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Thank you! I appreciate the input on that, Steveo!

That is true, but paper gift certificates are more difficult to track, plus people rarely keep a paper gift certificate with them. I think the “billboard in the wallet” train of thought could put more value into a gift card…

I am doing some research on gift cards (we currently use paper gift certificates), and was wondering if any of you guys have experiences to share with your programs? We use Micros 3700 for our POS system, and it seems there are several companies that would be compatible. I’m just looking for...

That sounds like a great deal! Bummer for me, though… I just checked out the link, and it’s not available in Hawaii… 😦

Pizzamancer: Yeah, the Hawaiian wheat crop is a little shy… 😛 But then, the Hawaiian crop for quite a few things that I’m using is not really up to par! :roll: I know it’s much more difficult to predict things coming to the islands, but if I’m able to work a reasonable deal with my vendors for...

Pizzamancer, I agree that there is more low-hanging fruit to get at… and believe me, I am. But looking at Daddio’s price reduction (22%), I was thinking it is worth a look. Interestingly enough, my flour cost went down over 30% in the last two weeks… I’m just wondering if there is something...

Does anyone know if there is any kind of similar method for pricing flour, as there is for cheese? By that, I mean is there a standard starting value (like the Block pricing for cheese), or are there too many variables for a standard pricing method? Perhaps a website similar to the Cheese...

That is a great article, Jennifer! We have implemented some of these ideas, and are working toward more consistent make line portion control, so I am very optimistic about closing the gap! Thanks for the input. 🙂

Well, well, well! I just got word back from my distributor about the questions that I have been bringing up, and he tells me that he just got done meeting with the manufacturer regarding my mozz. And wouldn’t you know it - magically, my price is dropping to $2.09 / lb beginning this week! 😃...

That sounds delicious! We offer both white button mushrooms, as well as our Mushroom Mix - Crimini, Portabello and Shiitake mixed together (2-1-1 part mixture, respectively…) We get pretty good feedback from that mixture.

Wow! Great info, Piper! Thanks so much for taking the time to check that out! I certainly would hope that they are shipping full containers (even if not full of just cheese, but other chilled items too). Granted, we are using a really premium product (I can only guess the closest comparison is...

Piper, there is some dairy produced on the island, but there isn’t any large-scale manufacturer that would be able to keep up with our demand. We are currently getting Saputo cheese from the mainland (and it ain’t cheap!) 😦

Piper: Forgive me if this question has been posed to you already, Piper, but what type of cheese are you using? LMWM / LMPS? I am getting into it with my distributor about pricing, and I am working on getting on a Block + program with them. Right now, I’m embarrassed to say what I’m paying for...

bodegahwy: Yes, you must absolutely consider all payroll related costs… Benefits, work comp insurance, paid time off, etc… We offer our employees a very generous benefits package which is included in our total payroll costs, and we usually come in between 28% - 31%.

Royster, I think that my mozz overage is floating around 1% of the overage. I have worked with scales in the past, and due to the “unique” design of my kitchen, I don’t know if it would be the most ideal solution right now. I have been reading the posts here, and from what I have gathered, at...

Thanks for your input, Stebby1. That’s a pretty hefty amount of overtopping! What steps will you take (or have you already taken) to correct it? I am starting to look into cheese cupping (using a dice, and measuring on the fly), but we have been free throwing with shredded mozz since the opening...

Has anyone performed a full theoretical food cost assesment, and compared to your actual food cost results? I am trying to find out how much “unavoidable” waste other restaurants encounter. (Prep, yield loss, employee error, etc…) I operate a full service restaurant with major focus on high...

Thanks, Piper! I am going to meet with the VP for our distributor in the next couple of days, and hope to be able to more fully understand what they are charging me. We have never been on a block-plus pricing structure, but armed with the information that I have gotten from this forum, I feel...

What does the block price represent, as far as quality is concerned? Where is the difference for LMPS vs LMWM in the block price? I am just getting into watching this real closely, but I need to understand how much mark-up is appropriate for a high quality LMWM. (Not Grande, it’s not available...