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Im at my wits end. I have 3 Epson T88 thermal printers. -Master printer- this printer produces the ticket that the expo person uses to tape the slip to a completed pickup order, or they put this slip in the delivery bag for delivery orders. -Reciept printer- this printer pops the cash drawer...

Ive used Pizza Cloud for years now and its awesome. Ive known about Unified Office for awhile but never gave any thought to it. Are there any Unified Office users that can say how Unified Office has Pizza Cloud beat in any way? Is the pricing better? Does that Wallboard help? Is the back office...

Trying to keep the forum alive. This may have already been discussed. What Pizza sauce options do you offer and how do you keep them handy for the rush? We have -Pizza Sauce (Kept in a 12qt round cambo on the stretch table right next to the unit) -Garlic Butter (We keep it in a squeeze bottle...

We caharge from $1.89 for regular toppings and $2.50-$4.50 for premium toppings (im referring to my large pizzas) I wanted to see how others have their toppings priced and setup. I know some places charge more for the 1st topping and less for additional toppings. Ive also seen some places give...

For those that have Vodka Sauce for pizza, how are you making it.? What pizzas do you use it on? Please describe your specialty pizzas with Vodka Sauce How popular is it? Im hoping that Vodka Sauce is the next big thing

Im looking to upgrade our vegetable prep. We have been using the Nemco EZ slicer along with manual dicers, and choppers for years now. When I saw the Robot Coupe inhaling WHOLE tomatoes and exhaling perfectly diced tomatoes I wanted one. After researching I see the R2 model is around $1200 and...

We have a 72” Mega Top Sandwich Unit with 6 drawers for sale Used for 1 month Asking $7k Front breathing means it can be up against a wall without worry. Each drawer holds a full size pan plus additional pans. Keeps everything organized Phenomenal unit just too big for our space Call...

Is there a difference in how well the food is kept? I’ve always used aluminum only, I thought everything stayed cooler, the issue is for some reason my aluminum pans never fit properly in my sandwich unit. I have to search for special adapter bars to make the pans fit properly. I just bought a...

I’m in the market for a new griddle. And I came across a chrome plated griddle that seems to be superior to the stainless steel griddles in every way. However, I’ve never heard or seen one of these in real life so I don’t know any real world info on them. Does anyone use a chrome plated griddle

Microworks has offered something for a few years called order throttling it helps with spreading out orders to not overwhelm the kitchen. I guess you can set a certain amount of orders per 15min block, or assign a numerical value to each menu item based on difficulty/time to make, if you go past...

This past Friday night I disabled my phone systems and used a message prompting customers to order online. -I figured with this historically being a slower Friday, and being critically short staffed we might as well give it a shot. -It was less stressful with out the constant phone ringing...

What do you prefer on your refrigerated tables doors or drawers? I’ve recently just bought a unit with drawers and I love it. I love it so much im considering selling my other units that have doors and replacing with drawers.

In the past 3 days just over $200 worth of wrong orders (3orders,$90,$70,$50) have been given out bc the customer gives the wrong name/has no idea what they’re picking up. My employees dont help the situation either, just giving out the order no questions asked. At least 40 to 50 times a day...

What do you offer for dessert? Dessert is often overlooked but dessert is truly add-on sales Id like to know what everyone else has. We always have cannoli, cookies, and beignets. We have cakes here and there (Tiramisu,Cheesecake,Carrot cake, lemoncello) -Cannoli -Chocolate cannoli -Beignets...

What metrics… I dont know if thats the right word, but at what point do you consider an employee has learned a new station? I always run into the problem of employees thinking they know a new station and deserve more money, but just because they know how to make a pizza slowly when there is no...

How much dough are you using for your size pizzas?

I have a Cuppone Pizza Press PZ45 single phase for sale. Barely used. Fantastic machine. $8500 Pick up only call New Hampshire 603) 315-5790 Jamie

Ive been using top of the oven since the beginning. I have a feeling it creates a drying effect on the pizza especially if customers dont pick up quickly. I see some of the chains using a cabinet. Idk if its actually better never tried it. Also on Friday night the top of the oven gets and...

An issue with our pizza has bothered me for awhile, however its the opposite issue that most have… I think our pizza gets too much browning on the bottom leading to a slight burnt/bitter taste. We use 460f at 6:10 Ive only heard of people using full open on bottom fingers. Does anyone use...

The past few years Ive been having issue after issue with drivers. What are the pros and cons of dropping my in house drivers and going third party?