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We have been asked to do a TV interview tomorrow for our local news station and my wife is terrified and nervous. She is thinking of having our manager be the one interviewed. (I work another job and not onsite during the day.) We are doing a fundraiser to raise money to buy Christmas gifts for...

We currently serve 3/8" straight cut fries. We serve a side of fries in 4.5 ounces at $1.95 each. We also have a basket of fries that we serve 9.5 ounces for $3.59. My wife is telling me that the basket of 9.5 ounces is way too small and we need about 15 ounces. Our food cost would be way out of...

Do you let your FOH and/or cooks chew gum or candy? Personally, I think its rude and unprofessional for FOH to be smacking on gum or candy while talking to a customer(face to face or on the phone). I don’t think the cooks should either since it could fall out of their mouth or anything else...

We have a ‘No Smoke Break’ policy. Yesterday an employee (a shift leader) asked our manager to go for a smoke break and the manager allowed it. Another employee ratted them out because she was denied a smoke break a couple of days prior. We used to allow smoke breaks (one per 4-hour shift), but...

What are your thoughts on smoke breaks? What is your policy on them for cooks and FOH? Thanks

What is everyone’s opinion on tinting your front windows at your restaurant? We have a wall of windows on the front of our building. It consists of 5 large windows that are a total of 31’ long and 8’ high. A couple of tint companies suggested 35% silver reflective or a 35% regular tint. Both...

Hi, we are in the process of getting everything together to start serving tacos (on Tuesdays only) and Taco Salads (everyday). Just wanting to get your advice/tips on the process. We are getting 8" soft shell tacos and 6" corn shells to deep fry for our hard shell tacos. We are also going to...

Hi all, we have an everyday special where the customer can get 2 Large 2 Topping Pizzas for 22.99. We sell quite a few of these but have noticed that customers are starting to get this special and add additional toppings to it. We are currently allowing this as I see it as additional money on...

Hi, Just wondering what everyone uses to clean the fingers & belt of their conveyor ovens. We have a WOW oven that I have taken apart and cleaned once with an oven/grill degreaser from Sam’s and a lot of elbow grease. It’s about time to clean again and surely there is a better method than my...

We currently have Point of Success and Bigholler for our online ordering. We are having an issue to where the online order Prep tickets look nothing like our normal Prep Tickets. We had the matching done by our dealer that is providing support, but they say that the online ordering tickets...

We’ve been approached by the Superintendant of our local schools to run all of the concession stands for all sports at the Middle & High Schools. They are supplying all of the equipment and buildings, we would handle everything else (labor, food, everything). He gave us the option to only do...

I am in the process of getting my online ordering setup (Big Holler) and need some advice on different settings. Do you require your customers to log in to place an online order or can they order ‘as a guest’? Do you allow your customers to place an order online and then pay at pickup? I was...

Customer orders 5 large pizzas (order comes to $111.00). Picks them up and takes them back to her work. She just called and said that there was a spider in one of the pizza boxes and her manager is throwing up. We initially told her that we would refund her the money for this one pizza and give...

How should I handle this? Luckily we are in a small town and the deputy called my wife and gave her a heads up and did it before we opened this morning. He told her that she was being arrested for shoplifting in a neighboring county. Do I fire her on the spot for being arrested or do I have to...

We are a really small shop with only a one line phone. I need a phone system that is cordless, beeps (loudly) when someone is on hold, and has a loud volume. We have a regular phone line with caller ID and no call waiting. Any recommendations? Thanks. John

Hello All, I am looking at getting a new/used conveyor oven for our pizza shop. We are a small shop with a Baker’s Pride single Deck Y-600 (on LP). We are in a small town and only average about 100 pizzas a day (double that on weekends). Our current oven does fine for the most part, but it does...

Hello everyone, we have been in business for about 3.5 years and never built a website. We have a Facebook page, but don’t use it as much as we should. We are in a small rural town without much competition from other Pizza joints, but I think its time we got our own website and started thinking...

How would you guys handle this? One of our part-time employees posted this on facebook yesterday and I am just trying to figure out how to approach this. Keep in mind that we are in a really small rural town and only do about 5K a week. “It’s BAD when your 17 yr old makes more money an hour...

Hello all, I am looking for ways to speed up our pizza times. We are using a sheeter and a Baker’s Pride Y-600 deck oven. We have our pizza oven, a griddle, and a deep fryer. We mainly sell pizzas, wings, subs, burgers and fries. We are a Dine-In (about 50 seats) & Take-Out Pizzeria in a very...

Hello everyone, We are in a very small rural town in GA. We are doing OK in sales, but I am trying to be a little more efficient in our man hours and also quicker during our lunch and dinner rushes. I believe that we can cut back on one shift if we did more prep work. We currently grab a dough...