Search results

Subtracted from their cash due and end of their shift and reported on payroll Sent from my iPhone using Tapatalk

For the most part they still look decent. Some people get discouraged at first sight near the end of the hold time until you have them try it warmed up and and let them taste and see the difference. The crust comes out nice and crispy and they love it. I used to use the deck ovens set up at the...

We fully cook our pies then brick them in a table top Bakers pride for a 1:30 min at 375 F when someone orders one. I know a few people that slightly under cook there pizzas and leave them in a little longer when warming up. We created a chart with holding times for the slices. After 2 hours...

Just because your insurance agent can’t find a company doesn’t mean that there isn’t one. It just means that they don’t have one in their pool of companies. I’m in NY and use National Continental Insurance through Progressive. I pay just under $700 a year for 9 vehicles and $1,000,000 in...

There business line is (724) 628-3050. You can ask for Mike but anyone there will be very helpful. I have two EDGE 60’s. If you have any questions let me know.

When you run them through the oven are the precooked wings from frozen or refrigerated? If your doing it from refrigerated than it wouldn’t matter because you would still have to refrigerate them again after Pre cooking them and then run them through twice again to get them to temp. If your...

Nicely done! Congratulations! Sent from my iPhone using Tapatalk

You make sure you don’t have enough out that will last over four hours. If you do they will make you throw it out. Sent from my iPhone using Tapatalk

Oh wow, yes than you are losing money. I would either scale down the portion, charge a premium or remove it from menu. Sent from my iPhone using Tapatalk

How are you losing money? How much do you charge per topping per size of pizza? How much bacon to you put on? I pay around $60/10lbs. If you’re at $0.41/oz you shouldn’t need more than 3oz on a 16” your at $1.23. We get $2.00 a topping for our 16”. We used to charge a premium price for some of...

If you want to look at it that way then just know that when you give GrubHub 30% you lost out on a 43% profit per order. Sent from my iPhone using Tapatalk

I was hoping that the $3.90 would be enough to change his mind.

Talk to the restaurant supplies and equipment stores in your area. They might do them or could probably refer you to someone.

Why don’t you ask them privately like you said we strive for five stars what could we have done differently that would have achieved that rating from you? See what they respond back with or if they change their rating. Sent from my iPhone using Tapatalk

Start out with the lowest commission that they offer in your area. You can always go up but they give you a hard time when you want to drop down (hits your account advisors pockets when you drop your rate so they will tell you anything to keep you higher. If your in a popular area your rate is...

This is a very popular item from where I’m originally from Toronto. Panzerotti very easy to make and very popular there. I’m planning on introducing it later this year or earlier next year. Look on YouTube on how to make there’s a ton of videos Sent from my iPhone using Tapatalk

Facebook Messenger Sent from my iPhone using Tapatalk

They must be doing there rounds because I got a call also. According to Anastatia: []They place you on their site/app for FREE []They will build you a website for FREE []They will promote your restaurant for FREE []List you on the top of Google Search for FREE []Give you a loyalty program (If...

I concur.

Here’s a link the some of General Mills formulas. You can use them to start and tweak them if you want. https://www.generalmillscf.com/industries/pizzeria/support-tool-categories/technical-support/dough-formulas Sent from my iPhone using Tapatalk