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Awesome. Glad it’s working out for you!

Do you have any issues with Big Holler? I know I’m a little hesitant when someone tells me I only get one option, but it looks like a good one to me. I’m thinking of adding it.

I haven’t seen this. For the past 6 months or so, I’ve been roasting my own. I buy frozen boneless breasts at Rest Depot when they actually have them in stock. They are out often, but I don’t think it has anything to do with bird flu. So when they have them, I buy several cases and keep them in...

Some of the most gorgeous country I’ve ever been through. We made a roadtrip through there to Yellowstone for our honeymoon in June. We need to go back. While the ride would be nice out there, I can’t imagine riding all the way from Ohio. I prefered driving in the car. All 4300 miles of it. Glad...

Advantages: -Lower cost buying by logs vs pre shredded -Less packaging to deal with/dispose of In the small sample I did of shredding 5 lbs each of mozz & provolone and mixing them it tasted better to me, even though they were the same type and brand as the pre-shredded I used. I also seemed to...

Who is your credit card processor? Point of Success is tied in with Mercury, who we have and like, or else you need to have an add on to use someone else as I understand it. Mercury also offers a loyalty program that ties in with the POS, as I understand it. I’m not currently using either of the...

We use Sorrento shredded 50/50 whole mozz/provolone. This week it was $2.41 a pound delivered through my supplier. Sometimes I can get it cheaper if I pick it up at Rest Depot, but it’s worth it to not have to transport it. Right now though, it’s actually slightly cheaper through the vendor...

I would be impressed that they were smart enough to get rid of it. I rarely see helpful online reviews. They are usually overly glowing reviews about how this place is the greatest thing that ever happened to food or about how the business owner kicked their puppy while they were eating the...

Frank, I’ll answer your PM here in case it helps others. I’m incredibly happy with Point of Success. You will want to purchase the Inventory add on. In hindsight, I would just input every item new into it from scratch. We set up a way to just import all items from my other POS’s database, but...

We do and I go through quite a few of them. Most every place around here I can think of has a printed menu as well, to varying degrees of quality. I try to push our website and Facebook with each one I give out, but people still refer mostly to the printed menu. I would like people to use the...

We use the rocker knife. But our largest is an 18".

I’m planning on switching over soon as well. Would love to hear input of those who have.

https://unexpectedmonkeys.files.wordpress.com/2015/01/escalated-quickly-1.jpg

If they don’t remember adding a tip on line, maybe they aren’t giving the driver a look. That blank stare may just be their natural look. 🙂

I’m not sure why, if you’re paying cash, the tip would be added in with the online order. Or ahead of time at all in normal circumstances. Seems like it would only be added in after the fact unless it’s something where there is a large catering order, such as an office party buying 15 pizzas or...

We have 2 old Bakers Pride E541s that came with our place when we bought it. I don’t know how old they are, but this place has been here for just over 20yrs. It wouldn’t surprise me to find out that they are the original ovens. Or even that they were bought used then, for that matter. I don’t...

I don’t have experience with the disks, but I will say that I have been using a couple of their pans with their dark gray coating and the coating holds up very well and bakes great.

You don’t always have to do everything the hard way just to say you do. If I can make something better and I have the time, space and equipment to do it, I try to. But it better be a significant increase in either quality or price savings to make it offset all of those valuable commodities...

I’m a very satisfied Point of Success user.

In my area, almost every independent, and most local franchises, that I know of all use a sheeted crust. It just seems to be the style around here. Maybe Tennessee as well. That’s why I’m working on a hand tossed and pan pizza. It’s actually kind of sad how much it would stand out around here.