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get your menu in stone so that your staff has everything down without you changing it…and yes the next year will be gut wrenching…just go in with a goal to make ANY improvement EVERY day!

we do pan pizza and thin crust very simply…reg crust in 3 sizes sm, med, lrg…thin only med & Lrg…use a small dough ball for med thin and a med dough ball for a lrg thin when you say roll out does that mean you use a sheeter? if so just hand stretch the rest

i have “WE DELIVER” on all sides of my custom boxes and wrap your delivery vehicles

sorry but a 4 min bake does not put out a quality pie

last month for me: electric- $1500 gas- $2000 water- $200

blavis: do u make dough with a mixer…get a pelican head attachment and start shreddin…you will make back the attachment in no time…of course get a scale for the make line!

TopDogz: Isn’t this why we wake up in the morning? Seriously though as Rob pointed out we have default promise times for every type order (delivery, dine-in, takeout) and as we get busier we adjust those times. The online ordering automatically lets the customer know how long based on the...

accept CC…dont do the ATM…never liked the idea of screwing your customer for giving your business

RESTAURANT DEPOT. you can not touch their prices for dry spices…they have a long shelf life so stock up at a fraction of the cost from an foodservice supplier

what type of sheeter? synthetic rollers?

Pizza Roadie, Only I am allowed to change an address type to avoid losing any info. Multi-use addresses are definitely a little more tricky but we use them all the time (we use this for any 1/2 addresses that the system does not recognize). I guess that is the trade-off for being able to...

Paul, not sure exactly…i counted about 35 different rate %'s on my stmt…the majority of my charges are at the lowest rates 1.6% and less if that helps

I just checked my last 2 months RBS stmts…2.2% on interchage plus $.09…only other fee is $.20 batch fee

if you are lookin for a new POS with TOTALLY INTEGRATED OLO check out Foodtec Solutions. I will admit that I was not that big on OLO, but it has proved me wrong…I will gladly pay my monthly fee when I see those 40% higher ticket averages for OLO. Besides the obvious ease with no customer...

we prepped our own sausage and meatball topping for 20 yrs and switched about 5 yrs ago…I am not even going to try to tell you the taste is the same b/c obviously it is not…what I will say is that I do not think we lost a customer due to the change. Bonici makes a really good sausage topping...

yup just under 10%

we have delivery, take-out, and dine-in…our POS is able to prioritize orders based on type. We have preset promise times that are updated based on our current wait. All dine-in orders are rushed and I manually instruct the makeline to make deliveries in the same area together. i think this is...

we have a cap that is set on each size pizza…most of our specialty pizzas are almost at that cap so any changes would be a minimal extra charge then again we get the occasional xtra chicken, extra cheese, sundried tomato, and shrimp which we adjust to our discretion.

Rob, Thanks for the heads up! That is great…anything else I am missing? Perry