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We charge $3-5 per delivery. we give the driver $2.75-4.50 per delivery. We changed about a year ago.

Yes, I agree. Weighing and measuring are very important. Thanks, Wes Kronberg

We scoop it up and put it in a 1/3 pan to us on our Super Supremes. It does help repurpose and the pizza has all the ingredients on them anyway.

I raise prices when I need to. I get very few complaints. When somone ask me why I raised my prices. I tell them I choose to buy quality ingredients, instead of cheap ingredients, and my employees deserve more than minimum wage.

I have had those issues in the past. I let my hand tosses rise for two days and they were unusable on day two in the summer when it is hot. My cooler is about 8’ x 12’ and was 38 degrees at night when the door wasn’t open but, during the the days at prep time, lunch rush, and evening rush it...

You can find them at auctions at a very reasonable price, I have seen them on ebay.

We attempt to sign them up on our reward program. That is working well. Thanks Wes

I have felt we are the best kept secret in town for a while now. So I made some bold moves. Since the promo I have also been dooing Radio and TV ads. It is cheap right now. Radio is about $17 a spot and TV is costing about $50 a s spot at prime time. My radio ads say “The Best Pizza in Fprt...

Your best bet is to go through you POS provider. We use Micro Works Prism. I have no issues with it and you are not paying 3rd party fees. It is a large upfront cost for a new POS system. ChowNow is not a bad option. Yoiu can even get a printer with it.

This wasn’t my idea. People who are smarter than me suggested I do this. I put an ad in the local good new paper (circulation 18,000 people they claim) I gave away a free small cheese pizza. If the wanted to add pepperoni it was a dollar extra per topping. I did it for 3 days. We gave away 548...

We get the short end of the stick on those. Your processor can add security steps like cvc #, the card holders zip, I believe they can even ask for the street number. When I get one, my POS allows me to black list the phone number. If we get an order from that phone number it requires a manager...

Steve, We have a good news paper in town. They claim their circulation is 18,000. I have never had any success with them in the past. This was my last attempt with them. I read a book called the Wizard of Ads, he said the problem is tnot who you use, it is your ad. I took out a 1/2 page ad that...

I felt like I was the best kept secret in town. With PPP money paying my employes, I invested in advrtising to get my name out. Radio and TV is cheap, $12 to $17 per spot. I went crazy and advertises a free small cheese pizza in the good news paper with a circulation of about 18,000 (they...

Same issues in Arkansas. I us Hireme.com, they search all the employment services. We also started closing on mondays and never saw a sales decrease. Last month my sales were up 3% from 2019 numbers with a 6 day week. My labor dropped $2,000.00 per month.

I do a thin and crispy. It is about a medium crispy. We parbake the crust about 3/4 done for the heavy pies. They come out crispy and don’t sag when you hold them up. We also do the same for cheese pizzas. We will push the cheese pizza the length of the pan to shorten the cook time. I comes out...

I have aways use conveyor ovens. I bake thin and crispy crust, deep dish, and hand tossed pizzas. There is still a lot of work involved in getting pizzas cooked properly. We parbake the heavy pies with a lot of toppings. We often take them out of the pan to bake on the belt the last 2-3 minutes...

I use Heartland. My split is 30% delivery, 40% carry out and 30% dine in. My C.C. were 2.6% in march.

I have not but, I am also interested.

You could always use less yeast in your recipe. We use less yeast and cooler water in the summer

It looks more like you have a high sugar content in your flour. Look at your recipe first.