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One company took revenge on me when I complained about them, but I was told I couldn’t mention them on this forum again or I would get banned. I did add Adelo Pos to my list of crappy companies to work with. They have quite possibly the worst customer service I have ever had the displeasure to...

Outside the US, 1/4 pizzas are pretty standard actually. http://www.chachich.com/mdchachi/images/pizza2.jpg Customers aren’t stupid. There is no reason why you can’t put no cheese on one slice. Explain it like Amelmor. Melted cheese will probably dribble on the side, that is pretty much a...

I opened a new shop last week. Never thought I would get back into owning my own place, but the opportunity was too good to pass up, and I got it up and running with cash. There are a few pictures up on my facebook page. I thought a lot about menu and pricing, and actually for as much as we...

One thing to think about is that anything is better than nothing. Any way you look at it, when you waste time thinking about box toppers, you are missing opportunities. The trick, then, is to start box topping, not spend time looking for the best box topper. Who knows, your market might like...

I can’t be the only one here who hopes the US goes to the metric system soon. That is just over 14 Kilos.

I had to jump on an opportunity, and am opening a new restaurant (Liquor license went through yesterday). It will be more of an Irish Pub that has pizza than a pizza shop, but the food will pretty much focus on pizza. I was wondering if anyone used an android app for scheduling? Ideally, I...

boatnut: Good enough, at least you realize this. Now I can stop trying to convince you how your ideas fly in the face of traditional common sense and economics. I think that it all comes down to where we draw the line at for incremental income. I know guys who will literally stay open for...

Boatnut - Your premise is based on a logical fallacy, and it damages your credibility. Coupons and discounts, when done well increase your profits. This is a hard fact. If you don’t do it, someone else will, and in an ever more competitive world, doing less means losing.

boatnut: Nobody says that it doesn’t work. Just that you are letting money walk out the door, a decision many of us think is foolish and short sighted.

Piper: Yep. Not having coupons out there is just short sighted. If you are running full tilt, 24/7, then maybe not, but there isn’t a pizza place on the planet that is that busy, (and if you were, basic economics tells you that there is far more demand vs. supply and you should increase prices...

Hmmm. Midnight on Friday night my time. Is anyone actually awake at 9AM?

You will only increase your headaches. If you could post an actual plan, with numbers and calculations about how you would increase profits, then go ahead. In many cases, more sales, especially delivery sales = less profit. You mentioned 4 pizzas per driver. That essentially means nothing. You...

Groupon is great for bringing customers to your door. It works very well for that. That said, the customers Groupon brings are not the ones you want. Their orders are not profitable, and they don’t stick around. They are the most fickle customers on the market, and to them food is fungible. A...

I just came across this on reddit (the random acts of pizza site), and thought you might enjoy it.

I wonder how long it takes this thing to pay for itself. Little Caesar’s marketing robot.

Start testing. Some markets respond better to $ discounts, some to free items, and some to bundles. For me, in each case, the different redemption rates only varied by a small percent. I varied it quite a bit in my 30-60-90 day mailers. With one market, a $ off coupon pulled 18% while in...

I remember working for a Domino’s that sent out a pizza with 2 slices missing. It was pretty funny actually. This was probably back in 1988, but it stuck with me. The customer ordered, then left for some reason, so he wasn’t there when the driver showed up. We were busy, so the driver brought...

A buddy sent me this today. Thought you might enjoy it.

I follow Harvey Mackay’s blog, and this post: Watch Out for These Four-Letter Words came up today. It sums up the way I feel about telling a customer no, specifically this:

goodmank: Heck yeah. If you are like most shops, topping volume on a 6 topping should be about 25% less than on a 1-3 item pizza. This is pennies in the bank. Especially if it is a popular question. goodmank: This one is a no brainer in my book. Statistically who orders the most pizza...