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lunch sucked but early dinner rush started and it turned out like a Friday…I knew there were going to be alot of deliveries, but the dining room was busy as well…staffed a couple extra but thankfully some of our college kids stopped in and I put them to work…gotta go in early for a catering...

not sure if PJ the insurance guy is still around but they referred me to te contact in my state and I ended up saving alot of money about 5 years ago…i think his company was called Pizzasurance

Need to work on my new pricing for a Catering Menu and just wondering if you guys price your catering trays in line with your regular menu items? Also for those of you that have a dining room do you allow trays for dine-in as well? I am thinking of enforcing a minimum especially during peak...

today $1.93 WM Mozz loaves

PizzaDC: there is no perfect oven, but this was the most important thing to me as was being able to do big volume…with any oven you have to take the good with the bad but as a pizza operator that switched from decks after 20+yrs to the Rotoflex I can tell you that I am very happy with the...

PizzaDC: those are nice projections…good luck…we switched from decks to Rotoflex about 2 yrs ago and could not be happier…what was the knock on them?

i was getting 2 color custom B-flute with USFOOD (they warehoused them as I needed them) 18"=$24.50 14"=$19 10"=$16.80 new company = $20.98, $15.55, $11.65 they also warehouse them but I need to pay in full ahead of time and they send them out as needed was getting the same prices as my new...

never paid one yet…we just switched to a new supplier and he came back with a plate charge of $600…laughed at the guy and told him we never paid one ever…they ended up doing it for free

I am just going by personal experience because you are pretty much describing my parents mom-and pop shop before my brother-in law and I took over the business. What you may see as a tremendous opportunity by marketing, delivery, updating, etc. they have succeeded with long hours, hard work...

pizzafanatic: are the CC police gonna come after you?

bodegahwy: I am in an upper-middle class market and this happens at least once a month…especially these days…I am pretty sure you are in a resort area which explains why it never happens while people are away. Same as what everyone else says…the hold for the tip MUST be removed by your...

Re: how much should I be paying myself??? profits flow directly to your personal return based on your % of shares owned…so if your S-Corp has $100K profit and you are a 50/50 owner you will get an S-Corp didvidend in the amount of $50K…it is set up to avoid double taxation

Re: how much should I be paying myself??? RobT: same here

RobT: DDDDDDDDDDEEEEEEEEEEEEEEAAAAAAAAAAAAAAAALLLLLLLLLLLLLLLLLLLLL!!!

famouspizza: I don’t think I mentioned it but the main difference is that Foodtec is TOTALLY INTEGRATED with our POS. There is no fax to re-enter. There is nothing better than coming in at 10AM and having an order from a pharma rep for $250 waiting for you…i get at least one a week like this

Tony397: Tony, I was with you when I got my system from Foodtec, but after a year I gladly pay my $150 - $200 per month web ordering fee. My customers absolutely love it and I definitely see an increased check average that covers any expense…highly recommend!

paul7979: We contacted a local telecom guy who was able to provide us with 3 unit Avaya system for about $2K…I think we were quoted approx $5K with the big boys. It was a great investment for us…the sound quality was incredibly better …shop around locally and I am sure you can find somebody...

northeast US Food Saporito - 24.95 Suzy Bel - 23.45 74/40 - 22.15 7/11 - 20.32

you guys are kidding right…if your cut/box guy gets the kitchen ticket as they are loaded (assuming you are using more than a one-man show) isn’t that enough…seems like overkill to me unless you are dealing with monkeys…not that my guys are rocket scientists 😉

we have found a way to “reward” our part-time high schoolers that do alot of the important counter/phone work that usually pays a little more than minimum ($8). We let them work the dining room as waitstaff from 2:30 - 5 (usually $10 - $20 in tips) and then when they switch to their normal job...