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That is a good question. Is the 15% going in to you? My POS automatically ads 10% on 3rd party orders ot offset the extra cost.

Tom, Thank you for that information. Wes Kronbrg

We are going to start Friday. 2.5%. All of our transactions are run as credit. We use Heartland Payment Systems.

Awesome! Wes Kronberg

Are you sure you are not pulling to much air out of your restaurant with two hoods. The easiest nonprofessional way to find out, is to make sure all doors and windows are closed and then open a door slighty and feel how much of a breeze it produces. If you feel a breeze, you have negitive air...

I agree with everyone else. New rules for a new world (thank you COVID). Wages and tips are good at my place (not as good as Mich.). Yes they want to make as much as they can. They also want good a work environment that fulfills them. The people who want more responsibilty make more. It works...

11" = 11oz 14" = 18oz

That is to bad. Thanks, Wes Kronberg

I got my XLT triple stack in about 13 weeks. Why not a 32” belt?

Yes, I have an older couple, whose son gets them an $500 certificate and told use to call him when it gets below $100.00 so that he can purchase them a new one. Thanks, Wes

Call me old school. I have used plastic. Now I just buy paper gift cert. books from Office Depot. They each have a 6 digit number. When I sell one, we enter the amount and the 6 digit number and let the POS track the sale with that number. It is easy and cheap. No one complains.

I might be wrong but, I believe they are the same. I use an Acme dough roller.

Five. 3 front of house. 2 back of house.

Does the public have easy access to the area or is it a back room. It is up front you may think about a counter seating option. Can you find an option that generates income with the space?

I make my own. It is easy. 1 lb of fresh garlic 3 lbs of butter I coat whole fresh garlic (you can buy it peeled) with olive oil run it through the oven about 1 and a half times and puree it in a food processor while it is still hot. I then add it to the 3 pounds of butter and mix it with a...

I agree with everyone else. Retin the bowl. I also have that issue, if I make a 1 batch (about 24lbs with the water) it doesn’t happen. When I make a double batch, it does. The quality of the dough is still the same on the double batch, so it doesnt concerm me.

I print my own dine in and carry out menus. I like it because I can change anything at anytime including pricing. We are working on our 4th menu increase since October as I write this.

That is a very nice menu board!

We use Stronghaven Container.

It was the same with me. It was slow an for a short time.