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Looking at switching online ordering comany. How does everyones handle credit card payments? Does the customer pay and tip when ordering, and we just drop the food off. or do they sign a CC slip at the door and add the tip. Thanks, Paul

We sell the Bonici thin crust, cook it on a screen and top it to the edge. the conveyor oven gets full of debris from toppings. Any recommendations for a pan to cook it in that will alleviate this? Also another issue is toppings shifting when delivering, especially with extra cheese and sauce...

Driving from Houston to Albuquerque. Any Think Tankers suggestions for recommended stops.

We’re in Houston and we have our new triple stack Edge 60’s, It’s hot in here. Do any of you have conditioned make up air? Will that fix our problem? Thanks, Paul

I’m looking at getting an 8X14 walk in cooler. We make about 8 - 10 batches (25lb flour) on a busy day. How important is it to get a remote vs a capsule pack system. Thanks, Paul

Considering 1 mile move from 1200 sf delco to 2700 sf with dining. What size vent hood will I need for Edge 60 wb ovens? (double to start triple maybe later) There’s a big in ground grease trap already in place, I’ve only previously had grease interceptors, How often do they need pumping? what...

Anybody use them? I was cleaning out a storage shed and found a power supply and a bunch of cords , never used. Don’t know if they’d be any use to anybody.

What’s the trick to getting the the 60 lb of dough up out of the mixer? We’ve been cutting it with a serrated knife, but I don’t want to scratch the bowl.

I just ordered a new Univex Spiral Mixer at Pizza Expo. I’ve never used one before. Anyone have any experience with one. Currently we dissolve salt and sugar in water ad pour in first, followed by Oil, Flour. and instant yeast - mix for 12 minutes.

Dough is mixing and I’m not sure if I put yeast in it. Is there any way to test it? (besides waiting till tomorrow)

Got Point of success 8 years ago. After using it for a week I complained about the kitchen monitor We’ve been spending 3-4 seconds to bump and print every order with moving the mouse around and clicking it 3 places. Finally now we’ve got it set up with a macro and a single keyboard button to...

Any recommendations to visit. We’ll be there Friday through Monday.

It’s too hot and loud in my kitchen. Thinking of upgrading my 360’s Paul7979 will you be around next weekend? Could we stop by and check out your shop? We’re closed on the 4th and looking at a road trip, Paul in Houston

Planning on selling a shop for $30k (cash) to an employee and would like to avoid paying a lawyer $5k. Advice, comments, anyone have any experience in this area? Paul

What do you use to make orders from? We have point of success and have always used the kitchen monitor so that we can print box labels as we make food and keep them printed in order. what advantages are there to using a receipt printer? Thanks, Paul

Thought we’d take a mini vacation leaving Saturday returning Wednesday. Just before we left One shift runner disappeared (with keys and combinations to both stores) and another put in 2 weeks notice. Sunday morning I get a call - The quarry tile floor (which has been there for 27 years) erupted...

I’m looking to buy 100 dough trays. Which are the best and who sells them? plastic? Noryl, ABS, I got some cheap ones a while back that are real slippery and break too easily. Thanks, Paul

Been using Marzetti ranch for years but it’s gotten too expensive ($12 gallon) I’m switching to HVR should I use low fat buttermilk or regular? any recommendations for Mayo brand? Other comments or suggestions Thanks, Paul

We have a lot of apartment complexes in our delivery area. Only a few of them will allow us to doorhang. Does anyone have any good programs you’ve done with apartment managers to get in the door? Also do mailing lists, like from melissadata, contain apartment numbers. Thanks, Paul

At Dominos years ago we had a rubber mat, about 1/2 inch thick, to dock dough on. easier on the elbows and quieter. Anyone know where to get one now? Paul