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I’d suggest raising prices incrementally every 6-12 months (a quarter or two a pizza). That way you don’t put yourself in the position where you have to implement a drastic price increase. Now is a good time to bump prices up because of what’s going on with cheese prices and wage increases...

I wonder if carbon build up could be impacting your bake consistency. If you’re consistently running items through one part of the oven it’s naturally going to have more carbon build up. Next time you clean your ovens I’d check to see if you’re getting a more consistent bake. If you are, then...

Anyone have pork wings on their menu? We sell a lot of chicken wings and I’m wondering how easy it would be to integrate pork wings into our product mix. Do you fry them? How do they compare in cost to chicken wings?

We’ve had Revention since 2015. For what it’s worth, I actually like the software and tech support. It’s not perfect, but I don’t imagine any systems are. We also use their online ordering system, Hungerush, which is great.

We process through WorldPay and am interested to hear about this as well. Currently, we are getting a fair amount of E-Gift Card request, but do not offer the service.

We use out 3rd party firm that’s local and have been using them for about ten years now. One of the best business decisions we’ve made is outsourcing social media/marketing. They do an excellent job and offer way more than just social media management (menu design, web design, branding, etc…)...

Dough needs to be opened at room temp, so let them sit out. You should think about switching to dough made in house. You’ll get a better product at a much lower price in the long run.

We use two different suppliers and are getting drastically different pricing from each. It’s usually pennies apart, but now it’s 10-20 cents. My guess is that in your case, Sysco is still unloading cheese they bought a while back at higher prices, so they’re charging more. Once that stock...

1-800-8-GRANDE is the number to call

Grande sent me a message about a rebate program they’re calling “the Greater Purpose Program.” I wasn’t expecting much, but got a $700 check in the mail. So if you get the email/message from Grande, it’s worth your time to fill out the short form they send you.

Same with us. We have a double stack conveyor that runs 555 degrees with an 8 minute cycle. Cooks a pizza every 30 seconds.

Does anyone else use hunger-rush online ordering through Revention? We have a hard time getting our delivery time estimates to be accurate. I’m wondering if anyone has had good success updating it on the fly, or if they’ve found another way to give accurate delivery time estimates.

A little off topic here, but does anyone have a recommendation for an outdoor grill? I’m looking for something that can cook pizza & steak without a ton of prep time.

Anyone have advice on oven cleaning (middleby marshall ps360 double stack)? Preferably a reference for an outside company that will handle on it on a semi-annual basis (located in Central Illinois). Pat

We spend a considerable amount of time cleaning fryers and changing the oil. I’m wondering if anyone has better success with a filtration process. If so, any recommendations? Pat

I’m thinking about going and it’s a considerable expense

Anyone been? Or know anyone who has? Thoughts?..

So what do you do after your managers hit 40 hours a week? Just go into overtime? That seems like a good way to get labor cost out of control…

So what do you do after a manager hits 40 hrs in the week and they want to pick up extra shifts? Just go overtime?

Ya, we’re just doing 20-30lbs at a time. Thanks for the advice!