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We do Carryout special 12" 1 top for $7.99 14" 1 top for $8.99 For delivery 12" 1 top is 9.49, 14" 1 top is $11.79 and add $2 delivery charge we’ve had these carryout specials for several years and sell a lot of them. Carryout accounts for 35% of our sales. Delivery is 65%

Nice looking web site. Everything looks very cool. I don’t know about 79.99 per month though, It seems like it would be better to buy a piece of software that does this for a one time cost, not save money every month from your vendors and send it to Cherry Pickers.

Slice both. We use 1/8 fixed cut nemco easy slicer. Diced would be easier to cut and easier to sprinkle on pizzas, but we think slicing looks and tastes better

Download Autohotkey and make a macro to highlight an order, print box labels, and bump all in one step. we use an upside down keyboard and the function keys Paul

we got Roma to special order us some a few years ago. Paul

Dough is mixing and I’m not sure if I put yeast in it. Is there any way to test it? (besides waiting till tomorrow)

And I was in Costume too. By the end of the night my ears were drooping, but my tail was still wagging.

Record day. Busiest hour from 5 - 6 we had 68 orders and over $2000

What kind of dough docker? We use a $6 plastic docker they last a couple months usually. At Domino’s 25 years ago we used a metal dough docker with a half-inch thick rubber docking mat; worked good but I don’t know anyone who sells rubber docking mats now. Also, How many incoming phone lines do...

We use A and D scale for weighing dough ingredients and for weighing out doughballs. We use 25 lb bags of flour, and this scale has a 26 pound capacity. http://www.frys.com/product/5321988?site=sr:SEARCH:MAIN_RSLT_PG

Got Point of success 8 years ago. After using it for a week I complained about the kitchen monitor We’ve been spending 3-4 seconds to bump and print every order with moving the mouse around and clicking it 3 places. Finally now we’ve got it set up with a macro and a single keyboard button to...

We upgraded from Lincoln 1000’s to MM 360’s about 8 years ago. Now we’re looking to go with Edge 60’s I think your numbers are off. The Lincolns should be able to do closer to 100 an hour with a double stack and the Middlebys maybe 140 - 150 I’m guessing. If you can get the MM Double Stack for...

Pictured here, planning to upgrade to Edge Ovens soon

Using 8’ X 30" table with a backsplash and a shelving unit behind it for the boxes, and a 5’ X 24" table perpendicular for wings and pastas

Good work Missy! Just looked in mine and thats what it looks like.

We use a big bin under the table, when we run low on screens we’ll let the hot screens stack up on the cut table while we empty the bin. We have enough screens to last 30 - 45 minutes on a busy night

Consider joining restaurantowner.com you will find templates there. I have an older version of excel and am resisting upgrading but it sounds like you could do it yourself cell C5 (food cost) =$2.50 cell C6 (desired percent) =27.5 cell C7 (formula =C5/C6*100) this formula results in a selling...

Any recommendations to visit. We’ll be there Friday through Monday.

I met the EDGE guy at NAPICS, he said he’d come out and set it up himself for about $500 and a plane ticket. I’d just feel more comfortable seeing them in action before committing though I’m pretty sure we’ll buy them

Oh well. I talked to the guy from Edge and the only edge ovens he knows about in my side of the country is some 40’s in Louisiana.