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Do any of you have your take out menu placed outside so passers by can take one? If so what do you put them in?

There is a national coffee and donut shop that is going to move in next door to me. I am seeing this as a double edged sword. The parking situation is a disaster now with the place vacant but the increased traffic could be additional customers for me. There are 110 parking stalls shared by all...

I have had a want ad posted for a while now. I really have to wonder about the inteligence of people that are out of work. I have an application form that clearly states in bold italics at the top of the page. Please answer all questions. If you do not, you will not be considered for a position...

On Thursday night a 2 minutes to close one of my staff 's mother came in and said, “I am going to steal my daughter tomorrow until about 7:30.” The daughters shift is 4:00 to close (11:30 ish). I just looked at her and said “Do you understand Friday from 4:00 to 8:00 are the busiest four hours...

I was pleased when I opened the La Trattoria news letter from Stanislaus Food Products and saw Daddio and Nick both are in the Business Builders Section. Daddio’s use of local meat and Nick’s collection of menus are two ideas that make these guys stand out from the crowd. Congratulations to...

I just took over a pizza shop using a Doyon FC2G2 double stacked conveyor oven. The previous owner had the time set to 7:10 and the temperature at 540. While this does a fine job on cooking the deep dish pan pizzas, I am have trouble cooking pasta and wings. They both seem to be over cooked on...