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Looking for help in the POS area… We currently have a system in place. We have lost two out of 4 terminals and I am feed up with current POS people. So I am interested in hearing from folks who use the Point of Success software and where they purchased the hardware for this software…The other...

Hey guys/gals, Wante dto see if we could get a list going with any future Marketing ideas you have set for the next 30, 60, 90 days… I’ll start. Goal = Current customer to visit again sooner. Box topping all med & large boxes. Coupons are replace w/ different color paper every Monday. Instead...

quick question… currently have a store w/ y602 double. business is picking up and looking to crank up delivery. currently we only need to use the top oven for pizza’s and we use the bottom oven for hoagies, wings, wraps, kids nuggets, & kids corn dogs. Anybody out there using decks for pizza’s...

OK guys & ladies… What would you consider to be your normal routine? I mean a day in the life of shop owner / manager. I’ll start… Daily around 8am I start the day off with prep, dough every morning generally for 1-2 days later. Then cook off sausage and beef, shreed cheese, prep veggies…ect...

Two question’s for deck oven users. I have Y-602’s double stacked. From time to time it seems that the ovens are getting to hot. I.E. The bottoms of the pizza’s cook quicker than normal, almost black. However there is no “crunch” when cutting the pie. My first question is do you think it is an...

Hey guys, Just wanted to see if anybody out there was doing delivery and using deck ovens. It is something I’d like to crank up but I want to hear about deck oven pitfalls…if any. I am not in a position to switch to conveyor ovens nor do I really want to. Typical business is dine in, we have...