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Hi everyone! Considering adding label printers to our operations. In feedback I am getting from customers things that we seem to consistently miss are sending out the side cups with orders. I was thinking if I get label printers and have them print side cups on them for an order and then we put...

I know this topic was addressed in this thread awhile back THREAD HERE but there was not a definitive answer. Reading here I get the impression that someone 16-17 CAN operate a pizza oven. If you scroll halfway down the page it specifically says Cooking Tasks and 14- and 15-year-olds This age...

We recently opened a 2nd location and have a very old MM360 oven in there. Same one that was in there (used) when I worked at this location (different pizza shop) 20 years ago. So this oven is at least 25 years old. We have been getting a lot of inconsistencies with baking ever since we opened...

Hey everyone. Just looking for some input here on what you guys do for training. We are a DELCO, serving pizzas, wings, salads, subs, pasta, breads. Our long time policy has been to cross train everyone, including drivers. However we have run into issues where employees are just mediocre for a...

If you sell wings, do you allow this request? We have been allowing it and adding an upcharge for a few years, but it really bothers me. I am not picky, so flats vs drums I could care less. However, the next customer after someone orders all flats (gets 1 or 2 lbs) is going to suffer because...

Getting an ERR message on the timer on my lower conveyor on my PS 360. Oven is 12-13 years old. Middleby said that it could be a loose wire on the speed controller. Opened it up and all wires are tight. Anyone have any ideas? In the past when conveyor motors have died the oven did not show this...

We have some really nice insulated bags that we use for transporting ice cream. They are logo’d, etc. They are pricey though, about $85 each. Sometimes the drivers leave them at houses. Even though we put a message to call or return the bags to us, we don’t always get them back. Was thinking...

What % (food and paper) are you typically running for “catering” items (i.e. pasta trays, meatball trays, large salads, party trays of wings, etc.) Do you run a higher F+P on these items since they have a higher profit margin, or a lower F+P since they might be hard to come by alternatives...

We are considering adding a steak product to our menu. Get requests weekly for steak subs, etc. Do you use steak? What do you use? If we add steak I want it to be something my customers are impressed with. We have a conveyor oven, microwave and a hot plate. We do not have a grill. We use the hot...

Just wondering what scale you guys use for weighing dough. We have used Rubbermaid / Pelouze scales for years, but need to replace our dough scale. It is getting slow weighing the dough and is a little inaccurate. Do you go with a digital or analog scale? We tried a digital for awhile (taylor...

Need some help with my H-600T. Today while mixing dough my timer went down on the mixer. I can get the mixer to run if I turn it counter-clockwise and end on hold. It will run on hold - but it has also shut off while on hold. While I am waiting on a new timer what wires can I disconnect to...

We have a True 4 door prep table and for a bit now it has been collecting water in the bottom of the 4 door section. We vacuum it out about 2x a week, but what would be causing it? What part would I need to replace instead of paying a service tech’s crazy rates? Thanks, Dan

Just last night my bottom MM360 oven started buzzing. It is only doing this when the heat is on. When it is not heating, it is not making the noise. I did a search on the forum and found that others had this same problem and it was a solenoid in a lincoln oven. Would this be the same for me, and...

Just trying to get some advice from anyone that has used any of these Reward Programs. I am researching these 3 options for my Rewards program and get lost and overwhelmed with the options. We use Revention POS & the POS has its own rewards program built in (FREE) that we could use. Repeat...

Looking at some different options for packaging our wings. Now we use a plastic clamshell for small orders and a pizza box with foil for larger (15+) orders. The problem with the clamshells is they will hold the steam in to the wings, making them soggy. The pizza boxes with foil are 2-3x as...

Approached today by rtui. They do coupons on the back of grocery store cash register receipts. Does anyone have experience with this? Response rate? They claim pizzerias do great with this (of course). We would be looking at about 20-22k customers per month that shop at the grocery store & our...

I was just wondering how most members here setup their conveyor ovens. Currently our oven is setup so we run pizzas all the way through and a pizza with just a few toppings will come out great, but multiple topping specialties (especially with veggies) will need to be pushed back into the oven...

Not currently using either, but just wondering what type of email marketing capabilities are built into BigHoller or Point of Success. Right now we have online ordering that is not integrated with the point of sale that we use. But when a customer places an online order, it syncs to our mail...

Just heard about this online scheduling tool and was wondering if anyone has used / uses this. One of my employees just started at a bar/restaurant and they use it - different operation though. Wondering if it would be advantageous to use for a DELCO operation. For $19 / month you can schedule...

Just wondering if, when you clean your condenser coils on your refrigeration units, do you only vacuum them? I see there are foaming coil cleaners available and I am not sure if that can be used as well. Here is an example of one...