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I have an appointment for this Thursday. Do they bring their own hot bags? Are you still having a good experience? Anything I should know before the meeting or that I should ask about during the meeting? Thanks!

A deli friend of mine swears by EZ Cater and some of my competitors use them. Do you have any experience with them? What should I know?

Also, check the gaskets around the windows.

Your oven may not be assembled correctly. I learned this the hard way after a cleaning crew put mine back together incorrectly. Check your fingers to make sure they are not damaged or deformed. Look inside the fingers to see if they are the same or different. Some MM 360s came out of Dominos...

We flipped those blanks around last night. It’s like we have a brand new oven. Very pleased.

The basil is the trick. Basil turns brown quickly, but brown basil is not necessarily bad basil. Many times its a sign of refrigeration. It looks less than great, but still good and tasty. At the beginning of each shift, we sort the truly bad basil from the rest. The bad basil gets pitched...

I have an MM and have had the same issues. Hotter on the window side which is very counterintuitive. We have not completely solved it, but have whittled down the issue over time. With each fix, the situation has imporved. We had a number of aged components including the temperature sensor and...

We use grams, which is not to say that I force every pizza to be “to the gram” (far from it), but the culture fostered tracking everything to the gram cuts down waste across the board.

For the disk to do its thing, oven temperature should be increased 50 degrees. You need more heat in the oven to penetrate the solid substrate.

My minimum wait time for pickup is always 15 minutes. I adjust up as orders come in. My minimum wait time for delivery is the pickup wait time + 10 minutes until all the drivers are deployed. Then I add 10 minutes for every unassigned delivery until I have at least 1 driver back in the store...

30% is a good rule of thumb overall, but when you have low sales it is unachievable (my worst week was about 45%) and when you have high sales, you’re just throwing money away because you are not reaping the economies of scale (my best week is about 25%). I have a split calculation. There is a...

I also use the disks. They are gold (meaning they are very good).

Have always used plastic.

We use a pizza rocker and keep a plastic bowl scraper at the station and use it to scrape off toppings as they stick (mushroom pizzas being the worst offenders). Our cut station is near the dishwashing station, so when the rocker needs to be washed, it is handed to the person washing dishes and...

We cleaned the oven last night and got a good look at the fingers. Quite an eye opener. Bottom deck - fingers in perfect condition and match the manual. Top deck - not so much. One of the top fingers is clearly pounded together with a hammer and a big gap at the end. The bottom fingers were a...

Pizza box with foil … and some more characters to meet the 20 character minimum

UPDATE: I spoke with MM tech support and while he was very polite, he was adamant that the 350 finger and the 360 fingers are the same. I told him the manual says differently and even pointed him to the page and diagram, but he refused to even consider it. So, he refused to answer my questions...

I googled “On Demand Delivery Solution” but couldn’t find the company you are using. Do you have a link?

I have a cleaning scheduled in a couple of weeks and I plan to stay there while they do it and inspect and possibly repair the fingers. Per the manual, the most likely candidate is that the shutter is misaligned, probably from a popped rivet. Has anyone ever realigned the shutter or otherwise...

This is my thought exactly. I would get a few orders, but quite a few orders that I already get would move over to their platform, making me buy back my own guests.