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What town do you live in? I lived in Idaho (Driggs, then Boise) for about 10 years before coming out to Hawaii.

I have heard from a few people that work in restaurants that offer the mini-dessert samplers that 1) cost is kind of high (especially if selling for $1), and 2) the labor involved to prepare the desserts was kind of an inhibiting factor… I have been thinking about getting a small convection...

We actually just did a food drive last weekend. Our restaurant has outdoor space that we sometimes use to hold small concerts. We got a couple of killer blues guitarists to do a rock/blues show, and we “charged” a donation of canned or dry food at the door for entry. It’s always a great thing to...

PERRY'S PIZZA: That’s just a throwback to a thread from a couple of months ago… Wasn’t it from the guy that swore he knew EVERYTHING about the pizza business because he cooked a few pies at home for his friends? :lol:

Thanks for all the input Piper and PerfectPizzas! I truly appreciate the time and energy everyone puts in here to help each other out! I have been making some good headway with my vendors since the beginning of the year, and am just trying to work out the best system for both of us. I believe...

Of course you have to pay attention to what you are paying, but ignoring mark ups would be foolish. How many operators here are on a cost plus pricing structure with vendors for cheese?.. That is essentially a mark-up - whether it be a percentage or a cents over cost structure, it’s still a mark...

I threw this topic out a little while ago, however, didn’t get any response back… So I thought I would try again! 🙂 I am wondering what percentage mark-ups you guys have with your vendors. Are they different for different categories of items, or do you have a “blanket” percentage markup for all...

I don’t deliver, so that shouldn’t be a problem. The idea of cold hard cash is Exactly my point! Discounts have been done to DEATH, especially in the pizza biz… To have a reusable card in their posession, rather than a paper discount that will more often than not get thrown away could be a point...

That’s pretty cool! This is pretty close to what I was envisioning, and since I already have the gift cards in-house, it would be pretty easy to design a letter to go along with the card. Thanks for the insight Royster and Patriot! Definitely something to think about…

So, please indulge me on this… I don’t mean to hijack… This is going to sound costly, but I haven’t heard of anyone doing this (certainly not in my area, at least.) We have just gotten our mag stripe gift cards, which also have guest loyalty abilities, and I’m really stoked to get them in use...

paul7979: I think this is exactly why you should be very careful about providing this information at the request of one (or even a few) guests… All that needs to happen in a pizza shop is to have a “heavy-hander” on the topping/cheese line, and it could be detrimental. Why bring the liability...

http://www.pmq.com/tt/viewtopic.php?t=6879 Boatnut, I’m sure this is still a very touchy subject, but I do have to say… I STILL get shocked by the response that you got from that company! :shock: Yeesh!

Didn’t Steveo922 have a terrible experience with YourBagLady.com too? I should do a search… I remember a discussion about this from a few months ago…

gregster: :shock: That sounds awesome! Technology will never cease to amaze me!

paul7979: I guess I forgot to add my own 😉 …

Easygoer13: How do you use a 12" disk for a 16" pie?

bodegahwy: I am interesting in writing the request, and it will be (initially) for vendor price quotes. Sort of a “here’s my company, the volume we do, what our values are…” Then going into delivery requirements, payment terms, etc… I have seen examples of RFQs / RFPs that are geared more...

Sorry if this is way out in left field… Has anyone here written RFQs / RFPs? I am looking at some websites that have some standardized templates, but I’m wondering if you guys or gals have written one from scratch? :? Thanks in advance if you have any insight!

That all depends on how you store it. In the bags, unopened it can last several days with no problems at all. Once you open it, of course you drop the shelf life pretty dramatically. If you want to keep spinach on the line nice and fresh, there are food grade “paper towels” that will soak up the...

Hmmmm… I really don’t think that advertising and having guests pay for “scraps” would be good for the perception of your food or business… If there are that many “mistakes” or non-pick-ups, then maybe it’s time to evaluate what is causing that to happen. If you do end up with a lot of scrap...