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I hope to be starting our kitchen remodel soon and was looking at different flooring options. I assume tile is the standard, as that is what has been in every kitchen I have ever worked in. Does anyone else have something different that they use that they like?

Does anyone have any tips on keeping parmesan cheese from clumping up in a shaker? I keep a shaker of “Pizza Crack” - a 10-1 mix of parmesan/romano to kosher salt - by the cut table and sprinkle it on every pizza, pizza sub, calzone and mozz sticks that go out. It seems lately, the past couple...

What process does everyone use when training new hires? Do you have a training manual or do you just have the manager or other staff show them around and let them pick it up as they go? We have always had such a small staff, that we kind of just show them around and have them work side by side...

For those that do Chicago style deep dish, what size or sizes (in inches) do you offer? I have a 9" pan that I was going to use for cheesy bread and for s#!ts and giggles today I made a deep dish style pie and it came out better than I was expecting. If I were going to invest in pans for this...

What should the lifespan of my prep table cutting board be? I bought a new one about 2 yrs ago and we use it for prepping veggies and toppings, cutting and wrapping subs, as well as our pizza make line. While I’ve seen worse, it’s got some cuts into it that has black marks I can’t seem to get...

Most of us spend long hours in one capacity or another on our business. I know I do. I oversee not only the food aspect of the business, but also coordinate the carryout aspect. Which means ordering from 5 beer vendors, Pepsi and Frito Lay, as well as stocking candy, tobacco, and grocery items...

I have a problem trying to store all my receipts in an orderly fashion. Invoices are pretty simple to file in a hanging file folder in my filing cabinet. But I shop weekly at Restaurant Depot and Sam’s Club where I get a more standard consumer-like receipt that is hard to file. It becomes a big...

It seems every order I get from my supplier makes it harder and harder to do business with them. And, of course, the less I order from them because of it, the less important a customer I am to them. Lately, it seems I’m more often getting dented sauce cans. None of the other cases of 10# can...

At NAPICS, I sampled a bunch of awesome POSs. Speedline was great along with a few others. If I was purely pizza/restaurant, I would be very happy with them. But I asked each one “Can this also handle a large retail inventory?” and all but 2 said, “No, I don’t think anyone out there can.” A...

My fiance and I are attending for the first time and just wondering if anyone has any advice on a gameplan to make sure we hit everything. Biggest points of interest would probably be POS systems, marketing and anything to help with a future expansion of our kitchen and dining room. I’ve read...

We occasionally get customers who call up and ask the dreaded question, “Yeah, what kinda subs yall got?” We then have to spend time reading off all of our subs on the menu, along with a description of each one, and then wait for them to decide. Don’t get me wrong, I’m happy that people want to...

I tried searching threads with no luck, so forgive me if anyone has already discussed this. We operate in a rural location and just under 50% of our business (for now) is in retail items (carryout alcohol, soda, grocery items, tobacco, ect.) We are currently using Comcash, a system that has...