use gloves. Ie… after a break, coming...

I use a Hobart P660. I use a 25# bag of flour-add 13# of water and mix on low speed for 3 min. We then add a small amt of oil and then mix for 8 more min. All mixing is on low and we have no problems. Been doing it this way for over 3 years with the same mixer.

Just remember that the smaller the size the better coverage you will get and the quicker it will melt.

Papa Johns has stated that approx 20% of their sales are from online ordering. At the same time, they have flat sales. So, this tells us that people are going online to order instead of calling. The upside is they are spending more time viewing the site and menu-better chance of buying more, the...

You mean you give someone 3 to 5 times to steal from you before you do something? I bet you don’t own a business. If you did, you would not be so lenient with someone else’s money.

I don’t agree that you should charge extra for the box, however, if you want to cover the costs of the box you could do it with a slant from Waffle House. They charge 15% for all carryout orders. A thought would be to charge a certain dollar or dollars and say that the charge is for all carryout...

Any chance your oven could be the culprit? What kind of oven are you currently using?

I am paying $12.99 for 25# high gluten. It is down from $16.01.

Anybody heard from Otis lately?

I have bought many bags from BAGS TO GO. They are well made and very durable. They will send you a nice brochure that shows all of their wares. They even have one for non pizza size items. Think about a cambro style insulated carrier that will hold 5 full size s/s containers up to 6 in. deep...

You could always call the other stores and ask them similar questions and find out what their charge would be.

Just a few thoughts for consideration. Purchase 1/2 or 1 gallon jugs and offer Sweet tea, Unsweet (ugh) or lemonade. Offer to provide ice and cups. This is cheaper for you and per person. You have to just figure 8 or 12 oz of drink per person and add the cost of the ice and cups. Offer to...

had someone tell me years ago, “there are 2 reasons someone does not do something…they don’t know or they don’t care.” If you are sure of the first one then the answer is pretty simple. Do you want someone on staff that does not care? Above all…no surprises. Tell them what they are required to...

The first thing that needs to be done is have a one on one with each employee about the proper pizza making procedures. This can be done as you work, nothing formal. Then when you see a variance in their performance, you once again show them the correct way and explain why it is to be done. The...