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So, going back to a few comments ago… What would you recommend for the Mom ordering for the kids over the phone, if she isn’t going to be home by the time the food is delivered? Oahu is great, but next time you hit the islands, come on over to the Big Island! Very under-appreciated IMHO. 8)

We don’t deliver, so the delivery aspect of it doesn’t apply to my store… I do know of companies here that send their drivers out with the carbon slips, and take a full imprint of the card every time. Certainly not in compliance… Our POS is surprisingly good, and we VERY infrequently have to...

SolutionsGal: I was going to ask about that… How is PCI Compliance figured into doing credit card rubbings in general? What happens when your POS system takes a shart in the middle of service, and you have to resort to the old school “knuckle buster” credit card imprinters?

AlphaJD: Maybe have a template that you can send via e-mail or fax. She would authorize your store to use the card, sign the form, and photocopy the card and fax back to you. I know that scenario would probably freak a lot of people out, but could potentially save you a dispute…

Beef toppings are surprisingly unpopular here… We do cook our own spiced taco beef (for a taco salad and nachos topping), and we offer it as a topping. We also offer roast beef (usually for our french dip sandwich) as a pizza topping. We tried the traditional pizza beef presentation, but it...

SolutionsGal: What about restaurants that don’t deliver?

Does everyone here have agreements with their vendors about mark-ups for all items? I know that many of you have block-plus pricing structures for your cheese, but have you agreed on a certain percentage mark-up for dry ingredients, produce, meat, etc? For those of you who have uniquely logoed...

Ours is: garlic-infused olive oil, minced fresh garlic, mozz, tomato, artichoke hearts, kalamata olives, feta cheese. It’s a very popular vegetarian option at my restaurant.

gregster: That is true, that typically only “ready-to-eat” foods require the food handlers to wear gloves. I guess I just made the assumption that one of the four guys that are handling food in this picture are giving the final product to the guest… Although, there is nothing to support that...

Napoli Pizza: Just a quick list… Fingers in (or near) mouth No gloves No head gear to keep hair out of food (not looking for a hair-net… maybe just a hat, even?) Jewelery on left wrist Lance Armstrong plastic bracelet on right wrist Lack of any visible refrigeration Tip jar by food and napkins...

steveo922: Yeah, I was actually going to go through to point out all of the terribly, terribly wrong things in this picture… Sort of a Where’s Waldo of sanitation no-no’s… But then, I realized that it might be easier to try to point out the one or two things that AREN’T a violation! :lol:

Charles: Holy Jeez! :shock: Quite possibly one of the nastiest things I have seen in a while…

Wow, that sounds pretty bogus! I would think that if anything, the CC processor would charge the cardholder… not you! I haven’t had this issue before… I have had a couple of chargebacks, but they (unfortunately) turned out to be legitimate errors on our part… :oops: BTW - why did this person...

It can kind of depend on your location. We used to grind our own, but we are located in a very high humidity area, which led to the cheese clumping together (making consistency and portion control difficult). Because of this, we switched to a pre-shredded LMWM mozz. You also need to make sure...

It’s possible that either your thermopile is bad, or maybe is too far away from the pilot light to heat up properly on its own. (Could have gotten jostled in transit?..) Even a small distance gap between the thermopile and the pilot flame can be the difference.

The ranch dressing is one small piece of why people come to my restaurant. We make all sauces in house, all dough in house, we make our own sausage, etc… We use high quality ingredients, and provide a nice atmosphere for our guests. People can buy their own bottle of grocery store ranch, just...

steveo922: Trust me, you’d be hooked! 😉

I really don’t mean to sound arrogant, but we have THE BEST RANCH YOU WILL EVER TASTE IN YOUR LIFE! 😃 It is not a cost-saver, but it is delicious! Like Steve said, it’s about putting out a superior product. We also use the HVR packets, use whole buttermilk and mayo, but then add parmesan cheese...

Is anyone using Gift Cards for their loyalty program? I’m looking into a couple of different companies that offer Gift Card and Guest Loyalty programs on the same mag stripe cards.

So far, I have seen a couple of different scenarios from the card processors… #1 - Monthly flat fee, or a per transaction fee. The per transaction fees are kind of wide spread… I have seen anywhere from $.30 to $.65 per transaction. That means any time a customer checks their balance, uses the...