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I would say the biggest questions are - Are you profitable doing what you’re doing now? Would you be more profitable by lowering your prices and meeting that demographic? If you lower your price, you may do more volume, but if you don’t see more bottom line profit, you’re doing more work for the...

Salads, desserts such as cheesecake or cakes. Maybe bottled drinks.

The best thing I could think of would be having a separate prep ticket printer for your priority items. In POS you can assign each item and tell it which location you want it to print to. If you have someone making just the fast things like salads, you could put that printer in their section. Or...

Say I really appreciate the offer, but we don’t want to deliver. Besides the liability or employment issues you could run into, having 1 volunteer delivering leads to consistency issues. Customers don’t know, are you delivering today? Yes, but only for these 2 hours. It’s one thing if you have a...

I don’t think the demographic for a $5 pizza is the demographic that uses Yelp. My staff had never heard of Yelp until there was a South Park episode about it.

I thought they were owned by Yum Brands.

We use bulk sausage, frozen raw in 5lb bags from a somewhat local place through Restaurant Depot. We thaw it, pinch it onto a sheet pan and bar bake it for 5 mins in the pizza oven. Just enough to make it easier to handle than raw sausage, but not enough that it’s over cooked after 10 mins baked...

When we were in the process of going into business, I really liked my idea of giving away a fortune cookie with every order. And have 1 in every however many (50? 100?) have a fortune that is a coupon for a free pizza. As a pizza place giving out fortune cookies, you would definitely stand out...

I would like to know how this comes out. I’ve been using my garlic butter for about 2 1/2 years now. We usually make it in a small metal pan where we soften the clarified butter then mix in granulated garlic and onion. We used to use dried parsley too, but now I just sprinkle with Italian...

I knew this with fresh garlic, but didn’t realize granulated was affected too. I have been softening clarified butter and mixing in granulated garlic and onion. I keep this in a metal pan and brush it over our breadsticks, garlic bread, ect. Am I doing something terribly wrong?

I have this scale sitting on my make line: http://www.amazon.com/Globe-Food-Digital-Portion-Ingredient/dp/B0097DKONO We weigh out the cheese and pepperoni for each pizza. Idealy, we weigh sausage and bacon too if it’s not going to slow us down. It only takes a few seconds to do and I think it...

I’ve been getting them. Really happy to hear things are going working out!

In our area, the driver doesn’t have a lot of room to haggle. We just do the same, let him fill up the rack as he sees fit. They refund anything out of date so it’s a guaranteed sale. It’s only bad when they try to leave you thin because they don’t want to have to buy a lot back.

We sell cookies. I buy the David’s premade, frozen dough ones and cook up a pan at a time. Basically a little smaller version of what Subway does. I just bake, cool, and wrap them. Then I set them out on the counter in a display. We almost always sell out and the ones that don’t sell the next day.

I don’t currently use Big Holler, but I plan to. I’ve heard good things about it.

That looks interesting tguag. I wonder how something like that would be to clean. I like the idea of tread to lessen possibility of being slippery. But I wonder if it would catch dirt?

I hope to be starting our kitchen remodel soon and was looking at different flooring options. I assume tile is the standard, as that is what has been in every kitchen I have ever worked in. Does anyone else have something different that they use that they like?

I usually toss all the “junk mail”. Most people I know do the same. That said, I’m considering doing a flyer to promote when we finally get our remodel done.

What action exactly? They’ve been taken to court before. They don’t even try to hide what they do. The courts have said they are within their rights.

It sounds like you’re already mixing and balling as it is. Having the time, equipment and space to do that is the hard part. Now you just need a good, consistent recipe.