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Two weeks ago we had a delivery customer order, when the driver arrived they handed her a wad of bills and said keep the change, she gave them the pizza. It was an $18.00 order, she counted the money at the door and it was $15.00. She knocked on the door and told them they were short three...

Normally we only see a tip like that on large orders, 20 pizzas or more. I try to deliver those myself and I drop the tip into the tip jar upon my return or split it evenly between those that put it together if it was done before the whole crew arrived. If a driver helped put the order together...

Good to know, because I just handed them a key

Thank you for your responses. I don’t know, I want to trust people but have been burned in the past by people I hired and thought were trustworthy after working with us for a year or more. I am thinking I will just randomly pop in from time to time since it is only 5 minutes from the house and...

We are having some cosmetic work done in our little pizza shop. New floors, wall treatment, painting, counters etc. Construction company is showing up Sunday night after closing and expect to have all major work done by the time we open Tuesday morning. (We are closed on Monday) They are working...

Dry ice blasting was one of the methods used for decontamination at Three Mile Island, it was nice that the media evaporates and leaves you just the removed material to clean up so it did not increase the volume of waste. It is a great technology. My wife and I keep talking about opening a...

I am thinking an appraisal is in order

Man that sounds good, and a little bacon would not hurt as well I bet. For nacho cheese sauce, are you referring to the inexpensive stuff in the #10 cans?

I would rather go the other way and only accept cash if my customers would cooperate. It seems that every month we are getting a higher percentage of CC sales. My monthly merchant account fees now would pay the mortgage on a small rental house and they (Visa, MC etc) do nothing to enhance the...

George, can’t he just pull the drive chain off? and at the same time roll the belt by hand to make sure it moves freely? Rick

On my top oven, Lincoln 1450, the brushes wore out causing the conveyor to slow down, stop and go etc. I ordered new ones online and it was a pretty easy fix.

Sam’s used to carry this stuff, if you can find it I thought it was great as a topping on potato or hot dogs. I also used it to make a chili cheese pizza. Of I were selling chili by the bowl I would want to go the made it store route...

Check out this thread http://thinktank.pmq.com/threads/how-to-value-a-restaurant.5530/#post-33653

Moisture in the vapor from the pizza will condense on the surface of the box and some grease will drip (if present) through the areas where the pizza is cut. There are numerous inserts available to hold the pizza up off the bottom of the box to keep the bottom of the pizza from getting soggy if...

Not really worried about them, They will initially get a good portion of my business as everyone tries the new place, but a big percentage of those will come back because we make a good product and most of our stuff is priced lower than theirs. Their pizza is not bad, and some will like it...

And I was going to send them flowers and welcome them to the neighborhood.

Marcos is opening about 1/2 mile down the road from me. I have heard they are opening on Friday and Monday, don’t know which is true, but they are ready to run. Yesterday they were handing out pizza all around the area and asking people to apply for a job. What I expected them to do and the same...

I don’t know about the rest of you, but my Hobart is hard wired. Granted, it does have about three feet of flexible conduit but that doesn’t allow for too much free play.

We have been very lucky, in the last 15 years we have only been stuck with counterfeit cash 3 times, twice they were $10.00 bills that were actually pretty decent ones and then last Friday we got a fake $20.00. My question is, how do you deal with it when one of your drivers has a fake bill? Who...

Understanding that is the key to doing well in this business. 2 percent here and there are not big numbers, but they suddenly become larger when the same number of dollars gets subtracted from the net profit.