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Is this only for pizza businesses that pay their drivers less than minimum wage while delivering?

Switched to microworks recently. Overall it’s very cumbersome and difficult and the help menu doesn’t help much. The online ordering integrates well, but Point of success is much easier and more user friendly

I have one in storage. I bought it at Pizza Expo 2 years ago, It works good, but doesn’t really save a lot of time. My employees prefer to roll by hand. It can be cleaned in minutes, the dough just doesn’t stick to it. I think it would work better if you used it with the lid off and bypassed the...

TX 14" 1 Top 11.79 min wage 7.25

Here’s a couple of pics

Good Question. We had a computer at the oven for a while just to show dine-in orders. We use a kitchen monitor and when we make the order we print box labels. The boxed pizzas go under heat lamps, carryouts are moved to warming cabinet, and deliveries stay under lamps until going out the door...

Looking good. The one we didn’t spray still lifted off with minimal dough left behind. might be better to alleviate shifting of sprayed trays. I ordered a case of 500 ($75 with shipping) about 2½ weeks supply. Paul

Got samples and they were used yesterday. I’ll post pics and operational feedback soon. My manager told me they went on easily. He sprayed all but one with release spray. Now we’ll have to be sure to keep trays level when moving, as bags tend to shift.

Sounds interesting. I ordered the free samples. I have some dough trays with hard to remove mold stains Maybe just a quick wipe of the dough tray bottoms when putting them away instead of washing them

Looking at switching online ordering comany. How does everyones handle credit card payments? Does the customer pay and tip when ordering, and we just drop the food off. or do they sign a CC slip at the door and add the tip. Thanks, Paul

We also use Northern pizza Equipment peel The one with bends so pizzas don’t fall off

i’m heading to Amsterdam for vacation now. Be back Memorial Day. Will touch base then.

Yes, Near Louetta and Kuykendahl

You don’t have to point a gun, I’ll talk I’m up in Spring. Where’s your place?

We run all 3 Edge 60’s on Friday. so there’s usually a little room to put a pizza back in. We set a timer for 2 minutes for well done - I don’t think the screen in back would get pizzas well done enough.

I know we had dozens of calls NYE and NYD just asking “what time are you open until today” We were open normal hours (until 9:30 PM) I’d be embarrassed to find that they called and were unable to order. Certainly at least a write-up is in order. Paul

A & D Digital scale. Works great .Just bought a new one from Zoro.com The 26lb capacity one Paul Edit. It comes with a Stainless top which we discard and use the plastic below. Uses 4 D Batteries, we’ve never bought the A/C adapter

Yes, that’s correct. We don’t penalize because less people tipped during their shift. We mix the cash and CC tips and they get cash in their paycheck envelope. Taxes deducted We made an exception last monday. (Hurricane Harvey Shift 10:30 AM - 1 PM) We opened for carryout for 2½ hours and the...

We have used Point of Success for 8 years. Overall it works pretty good. (Better if you use Vantiv for CC processing)

We made a spreadsheet. Each employee gets a share based upon how many hours they worked