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Does anyone use Dash POS? I noticed this is what a couple of the bigger chains around here use but when I search for them I can’t seem to find any info on the software, company… anything. Thanks!

So over the past year we’ve been tracking each of our marketing. How much we spend on each different type as compared to the extra income coming in. And essentially, we’re getting no where. Here are things we’ve done and or feedback. Our area consists of 3 closes towns, about 5k people each...

So the Rosattis chain in Chicago expanded down to my neck of the woods, there are 2 locations in neighboring towns and we’ve been getting applicants that have worked as drivers there giving us the low down. So, how their delivery works is… Drivers work from 11-5 shift or 5-10 shift… They get No...

So I had a hicup with the top MMPS360 last week not wanting to heat past 200f but then went back to normal after shutting it down and restarting it. OK NOW out of no where the bottom oven, we turn it on and we’re getting the 375f display (which is normal) but now it flashes “N1RNG”… the fan...

So my MM PS360 is always set at 440F and Sunday night I noticed that Pizzas and everything else were not coming out as baked as they should be all of a sudden. I checked the temp on the display and it was setup to 440F but then it read 200F. The gas would still kick on/off and stayed right...

At our Pizza and Sub shop, we are carry-out and delivery… no seating. Just read the little article in the new PMQ magazine about trying out a Grab-and-Go display. Just so happens I’ve got a new small deli case sitting in my garage. PERFECT for this. But, what should we make to put in it? I’m...

Anyone have these used pieces for sale? Used on a 60qt Hobart. Or know of a place that has them for a decent price? Of course these break at the slowest time of year for us. Wouldnt have it any other way. FAIL! Thanks all!

So I just got done worrying about my freaking prep-table because it wasn’t cooling past 50F but then after pulling things apart and putting it back together is working fine for the past few weeks… but NOW my main 3-door cooler is acting up! The other day there was this PFFFFFFTTTTTTT sound...

So my prep cooler has decided to stay between 58-60F as of this morning… Tried unplugging for 30 minutes and re-plugging… still the same result. Tried moving the temp super low… still the same result. Is this a refrigerant leak or what are your thoughts? The unit is probably 5 years a 1 day...

We use a Tomato Puree with 1.06 gravity for our sauce and over the past month we’ve been having issues with it going “bad”, meaning it becoming extremely tart and has a beer smell to it after 3-4 days once we mix it. We’ve never changed the recipe, all the brands of spices and the tomato puree...

So in watching Bar Rescue last night… how do they exactly get all of these specs on the potential customers in the area, what the customers are looking for in restaurants/bars… when there is over/under saturation of a particular item and what to sell instead. Other then census, which just shows...

So we just opened today at 11am, and what do ya know, credit card problems, Host Unavailable 004099 from Mercury. This is the 2nd time in the last month this has happened. We try calling customer service… busy signal… busy signal… busy signal. Can’t make any money to pay for having to upgrade...

So we’re trying to make a Wheat bread sub roll, used the same recipie as our white sub roll (using all purpose flour)… but we bought King Wheat. Well the flour itself is white, just like our All-Purpose. And the rolls after baking look exactly the same as our white. Aparently we used the wrong...

We have a pickup/delivery shop and we’re looking for some quotes… So in the PMQ post cards there is a card for PizzaInsurance.com Has anyone used them? How is their pricing and service? Other then that I have not been able to find to many companies that work the pizza delivery in IL, whom do...

So our loyalty card program, along with most other places have been declining… and the study I recently read confirms the cards are a thing of the past. While new phone apps are growing in popularity and are already surpassing the amount of customers and actually USE the program compared to...

So I just recieved last months statment and I got hit with a “$169.00 Data Security Fee”… Then when I logged into my account to take a look, theres a new message saying: “Beginning May 2015, merchants will be assessed a Regulatory Compliance Fee of $79.50 on a semi-annual basis (i.e., twice per...

I know “The Black Book” was created years ago and wanted to know if it’s strategies are still relevant to the way the world is now when the internet takes priority instead of print material. Has there been a new comer for our industry to look to for help in the marketing scene or stick with the...

So over the past few days my upper PS360 (never use the lower) has been making some noise. Thought it was the neighbors at the gas stations across the street sawing concrete which sounded like it was coming through the hood system… NOPE, IT’S THE OVEN. Like I said, it sounds like someone...

Was wanting to know if anyone knows of any additives to add to bread to make it stay soft longer? We have limited space to make sub bread and we have to make multiple batches a day to keep up with demand… I want to try and stay ahead of the game and make extra sub bread the day/night before and...

Was wondering how does Pizza Hut make their 2 pasta dishes they have? I assume it’s all pre-cooked with the sauce inside a aluminum container and they just take the lid off and throw it in the conveyor… then stir and throw the lid back on and go. That sound about right? All I have is a MM...