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90+% of my customers charge 1/2 price for 1/2 ingredients. A very few will charge a little more than 1/2 price. If the whole ingredient is $1.50 they will charge .85 for the 1/2.

The problem with that is their may remove a less expensive item such as onions and try to replace it with sausage or bacon or any other more expensive item. I always recommend to my customers that if somebody wants to start subbing then they should build the pizza and pay for each ingredient.

I have many customers that do specials and all of them will allow additional ingredients. Most of them will not allow substitutions.

When I was in the restaurant business we had a portable machine that we would roll out to the fryer(s) and it had a pump so we would dump the oil into the machine and it would filter it and pump it back into the fryer. We had a lot of hand breaded items so we filtered the oil twice a day.

Even if you do have the driver take the card at the door, unless you are using the chip you will still have the liability if the card is fraudulent. This whole EMV thing is to change the liability from the issuing bank to you. For the most part unless you process the card using the chip the...

First off I will disclose that I am a Point of Success dealer. As with any inventory program it will depend on how in depth you want your inventory program to be. I have had customers that inventoried everything down to straws and napkins. Needless to say, that was a huge undertaking not only in...