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Are they charging you any commission?

https://www.businessinsider.com/grubhub-uber-eats-postmates-third-party-food-delivery-is-broken-2020-5

The only way this will stop is if we band together and all agree not to be listed on these sites. Without us there is no them. Join me in this fight let’s start a movement and get every pizzeria in the nation on board!

I currently have it set that I’m only showing up to customers on the outer skirts of my delivery area until we get back to normal and I can market to the area myself.

As my man Gary Vaynerchuk says “Hiring is guessing, firing is knowing.” I concentrate more on firing within the first two weeks than I do hiring. Within the first week you should know if someone has potential so I give myself two weeks just in case. I’ve noticed that my hires with no experience...

So I’ve voiced my opinion on GrubHub a few times in this forum. I just ran into another issue. I reconcile my accounts monthly. When I was doing last month I noticed that one of my GrubHub deposits had a $17.31 refund on it. When I called to inquire about the refund the gentleman looked into the...

You WILL NOT be able to cook a gourmet pizza in a convection oven. What have you forecasted for sales and how much will your pies cost? For example assuming $10k per week in sales, opening only for dinner and a gourmet personal 10" pizza around $12. 25% of 10k in sales per week = $2500 $2500...

There are three basic types of learning styles (there are more but these are the most common) Visual (to watch), Auditory (to listen), Tactile (hands on). Everyone excels in one method more than others. I try to involve all these methods when training a new hire. Just a few things that I do and...

https://nypost.com/2020/05/18/chuck-e-cheese-changes-name-to-pasquallys-pizza-wings-on-delivery-app/

I believe you only need enough water to dissolve the yeast at that temperature not for the water of the entire dough. You should look into instant dry yeast. It is a lot easier to work with.

Talk to sparrowspizza in this forum. He had a similar situation. This is the link to his post Lincoln 1000 cooks hot in the back

You’ll be fine. If anything you’ll speed up your times with the new ovens. A two person team is warranted when one person can no longer handle it and starts to fall behind. If you’re at 1 hour pick up times then I would add another person to help watch the oven and box pizzas and the other...

The other guys have a Medium 12” and most of their deals involve mediums. With the 38’s the can fit 3 mediums wide. That’s the only reason I seen them having the 38’s. I have 2 3260’s. The only issue i have is if our 16” pies are over stretched a little they won’t fit exactly side by side. It’s...

Since buying an extra case I’ve had my mom, brother and employee ask for some. They can’t seem to find it in the stores.

I know there’s a lot going on right now but did pigs start to fly too?

Did you use the same dough recipe, cook time, cook temperature & finger placements or did you adjust accordingly?. I want to make the switch but I’m skeptical on how much of a “noticeable” by the customer difference it would make to justify the cost of the disks.

Have you always used those disks or did you switch to them from something else?

https://www.pizza-equipment.com/

Tom, Thank you so much for the explanation, you’re awesome. Food Science! I love it. I learned something new today.

Hi Tom, Is there any reason behind freezing the par baked crust after cooling and before adding the remainder of sauce and dressing the crust. Also why do you freeze the pizza again after adding the remainder of sauce and dressing the crust (unwrapped) to only take it our again to wrap and label?