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adhesive label? 1 ply paper? 2 ply paper? thermal paper? Why, and how does it work for you? We use 2 ply paper.

Do they go home with the cash daily or do you tally it up and reimburse them via their paycheck?

We have discussed this before as I just searched thru the archives. But I would like some more updated opinions. We are currently at 25-30% online orders and I would like to move them to the 50% range. 4 Years ago I added a few extra coupons to the menu promoting online ordering. It worked well...

This is our first marketing campaign in 13 years. We are doing the double fold over magnet. Mailing 1250 a week to 2 different stores for 10 weeks. Leaving 2 stores off completely for and double blind placebo. We’ll see how it goes. Great company to work with. Very responsive, great art work and...

What type of system do you use to attach the needed info to the box? We use 3 inch 2 ply paper roll printed with an epson impact kitchen printer. ( U220B) We use this printer for carryout and delivery tickets. Also for the credit card slips. This gives us 2 copies. One for the box and one for...

This is one of our best weeks of the year. We are staffed up and ready. Are you busy or slow? Does New Years landing on the weekend change anything?

So our busiest day of the year is upon us. My crews have been working like female dogs for the past 2 days prepping. We have 7000 dough balls at various stages of fermentation. Full Friday night crew scheduled for a Monday. If you don’t hear from me again, that means I didn’t make it.

So I have a store that averages about $4000 on Saturdays. $3500 on slow days $4500 on busy ones. Last Saturday our phone lines are completely out for the entire day. Not one call. So how much do we end up doing for the day? $3800. $3300 in online orders and $500 in walk ins. No late deliveries...

I’m editing all our procedures in an attempt to make things the best they can be. So I’m going to gather your expert advise on several subjects over the next month or so. The first one is repeating the order back to the customer over the phone. My wife and I frequent a few local fast food...

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We have always oiled our dough trays. We just use a little non-stick spray. It makes the dough easy to remove and their is little to no residual dough bits left in the tray. The only problem I have with it is the dough balls will spread out over the fermentation process and start bumping into...

Over the past few months we have had a much higher than normal amount of electrical outages. Yesterday was the topper with our busiest store down for the entire afternoon, countless outraged customers and about 4k in lost revenue. We were able to do about 2K worth of the orders at another...

My employees always come up to me and ask. Did this ever happen or did that ever happen? I always say yes, I’ve done this for 26 years, I have seen it all. Well today I found that I have not seen it all. One of my stores gives me a call and tells me that the store is unusually hot and the air...

So every now and again I do a search on a subject and read all the old post. As I go thru them I always come across several post from people that would post all the time but now, seem to be gone. Did they go out of business? Sell? Or just loose interest?

We are embarking on a Heart shaped pizza this year. We have always done them here or there but they looked crud. I picked up the heart template thing this year so we can do a better job. This was my first one so its not great but better than before. I did one last year that looked like a moose head.

So we are a week away, and the news stories are starting come around about how more pizzas are sold on SB Sunday that any other day of the year. It is for sure a very busy day but not anywhere near our busiest day of the year. The average Friday will beat SB Sunday. Is different on the East...

So, we have used a 14-16 slice pepperoni since day 1. Which is 14 to 16 slices of pepperoni per ounce. I have all the formulas and calculations built into the POS system to account for this. Starting last summer we started coming up short on pepperoni on our weekly inventory. As much as a case...

We pay $1.50 a delivery and the drivers average 1.91 deliveries per run. This is in California, land of the expensive. Include your state and or market when posting this info so we adjust for the areas cost of living. David

For anyone who wants to reveal, I was curious as to what your prime cost is? I’ve been researching this a lot lately and let me tell you there is a wide range of opinions as to what it should be. Prime cost = Food% + Labor % So if you run 30% food and 30% labor your prime cost is 60% Ours is...

This an issue that has perplexed me from day one and I have never found the perfect way of dealing with this operational issue. We basically have enough screens to get though our entire rush. At least a couple hours worth. That way the pizza guys don’t have to slow down to restock the screens...