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Have you purchased the business or are you looking into purchasing the business? Watch out on the liquor license. My state does not allow them to be transferred. In fact, you’ll probably have to get a new food license under your ownership as well. If its been neglected, clean it up, get an...

Napoli Pizza: I had a coworker once that just grabbed a pizza and screen off the oven to keep it from falling. This juror thinks its a tie between the plastic dough trays going through the oven and forgetting to turn the thing on in the first place.

NicksPizza: I use a doublestack lincoln 1400, and we figured out this formula for how long it would take to cook a large order, assuming a 5 min cook time and 14" pizzas Number of pizzas, divided by 8, times 6, plus 6, then if using both decks, divide by 2 this will give you a pretty close...

Piper: I wish i were creative enough to think up stuff like this… 😦

from the way i read it, you can have both radio and TV. I cant get in under that exclusion because i have 2 tv’s in my dining room, and to be excluded from the fees, you can only have one per room.

just found this on the BMI site: "The Fairness in Music Licensing Act of 1999 created new copyright exemptions for businesses that perform music over radio, television, cable and satellite. Under this law, businesses that meet the following conditions are exempt from the requirement that such...

I asked the station manager from a local radio station about playing their music in our restaurant and licensing etc. He said that he’d never heard of having to pay a licensing fee to play FM radio in a business. I know sirius has a business package that pays the licensing fees. its like $20 a...

What do you all use for music in your restaurant? We currently have muzak and all of my employees including myself hate it, and am looking for ideas to replace it. It would be playing in both the dining room and kitchen.

I’d be curious to find out where to get those and what they cost. The pizza hot bags just look too cheap.

we offer fresh mushrooms and portobella mushrooms. We slice them about 1/8" thick, and actually sell quite a few of them. you might try putting them with a pesto sauce and see what happens.

Thunderman: Same here. Here in Kansas, it cannot leave the store in any way, shape, or form, unless its in the trash or recycling.

when you say you only have 2 fingers in the top, do you have the extra openings closed off?

Every once in awhile, the main burner gas valve in my impinger 1400 will buzz, but it usually quiets back down fairly quickly. I assume this is normal, its done it ever since we’ve had it. Its usually silent, but every once in awhile when the burner kicks in, it will buzz until it kicks back...

20%?? I would love to see my labor percentage that low. I try to get it around 28%. We use a sliding labor scale based on sales, and for last week i should have been 31% or lower against my scale.

I’m with you on US Foods. Our price today finally came down to 1.72/lb for LMWM cheese. It was 2.00/lb friday. I’m curious to see what happens when everyone starts questioning their pricing.

i put a cheap 5lb scale on our makeline with a container and put portion charts up on the makeline lids. It sank into the employees heads why they need use it when i put a dollar amount with how much we were over-cheesing. We dont use it everytime yet, but it has been good so far at getting...

I havent gone through and done the weights of everything before and after prepping, however, i do occasionally update our ideal cost in our point of success and compare it to what our actual was. The thing i do the most is figure my product yields throughout the week to see how things are going...

Do any of you that use Roseli cheese (more specifically low moisture whole milk) have any consistency issues? How does this stuff compare to that of Arrezio cheese from Sysco? The last couple rounds of this cheese(roseli) I have gotten doesn’t shred well (feels rubbery) and doesnt really have a...

How much of that 1700 square feet would be dining space? One thing to keep in mind is that the more space you have to fill by customers, the more it will take to make the place look busy.

I think VCT would be good. If its in the kitchen, i would avoid anything with grout or groutlines, as they are very hard to keep clean. Our kitchen has the old 5 or 6" clay tiles, and the grout is impossible to keep clean without moving everything and flooding the kitchen.