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Does anyone else have multiple sets of hours? i.e. in our case, on a Friday, our dining room and bar closes at midnight while our delivery runs till 3am. We do and it causes all sorts of problems with how our hours are listed on google, yelp, fb, etc… We either have to say we close at midnight...

Does anyone have the promo code for Lloyd Pizza Pans that was put out at the Pizza Expo? I think it saved you $50 on orders over $100. Pat

Does anyone use Enterprise Solutions from Revention? It’s the Revention program designed for managing multi-unit operations. What are your thoughts?

Has anyone ever heard of an industry standard on parking? For example, for every X seats in your restaurant you should have X parking spaces. Our current location (stand alone building, I own) is 135 seats and 38 parking spaces (employees and drivers have their own separate parking spaces)...

I currently use two food vendors, but am considering consolidating down to one. Anyone have any advice? The task seems daunting.

Does anyone make their own fries? We use a Sysco brand/label fry and would like to make them in house. Any tips on how to do it? Or whether or not it’s worth the time? Also, what COGS % do you expect to get off of homemade fries?

How do you handle customer “no shows?” That’s when a customer places an order either for delivery or pick-up and prepays with a credit card, but never show up to pick up their pizza or don’t answer the door when it’s delivered. Do you refund the order? Reimburse the driver? What happens to the...

We purchased a robot coupe 6 months ago…what a time saver! It works great, but our blades are already dull. The green peppers come out mushy even though the blade we use is only used for green peppers. We’re a high volume shop, but it still seems like these blades should last longer than 6...

Has anyone been to this show? I’m wondering if it’s worthwhile to attend. a pizza pub operator

We close our dining room several hours before we stop delivering. Does anyone else have a similar operation? Any advice on how to manage hours of operation on sites like Yelp, Google and Trip Advisor? They seemingly only allow businesses to list one set of hours. Pat

Does anyone use shrimp as a pizza topping? We’re adding it to the menu and I’m worried about spoilage issues. I’d greatly appreciate any and all advice on purchasing, handling, preparing, etc… Pat

Does anyone have experience with utility procurement? Has it saved you money? Or is it a scam? The company that approached me is Seven Utility Management Consultants out of Cypress Texas, for what it’s worth.

Does anyone have experience in restaurant valuation? Are there any specific metrics that are used? What about working with a broker? Any experience/advice? Thanks!

Does anyone else have a problem with mold forming inside their parmesan cheese shakers? We use the glass shakers and constantly have a problem with mold forming (and the top lid becoming rusty). And we’re pretty good about rotation, so I don’t think that’s the problem. Any ideas? Pat

We’re about to expand our beer/wine license to include liquor. Does anyone have any pizza-inspired cocktail recipes? Or mixed drink suggestions? I’ve heard of some places doing a “pizza-mary”…basically a bloody mary with pizza sauce worked into the recipe, then garnished with pizza toppings...

Does anyone have a good Oktoberfest pizza recipe? Something with sauerkraut, stone ground, mustard, brats, etc…

Does anyone have a good recommendation for Iced-Tea? I currently use Gold Peak, which isn’t the best quality and would like to upgrade.

Does anyone use these discs in a conveyor oven? I have a middleby double stack ps360 and haven’t had much success finding the right settings to get a good crust. Has anyone found settings that work well for them?

Does anyone use Chalkboards for specials and other promotions? Do you use chalk or chalkboard paint? What works best?

What styles of wine are best for a pizzeria (merlot, cabernet, chardonnay, etc…)? Due to space constraints, I’m looking to carry 4-8 decent wines. We currently have a 24 tap draft system with nothing but craft beer. We move about a keg a day and charge between $5-7 a serving. I have several...