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The latest #'s I could find for Visa’s interchange is for April '14 (restaurant debit)and it showed it being 1.19% + 10¢/swipe. So if you add on the 0.69%, that puts you at 1.88% + 20¢ per swipe. When I add up all of my CC fees and divide them by my total CC sales, I’m getting 2.05% (swipe...

I got a postcard in the mail from this company called Restaurant Payment Club. It says that they are a specialty division of Card Payment Direct. Their website is www.restaurantpayclub.com. Their numbers and offer seem pretty good, unless I’m missing something. Have any of you guys heard of...

Dennis, I wrote that thread that Daddio is mentioning. I bought my first cool bot back in 2008 and it is still working great. In 2009 I installed another one in my other shop as well.

Here’s an auction on eBay for the portion cups that Papa Johns uses: http://www.ebay.com/itm/360159221821?ss … 1423.l2649

The wing prices are killing me. They’re costing me $800 more a week compared to what I was paying at their lowest this past summer. I just raised the prices on my menu last week. I wish I would have done it sooner.

perfect pizzas: First I would like to point out that I have used Mail Sharks. Josh and the company are great people to deal with and they run a great business. I have been doing mailings for my shops for over 10 years now, so I’m talking from my own experiences. I have seen no difference in the...

royster13: They can do it themselves and target which day they want their flyers to hit the houses. With Mail Sharks you never know exactly which days the flyers will hit. Some weeks my flyers would arrive in the mail boxes on Mondays (which resulted in a lower response rate) and other weeks on...

Patriot'sPizza: How many cards? http://www.gotprint.com has 10,000 4x9 rack cards for $312.84 + shipping. Do these rack cards meet the measurement requirements for EDDM mailings?

vernonpurcell: vernonpurcell, Say I mail out 1,500 flyers with coupons, on average I will get around 75 orders. It’s not always the case but about the average. There are some weeks where I may only get around 30 coupons back (2%) but others where I do even better than 5%.

If you offer a $4.99 pizza for a month, the next month when your customers order a pizza and are paying $10.00, they are going to feel like they are being ripped off. It will devalue your pizza. When people think of $4.99 pizza, they don’t think quality. On a side note, I would love to be one...

Best: Only having to work a few days a week. The first 5 years of being in business, that wasn’t the case. Once I got effective systems in place, lessened my emotional attachment, and started treating my pizza shops as business investments, I was able to step away and work more on the business...

My thought is that right now I use a printed inventory sheet. It consists of fields for: date, item name, supplier, description (case,can,bundle,weight,amount,size,etc.), starting inventory, ending inventory, par level, and amount to be ordered. I walk around with this sheet on a clipboard a do...

Does anybody know of any restaurant inventory applications that are available for smartphones? I have an android phone was searching for some type of app like this but couldn’t find one. I think an app like this would be great if it had the right features. I know there’s inventory software for...

I definitely wouldn’t do all 20,000 at once. That would be a service nightmare! I generally get a 5% return on my mailings and I do 1,500-2,000 a week. I couldn’t imagine sending out 20,000 at one time. There’s no way I would be able to handle an additional 1,000 orders in one week. Like...

Get a good inventory system in place with par levels. Over ordering can cost you a lot of money. Order just enough supplies to get you through to your next order. If you have four extra bags of flour sitting on your shelves not being used, there’s $80 that could be in your bank account. If it’s...

Registered Guest: That’s what worries me the most. If I was already opened and had an established lunch business, I would most likely take the deal. I do deliver and would be delivering subs. If I open for lunch, I will do both. qcfmike: A very small percentage is dine-in. A couple of...

No I appreciate it. I want to hear the negatives. The half where the subs will be is currently my dining room. They plan on just rearranging the booths and putting the sub counter along the back wall. As far as space for my pizza, I have more than enough, even if I was to add more mixers, ovens...

The plan is to split the building in half. The left side would be the dubs with their colors and branding and the right side would be my pizza shop with my colors.

Currently I don’t have subs and salads on my menu. I recently was approached by the owner of a well-known and popular sub franchise in my area. He wants to co-brand with one of my pizza shops and have me sell their subs. It would be a little different than one of their typical franchises. No...

http://www.gotprint.net charges $790 for 40,000 5.5"x8.5" full color.