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I wrestled with the “slow days” problem for awhile but resisted the urge to coupon. In my mind, instead of generating more business, it would just give a discount to the folks already buying on those days. Instead, I stayed the course with the Loyalty Program. The only way to get coupons is...

What is the protein percentage of your flour?

I use Indeed. I also use “handshake” which is my local university’s student job board. I am a member of every local chamber, DDA, etc. social media group I can be on. I also use Nextdoor.com

I understand. I am often asked how I hire folks and my answer is simply BRUTE FORCE. I spend about an hour every day searching every database, using every service, and posting on every platform I can find. With all that work I hire about one person per month so it’s important that that person...

It took me a very long time to get delivery up and running and I can’t imagine ever discontinuing it. It is more than a profit center. It is a competitive advantage. Finding good drivers is hard but dealing with bad drivers is harder. I use an interview questionnaire from restaurantowner.com...

I agree that weighing is critical. As previously stated, I plan to fully implement all inventory features later, but as of right now, I use the system to track on-hands of raw materials and for decrementing cheese, pepperoni, and wings.

https://pizza-equipment.com/

I currently perform a full physical inventory before opening on Monday. I measure all of my store metrics Monday - Sunday. I use Foodtec to track my inventory, but do not have it fully implemented. However, I have implemented the 20% that I need to get food cost accurate to within 1% of sales...

I tried a “blip board” once, but it was right before the “lockdown” so all traffic evaporated. I couldn’t measure any results so I cancelled it. If blip boards are available in your area, they are a very low-cost way to test out-of-home advertising (OOHA).

Foodtec’s formula is so complicated you need a slide rule to interpret it, but here are the basics. They have a minimum monthly fee (it is low) and your first 50 orders are included in that. After that it is 3% with (I think) $1.50 maximum per order. BUT, that fee goes down with the more...

My supplier told me to expect a $4-$6 increase over the course of 2022.

$3.85 from guest. Pay $3.00 to driver. Delivery fee is supposed to represent wear-and-tear to the vehicle plus use of cellphone. In my case, the payment to the driver is taxable, so the difference between the two amounts helps me pay that tax. Gas is through the roof, so I want to pay the...

I use pizzainsurance.com aka The Upton Group.

If your climate varies that much, you may need to change the temperature of your water every day. You stick a thermometer in your flour to determine its temperature and adjust the temperature of your water to compensate. Another option is to keep the temperature of your flour constant. I have...

I don’t know your climate. Does it change much over the course of the year? If so, changes in temperature or humidity could be a factor. We have big swings in both where we are, so adjusting time or temperature each month is what we do. Stick an instant read thermometer in the crust as soon as...

I agree with Pizza99 that we need confirmation about if you do or ever have used oil and how much. That was my very first thought when reading your question. Have you checked the disks/screens you are using? Are they new? Old? Have you changed flours?

We use a food portioner (ice cream scoop). “Green” works best for a 4oz cup.

We use Foodtec. It has its pros and cons, but long story short, there isn’t a single thing I’ve needed it to do that it couldn’t do.

I have not found any automation that has any reasonable ROI. If someone comes across some, let me know. As far as dough rounders go, if it was down to just me and just one person, I might consider it, but most of the time I have at least three people in the shop and rounding the dough goes...

Use an instant read thermometer and stick it in the crust as soon as the pizza comes out. Do not wait for it to reach all the way to the end of the conveyor. The crust should be between 205 and 209 Fahrenheit. Too low and you will get gum line. Too high and you will turn it into a cracker (not...