Search results

Been building our pizza concept based on Excellence, Love and Integrity. Because of family issues I will likely come and go out of the Los Angeles area. If anyone here is in the LA area and resonates with the idea of building upon core values, I would love to connect and hear your story. Our...

Hello, Been awhile since I have posted. Out of curiosity I am writing this to see if others are dealing with similar problems, thoughts or aspirations. We just opened our fourth location. Technology has changed dramatically in the last 10 years that we have been in the pizza business. We...

Style Guide etc Anyone here have one? Have examples, or experience with one? Created one? I signed up to test frontify but still have most of my stuff in Illustrator. Nike has a really cool one that is free to look up. I would love to hear back from anyone who has this experience, personally...

I recently came across them. We need to make a decision regarding store #3. I was considering just rolling out Point of Success but these guys are integrated into our online ordering system already. I have some problems with Point… mainly dropped digits on our caller ID here overseas. Anyone...

So impressed how easy this was. I would recommend this startup to all who do not have a website or like me like to tinker with new ideas. no programming and yet… http://pizza.populr.me/menu

Thought I would share our experience with you guys. Been searching for a great online ordering system for over a long time. I think I have found it. 2 weeks ago we went live taking online and Facebook orders that are sent to an android tablet in our 2 shops. ((Check it out and see our menu...

Hello to all, especially those who have built their business from zero. I appreciate all your helpful insights and willingness to share here. I would like to think that I will in turn be helpful at some point. I am looking at our food costs and breaking it down further into categories to keep...

How many of you use VOIP telephones in your shops? If yes do you convert the line to analog to run through the Whozz Calling caller ID box?

I am out here in Los Angeles buying equipment for our second shop and came across this guy who is liquidating some mixers all over the country. Maybe someone here needs a “new” P660. http://auctions.tigergroupllc.com/cgi-b … tegory/ALL

That you would recommend!!! I am coming back to the US to pick up and ship my new 60s thanks to MF&B and you guys for the recommendation. If you have any leads: The big items should be 3 phase like a Hobart M802 80 qt and should read 50-60hz on the side plate. The refrigeration should be...

Anyone using steam in the kitchen on a daily basis to clean with? Observations? Size and expense of unit used.

I am looking for a vote from anyone who understands the difference on a technical level. The on/off is being suggested for us since we are remotely located in Eastern Europe and it is easier to diagnose from a distance and is proven tech. That being said I am in favor of the modulating option...

Questions: For a 60-100 seat, take out and delivery shop what would you recommend? Which ovens? double 3240, 3255 XLTs or double edge60s, other? Walk in cooler size? How many POS caller ID lines? Make table? Main concern… I don’t want to under size or oversize. Several bottle necks we are...

Hello to everyone and thanks for all the information. I could give my story but lets just see if anyone else is looking at what I am looking at. I currently run Point of S. I would like a cloud based solution, with Caller ID preferably VOIP supported. posnet.us looks interesting but have not...

Bought a 1828 PESI oven to open our fledgeling shop overseas. It actually has worked great for us. We have recently moved to a larger shop and need to expand our cook capacity. We will have about 40 seats and take away and delivery. I was going to order again but they are either out of business...