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Well after nearly 2 years of a very nice effective rate of 2.6% with worldpay they have jacked the rates up to 3.6% effective rate. So as I head out into the wilderness to begin finding a competitive rate I needed to check in with you fine folks to see where things are at with everybody right...

I have a manager who despite working for me for a decent length of time is still pretty slow at making pizzas. What would a good general benchmark be for taking a the dough from sheeted to sauced cheesed topped and into the oven? I want to set some goals and see if we can work towards that goal.

I am interested in putting a couple digital displays up with our menu on them however the way my store is constructed I would have to hang them from a suspended grid ceiling. Has anyone else ever done this and how did you accomplish it?

Curious what everyone does for ham topping for there pizzas. I had been getting a quartered ham product but the quality of it seems to have dropped significantly and we also keep getting like bags of it in that are rotten. It’s the only pre sliced and portioned pizza ham my supplier has though...

Just curious, we have good food cost on our pizzas but some of the non pizza items the food cost is not at the same level. Salads, subs, and especially wings all have particularly poor food cost. Is it somewhat standard for the accessory items to have higher food costs and its just something to...

How are you guys doing your food orders? I have for the absolute longest time just had spreadsheets with pars on it and walked the store going from item to item and just marking if I need the item on the sheet, crossing it off if I don’t. Its incredibly simple and just works fine for me. The...

I know some people here use this product so I’m curious what your experience has been? A quick summary for the rest, door dash drive is an on demand door dash system that allows a restaurant to summon a dasher from the door dash network on demand and pay a per delivery fee for using them. In my...

Just a heads up to speed dine users, Speed Dine introduced a feature a couple days ago that allows cc captures to capture billing address. My CC processor had let me know a couple months ago that quite a bit of my CC’s were being charged higher rates because the online ordering did not have this...

I now find myself in need of a new prep table. I am looking for a 4 door line something aroun112" What brands are good currently? Whos selling them for a reasonable price?

Does anyone operate without paper menus now a days? I really kind of want to get away from them totally because its such a pain to update prices when you have a bunch of them laying around and they just seem so redundant when you can just get full menus from company websites.

I know I just posted this not too long ago but I want to triple check what people are paying and didnt think people would respond to the old thread. I want to know EFFECTIVE rate, the amount you pay / sales processed is your effective rate. I am currently with Worldpay and paying 3.6% effective...

While getting some questions answered in another thread I became curious what people are paying for there effective rates on cc transactions. I saw a couple people posting some numbers that looked way better than mine so I was very curious. I am currently using Worldpay and am at 3.6% effective...

When I switched to Speedline a couple years ago I just went with the cc processor that they had that integrated with everything. This is apparently something called World Pay with TSYS. I was inquiring with there sales about switching my mag swipes to a customer facing option with EMV and touch...

We are currently a delivery carryout business only and I’m kind of rolling around the idea of just stopping delivery service. I know it might sound kind of insane since food delivery is such a big thing now so here’s my thoughts and reasons. Easily 70-80% of customer complaints are related to...

I have been working on my detroit style pizza forever. I have the recipe down, I have the process down, what I cannot get down is the bake. I want a nice crunchy crispy bottom on my pizzas and I just cant get it. I don’t want to dump a ton of oil in the pan to achieve this either. I know for a...

I know the big oven around here is Edge but I was wondering if anyone has any experience with the newer xlt ovens and in particular there hood. My last 4 ovens are Edge and they are awesome but the XLT hood seems super interesting to me and I wanted to see if anyone had any thoughts to share?

I want to get some digital menus installed in my store. What setup are most using for this? I know I could probably just get a couple tvs and load a usb drive into the with a menu jpg, is that the best way or are there other better options? Does anybody have a reference for someone who can do a...

Trying to see if I can get a better price but there doesn’t seem to be many companies that offer this insurance. Who are you using and how much are you paying?

I am going to be redoing a few things in my store over the next couple of months and want to try and get a better workflow. Would anyone be willing to share there kitchen layouts? A picture would be very helpful. Thanks

I was wondering if anybody has any experience with these ovens? A few months ago I was training with a guy out in Detroit who was doing some consulting work for a pizzeria that was using these and he said they were making some stellar pies and that he was thinking of swapping his deck ovens out...