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A couple years ago we added Alfredo Sauce to our menu using Kings Alfredo. In an effort to continue to make more of our sauces in house have been experimenting with making alfredo in house. While the recipe works great that day, after refrigerating it, it becomes a solid clump and does not...

We are currently with HungerRush, and have been since 2013. We looked into switching POS companies last year but tentatively resolved our concerns with HungerRush and kept them. Fast forward a year later, they have failed to make good on their promises, and we are back in the market. We have...

I am a firm believer of seeing if anyone has had any successes or failures with a concept before attempting it. As I am sure is the case with lots of us, we are struggling to find good quality help. Here in Florida, minimum wage is currently $10/hour, with a $3.02/hour tip credit. We start our...

I am looking for recommendations on a counter top toaster oven that either has multiple racks, or can be stacked, to use for toasting our subs. Currently we run the subs through our oven but are trying to streamline our process by making it more compartmentalized to the sub line, to avoid a lot...

Curious if anyone uses company owned vehicles as opposed to having the drivers provide their own. Have you noticed any pros vs cons?

After 8 years of a love / hate relationship with Revention Point of Sale, I am finally saying goodbye. I will save everyone the dirty details, unless someone is looking at them in which case you can PM me. I am currently on the edge of signing with Speedline. It seems very comparable, in some...

I own an independent DELCO in Florida. We are a low volume store, averaging around $10k per week. Most of our credit transactions are keyed in online, with next majority being typed in over phone. Very few are inserted at the point of sale. I am currently with Vantiv World Pay. Over the years...

A couple of years ago we did a large blind taste test of cheeses and ended up switching from Grande to Bacio, which was about a 1 per pound savings. Now, with the cheese market as it is, we are just over $4/lb for Diced Whole Milk Mozzarella. Going to be sampling some other options and am...

We recently signed on with Cintas to provide towel services (50 per week), 2 logo floor mats, and some hand sanitizer stations. The representative was talking to me about their chemical stations (Floor Cleaner, Window Cleaner, Dish Soap, Quat Sani, etc) which is very similar to our current set...

Good evening, We are a small independent that uses a cold proofing process for our dough. Typically, I like our dough to sit for 36 hours (made at night Day 0, not used Day 1) and it is usable on Day 2, and Day 3. As of Day 4 it is too blown, but can be used for breadsticks etc, just a pain to...

We finally decided to go with Edge for our new ovens. The place we are putting them in was an old Papa John’s that used a MM 360 WB, which I am told is 38 inch wide belt, and 60in baking chamber. They are recommending I only go with an Edge 3260 (32 in wide belt) as opposed to the 3860, since...

Sorry in advance for the long post. Beginning is back story, the end is my question. Any feedback is greatly appreciated. We are an independent DELCO that opened in 2011. In May of 2018 we “bought out” another local DELCO, whose owner wanted to get out of the business, and moved to a more...

We are in the process of moving to a larger space, and will be upgrading our ovens and walk in cooler to match. We currently use a double stack Lincoln Impinger 1450. They are old, but have gotten the job done so far. Prior to opening my independent DELCO, I was an area supervisor for one of...

My background is from mostly Papa John’s Pizza prior to opening up my own independent store. As such, a lot of my standard techniques are based on those acquired at Papa John’s, including our dough stretching technique. To date I have been using my flour, All Trumps, to work the dough. We place...

My pizza prep table has been having trouble cooling as of late (barely able to reach ~38), and during the rush would struggle to bring back down to temperature. I originally attributed to the extra hot Florida weather, an issue with the air conditioning unit at our new location. Had our...

My background in a brief nutshell: Worked for a large chain who routinely had a banner shaker 7 days a week from 11 to 2, and 4 to 7. Honestly don’t really remember EXACTLY how well it worked, but it worked well enough for us to do it. I opened my small independent late 2011. My location was...

Anyone current go through employee leasing for their payroll? Do you find the admin side / protection worth the value, or would you put the money elsewhere?

I am curious to hear from other operators which method you prefer, to buy and slice your own meats, or to purchased pre sliced meats. In my limited experience so far, only about a year and 10 to 15 pounds of meat per week, I find myself stuck on calling one better than the other. By slicing our...

Anyone have any experience with these guys? Everything I’ve looked up has been very mixed reviews from highh praises to avoiding them like the plague. They are currently offering me interchange + .20% + .10 per transaction.

I recently had an incident, unrelated to this, occur at my store that made me have to go through my camera footage. While researching that incident I observed my new store manager (about one month recently promoted after leaving another job for the position), and the driver (who are close...