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I purchased a Hobart High Temperature Dishwasher, and then one of my employees asked me this question and I didn’t know the answer. We use melamine plates and plastic pepsi cups, will it melt these in the dishwasher at all, or will they be okay? Anybody have experience with this? Thanks.

Does anyone have this or know the answer to this. Obviously it would probably depend on local building codes.

In your opinion, what is the best way to handle money? Night drops? Safe? How heavy duty of a safe do you need in order to keep money in over night?

We are starting another restaurant. I’m working on floor plans right now. I’m not going to do beer and wine to begin with, but want to make sure I have the space later on to add it. What kind of space is needed for beer and wine, including walk in, dry, taps, etc? What should I plan for? Any...

We offer a bonus to our shift managers based off of labor percentage (labor cost/net sales). I’ve been toying around with the idea of offering it based off of number of hours instead of labor cost. They really don’t have any say so in what I pay people, but they have a huge effect on the number...

I’m preparing to put a bonus system in for our shift managers. We use portion cups / scales on everything we do, and we have very good systems in place for food cost control. I would like to tie a part of their bonus to food cost percentage just to be sure they are using the portion cups and...

I get these courtesy calls from a 3rd party telling my that they can save me money on my gas bill and all I have to do is confirm that I have paid my bills on time. They said I automatically qualify for it and I will still pay my bill through my gas company, but they will buy the gas in bulk and...

We’ve offered baked pastas since we opened. We buy precooked noodles, run them under hot water for about a minute, put sauce and cheese on, and run them through the oven. It’s worked fine. The only problem is that we are confined to only a few pastas. I would like to really expand our pasta...

Does anyone else have problems with their Pop Machine Drain Clogging? We pour a coffee decanter full of steaming hot water down it every night, and I pour bleach water down it once a week. Even with doing that, it seems as though once every 4-6 months we have a clog and I have to use compressed...

I know that most people say that Payroll Taxes should be included in the prime cost figure, but are they talking about Unemployment (federal & state) as well, or are they only talking about social security and medicare employer’s taxes? Thanks.

We are getting ready to clean our grease trap, again. We have the in-store small unit. We dip the water out of the tank, then scrape the grease out and throw it in the trash. My question is, what do you do with the water? I don’t want to put water in the dumpster, but it is semi greasy water...

Just wondering how everyone pulled pizzas and cut. We have conveyor ovens, and have always used a wood peel, then cut on the peel with a rocker, then slid into the box. Here lately, we’ve been breaking peels left and right. I would like to switch to an aluminum peel so that it won’t break, but...

Okay everyone, I know I have posted on here in the past about getting a non owned auto, and I have since gotten a policy ready to go for non owned auto coverage. I haven’t finalized it because I have one problem: They told me that the driver’s automobile damage would not be covered under the...

In analyzing my August, I realized that my Food Costs have doubled since last August, but my sales have only increased by 50%. My food costs last August were running around 26%, including packaging. My food costs are now running around 35%. 31% Food, 4 % Packaging. I know cheese is through the...

I know this has been something that was brought up before, but we offer delivery and my insurance agent told me that a non owned auto policy wasn’t necessary. I have read on here that many of you have that policy, and was confused as to why he would have told me that. For those of you that have...

How does anyone handle bugs that come into the restaurant. We have had some minor problems with ants, and a couple of incidents with some other bugs. It’s never been a problem in the kitchen or the dining room, just the back room and then we spray and kill them. I would love to eliminate the...

I’m sure some of you do this, I am a little bit more of an upscale pizza place. Not much, but we have a full service dining room, it is casual, but more classy than the typical delco. I am right across the street from an Applebees, Unos Chicago Grill, Steak & Shake, etc. I didn’t know if it was...

Just interested to know, what each one of you would say is the key thing that brings people into your restaurant. Is it service? Amazing Product? Atmosphere? Marketing? Great Staff? Pricepoint?

My cheese prices have been steadily increasing for about 8 weeks now. Usually about $0.01 or $0.02 per week. I wasn’t concerned at first, but it hasn’t stopped. Is this consistant with everyone else?? I checked out cheesereporter.com and it seems to be the market, not me. I just wondered if...

Okay, I know I posted something earlier about lunch marketing, but I need some more help. We do around 7K a week in sales, but only $100 average for lunches. Every now and then we will do a $300 or $350 lunch, but mostly between $100 - $200. Now, I am in a very high trafficed shopping center in...