Is anyone running Business Plus Accounting Restaurant Professional software on their POS?
I am also looking at X-Charge - an internet based credit card processing system that validates cards in 2-3 secs over DSL - and would like to hear if anyone has experience withh that software.
TIA,
Shack
Is anyone running Restaurant Maid POS software? I am getting a copy to test for $49 and it seems to be pretty well featured. Not sure I want their ardware though. Kinda pricey at www.alexandriacomputers.com . I am a 50-seat sit-down and limited carryout operation so I don’t need all the delivery...
Anyone have a recommendation on a POS system for a 75-seat dine-in pizzeria that does NOT do delivery? I need something that does employee time/schedule, inventory, ingredient costs, etc,
Thanks!
Shack
My mixer search has led me to the Hobart HCM-450 due to space considerations. I’d like to hear about experiences with this mixer. With half pound dough balls for 12" pies and an average of 100 pies a day I’m guessing I’ll be making 2 batches per day in a 45 qt mixer…
TIA,
Shack
Opening a sit-down place that may do a bit of take-out but NO DELIVERY. It is space critical so I am looking for the least expensive POS with the smallest footprint.
Thanks!
Shack
I am opening a Neapolitan style pizzeria and will be one pizzaiolo. What can I expect to pay my second pizzaiolo in a mid-sized city?
any ideas on where I can recruit one?
Thanks,
Shack
I am doing the business plan for a place with inside seating for 40 and outside seating for 50. I’m trying to figure out how big of a dough mixer I need to get. My guess is I’ll average 150 12-inch pies a day for 6 months of the year and have a peak production requirement of 300/day.
I’m...
I’m getting a beer and wine liquor license and I’m looking for your experience in the top selling beers in your pizzerias. My instincts say:
Bud
Miller Lite
Coors Lite
One microbrew such as Sierra Nevada Pale Ale or Redhook
Has anyone experimented with a white whole wheat crust - like King Arthur offers? It seems like it would appeal to the health conscious and look the same as a regular pie as long as the baking characteristics are similar.
Thanks,
shack
I need to get serious about finding a stone hearth commercial oven for my pizzeria. I want to have the capacity cook 100-120 pies/hr at 700+ degrees which equates to a 48-55 inch oven I believe. I really need combo wood/gas as the wood supply is not reliable year-round. It seems two of the...
I’m new to the board and putting together my business plan for a wood- or gas-fired dome oven pizzeria which will cook thin-crust Neopolitan-style pizzas at 650 degrees in less than 2 minutes.
I think a good deal of my business could come from local offices/businesses and homes who want...
