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Why would you want to use it?

We add CC tips at the end of the night when we check out the drivers and count the till. What is it that you find difficult? I guess you can run EOD without a batch because they are two separate systems? It happens to us from time to time that someone forgets. Not a problem unless the closing...

I am curious what kinds of things you are looking for? Over the years I have tried a number of different things with the system and never had trouble figuring it out. Not sure what a manual would have added. We call when there is some headache but it is not very common.

I can live with that one too. As you say, it is beyond the point. I think the people reading them get that too. I would have still declined the order. (We do this a couple of times a month). If they wrote the review I would respond with “Customer was frustrated that we do not deliver to his...

I can live with that one. I would respond with why. I think people that actually read that stuff would get it. One time we had a 1* review because someone called to order on a day when were closed in the off-season and that they ordered from a competitor and recommended them. I responded with...

At a certain point I feel like we need to tell the customer that we don’t make the style of pizza they seem to be looking for. We have a 25 oz doughball for a 16" pie. If they are looking for a crunchy pie made in a hot deck oven with a 12oz doughball that is just not us. They are unlikely to...

It is surprising to me that some of you are getting enough requests for this to have an oven set for it… or that it is even an issue. We might get one or two a night and we just push them back for an extra minute or so. My theory is that this request comes from customers used to pizza from deck...

Uniform shop? Ask a laundry service. (Hint on doing business with ALSCO: Never sign an agreement with them! Their agreement has stupid cancellation terms that you do not need to agree to. You can do business with them without having a long term agreement at all; I did for years. When the sales...

They would have to do a lot better than “near being the winner” to justify $1 per pound to me. For me they would have to be hands down winner all the time… i.e. if I test three cheeses with 20 non-employee testers I would need to see 15 or more out of 20 pick it and repeat the test with the same...

I am big fan of blind taste test but I do not use employees. They are too familiar with the product. When we do blind tests we invite employees from the businesses around us to come in for free pizza. We generally can get at least 20 to come in. If testing cheese we only test plain cheese pies...

We use Prism too. All those cooking instructions are right there on the makeline screen. We have done it that way now nearly 19 years and it is not a problem. The pizza maker making the pepperoni, mushroom, onion knows it is thin crust with light sauce because it says so in red right there under...

You can get a lease/purchase arrangement for these systems. Typically 3 years with a $1 buy-out at the end. That gives you a monthly payment for those three years rather than having to come up with it all at once. Effective interest rates on the leases can be a bit high so a straight purchase is...

100% Agreed. I would think that most indy shops that are doing online ordering are doing 25% of their business or more with it now. We are a little less because so much of our business is tourist but even still we do about 15-20% and closer to 30% in the off season. Fully integrated means that...

In our kitchen and driver areas we have the computers on shelves mounted on the wall. The makeline screen is right above the cheese bin. Driver screen is right above the table where they load the hot bags. Network cables are routed through the ceiling and drop down to the machines.

RobT is right… and maybe move away from printing all those tickets and use a computer screen? Our cooks make the orders from the screen and never mess with a printed ticket. If you have more than one station a POS should be able to send the pizzas to one screen and the fryer stuff to another etc...

Another thing to keep in mind is that the cost of the inventory items you buy will change weekly while your prices will only change every six months or year or so. A couple of times I have gone two years between price changes but for the most part I try to adjust prices just once per year. There...

Hopefully someone with experience in your region will chime in. Best of luck with your project.

Always a moving target. Pricing is more market driven than cost driven. If you have superior product and service you can charge more… but only so much. If you are in a market where the nationals have been at war and the prices are stupid don’t get tempted to compete with them. You can not touch...

See PM.

Because she still should have known better. We all handle things differently. For me, that small part of responsibility that the owner holds is why this would not be a firing offense for me… doesn’t eliminate the responsibility that the employee holds.