Has anyone used or have a Grande Cheese made menu board? and how do you like it? I am getting my take - out menus done by them which I have done in the past and they are very well done. Just looking for feed back on how the menu board looks.
Thanks
Thinking of switching from sliced Roma tomatoes to cutting grape or cherry tomatoes in half and using those as toppings instead on my pizzas. Any thoughts would be helpful. I think that you would use less and that it would look nicer on the pie.
Thanks 😑
Thinking of switching from sliced Roma tomatoes to cutting grape or cherry tomatoes in half and using those as toppings instead on my pizzas. Any thoughts would be helpful. I think that you would use less and that it would look nicer on the pie.
Thanks 😑
I’m Thinking of putting Arugula on my menu for a topping and into some salads and on a pear and Gorgonzola pizza with candied spicy walnuts with a Balsamic Vinegar and white truffle glaze. Do you thing that it would carry well for a Del/co or just for a dine in shop? Would you put the Arugula on...
Right now i don’t have a menu board in my store, guests use a 4 color menu that I have from Grande Cheese, looks nice and works to a point. thinking about Grande making a 5 panel back lit menu board full color that would look just like my menu flier. The menu board would be 9 feet by 30 inches...
I’m in a readers choice awards contest and would like a little help. Could you please take a second to vote for Tony Maronnis pizza at sussex.patch.com Thank you all very much.
Tony
I just want some feed back. I have a small del/co dine in with 45 chairs, right now I use cheese shakers with parm/romano grated, but thinking of going to a blend of shaved asiago, parm amd romano cheese served in small bowls with little spoons. My tables are white table cloth with cloth...
I have been using repeat returns almost 3 years and could not be happier. My store is in a village of 5000 people. I have a little over 1200 customers signed up and and I can tell that they spend more and more often than before I started repeat returns. The people in Kamrons office are very good...
Midnightrider
Paying off POS, Xlt oven, gasoline for diliveries, ins,cpa., garbage, back taxes $17,000 (self employment tax s**ks) Became s-corp first of the year so no more of that. I like the idea of selling soft lines that Nick said.
Thanks
Tony
Yes we just bought a 2 station Food tec pos in June, been thinking about the car wrap, curb apeal is good new paint in July, painted dinnig room and new carpet in May and my employees have pressed chef coats with cloth Italian chef hats(great look). Box top every pizza box with pizza slice...
Hi everyone
It’s been a while since my last post, but heres my ?
I have been in buisness for 5 years, I started out just as a take & bake but 9 months into it I added a small conveyor then added 2 more then finally got a double stack 3240 XLT I’m doing about 45,000 in sales a month. But it’s...
I have been using Patrick Cudahay code 15430 pepperoni it is the best! It cups tne sides gets crispy, a little spicy and not salty also you get a little pool of that oh so good drop of grease in the bottom of the cupped pepperoni. 😃
