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For DoorDash, do you use your own drivers or doordash drivers?

https://www.cnn.com/2023/07/12/business/dominos-pizza-uber/index.html

I have read that DoorDash puts you at the bottom of the list if you don’t have “price parity”. Is that true? Does it matter?

Domino’s has finally capitulated and will use UberEats. I’m sure they get a better deal then we would, but I still do not understand how you can make ANY money using them or how their pricing makes any sense at all. 6% commission on pickup - okay, fair enough. Marketing spend wisdom is that...

This is on my to-do list, but I’m not there yet. I also use checklists. I have a checklist for each station and I have a manager who is good at training. She uses the checklists as a reminder of what she has and hasn’t covered with a new hire.

We use labels, but not for cups. We print cups in red on the tickets. The rest of the ticket is black.

Can you post a picture and a make/model? Agree on the lids. Keep lids down whenever you are not making pizza. Try lowering the temperatures setting as low as you can without freezing the items in the understock. Make sure every compartment in your make line is filled with something. No empty...

I found a 360 manual which surprisingly had a section dedicated to the 350! That section describes my exact problem and it does seem to be a problem with the finger insert. The finger might have been dropped during the last cleaning, popping a rivet or otherwise moving the insert. We have a...

I suspect finger issues as well. The 350 is old and there is no chart on it that I can find indicating finger placement. I haven’t been able to find one online either. I was able to find a 360 manual with some tips on troubleshooting the finger assemblies, but nothing about proper finger...

I have a MM 350. The wall side is baking lighter than the window side, which is counterintuitive. Do you have suggestions on how to address?

My method is derived from Tony Gemignani’s The Pizza Bible. He actually lets the entire dough ball rise for an hour and then doesn’t divide it. He refrigerates it for a day and then “degasses” it before dividing. That was impractical for me so I tinkered around until I reached my current method.

I pay out all tips in cash at the end of each night, but deduct the taxes for the tips from their paycheck at the end of the period. The tips are reported in the check stub so that everything is clearly reported to the IRS, but the system is setup that they don’t get paid out again. Brad is...

I’m not bragging, I’m just genuinely confused. Dough “blowing up” is something that seems to be discussed regularly in pizza circles and I have never had dough blow up, ever. We mix, rest for 30 minutes, divide, ball, and straight to the walk in. Never had a blow up. The only thing I can think...

We are still very manual and “chef’s judgement”. We don’t have much of a problem, but I think that is because we perform a weekly inventory, half of which is personally conducted by the chef and the other half is supervised by him. Then, the chef makes the food order for the week while it is all...

Before even checking the oven, check your gas meter pressure. If you have a standard residential gas meter, you likely don’t have enough pressure. Gather the BTUs from your oven(s), furnace, and water heater and call your gas company. Tell them you want to speak to a project manager about...

I know this is an old topic, but something happened in my own store that applies. I too bought a store with an old oven in it. In my case it was a MM 350 (yes, you read that right). Most of the time it worked just fine, but during the winter it would act CRAZY and we spent years chasing our...

Grande mimics an EDDM mailing, but actually addresses each item, which increases the likelihood that the postman will actually deliver it. They do graphic design (for a reasonable fee), printing, scheduling, mailing, the whole 9 yards, and they do it for (the last time I computed it) the same...

I use the Grande program. Of course, you have to use Grande cheese to use the program, but it’s worth it. I have (several times) priced out doing it either myself or through another provider. Despite Grande cheese being more expensive, the savings on the mailers outweighs the expense of the cheese.

I opened in 2019 with night-only hours, planning to expand hours to days as we mastered our procedures and grew the business. Three years later and I am still only open at night due to not being able to hire. I figure it’s better to deliver superior service and avoid employee burnout by keeping...

Escalon products and some Bellissimo