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We stop taking orders a half hour before closing. This gives us time to clean up and shut everything down. Also being a carryout, this lets us stay open for those last minute beer runs while cleaning up, while not having to re-dirty the kitchen for orders. This gives people plenty of time to...

I had never heard of this book. I’m halfway through the audio book and I love it. This lays things out perfectly so far. Some great information.

Growing up in a family of HVAC guys, I always equate gas as being more efficient than electric. Maybe I’m biased because of it, but I feel that would translate to ovens as well. That’s the reason I’d like to switch to gas. But I would have to be really sure of the performance before I give up my...

Also find out what food distributors you have available to deliver to your area. Is there a local Restaurant Depot or something similar? Learn all you can about food cost and how to track and control that. Start out with a clear vision for what you want your brand to be, but build in some...

My issue with it is that cost of living isn’t anywhere near the same from place to place, even within the same state. For New York City or San Francisco and the like, you would need a minimum of $15 an hour to live. But out here in BFE where we are, you can live on far less. And many people...

The very first bit of advice I would have is to ask if your market will support a well run pizza shop. If all the pizza shops in the area have closed, it’s important to find out why. If you can do something they couldn’t, you might have a shot. It’s not all doom and gloom, but it’s very...

Wow. Our large is a 15". We have an XL at 18". When cheese prices were so high, I had to cut the 18" and people freaked out. I do believe I lost some weekly customers because of it. But I would have raised the prices so high that I know they wouldn’t be happy with that either. When cheese...

We had several of these at the show in Columbus. Found great info while looking for a POS system. Lots of great marketing ideas. And most importantly for me as someone new to all of this, some reaffirmations on ideas that I already had. One of the good ideas I came back with is a way to support...

Right now, I verify it by the fact that the only ones that use the register are my fiance and I, who run the place 60 hrs a week, or my parents, the owners who fill in a day or two a week. Before, we just did it by verifying sales vs inventory and making sure the money works out. Here at the...

I’ve been experimenting with a 9" round pan for cheesy bread and a detroit style pan for deep dish from Lloyds pans with the gray coating on them (I forget offhand what they call it) and even if I don’t oil it with anything, I have no problem with it sticking to the pan. I still brush it lightly...

I still can’t believe that we’re not on Yahoo or able to get there without paying for a listing. I don’t get how, as a person using a search engine, I would want to use one that doesn’t show me all of my options. Google lets me list my business for free, then if I want to bump it up to the top...

We currently use pre-shredded, but when I have experimented with shredding our own, I find we can get the same coverage with less weight without making a noticeable difference. We use: 9"- 3oz 12"- 7oz 15" - 10oz 18" - 16oz

It’s hard to say from outside the situation, but I wouldn’t automatically jump to the conclusion that she is intentionally defying you. She probably has it in her mind that you meant that specific person or other ex employees that don’t have a reason to be there. In her mind, the boyfriend might...

You could find plain generic boxes at a restaurant supply store. They usually come in bundles of 50. Then find a digital printer to print what you need on them. It will probably cost more per box to do it this way, but you’ll have your samples. On a side note though, I hope most of the...

Ours in thin, sheeted and cooked on lightly greased foil. We use a deck oven. I’m working on a hand tossed and pan now. I think my hand tossed will be on a screen halfway then finished on the deck for the 2nd half.

Same here. Half the original amount.

I’m not sure how “free” most of these are. I was surprised to learn that my store doesn’t even pop up on Yahoo. After messing around with Yahoo for a few minutes, I remember why I haven’t used it in years.

Lol our employee used Revention at her previous place. She hated it and threatened bodily harm to it if we went with it. Then again, she needs help signing into her Facebook account, so take that for what it’s worth.

My brief foray into becoming a manager at a Subway, I found out the 2nd day that they didn’t take off the nozzles and soak them. They just replaced the parts once a month when they got bad. I couldn’t believe it and made it my first call of duty. Most didn’t even know how to take the pieces off...

I think it’s going to make a difference. The dough sheeter makes a different type of crust. It’s more flat, the air is pushed out of it. That doesn’t mean it’s not good. Just different. Ours is sheeted and we’re experimenting with a hand tossed option for something a little different.