Search results

I’m about 50% on avg on meat toppings. Much better on S & M pizzas, much worse on L & XL ones. But the overall cost when factored into the whole pizza makes it more in line. That is also averaged out by my veggie toppings that I charge the same amount for but only run about 5-10% food cost on.

We use Cattlemen’s Mississippi Sweet BBQ sauce. Texture and flavor works pretty well for us. Would love to make my own someday.

I see a brisk market for pizza boxes on Ebay in the near future.

I think fresh sausage is definitely the way to go, but I tried to go the fresh bacon route as a pizza topping and it just kept coming back to the chopped bacon topping being about the same costwise, with much less labor. We do bake our bacon strips a pan at a time though for our subs. We just do...

I’m kind of with bodegahwy here, to a point. I’ve been close at points in my life to having to take a sales job and can’t imagine how I would feel having to cold call people to make a living. As long as they are straight up with me, I usually let them give their spiel as long as I have a second...

I didn’t par bake mine. I just took some dough (16oz) that had been in the cooler a day past when I would normally use it. I’m planning on making pretzels out of any leftover dough like this, but I didn’t feel like boiling the baking soda water. So I saw the pan there and figured what the heck...

For those that do Chicago style deep dish, what size or sizes (in inches) do you offer? I have a 9" pan that I was going to use for cheesy bread and for s#!ts and giggles today I made a deep dish style pie and it came out better than I was expecting. If I were going to invest in pans for this...

Is the idea to sand down so you’re level with the cut in the board, or that the sanding process actually removes the grime? Thanks everyone.

The only ones I have found that turn out well are the Pierce boneless Wing Dings. We run them in our deck oven for 14-15 mins at 450.

I think it sounds like in large markets where these services are common, you could do pretty well. It doesn’t work for me out here in the sticks. But I could see it being a better alternative for others.

Mike, are you trying to position yourself like GrubHub but cheaper? If so, I think it can work for you. But as owners, in my view, we aren’t big fans of GrubHub other than as a way to get more exposure to new customers. Bringing in the a new customer is the only way to justify paying such a high...

I had heard of other people that put the towels down then pour or spray bleach on them and it didn’t do much for me. But I think your idea might be better. I’ll try that. Thank you.

We had once a couple months ago where the cc server went down for a couple of hours. That’s the only issue we’ve had in the 4 years or so we’ve been with them. I’ve not been having any trouble closing batches the last few days.

Like bodegahwy said, we try to do everything within reason to accomodate. We stopped doing 1/4s because they just became unwieldy on the ticket to have to punch in everything else on the other 3 1/4s and mistakes were made because of it. But for the most part, I just have an editable kitchen...

Weird. I’ve been using Point of Success for 3 months now with zero problems that weren’t of my own doing. And even then, support was great at bailing me out. And we’ve been with Mercury for several years with no issues. In fact, I was glad to find they were the prefered provider for Point of...

I use Point of Success. Asking if the cost is worth it, I would have to see all the features and the total cost of using it to determine if it’s worth it. That just happens to be a feature for me that I would like to have and ranks high on my list. If you say your service is “roughly half the...

I dont like them personally, but if enough customers buy them, it’s worth having. For me, the demand has never been high enough for the hassle it takes to build it.

POS integration is the key for me. If I still have to have someone notice an order pop up on the dash and then enter it in, that takes away a large feature that makes online ordering so attractive - less time spent on entering orders.

It seems to. It’s more like a gel, so it clings a bit. You spread it on and let it sit for 15 mins then rinse it off. It works better than spray bottles of bleach water that I used to use, but there are still black marks.

Loan sent. I hope everything works out. I admit, I’m a little nervous going through someplace doing business through Kenya. But if this is legit, it could be very interesting way for people to lend. Good luck to you!