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I have been down that road and it is not good. If you are slow now what is going to happen when you are slow and bring in less for every transacton. The big guys have trained the public to not buy pizza at full price. One of my mentor hammered into my head (they should pay full price or free)...

How old is your bowl. It does sound like it needs to be retined.

Yea, I feel your pain. I also know my drivers attitudes, starts with my attitude. We have Dine-in, Delivery and Carry-out. My restaurant is Certified a Place of Hospitality. So, I think how we treat each other is more important than anything else. I believe our guest won’t be treated any better...

I haven’t use fryers for over 20 years but I remember them well. When you say regularly do you mean every day? It is batter and such that dislodge from the food you are frying that need to be filtered everyday as they continue to cook and burn and will shorten the life of your oil. If the oil...

I do inventory at the end of the month and just use an excel spreed sheet, then enter the inventory amount into quickbooks. We weigh everything. The rule is (there are only two reasons for not weighing ingredients. You either own the place or, you don’t want to work here anymore). Needless to...

Hi Steve, It is called an extra large. We changed the name back in the early 2000’s. We grew weary of our guests asking us why our large was more expensive than the other guys. It was a struggle to begin with, as there was confussion on the guests part. We would tell them the large was now 14"...

I just raised my prices 5% across the board in november. My 16" is $22.00. My employees are making $12-15 per hour. Minimum wage is going to $15 Jan 2024. I would like to be ahead of the curve and be there by the end of 2022.

My fees range from $2.50 to $5.00 depending on how far away they are. I keep $0.25 to $0.50 to cover reruns and any free deliveries. The third party providers charge more.

I have friends who use Toast. Some get good support from toast, some don’t get as good support. I have been using Microworks POS Solutions since 2001 (dine-in, delivery, carryout). Reasonably priced, very stable system. I do pay for monthly support. About the only time I call them is when a file...

I use Hartland and I pay cost $.04 per transaction. They wack me 1.75% for card not present.

I use 11oz in my 8" x 10"

My books are open to my manager. We do a weekly operations analysis to give us a snapshot of profitability for the the week. Every month I put the profit in to a profit account. At the end of every quarter I with draw 1/2 of the profit for that quarter. I give the manager 25% of that profit to...

I believe the pandemic has weeded out the poor operators. I have been involved with Big Dave Ostrander (The Pizza Doctor) and Bill Marvin (The Restaurant Doctor) These guys knew the business from the word Go because they lived it day in and day out. If you have that kind of knowledge, I would...

Rico. A sheeter would definitely make your life easier. Look carfully at these sheeters. A full pan is a big sheet. I sheet out an 11" by 15" with no problems.

I have the best crust results at 7 minutes (Lincoln 1100). I have also had to lower the temp a little because. On my heavy pies (vegetarians and such) I will parbake the curst to about 60 percent cooked. They are crispy, browned and beautiful.

I have the same problem in the summer. I reduce the amout of yeast I use. I chill the water I use in a bucket of ice. I then strain ot the ice out of the water is chilled to about 45 degrees. It works for me.

I do have my own delivery drivers (I need more but can’t seem to find any). I have elimitated most of the 3rd parties already, My logic in the decision is 30% food cost, 30% labor and 30+% to the 3rd party provider doesn’t make for a profitable venture for me. Add their bad attitude drivers who...

I just bought a Lincoln 1300_PO from pizzaovens.com for cheese stick and sandwiches. I put it on top of my ovens. It is a little high and harder for us short people to reach. It definitely helps speed up the process.

There isn’t much money in wings when I can get them. I sell mine for $1.50 each. I don’t care if I sell them or not. My food cost is better on boneless wings.

I switched to Pizza Cloud a year ago. I wish I would have done years ago. It is awesome. No running to the phone to catch it on the second ring. My employees can finish with the guest they are talking to without being interupetd. All the incoming calls are recorded and you can download them if...