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The USF rep said CNow integrates w/ some POS systems but not all. Seems as though having a POS system that supports OLO and NOT taking OLO that integrates with that POS (that you just purchased and now have) is foolish. Yep- I can see how what you described would be troublesome!

Apparently, the ChowNow system comes with a stand-alone tablet w/ a printer…? It all seemed odd and redundant if you have a POS; Certainly one that supports OLO.

Agreed- that was my first thought. It was not part of the (immediate) plan but that seems like the smartest way to go- I was going to call MW and talk to them. I wasn’t sure if there were aspects or concerns that I wasn’t aware of. When I went to the Chow site, I found it funny that there was...

I know there are tons of threads on the ordering platforms, pricing, ups, downs, etc… US Foods rep is pushing the ChowNow thing to me… which I’m sure she gets a perk for doing. Just opened and don’t deliver- the place is not really designed or structured for delivery, and wasn’t really set up...

Now, close to $20K I’d bet.

Domino’s is now requiring stores that do $60-100 (started at $60 then was to go to $100) in their last hour to be open another hour. So, if you close at 11pm and your 10-11 hour is $60 (for a period, on average, I believe) then you will be required to stay open to midnight. This was in the...

Yeah… interesting observation… D9. It’s become almost absurd, really.

Man… not sure if I am turned on or jealous. Probably both. This is a new shop for me and I planned on less hours, but that guy is my hero. I do Mon-Sat 11-8 I will say, though, back in '99 I sold a Domino’s store and the sale was caught up, delayed, etc and I reduced my hours from 4-10pm and did...

I can’t bear to read that crap… seriously.

Man… I never even knew about all this when I posted about SinglePlat last week. Whew!

I like them. Good luck w/ the campaign.

Yup- those were the days.

Same here. CRP & PC are request only. All the others are business only.

You should pay them… you are losing money! What is wrong with you?

Have one of those brushes but its a bit too high to fit each deck. It seems to me- short of not getting anything in there to begin with- you gotta vacuum out the crap when cool; though the brush (were it to fit) would be good to clean, break up, etc any debris.

Have a Bakers Pride BK18 slice oven for, well, slices. Some stuff (bits of this/that from slices) does get in there- not a lot- but it does smoke and can be very annoying. Thoughts? Can’t clean it at Noon when busy and hot, can end of day w/ a vac. Thinking about maybe a sheet pan w/ no lip to...

FOUR times yesterday, FOUR the previous, etc. I said to the guy (as he’s explaining errors in my menu, search optimization, other babbles, etc) “Dude… I opened 30 HOURS ago” Seriously- Monday was our first day.

Back in the early 90’s… $500+/month for yellow pages. Unreal. Small little DP store in a small town. I remember when I started calling other franchisees to see what people were doing as far as dropping it and as soon as we started… we all did. If that makes any sense! I read some very unpleasant...

Yeah… preps is one option. I can easily make anything from one… good thought.

Reminds me of the days when the Yellow Pages had you over the barrel. Appreciate the info, all. Glad I asked.