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How's everyone doing to start the year off? Any major differences this year compared to the same time period last year? Do you see any trends with customers? More pickups over deliveries? Less frequency?

Is anyone having issues with specific bank cards? We have 3 stores, all set up with a Worldpay gateway and all with a processing account through first data. They are setup to go to different bank accounts and are all on their own EIN's. Two accounts have no issues, one account has 3 banks that...

Some days we get 0 door dash, others well get 10-20 orders. Looking through our June financials and 3 days we did not get any order, we were charged $3 for days we did not have an order. What gives

I’m using a Yamato PB-200 pizza scale. It is a pretty solid scale except for the wire that connects the display to internal part of the scale. I’m looking to see if I can find this wire as a replacement, it’s probably a $5 part and without it the $250 scale is useless.

Has anyone been having issues with this cheese? We have found numerous bags with dirt or oil from the machinery in the cheese and in some of the bags, straight up mold. Bags are all sealed, very close to their pack dates. Just unacceptable. We’ve reached out to the local rep and he’s aware but...

Hello, We started DoorDash in December at their highest commission rate (30%) and we inflate prices about $22.5%. I’ve also been running different campaigns each week, usually 2 different ones. Is anyone familiar with how this all works with DoorDash? Is paying the highest level of commission...

We’re using ItsaCheckmate for integration for Doordash (for now and then adding more Third Party Services). ItsaCheckmate is doing their menu mapping and it seems like they are building the menu more from the Doordash menu than our Speedline SLM. Has anyone dealt with ItsaCheckmate and Speedline...

So we have 2 pizza presses, same models, and the brand is Proluxe. 8/10 times we press dough, after it counts down, it releases and the handle goes up, but it then comes back down and engages again (which it shouldn’t do, it should countdown, beep, and flash ‘done’) I can’t figure out why this...

We recently opened our spin-off brand, a fast casual pizzeria with kiosks for order taking, a pick up window, and also taking phone orders (we were trying to go to more of a digital only model, but to this point, we’ll take the orders from wherever they come) It’s been slow in the first month...

Well, I switched from worldpay to my bank. Initially (for about a year) we were at 2.4-2.7% but the past 2 months have risen. Last month we were at 3%. I’ve been tracking it and emailed my rep. He brought up the idea of a “Fixed Rate”. I’ve never seen this as an option anywhere and am a little...

We’re working on a new concept with a pizza press. We did a few test bakes today, 8oz for a 12" pizza. Bottom fingers fully open, top fingers block, block, finish, block. Trying to cook fast, 4:05 at 455⁰. Pizza press is heated top and bottom, 200⁰ for 8 seconds. Anything come to mind to...

We are on the cusp of opening another store, but a new brand. Instead of our traditional dough process (rolling dough balls in flour, bagging each one and putting them on full sheet pans and racks in the walk in) we are going to be utilizing dough boxes and oiling the dough balls after rounding...

Is anyone using Paytronix online ordering? I’m being quoted at 2.6% for card not present AND 15 cents per transaction. Seems high to me. What are YOU paying with them? Thanks Steve

Does anyone have a Mac n cheese sauce recipe they’d be willing to share? Or a premade product that is just the sauce, no noodles?

Has anyone received a letter about Pepsi increasing their prices? We just switched back in June and received a letter (dated in October) that as of December 26, there will be price increases to their portfolio. We signed a 5 year exclusive contract and spent a lot of time negotiating our best...

Can anyone shed some light on the differences in dough quality/baking difference using a heated and non heated press?

What percentage of semolina flour is being added to your normal flour? Looking for a starting point on a new dough recipe for a new concept. Thanks

Anyone else using a Worldpay gateway with Speedline? We are processing with First Data North now. We had to have a gateway setup so we can use it with Speeddine. The gateway is setup on the Worldpay “express” platform fyi. Something weird is happening though, any time my drivers dispatch, I get...

I’m playing around with a Sicilian recipe and some research has lead me to a King Arthur Diastic Malt Powder to add to the dough recipe, but I’ve seen conflicting results as too how much to add. Any one have any guidance here for how much to add to a batch made with 50lbs of flour? I’m trying...