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Use magic erasers to clean the frp.

I was just going to.post this. I too, wish I sold more

I dont use lay flat so i cant help you there. As for cheese pricing , i never saw the grandeur of Grande, but you can mitigate that by blending in a less expensive cheese

Why dont you post a picture of your soggy pie?

You need to buy a rack that would fit in. We use full size trays in ours. We use these...

There are tons of refrigerated pizza tables out there. Buy a rack to go in there and youre all set

That is across all employees. I’m not a huge shop. I have 7-8 workers on a Friday night, I’ve outsourced my delivery.

I just finished payroll and calculated the average $tips/hour worked. It works out to almost exactly $2/hr.

I have been collecting credit/debit tips for a few years now. The workers split tips evenly at the end of anyone’s shift. I have the manager do a pay out so my drawer balances daily. I do my own payroll and collect/pay taxes on those tips.

I’ve been raising prices ‘behind the scenes’ for a few weeks. I’ve been taking items that are set at the even dollar ($12.00) and making them $12.99. I’ve historically been a tiny bit behind the curve price wise vs. the competition (legacy issues when I bought), but I’m determined to get paid...

I don’t see anyone in Detroit area doing so yet…

I’m re-calculating all my margins again, looks like I at 36.5% COGS and 34% labor, which is why I’m looking to update or “reimagine” my restaurant. I don’t think prices are coming down any time soon.

I’m seeing chains having different pricing by location. I have a Hungry Howies by my store at $14 for a 16" and the HH near my house is at $13. I’m guessing the franchisees either are going rogue, or there is some leeway from corporate on pricing. Can you guys post your websites here? mine is...

I do ribs, and sales are flagging in that area. They are high labor for me, I smoke them in house. I’ll be ending those theirs weekend. We do 18” pizzas as XL, they slow us down because they can’t go 2 wide in the ovens. I have 11 different subs, all made to order, and 3 of them make up 75%+ of...

My cheese is not that expensive but pepperoni is $5.89, ham is $3.48, bacon is $7.90 but sausage is $2.20. I have a local maker. If i buy same through distributor it’s $3.88. I buy raw and cook on flattop for prep. I am redoing all my margin calcs and will be consolidating the menu in next 2...

I do know that I’m looking for any way to lower my labor cost for preparing for service. Making a ton of spaghetti, mixing it with sauce, and putting in 7" pans should be easy. Running it through the oven gets it to service temp. Before I did it by on-demand prep. My staff was pissed, and the...

Also, I don’t see many (any) saying PASTA? Anyone doing pre-made, heat on demand, pasta? I’ve done spaghetti and mostaccioli in the past, but it was task intensive.

My breakdown: Soda: 1% Breadstick and dips: 10% Pizza (not including combos or slices) 57% Combos: 11% Salads: 6% Subs: 5% Wings: 4% (growing a bit) Ribs: 4% (recently introduced after a pause due to costs)

Wondering why yours are half the cost of everyone else’s? Do you have a long term contract?

I added brownies. They were slow to take off, but now sell at a healthy clip. $5.49 for a 7" round brownie baked in house