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If lawmakers can create an analogous law requiring customers to place and pay for their orders 24 hours in advance, with a penalty for changes or additions then I am all for it! In all seriousness, this is posturing…for those not in our state, the two sponsors of the bill are Democrats who are...

So, Pirate and Got Rocks have covered the “new shiny” theory pretty well…one corollary to what they have stated. When I worked for Dominos, we opened some stores in small towns, similar to yours and word of mouth always spread faster and the first month or two we got all of the attention of an...

Hey Jacob! Welcome. I too am in my ninth month of business so I may have some pertinent experiences to share. Before I get too crazy on specifics thoughts, can you tell us a little about your store? Is it carry-out/delivery/sit down? Small town - larger town? Competition? Did month one sales...

Thanks Durbancic! I did not know about that link\page. It doesn’t look like it is uploaded yet, but will keep an eye for it.

I love that idea of recording temperatures and delivery bags! I am a small enough shop that I am closer to John’s model - first in, last out, but I am going to store that away for the future. In terms of closing procedures, I recommend…either try to keep the “required” activities to a small...

Hey Missy\Melanie\PMQ - Do you have a link to the video from today’s talk? I was under the impression it would be available after the fact. I caught about 90% of it and then those darn customers got in the way. I would love for some of my employees to hear the discussion. Great “guest” btw...

Brad is right on. I have a relatively new shop also although it was a NEW build out versus buying an existing one. we use this method to get people to come in and try us out and it is one the best and in the long run, cheapest way to acquire new customers. Since you are dealing with previous...

I read an article about this recently as well, and it got me to thinking about the tension between offering choices and simplifying operations. What is the right fit for us as (most of us) independent’s? And more as smaller operators, as many here are. My instinct is to actually continue to...

I love the Palazzolo for the single purpose of shredding cheese, but I am thinking the VCM\HCM would be handy in so many other ways. Thanks for the input here…a couple follow on questions about the VCM\HCM. I have only used planetary so forgive my ignorance. Are there any safety concerns with...

I was just reading another post where joker mentioned using an Alpha machine for shredding cheese. I would like to learn more about which model he recommends and price ranges, but I thought I would post this out there for other preferred methods of shredding cheese. I think it would be valuable...

Thanks! We are small, unpredictable so this might be a decent option for us as long as it isn’t being marked up.

I opened a new store this year after being away from the business for 10-12 years, and this is one of the most shocking changes to me. I feel similar to Freddy in the amount of “feedback” we get. We used to get some feedback on the day of someone’s order and every once in a while a day or two...

Thanks Pirate. In the scenario you looked at, would Paychex be the actual insurer?

I received some literature from a local payroll company and one of the bulletin points caught my eye - pay as you go workers compensation. From what I know my state sets the workers compensation guidelines and limits as to what insurance companies can charge me and when. Can anyone tell me how...

Yes, sounds like good advice! I have done probably 100’s of order this size or larger (although my staff has not) so pretty comfortable with most of the logistics…just don’t have enough hot boxes or bags yet, so my primary concern was keeping warm enough. I am told they will be devoured in a...

I have conveyor but two conveyors ovens, yes.

Perfect, I have to go tomorrow anyway so will look into it. I was almost wondering if I could get away with a 10" box, but have not experimented yet. Also, thinking what a PITA it could be to put in smaller boxes, so will have to balance that. They paid for the extra boxes, so no loss for me...

Thanks both of you. MIPIZZAGUY we are in MI too, and yeah we have a GFS Marketplace (40 of them actually) so I will look into that, great suggestion. Yeah I have never missed a deadline and don’t plan to miss this one either, we will be early, but not too early!

I love your observations on pizza stores with staying power!

We have a relatively new store and we received our first “large” order of 50 pizzas - but we agreed to put half a pizza per box - so 100 boxes. The idea is that each employee of our customer’s will get 4 slices or half of a large pizza - 14" or one box. I have about 15 hot bags that I know can...