Search results

Point of Success with additional licenses to have a total of 6 stations. Employee Timekeeping Employee Scheduling Online Ordering Module Table Management 3 USB credit card readers. It’s “on sale” right now (isn’t it always?), for a total of $1,473.00. Will sell to a TT member for $950. I...

When bought our first shop a few years ago, it was operational and already had a system to how to make and store our braided pizza crusts. As we’re growing in our new place, I’m wanting to revisit our process to see if there is a better way (mostly to save cooler space and labor of doing several...

I’m looking for some examples of restaurants who have used a unique building that may not have really fit, but have found a way to make it work. Last Fall we moved into a 100 year old lumberyard and expanded to being a full Italian restaurant and pizzeria. We have shared the building with a...

I’m using Point of Success and Mercury gift cards. If I sell a $20 gift card it shows up on that days sales, then when the person uses the gift card a week later, it reports another $20 in sales. What am I doing wrong here?

Six months ago we decided to take a huge leap to fill a badly needed segment of our local restaurant demo. We moved to a cool new location and took our pizza restaurant and expanded into a full service Italian restaurant and pizzeria. We continued our food concept of cooking from basic...

I’m having a hard time understanding what pieces are eligible for EDDM and what’s not. I even get different answers from different levels at the Post Office. I’m fine with understanding the dimension requirements (finally), what I don’t understand is what types of paper can be used. I think if...

We’re in a controlled growth stage of our new store. Deliveries have been huge and low stress, so I’d like to focus on that a little more. We haven’t put car toppers on our delivery drivers yet, but I want to start doing that. We’re a fantastic Italian restaurant now that still serves the best...

I was pretty excited to be buying blocks of Mozz for under 2.00 today, except that I didn’t really need any. I mostly just wanted to buy some at that price. About a month ago I got the equipment to shred our own cheese and after seeing the pricing and how simple it was, I’ve been kicking myself...

Yesterday and today, the hot water supply has been “iffy” when I’m ready to make dough. However, it’s happening exactly when I decided to change our process and make smaller batches throughout the day instead of all of it in the morning. The reason for that being that we have less waste and more...

Ready to start pushing the new place now that we’re settled in. I’ve bought from Royce in the past and was thrilled with the product. He’s posted several times about making a group purchase that could save everyone money. I’m up for 5K magnets in this first order. His website lists that at...

We’re in our sixth week at our new place with a full (and really good) Italian menu added to our previous menu as strictly pizza, apps and sandwiches. The ruckus of opening has slowed down and we’re getting settled into our new location and staffing. Our first Friday being open was a bigger day...

We share a building with two bars and we have a communal ice production room with two ice makers. One is a 250 lb. air cooled machine and one is a 500 lb. water cooled machine. I know the water cooled machines cost more to run. My question is, which one should we use the ice from the most...

The tradition at our shop has always been to add a side of honey. I know PJ’s does garlic butter and a pepperoncini. Since we’re moving to a new location, renaming and all, I’m thinking about dropping the honey. It’s one of those things that was a great idea 15 years ago, but the price of honey...

I’ve been using an old hard copy that I just make copies of. With our new restaurant, I’m going to need to make a lot of changes, but I don’t really want to type out that whole thing if I don’t have to. Anyone have one they could email me that I could customize? I’d especially be grateful for...

Thought I would just kind of share the journey as we open up our new place. For the last three years, we’ve run a nice little pizza place, but I’ve always wanted to do something bigger. The right opportunity came along this year and we jumped on it. It’s in an old lumber yard, so it’s got a lot...

…it’s strange that it makes it seem as legit as signing the lease. Got a little over 5,000 sq/ft (1K being kitchen space) as opposed to my current 1500 sq/ft that has 150 sq/ft kitchen. Amazing deal came in less than .30 sq/ft and bought the entire kitchen, small wares and dining room inventory...

Went to a food show and Escalon was very aggressive about replacing Stanislaus and were very engaging about their product. Stanislaus basically said: “Oh, thanks for being a customer.” I liked some of what Escalon talked about with their product not using preservatives or citric acid to fortify...

Noticed that my #25 bags have gone down about 10% over the last two weeks. Could cheese prices be next? :lol:

I’m considering a new location. I know a lot of equipment suppliers do free floor plans, but I actually won’t be adding any equipment that I don’t already have. Are there other resources (food vendors maybe) that I could tap into that would help me with a layout?

Took a beating this week as we hit our 10th straight day above 100 degrees. I was running a little slow this summer and did some aggressive mailings that actually kicked things up more than I expected. Actually doubled our weekday sales, mostly deliveries, but I wasn’t prepared with marketing...