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We are in the process of relocating our current store into a new location around the corner from our current location. We are moving because we have outgrown our current space & we will own the real estate in our new location. With the expansion of our dinning room & kitchen we will be adding a...

The work never ends, but the payoff has been well worth it.

What a small world… By joining SSP you are already ahead of the majority of pizza places in the country. We have been members for over two years now and SSP has made us a better restaurant, not to mention much more profitable restaurant.

Thank you all for your input. We are going to be implementing silicone solution asap!

I have run a very busy shop for over 6 years now & I never really “worked” in the restaurant. From day one we hired a full staff of managers that I worked with. Pizzerias can be very profitable if you watch your prime cost. With a full bar doing over 800K in sales you should easily be able to...

We take the loss. Use it as a learning opportunity with the understanding that if it happens again they will be the one eating the loss. (It will not happen again in my experience.)

Recently I have become even crazier about the cleaning of our restaurant and I am trying to figure out a way to clean the floors around our Hobart mixer better. Does anyone attache casters to the bottom of the mixer to enable you to move it so that you can clean the floor underneath it? I have...

We are just looking for the custom print that is made in the USA.

I am just looking to get the best price possible while still meeting our box requirements & quality. I know Joe & will give him a call. Does anyone know of any other box companies that could be an option?

We have been using a custom box made by Star pizza box for about 3 years now. I think they are very valuable in our branding and we are looking to give them a new look. When I reached out to our distributor PFG/Roma they basically said that the only box maker who is working smaller accounts is...

Long story short our current CPA has fallen short of what I consider a job well done. I am now looking for a new CPA that has an understanding of the restaurant business. I have set up a few interviews next week and I would like to make sure I get a good one. Any questions you would ask a CPA...

We are working with a new email company and I am looking for any email or store promotions you have done in the past that you thought worked well on Halloween. We are in a college town so our focus is on young adults 18+.

Do any of you have standard policies on how you handle larger than normal tips on large bulk orders? We recently had a large catering gig that was over $1,500 and resulted in a $250 tip. Since this order caused some of my cooks to come in on their days off & everyone to pull some extra weight...

I would say you have issues other than the portioning. If you are running a food cost of 45-55% You also have some straight up theft happening in multiple ways. My prime is usually at or under where you are running just for food cost (we are not using sub-par ingredients.) Couple of questions...

I had an incident with our main supplier this week and wanted to know what some of you would have done. We are currently a key drop twice a week with our main supplier. We we typically spend between 7 & 10K a week with this company. On the most recent delivery when my morning manager came in to...

We are looking into buying an ATM for our lobby. We are in a light urban area with few ATM’s. Has anyone bought or run an ATM in their store? Any tips, advice or brands we should look into or avoid?

We are about to buy two additional reach in fridges at our location. Right now our other two reach in coolers are top mounted and they work fine. Does anyone have a reason why we should buy one over the other? Thanks!

We are trying to decrease food cost in our store & we believe we are costing ourselves a small fortune in mistakes & errors by our cooks on busy hours & nights. We have made some operational changes to help correct some of the obvious problems, but I am working through a possible reward program...

If you buy food from any of the distributors who are vendors at the show it would really surprise me if you had to pay to get in. We have gone now for 3 years & my distributor has picked up my entry fee each time. But even if they didn’t I would pay to attend the seminars they offer. The...

We are a pretty high volume pizza place & I am trying to fine tune some of our training, practices and profits. I feel like we are at a point where a good consultant who we brought on site could be worth their weight in gold. Do any of you have experiences with any pizza consultants you would...