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Square…free reader…2.75% fee…money in your account the next day…simple…

durbancic…we send a thank you text to everyone that orders online, new or old, usually by 2pm the next day…1st customers might get something like this…'Thank you for your 1st order!. We, at xxx pizza really appreciate you choosing us! As our thank you, please enjoy an order of CinniStix on us...

you would have to check with the officials in Spain to answer your hood question, but here, in the states, yes, it would have to be under a hood and in some places, equipped with a fire suppression system…

we thin out a tub of ricotta with 1/2 c or so of water…we use a custom blend of spices & some parn…spread it around with a spat, then a lite layer of mozz…

we prefer a large shred…like diced for fast spreading, butbthe large works just as well…

with Square, they d/l the app to their phone, but you must log in, privately…they then can’t access except to swipe at the door…easy to use & set up…you can see which driver swiped when etc…

I send a text to everyone that orders online the very next day, thanking them for their order…then they get catagorized and get another text in two weeks with a special offer, then they get a text every 3 or 4 weeks…I loose/request off maybe 3-5 per 100 texts…

prolly 70%…we’re a campus store & train all our customers to order online…

Big Holler still rulez!

in many operations, key prep time is before you open or between 2 & 5 in the afternoon…adjust the schedules & pre portion your ingredients & water…3 people s/b able to cut & round 2 batches in less than hour…while the 1st batch is being cut & formed, the 2nd batch s/b mixing…know how many of...

Kinko’s &/or in-house is not feasable for newsprint…We’ve been in the print/graphic biz before, but we farm out the press duties & keep design inhouse…most of our stuff is less than a dime to produce, overall…

We used to do that at a place in CA 35+ yrs ago…thought about doing/using again, but never had the need/opportunity…

In another business we operate, we’re ‘dabbling’ in some direct mail…@ a 1% return, its barely profitable…and we’ve done the Facebook/Google Ads with even less success…and door hanging, a fav, isn’t practicle…so onward we trudge…

IMHBCO…don’t run it as is, run it as it should be, right from the gate…as an owner/operator, you can be quick on yer feet to make any change as needed…sales are a little weak tho…minimum goal is $450K/yr…

I’m a fan of room temp pies, displayed in a glass shelp & reheated, NYC style…

based on your last bit of info, you’re sister in law is not doing the job expected…

Semper Fi my brother…you are the O.I.C., not the employees…cameras are a solution, but your sister in law has to be the enforcer until you return. Absentee ownership will be a challenge & your sister in law may not be the best mgr in your absence…a daily inventory or even a shift inventory can...

we cook fresh italian sausage, cool & freeze for an hour, then slice on the Hobart pelican head…we go thru that in several days…we do keep 5# in the freezer as a back up… meatballs are not as popular here, so we buy frozen, then defrost 3# as needed & 1/4 slice as a topping… pepperoni is...

with Nextiva, if the 'net goes down, call can be routed to a series of cell #'s…In Fla, I’ve not ‘lost’ service in years…save $100’s each & every month…

been using 'em prolly 6+ years…Nextiva handles auto attendant duties