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This is the rise of 3rd party delivery services. Everyone goes to work for them, leaving no one for us small independents to hire

How much do you pay driver per delivery? I charge $4.50 but that’ll rise Jan 1

Little Caesars built an empire on Hot n Ready. Dominoes on 30 minute delivery and their own app. Convenience is the way to go, if you can build first or better.

I was looking to see if there was an automated solution.

All good options, except we make our own dressings and don’t have a jar.

How.many here use portion cups for dressings and sauces? Have you figured a way to.speed that process? We make our own dressings and sauces and the filling of cups is a real time drag .

I use gold medal brownie mix. I portion into 7" round pans. I cook on full sheet trays for 22.30 and let cool before refrigeration

Cutting tenderloins?

I turn off my phones all the time. I have a msg that says due to high volume, we cannot answer the phones right now. I also advertise that if you order online, you receive 13% off… When I originally post the discount, I got no takers. Now I’m up to about 10% of the orders being online with the...

clownhair, I just saw your question in the PMQ Mag. Not much of an answer (hire more people)! 😉

I made the move to conveyor. We.still shred cheese on Hobart, will look at new cheese hog. Rounder a big expense for a small independent like me

I hire everyone who comes through the door.

That’s a couple of good suggestions. Ill have to see if I can limit that way, or offer different levels based on order origination

Lloydspans.com. they have many different options

You can try 15 min in freezer, its been known to help

I’m doing the math now on streamlining, we have a lot of labor intensive items. I need to push harder on moving phone orders to online, time spent on phones is killing me. I’ve been pushing to online, jus need to get even more aggressive.

I’ve had this issue off and on over time. It always seem to sort itself out. Have you tried the 3% of same brand? We finally switched and it seems more consistent. We only slice for subs, we shred for pizza.

So far what I’ve done is disable the phone orders with a message to order online. We’ve done ok with this, but it definitely hurts my sales. We’ve been busier now than during lock down. I hired a kid, trained him, and put him on schedule for shift that starts at 4 pm. He then showed at 450, with...

Let us know how that works, please

Question for you: when you owned your pizzeria did you pay for a consultant?