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We are entertaining the idea of a new POS and love everything about Toast except their delivery functionality. It is missing some significant features on the dleivery side but everything else is awesome. Does anyone in here use Toast and do more than 300 deliveries a week? I am looking for...

Does anyone offer frozen margaritas or other frozen cocktails in their restaurant? We are looking to add a bar and I can not for the life of me decided if the expensive Taylor drink machine is worth the cost. Right now we are looking at Taylor’s which cost as much as a dang car or Electro Freeze...

We recently moved into a new location and upgraded the majority of our equipment during the process. We now have to basically sell off an entire store worth of equipment. I know I could sell via an auction company but as of late they all seem to be getting pennies on the dollar. I have tried to...

We offer slices & I am looking to change up our base lineup. If you sell slices what are your top three selling slices, excluding cheese & pepperoni?

Does anyone have a patio where they use the ceiling mounted heaters during the winter? We have a new patio and I would like to use something like these but have no experience with them. Any tips or types that work better or are safer than the others? We will have natural gas access in the roof...

Our new store will have a double sided cut table coming off new triple stack edge ovens. I have seen pizza box dispenser systems that are ceiling mounted where the boxes are loaded from the top and then you can pull one folded box out from the bottom in chain stores. They would be hanging right...

We are building out a new store and the Bakers Pride slice ovens we are going to install come in both single phase and 3-phase options. The price is exactly the same for either option & we can have the electrician put either in for about the same price. Does anyone have any reason why we should...

We currently email weekly our online order customers if they have not ordered in 30,60 & 90 days with the following offers & results []30 Days ($3 off $10) 76% read rate & of those that open 58% re-order []60 Days ($5 off $13) 73% read rate & of those that open 41% re-order 90 Days (50% off a...

We are moving into a new location ans we are going to offer slices on our front counter. I love the all glass counter that Tony G has in his Slicehouse Concept. I can not find anyone who can make one here locally in Texas. I have called a lot of the glass guys and nobody wants to even give me a...

We are in the process of relocating our current store into a new location around the corner from our current location. We are moving because we have outgrown our current space & we will own the real estate in our new location. With the expansion of our dinning room & kitchen we will be adding a...

Recently I have become even crazier about the cleaning of our restaurant and I am trying to figure out a way to clean the floors around our Hobart mixer better. Does anyone attache casters to the bottom of the mixer to enable you to move it so that you can clean the floor underneath it? I have...

We have been using a custom box made by Star pizza box for about 3 years now. I think they are very valuable in our branding and we are looking to give them a new look. When I reached out to our distributor PFG/Roma they basically said that the only box maker who is working smaller accounts is...

Long story short our current CPA has fallen short of what I consider a job well done. I am now looking for a new CPA that has an understanding of the restaurant business. I have set up a few interviews next week and I would like to make sure I get a good one. Any questions you would ask a CPA...

We are working with a new email company and I am looking for any email or store promotions you have done in the past that you thought worked well on Halloween. We are in a college town so our focus is on young adults 18+.

Do any of you have standard policies on how you handle larger than normal tips on large bulk orders? We recently had a large catering gig that was over $1,500 and resulted in a $250 tip. Since this order caused some of my cooks to come in on their days off & everyone to pull some extra weight...

I had an incident with our main supplier this week and wanted to know what some of you would have done. We are currently a key drop twice a week with our main supplier. We we typically spend between 7 & 10K a week with this company. On the most recent delivery when my morning manager came in to...

We are looking into buying an ATM for our lobby. We are in a light urban area with few ATM’s. Has anyone bought or run an ATM in their store? Any tips, advice or brands we should look into or avoid?

We are about to buy two additional reach in fridges at our location. Right now our other two reach in coolers are top mounted and they work fine. Does anyone have a reason why we should buy one over the other? Thanks!

We are trying to decrease food cost in our store & we believe we are costing ourselves a small fortune in mistakes & errors by our cooks on busy hours & nights. We have made some operational changes to help correct some of the obvious problems, but I am working through a possible reward program...

We are a pretty high volume pizza place & I am trying to fine tune some of our training, practices and profits. I feel like we are at a point where a good consultant who we brought on site could be worth their weight in gold. Do any of you have experiences with any pizza consultants you would...