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Yes, let us know how it goes. I’d love to do lunch as well, but it is what it is. I’ve definitely noticed places around here aren’t as busy for lunch anymore. I will do big orders on occasion - if they are worth it only. I creep hours back sometimes too, to at least take phone orders, changing...

I planned on being open more, and most likely I would have the business, but have concluded all the employee drama, as echoed here, makes me think it’s just not worth it. It’s slamming when we are open though, we knock out the pies. It’s a neighborhood pizzeria, tons of regulars. The trick is to...

Yes, that is definitely high labor costs! The slower days tend to be a little high, as was posted, but should easily be made up on busier days. Unless your pizza is priced dirt cheap, then I’m doubtful they are working hard if at all :). California does have a 3 hour law, but it’s irrelevant...

I’ve had a few 1 stars based on my limited hours, yelp took them off. I have this woman that left me some crazy ass reviews, and I responded accordingly. My customers comment on it and enjoy the theatrics of it, and I’ve gotten many new customers from it as well. I think when you get a crazy bad...

There’s so many now, I can’t keep track of them. Lately, we’ve been getting a lot of phone orders from Doordash, caller ID comes up as doordash. A guy picks up a couple different orders at the same time. Also, Postmates (I think) has a guy that comes in and places the order there and waits. I...

Also, get the plastic lids for them. Or make sure they are stainless stell and not plated.

The slowness is one of the things I don’t like about it. Also, it doesn’t seem to be saving accounts for each payee, and I need to enter it every transaction. At 5 bucks a month I wouldn’t complain though 🙂 The pros are ability to access from anywhere,therefore keeping current, and hopefully I...

Does anyone use Quickbooks online? I’ve been using Quickbooks since opening in 9/2014, but I switched to QB online recently. I’m having some reservations about it. Switching back now as opposed to later would save me a lot of work in the future, since you cannot export back into the desktop version.

Like Stebby says a lot depends on who’s doing it. It can be really inconsistent. The colder the better, I take one block out at a time.

I’m a real stickler for consistency so the problem is not only can they stretch, but can they stretch like you. I’ve had no luck with those with experience. They tend to beat he crap out of it, and stretch too thin for my liking. They come out completely different than mine. And to tell you the...

Does anyone utilize a hobart reducer ring adapter to decrease bowl size? Are they practical and do they work good? How long is set-up time or do you just leave it all together? I’m thinking of getting one to go from 60 to 30 qt bowl for mixing bagel dough. Thanks

Total BS. On Craiglist help wanted there are multiple companies looking for delivery drivers, claiming earning 25 an hour. They post constantly, so if I put an ad for help up it just gets lost in those ads. I’m thinking, who’s going to be making all this food to deliver if you can make double...

I’ve had that complaint as well. One particular customer requests “not too crispy”, so we just take it out sooner. We bake on the well done side, and I see their point. Once in a while I bake mine on the light side to change it up. Good both ways, but most people prefer the crispier. Increasing...

I use it. So far so good, really easy. No delivery here either. Haven’t used the printed ticket option, but that would be nice. Dine-in and carry-out printed tickets would be feasible, but phone orders wouldn’t unless you take a credit card over the phone which would be a hassle. They are always...

People love to be able to grab a slice. I make only so many though since I make the “slice” pies 18" and my pies are 16". Once the 18" dough balls are gone, I’m done. They are profitable, but require more work heating them and bagging them, probably half of them are to go (or more) so I don’t...

Yes, captive air came out and told us what was needed, ordered everything from them, and had it installed by a contractor. It’s non-conditioned.

I have one at my place. Love it. Mine is an older unit. When I bought it the safety was gone, so I had it completely refurbished onsite. Heats up fast, and cheap to run. I have a Montague Convection oven as well, and that’s great also.

George, My front door is very hard to open when ventilation is on. Is there a fix for this?

I have pandora DMX as well. It’s great for the customers, as we always get compliments about how great the music is. Not so great for those of us that are there all day, as they play the same songs over and over. I’ll be happy to never hear American Pie again, lol. I just started using Amazon...

I use the Venice 12". Customers do ask for bigger ones. They like them enough, order them over again. I pay almost $50 for 20 12", rip-off IMHO for what’s essentially a cracker, lol. I had them separated in the beginning, but now I just treat it like a 3 dollar topping on our 12" pies. So, 13.95...