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I think I saw in an ad I received that big holler didn’t charge the $80 until you’ve reached $800 in online sales? Is that correct.?

Thank you sir

Hi, I use point of success currently but iv heard horror stories about big holler. So stand alone would probably be best?

Thanks!

Who do you use for online ordering?

Iv never had an issue with the stacks going through the pizza pads Myself.

Looking to crisp my crust. I use edge conveyors. Anyone have any tips?. Straight from the oven it’s slightly crisp but changes in moments.

I like edge, iv had deck ovens, and mm conveyors. … edge is better on gas, and faster. Not to mention cheaper.

I have edge 60s. Really want a wb edge

I use edge 60s. I like them. They now carry widebody 38" wide belts

I use William as well

I wear gloves all the time. Latex gloves

Pa- I pay min wage 7.25 and del fee ranging from from $1 -2.50 depending on distance. All of which the drivers keep.

This is what we use in 9" &14", the perfect crust is more expensive and iv tested. They don’t hold up any better than the corrugated squares.

We use a similar approach. I’m considering doing 2 makelines with 2-3 people at each line on busy nights to speed up productivity

Looking for online/mobile ordering for my pizzeria. One that will allow me to only take prepaid orders so I’m not stuck with phony orders.

Any problems with it?

I don’t weigh mine yet. But i would assume less waste being ur taking time to weigh as opposed to throwing it on

I may try this

What scale are you currently using? I’m debating between the $30 scale and the 300$ pizza scale.