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a few of my former delivery drivers went to some people rights protection agency and through them are requesting their overtime money and claiming they didnt make minimum wages. this agency is saying i have to pay or they will bring the case to Attorneys General Office. Has any of you faced this...

anyone?

if you want your crust to be criespier and brown-looking – put some olive oil on a crust right before you cook it.

edgarhansen, we web you mentioned is great and i think the biggest one, what you should understand is that people who are selling their businesses are usually not financially proficient, 80% of them dont know what cash flow is - and thats why their business is for sale, it’s just when broker...

i was a driver, then at 26 i got the place i was working at, it was doing around 400K… same story, (i am 28 now). My thoughts here: one of the best advices you heard - u must know cash flow, it will make you happy or destroy your life for a few years. now, it doesnt have to be all “on paper”...

check out Panera Bread for ideas. ideas are easy, process of making - hard. takes longer, put sandwich together longer, its hard to find the good bread to use.

thank you for your reply, i am going to try fring them just like you said, but whats on my mind is - i know how busy it gets sometimes, and my place is preaty small, i am not ever sure where i can put a bin with flour, so its going to be tricky to flour every order of tenders to order, and thats...

guys, i looking into adding sicilian pizza to my menu. was just looking into purchasing those sicilian style pans, not sure what to look for. they are different depth, different metal, ones are more money then the other ones. if anybody have any exerience or thoughts - please share. i am not...

guys, how does it exactly work? how thin do you have to pound them? aren’t they become chicken cutlet looking? also is it a good idea to cut every tender in 2 to get 2 long thiner strips so it’s cookes faster and looks like more chicken? and when do you bread them? if ahead of time - how long...

Guys, what are your thoughts , plans for those 2 slower than usual months? I want to stay busy, but dont want to give away any crazy deals. And if i do any san-feb specials, how do i make sure people do not get used to them? What is the average drop in sales in percent from say december...

i hope nobody have this issue. but if you can share any experience or tools you used in past that helped, please let us know.

Dave, so you cut them not to make them cook faster or anything like that - just for better portion cotrol, right? And that raises my other question for everybody. If i dont do what Dave says and cut them in smaller pieces and try to keep half-rack a solid half-rack and not 3 pieces that remind...

i dont do it myself, but someone i know starts with juice from feta cheese, adds some juice from kalamata olives, red vinegar, mayo, spices.

i dont know how to cook them, i found a few recipes on the web, and they all say the same - marinate them overnight in bbq sauce in teen foil and then stick in oven at 300F and cook for 2.5 hours (temperature and cooking time varies recipe to recipe), then take foil off , brush more bbq, another...

i am thinking of adding bbq ribs to my menu. Those things are expensive, and half rack will cost me about 4 dollars or more, never mind f.f. conteiner, bbq… but if we keep in mind that we bring dollars in bank and not the percent, it makes sence cause you sell half rack for like 10-11 dollars...

Guys, please read on, i am sure we can all benefit if we get this thread going. Please share - what is the most profitable item on your menu? what is your most profitable appetizer? what is your most profitable special (or a coupon)? I am asking this because i am updating my menu, and i started...

it’s not known for a fact whats going to happen, but from what i hear the place will never re-open again. thank you for your ideas - i’m mailing out my menues in this area next week, i also loved the idea of buying their customer list (their adresses), but the place is burned out - including...

ok, this place about a mile away got on fire and will be shut down for at least a year, may be forever. and there are a lots of pizza places around - i am not the closest, but does anybody have any thoughts on how i could pick some of their bussiness?

guys, if i understand correct , i should make sure that every house in my area gets my menu every 2 or 4 weeks, so look - i have probably 25000 households i want to serve. so, 25000 divide by 4 is 6250 pieces a week - a little to much, and the price including menu print and postage will be about...

guys, u r absolutly right, - last week i droped of menues at the post office on wednesday afternoon - they fit houses on friday and we didnt really have a responce, but this week i went to post office on tuesday, - and last night was good(thursday) and today we had a lot of new walk-in customers...