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I know Covid really affected this site, and losing Tom to Covid hurt beyond words, and the change in format of the site hurt tremendously, but seriously ADMINS, what’s the plan to improve the site? There wasn’t been a post in more than a week, and 20-40% of the posts are bots. What kind of...

Beside this new format being so unfriendly and cold, there isn't to much activity here. You guys are sorta proving I sold at the right time, ;-)

I sold. No more pizza. No more 33 different toppings right and left. No more chasing lettuce, or boxes or pepperoni. No more " i can’t work i have AIDS" or my 3rd cousins boyfriends ex’s 1 year old is having a birthday party and i cant work today Good luck to all of you, hope you all pick the...

Looks like my ice machine for fountain pop machine is a goner. I don’t really care about stopping serving fountain pop, but I let my staff drink free from the fountain. Has anyone in the same situation come up with a good policy for drinks for staff? I have a long term employee that used to work...

Anyone out there try any of the artificial intelligence phone answering systems? Had an intro call with one today. They answer on first ring, can take dozens of simultaneous calls and can route the order through my POS. I have a followup call next week to see if they can handle pizza orders like...

Anyone being affected by the paper shortage yet? I use generic boxes and 16" are now.$33/50. What everyone paying?

Anyone have any experience with Vevor products? Specifically this one? https://www.vevor.com/fryer-oil-filtration-equipment-c_10586/40l-oil-filter-oil-filtration-system-cart-filtering-machine-80lbs-fryer-filter-p_010786326573 Right now I use a Mir-oil bucket and filter basket, but I’d like to...

Anyone have a reliable solution to excess cheese recovery when building your pizzas? The amount we waste that doesn’t make it on the pizza is a very small amount per pizza, but it adds up when you make 35,000. I’ve seen the small raised racks like cake cooling trays, but we tried that and it...

I’m not a real big shop, so on weekdays, we try and keep dough out of the fridge to make sure no warm dough goes in the oven but it can get quite bloated. Is anyone using a solution that will hold 6-12 or so full sheet pans at around 60F? I can’t seem to find anything except DIY solutions that...

We’ve done combos, 2 for 1 sales (BOGO), Welcome Wagon coupons, over certain $$ get x kind of deals. I always try and figure out how to increase sales without too much of an increase in labor (especially now with such a labor shortage). What would you consider some of your best ideas?

I bought one advertised to hold a boxed 18" Pizza. It didn’t so I’m on the lookout for one that does. The 18" pizza goes into an 18.5" pizza box.so that would.be minimum width and depth. Any help?

Looking to ask everyone: any dissatisfied users out their? I have Comcast business edge right now and I’m not happy with call flow or the ability to use hold to upsell

Anyone out there cooking and chopping there own bacon? Most precooked is far to well done so I buy pretty expensive bacon precooked and crumpled now, but it’s expensive. So is a Buffalo Chopper. Any alternatives people have figured out without being too labor intensive?

I have an issue doing so, they say my menu is to deep, and want me to slice a level ouf it. To do that, I’d need to list all the toppings as Whole (30 items) Right (30) and Left (30). That make a possible 90 items that my users would have to scroll through. I’m trying to design this menu so that...

Anyone here have experience with removing, packing and shipping Baker’s Pride y600 ovens? Are there companies you can contract for all this? Any info you have would be helpful… I’m selling mine double stack y600s and have zero experience in this area…

We used to grind our cheese and they stored well in bus buckets with tops. I’ve switched to shredding our cheese, and it gets a little clumpy (used within 8 hours of shredding). What do you guys use to store shredded cheese? How long does it last? What container do you use on your pizza table?

Anyone here doing ‘Boneless Ribs’ on their menu alongside real ribs? I’m thinking of adding, smoking them and preparing the same why I do my smoke babybacks.

I have a question on the logistics of switching. I have Baker’s Pride y600s stacked right now, and looking a some very lightly used MM PS-360s (stacked) because I cannot make pizzas fast enough anymore. I get all the Change temp, change dough if it contains sugar issues, what I’d like to know...