Search results

Does anyone have a coca cola freestyle machine in their restaurant? If so, what are your thoughts about having it?

For you guys with fryers out there, as you probably already know, shortening isn’t cheap. Might even be one of your more costly items. How often do you filter? Never, weekly, daily, multiple times throughout the day? Also, do you polish your shortening (use a filter agent such as Magnesol) and...

I’m looking at a location with strong lunch possibilities. Meaning I need to get the pizza’s out quick. No slices. I’d like to do pizza’s that are a mix of California style (lightly sweet, tasty crust) and Italian style. Is this a bad or good combo? What kind of oven should I be looking at that...

Anyone not delivering closed on Sundays and what are your thoughts on this? I could see delivery being decent with football and all but otherwise?

Have you ever added marble to an existing coldtable? If so, how did it turn out?

I’m looking at a small, 1,000 sq ft corner location in an older, down town setting. Will probably open doing sit down, carryout and catering only (I haven’t made up my mind completely on delivery). The location used to be an ice cream shop (no hoods) across the street from a busy bar/grill. The...

Anyone not use iceberg lettuce in their salads? If so, what do you use and why?

What is the most interesting/different topping you put on your pizza that sells better than you ever expected?

How many registers/terminals do you have and what did it run you?

Who makes the best delivery bags out there?

I’m a very curious and competitive restaurant guy. But, not only competitive in the traditional sense, yes sales are important. But to me, putting the best product out for my customers is imperative. The sales will follow. How many of you have the best pizza in your trade area? Bar none, no one...

Does anyone not deliver or have a minimum for delivery. Please explain your reasoning.

What time do you open and how much earlier do you or your 1st person go in to prep?

Do you close on a particular day of the week? If so, what day and why? Also, are you closed any holidays or other days of the year?

I’m curious as to what your uniform policies are? T-shirt, polo, hat, visor, jeans, shorts (how short or long is permited)? Also, tattoos, facial hair? Nametags?

Anybody limit their menu and if so to what? I’d like to open a pizzeria this spring/summer and really keep the menu simple. Really good pizza, drinks and not much else. I don’t want to be everything to everyone and just want people to come in who want a really good pizza. I’d love your thoughts...

Just curious, do any of you not discount your products? How has this worked out?