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Is this OK for a conveyor oven too? Our ovens are set at about 475 and 4.55 minutes. Instead of every 5 minutes putting it back in, could I put it in then stop the conveyor for 40 minutes?

🙂 I’m not trying to fool anyone - just making sure I’m not fooling myself! If to be profitable, I need to keep payroll under 30% or if I read that someone else is at 22%, how do I know how I’m doing if I’m calculating wrong? If I just go straight pay, I’m at about 21%, loaded wage (with taxes...

I’m having trouble getting a definate answer on this one…when we shoot for 22% or 28% or whatever on payroll; what is included? 1 - Net pay for employee + Employee withholding + Employer Tax 2 - Net pay for employee only I don’t know if the taxes belong in the payroll percentage or a separate...

I use them for both menus and inserts and absolutely LOVE them! The price is what they say, no suprise add-ons, the quality is very nice colors are sharp. No hassles with the design and delivery is quick. Would recommend them to anyone.

We have both. Some cars don’t have magnetic roof and we have to have the side ones. Hate the side (widow mounted). They do fall off the car - we like the top mounted much better.

I remember those from the Vegas show - I have a sample one at the store. I just don’t see how you could stack those without destorying the pizza.

All-righty I guess it was a good concept - bad idea. I’m at 25¢ for a 16" box so I guess I’ll just keep it there. Thanks all!

We do use the box savers in the center so we should be OK (i thnk!)

Does anyone here know where we could get clay boxes? I believe the price is a lot less than the normal ones. We’re looking to use these for our larger catering/events like at the car/motorcycle dealerships. We go through 50-100 of them and the box is in the trash inthe 1st 5 minutes after...

Sorry for the 2nd post but another question came up as we’re evaluating the comments. Nitty gritty, how do you staff? Our store is 1850 sq ft with seating for 24 (6 tables). We have 3 phone lines and 2 POS stations. On a typical night, we have 1 supervisor, 3 inside staff and 4 drivers. On said...

That’s a lot to process. I will admit we look at food cost but our records are a mess. The tail is wagging the dog because our sales are going faster than we can keep up. I see I have a lot of work to do on our financials. I’ll admit, I do hold down a full-time job and work about 36 hours a...

Is there any consultant that can evaluate the operations of a pizzaria? We have hit over 10K 2 weeks in a row… this isn’t a spike, it’s natural growth we can see in the sales graphs. Our problem is, we don’t seem to be building up any cash. Every week’s bills/payroll is just squeeking by. It’s...

hate to sound stupid, but what is the contribution %? I’m familiar with the rest. But now that I’m asking questions, when you look at payroll %, is that net or gross or loaded (as in all taxes added in too)?

I don’t know if our experience can be helpful or not. We started exactly a year ago. Really struggled in the beginning but we just finished our year and last week topped $9800. We have a lot of marketing avenues - I’ve become a specialist in the least expensive avenues of sales generation. We...

We were open yesterday-best Monday we’ve had since opening. THis was officially our 52nd week in business so that’s pretty good. The only days of the year we close are Thanksgiving and Christmas Day. It’s really worth it for us - all our holidays have been above-average for the day of the...

The manager of a local dominos comes in for our subs; asst mgr of the PH loves our philly steak pizza and we got a call the other night from an independent the closes a little before we do wanting to know if we would stay open because they were hungry and wanted take out when they were done...

I’ll make you all feel better - I just got a complaint email from a customer that was charged $18 for a 1-topping 16" pizza for delivery. Obviously, someone new on the phones used the wrong buttons on the computer - our 16" is not $18. Funny thing is, her major complaint was that the pizza was...

It’s 98 here and our air went out. Over 110 in the pizzaria - repair guy said we’re on the list for NEXT WEDNESDAY. We’ll be a pile of melted dough by then! Anyone want to do a shop swap - somewhere north of Canada would be great!

As you consider your options, please follow MM’s advice! We never moved the cash drawer or left the empty drawer open. Always left $100 starting bank in there but left it closed and since it was “double reinforced fire safe” and connected to the POS with connection cables we thought we were...

Hopefully our experienc is not normal, but I’ll share with you anyway - we had the worst-case scenerio. We handed out about 500 “A” Student free small pizza certificates. Worked with the schools, very positive feedback, they were very excited and appreciative. They handed them out, we worked...