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Thanks for the suggestions. Nobody was properly trained on this system, it seems, because nobody at the store level even understood how the database works–or is supposed to work. It took me months to see the patterns and figure it out, and then it took me literally demonstrating to the general...

That’s essentially what my crooked “friend” did in high school while working the Arby’s drive-thru. Except instead of voiding them, he’d have the prices of certain items and combinations memorized, so he simply wouldn’t ring them up at all, pocketing the cash $3.21 at a time. It was easier...

How does your FoodTec OLO system deal with newly entered addresses, and what about the dreaded “changing address type will ‘clean up’ 26 existing customers,” when dealing with mixed-use addresses, such as those with businesses on the first floor, and apartments/condos on the upper levels? (In...

Re: would you like any sodas, breadstix or POT with that piz Be glad it’s Pizza Hut, and not one of the fine pizzeria owners who post here.

I guarantee you get what you pay for. Bag Solutions (deliverybags.com) are nice when new, but with constant use, they go to hell quickly. Ingrid’s bags are so much nicer.

fastbreakrob: Send me a PM with the URL to your menu, and I’ll do the same. 😉 (I’m a foodie. I love looking at menus.)

Re: high order numbers: Correlation is not necessarily causation. We achieve those high order numbers during the busiest period of the business day, which is our bar rush, from 1-3 AM. Tonight was a little slower than last night or the previous weekend, so we didn’t even make it to #1000...

I’m just a long-term employee in a great pizza shop, but I will tell you this: We just got Foodtec installed about two weeks ago, and it is a very, very nice system. It hasn’t crashed once, while our old Ahola system crashed six times a day, occasionally “eating” an order that you just took (an...

A suggestion to think about from an American consumer perspective: Don’t call it American style. In the US, that’s what Pizza Hut, Papa John’s, and Domino’s make. It’s a white flour based, airy, soft crust, and it tends to have a large “border” without toppings or sauce around the edge–for...