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Would Anyone using Edge ovens close capture hood please share your experience...costs savings if any? I'm in South Texas with 100+ summer days with temperatures above 3 digits...if I can reduce utility costs by 15-20% would pay for itself in Also seems that you can DIY for the install saving...

I'm considering testing ; I see that hatco, avantco have entered the space...

I wish I had the answer...I am on the main drag , 200 ft from a McDonalds and sales and margin struggling (doing 7.99 large pepperoni, it's what my market will bear), I am researching last ditch efforts before I close or try to "fire sale" my 8 yrs in business pizzeria, can someone review this...

Anyone using this? I like the fact that solves the "upcharge" issue since you set the prices as if a customer walks in / calls in an order...Using AI also so it's supposed to learn and improve as time goes on...They charge a monthly fee ($300-800) depending on the features you choose. Has AI...

Could you share who you use for geofencing advertising and current pricing / minimums if any? thanks

Did you end of going with Buying? If so how is it working out? I am getting calls from Shipday and seriously considering thanks

I think this is a “great” option…I am looking (needing) to find a way to increase sales (and more importantly profits), I am low cost (6.99) and 80% of sales are large pepperoni, I need to eliminate phone orders (requiring another staff member and too frequent task switching), I think many...

thank you all for your words of wisdom (experience)😀

Anyone having success on this front? If so Could you share your policy, how it’s communicated to the staff and enforced … I was relying on “common sense” but I have reached my limit and many if not most of my staff members are NOT “complying”

Anyone using this type / style of review / evaluation ? If so please could you please share results and forms being used…Anyone using an HR system to track / keep records of feedback with staff ? Being a small operator covering all these bases is complex to say the least…

Hi, I’m in a similar situation has anyone found a “good” option and a reasonable price point ? thanks

Anyone using this? Seems like Silicon Valley has found a profitable niche with us…As mentioned by many in several other posts I a looking to reduce / deflect incoming calls for orders: I am doing 70-80% large pepperoni ordering 1 or 2 and repeat customers, short-staffed and high labor costs...

To add to this has anyone done the “math” on “batching” vs. one person does everything ? I usually put sauce on 15 skins, then move to cheese and then add the pepperonis, sometimes it is the same person and other “busier” times with multiple team members, also only my opinion that as staff...

Anyone currently doing this? Seems like a profitable add-on, I have small (1,200sf) carry-out / drive-thru pizzeria generating very low sales; Looking to increase revenue (profit) with existing staff and fixed expenses. WB is claiming: Current Average Unit Volume is $857/week, taking into...

I also use a rack, my market is 80% pepperoni only; so we prep ahead with sauce, cheese and pepperoni, and cover with can liner, as long as kept from excessive ambient heat (+80 F), and / or forced airflow (from hood/ hvac / makeup air) we don’t experience drying or degradation until after 60+...

Thanks, I’ll test it out Roy Ramon +1830-765-7675

Thanks, do you mix without the wire cage safety installed?

I just purchased a used IM44A DUS Spiral Dough Mixer and was able to mix a full (50lb) bag of flour however it was tricky in the beginning since flour goes all the way to the top rim, do you have any tricks or suggestions to make this easier and more efficient? Also I am mixing for 2 min on...

sound good thanks Roy Ramon +1830-765-7675

Did you ever purchase this? I am also looking for a mid-sized (50 lb flour) spiral mixer, please share your experience thanks