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PP, you might be right. I know you and Rob are not attorneys but would you not come to the conclusion that my guarantee on plumbing make the Landlord liable? My lawyer is on vacation and I have to pay 8k a month in rent starting in August. I expected to be open by then now that is wishful...

Rob, I brought in a plumber this week he told me that if I am lucky it will be 20k if not upwards towards 50k. Needless to say I was numb when I heard that. He told me he thinks they will have to dig in the building and outside. He put a camera in the line but did not find the cause. The...

Hey Pizza Pirates, Yes, I did. The grease trap is outside behind the building. Now we have water flowing out in the parking lot from the grease trap cover. That happened only after we had it pumped and the sewer plumbing lines cleaned. Mind you the landlord paid for the sewer lines I paid to...

Hi All, I recently leased out a former restaurant. I did a walk through when the former restaurant was still in operation and saw standing water in the kitchen and stock room by the floor drain. I expressed my concerns with the Landlord and after a lot of give and take I finally got him to...

Hi All, Just wanted to check how much everyone is paying for their thermal paper rolls. We are currently paying 59.00 for 3ply 50 rolls. The length is 65 feet. Please include plys for others to use as reference along with length and price. I think we are paying too much, I always see many...

Hello All, I am looking at a space that was previously an ice cream shop. It was not required to have a grease trap. The space is 1,500 sq. ft and according to the city would require anywhere from 500 - 1,000 gallon grease trap (depends on how many sinks, mop sinks, dishwasher etc). Would...

Robt, Are you still satisfied with payment depot? I am looking to switch. Thanks

Employees must place their phones on airplane mode or shut them off at the start of their shift. We have a sole line set up just for employees for emergency calls from their families. They can check their phones during their break, once they get back to work they must shut off the phone or put...

It is easy to put a stop to this, if you have the old time clocks with the cards. We require each employee to clock in with both the pos and time clock, and bring the card from the time clock to the manager for a signature when they clock on and off.

I guess NAFTA does not apply to the dairy market. The difference in price is crazy. Could one not import cheese from the USA with no duty?

My local Restaurant Depot allows me to fax in large orders (one day in advance) and they have the order ready to go on pallets when I arrive the next morning. They place it on my truck with a forklift. If you’re willing to pick up the 80 cases you might be able to work out a discount with that...

Is that a typo or are you paying 4.95 a pound for cheese in Canada, if so what brand at that price?

http://www.bloomberg.com/news/articles/2016-06-24/inside-silicon-valley-s-robot-pizzeria

Seems like you go from one extreme to another you own up to your server being incompetent but at the same time the customer should just accept the awful service, be cordial and friendly with all staff, accept food as they get their check, write off that his Dad was upset and opted to sit in...

Did you tell her to beat it? Or did you stop discounting her food? Inquiring minds want to know.

From what I can tell on their website the fee is 99.00 per month. It might be a good deal for businesses that are very high volume.

Not sure if anyone has mentioned this but recently there was an article on the main site regarding cc fees. Has anyone checked out the company mentioned in the below link. http://thepizzainsider.pmq.com/2015/04/save-40-on-credit-card-processing-fees.html

Many years ago we owned a restaurant in a rough part of Chicago. We had similar situations so we posted a sign in clear view that we reserve the right to refuse service to anyone. Now, we refused service to a few of these idiots, a few came back and apologized only to become little lambs. The...

Flour 100 % Fat 50% Liquid 25 % Salt 1 % It has been a long long time since I made pie dough. I am certain we weighed each crust at 10 oz. Now, I would make max 20 crusts per time. The larger the batch you make the more likely your pie dough will come out bad. You must work fast and and...

GR, If I may ask what are you paying for bellies? Are their different grades of bellies? I recall reading an article on Neuske he claimed he purchased a certain grade of pork belly. It has been a goal of mine to smoke bellies for bacon. Any suggestions on a decent smoker that will smoke a...