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I’m looking to buy a brick oven pizza truck to expand my operation (finally!) We’re in LA, where there are a lot of film productions and the weather is always nice, so this seems like a solid idea. I’m considering buying a truck, not a trailer. I would be grateful for any tips and suggestions...

I’ve noticed lower response yesterday. And that was the same exact offer 4 days later. So I’m now thinking about doing this just once a week.

That’s what I’ve been doing on weekdays. Not fun:)

I want to start emailing coupons to customers to increase sales from Monday through Wednesday. I tried it once - emailed a coupon for 25% of the entire order on Wednesday only. The response was pretty good. I sent it out twice - in the morning and right before the rush hour. The question is, how...

A Great post. Thanks!

Great idea! Thanks!

I never tried $1 off. What’s the redemption rate for that vs $2 off? Thanks!

Thanks, Steve! But your comments did make me pause a bit, because they echoed my own reservations.

I was thinking of running a test Facebook ad and excluding all those who liked my page.

Thank you for your advice, Steve. Yes, I’m weighting that against what would attract more new customers.

I’m trying to get more people to visit our store, so I’m thinking about running a carryout-only deal on an XL pepperoni (our top seller). If anyone has experience running these kinds of deals, I would appreciate any suggestions. Thanks!

It’s been a month since we cut our hours and started opening at 4pm, so it’s time to report the results. Turns out, it was the best decision we’ve ever made! We have slightly less revenue, but our labor costs are now 35%, down from over 50%. It’s still a bit high, but only because we list 4...

Our whole January was like that. We had crazy spikes and then dead silence. I’m planning on pushing catering orders and special events. I’ll definitely let you know how it goes. Again, thank you for the post that changed my approach!

I figured I can open at 4 and still have enough time for prep. I wish I could have more lunch business, but I think I’ve tried everything, under the sun, but the volume just isn’t there.

We do about the same now. Let’s see what happens when I cut my hours. At any rate, I’d rather lose volume than money

I’m trying that now!

What is your weekly volume, if you don’t mind sharing?

I’ll start next week and let everyone know how my experiment goes. Thanks for the support!

Bluebird, your posts inspired me to reconsider my entire operation. Over the past two days I ran a very detailed analysis. I broke down my labor costs by hour over the last year, and what I discovered is that from 11am to 4pm my labor costs are anywhere from 70-80%! That’s not counting the cost...

No, my pizza is not dirt cheap:) Thanks to this forum I think I’m getting to the bottom of what’s going on. I’ve already dramatically altered scheduling and now recruited a few part-time drivers to be on call for the busiest times. Thank you for your support!