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How’s your yield on the veggies through the RoboCoup? Do you think you get better slices/diced toppings? I’m thinking we’d be able to significantly lower our produce buying if using diced veggies for pizzas

We just bought one for the new store. I’ll let you know

Yes, my thoughts are that the dough isnt heavy enough so all the air blowing out of the bottom is creating bubbles, so if I take some air flow off the bottom and cook the top in the beginning some, it may eliminate it. It’s just a hypothesis but making logical sense to me. Just haven’t tried it...

We’re working on a new concept with a pizza press. We did a few test bakes today, 8oz for a 12" pizza. Bottom fingers fully open, top fingers block, block, finish, block. Trying to cook fast, 4:05 at 455⁰. Pizza press is heated top and bottom, 200⁰ for 8 seconds. Anything come to mind to...

Not that it’s hard either, just speaking to how quickly the cheese will be able to be shredded.

I don’t disagree. More time setting up and cleaning.

12 blocks, at 6lbs a block? You’ll be done with the cheese in 2 minutes tops.

We are on the cusp of opening another store, but a new brand. Instead of our traditional dough process (rolling dough balls in flour, bagging each one and putting them on full sheet pans and racks in the walk in) we are going to be utilizing dough boxes and oiling the dough balls after rounding...

I’ve had the cheese hog at one location for about 6 years, then they went out of business. I purchased a top shredder for the other location. I can’t tell a difference between them. Adam from the top shredder company has been great to deal with.

I’ve never heard of this

You obviously know we don’t do it like this, but I think in the grand scheme of things you could eliminate 75% of specialties and hoagies and customers would build their own anyway as long as you have the main staples.

Amazing, thank you so much! We just had a rep drop off a case of yellow melt and a queso melt from land o lakes to play around with, but this seems like a no brainier with your recipe.

Is anyone using Paytronix online ordering? I’m being quoted at 2.6% for card not present AND 15 cents per transaction. Seems high to me. What are YOU paying with them? Thanks Steve

Does anyone have a Mac n cheese sauce recipe they’d be willing to share? Or a premade product that is just the sauce, no noodles?

What are your rates coming in at? I know you said they were unchanged.

Did you get rid of the zip as well?

Surprisingly, my rates were unaffected. One store was slightly lower than the previous month. The other store slightly higher.

It was an option in speed line for the online ordering with speeddine. If Worldpay would make all fields required to pre authorize the card, this wouldn’t be an issue. But Worldpay sucks.

Exactly right about the pending transaction. I changed ours from full billing address to only requiring the zip code as additional info. The complaints have been way down. I need to check my statements to see if it has affected my rates. Seems like the OPs CC company requires #, expiration and...

I use first data central that goes to our bank. You MUST use Worldpay as a gateway if you are going to use SpeedDine for accepting payments. Worldpay had my rates at 4% before I switched. I’m down to 2.49 and 2.59 and saving about 23k a year per store.