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*bump (Does anyone else have an opinion about phones?)

We are about to unveil a new eating challenge featuring a 32" pizza. I found a great screen from Lloyd pans but they want just shy of $200 for a 32" pizza serving tray. Does anyone know where I can find a 32", 33" or 34" serving tray that we could serve the pizza on?

We are seriously looking into purchasing a new phone system & I wanted to get some feedback if possible. Right now we are running a basic RCA 4 line phone system & it has worked ok. We are a relatively high volume delivery/QSR pizza concept & the system is at time inadequate. When we put someone...

We had a good day. We were 63% above our store average for the past five Sundays. This was also better than last year when we were up 49% over the average Sunday from last year. But on an even better note, our average Sunday is up which is what really counts!

Patriot'sPizza: What phone system did they put in? I am concerned about the ability of network phones to stand up to a pizza place. Are you limited to a certain number of lines? I want to make sure I avoid the problem of a busy signal.

brad randall: Brad, I have talked to two different operators that use this system. They both seem to be happy with it overall. When you call the store I was impressed with the customer experience. It is actually what prompted me to look for other options to compare them with.

Right now our location is using a simple 4 line AT&T phone system that we bought at Fry’s. I am starting to look into a more robust/fancy system that will enhance the call in experience. I think it would be very valuable to have a system that could tell a caller the specials, directions, hours...

paul7979: What kind of a responce do you get from this? Have you tried a postcard with a coupon & no envelope?

We were in the same boat with Roma. They kept increasing pricing with us & we order a lot of product. Sofo came in with much better service & better prices. Needless to say, the majority of our product is not coming from Sofo. We still order from both to keep each of them honest, but order the...

We were quoted $18 for 20lbs. How many drinks or BIB’s do you go through on each tank? How big is your space? I am trying to get an idea of how much C02 we will use.

Thanks for all the responces. I think we are going to stick with the dough trays. Why fix something when it is not broken.

We are adding fountains & I am looking into bulk C02 vs. 20lb canisters from Pepsi. My questions is how many lbs of C02 do you use a month vs. the amount of seats in your restaurant? It looks like the break even point for bulk vs 20lb canisters is around 75lbs for me based on the prices quoted...

So we have a good problem in that we no longer have enough dough trays to keep the proper amount of dough in the cooler to keep up with sales. We need to add capacity & we currently use doughmate dough trays. By our calculations we need to add about 100 trays to our inventory. Does anyone have...

We are in a similar market. I can tell you facebook & twitter can be good tools, but they can also be a distraction. Don’t count on them too much. We have found that traditional advertising like print & mailers are about as useful as driving down the interstate throwing cash out the window...

What do you guys use as the acceptable percentage for waste?

We are expanding our current shop & adding to our menu. We are trying to add Draft beer to our menu and need some advice. Do any of you that serve beer have tips for theft prevention? We have looked into draft beer meters. Have any of you used a beer meter? Any tips would be appreciated.

We are seriously looking to expand our current Delco location into some space next to our current store. We think we could increase our lunch business significantly along with dinner since we are located in an area that has a lot of lunch business but people need to be able to get in & get out...

We sent them on foot. We are a block off the area where all the Bars are located. We also sold the pies at a cheap flat rate to get people hooked on our pizza. I also allowed the drivers to make money on each pie they sold to incentivize them to sell more.

We worked to get in good with the Bartenders & owners. We also sent drivers down to the late night spots to sell small pies as people went in & out of the bars. It kind of took off after that.

Patrick thanks for the ideas!