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Another surprise. The fee on Indeed just went from $29.00 per application to $44.00 and most of those guys are no-call no-shows.

I use this. https://www.equippers.com/sauber-work-table-drawer-with-15-w-x-20-d-x-5-h-liner

I was going to propose a rack too, but sometimes they just don’t fit, but if they do, this is absolutely the way to go.

Google Ads are extremely painful to setup for a novice. However, it was worth the investment for me. It took me a year to really feel like I knew what I was doing, but I did eventually figure it out. Start with a few dollars each day. You won’t miss it and you’ll learn a lot. Eventually you’ll...

Can we see a picture of the counter?

The more veggies you use, the wetter your pizza will be. I have two pizzas with a lot of veggies and the team knows to bake them as “well done” whether the guest requests it or not.

I’m dreading another price increase. It took me two months to get my menus and mailers reset last time and by the time I did, inflation had eaten all of my “gains”. Guess it was better to do it then not do it, but throwing away another batch of menus is painful and I don’t know how well the...

Pretty close on each and every item.

Prices have been steadily rising, but now the week-to-week jumps are getting ridiculous Pepperoni 33% in one week. Fry bags up 50% since last purchase (admittedly I only by these every two months) Overall, my total food cost jumped in 10% in one week. What are you guys seeing? I’ve started...

My fry bags just jumped 50% in cost.

I don’t open until 4pm for this reason. Saves a lot of stress.

I am wondering the same things. My vendor (who conveniently, sells pasta products) tells me that a lot of pizza places add on pasta very profitably, but I have only found one and that guy doesn’t seem to be doing so well.

No minimum. Maybe if we started getting really small orders I’d implement one, but since we don’t, I figure it’s not worth making a negative impression.

We had problems months ago and have been keeping a 20 bag buffer ever since. Also started running experiments with alternate flours so we could switch if needed.

We do have breadsticks and cinnamon sticks. I’ve never understood the appeal of “knots”. Why would I want spend time tying knots when I can just sell breadsticks? What am I missing?

Thanks 🙂 We are only open from 4pm to 9pm (10pm on weekends). Is there much call for sandwiches during the evening?

My place is a delco and I am evaluating add on items to my menu. Right now we have a slim menu of pizza, cheese bread, salad, and wings. Wings are bought pre-roasted and re-heated in the conveyor oven. Conventional wisdom says to keep the menu slim to reduce spoilage, paper costs, and labor...

We raised our fees in January and now I’m thinking of doing it again. Foodtec let’s you set fees by delivery area, so the further away a guest is, the more I charge.

Agreed you should check the thermocouples. I have the same rotary timer. If I don’t have the dial “clicked” just right on every number, the conveyor speed can vary widely. Fiddle with the dials and see if your track becomes more accurate. Also, when you time it, time it both conveyor edge to...

Can you post pictures of your timers and thermostats?