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We stick it in the box... I don't recall any complaints

What does your labor typically run? Are you mostly dine in? or Delco? We are mainly dine in with counter service and we are running in the 35-38% range most days. I feel this is too high... trying to figure out how to be more efficient.

Too early to see much of a trend... I can tell you last year sucked

Still a bit slow

We are in a location that isn't horrible but it's not on the main drag. Business has been less than stellar this year and I'm thinking I really need to up my marketing game. What works for you on a consistent basis to drive traffic? Is there a minimum spend amount that is needed to really be...

Good to hear... where are y'all located?

or has everyone seen traffic dry up this week? It feels like everyone is holding their breath until the election.

I see a lot of recipes for unusual toppings often with seasonal veggies, etc. Have you tried anything unusual with much success? Squash, pulled pork, pecans,,,etc

Anyone here open for lunch and then close for a couple of hours before reopening for dinner?

Inflation is kicking hard… lunch biz is suffering

…and credit cards are maxed out

People HAVE become super entitled and rude… it does make it hard to enjoy the service industry

Not much being posted here lately… is everyone too busy? or is biz slow and we’re bummed?

Many thanks! I’ll check it out

Looking for a good chocolate chip pizza recipe that will stand out from the run of the mill recipes. Not exactly sure what that means… 😂 just looking for ideas to differentiate from what everyone else seemingly has

Which food distributor do you get them from? The Burke chicken

We use a 5 oz doughball… stretched to about 9-10". How much ricotta and how much mozzarella should we be using?

What’s the best ricotta to make cannoli? Looking for smooth and creamy

For those of you that sell items other than pizza…salads, wings, subs, etc… what percentage of revenue is pizza VS percentage of revenue from the other offerings?

Currently we are counter service… we deliver food to table when it’s ready but ordering is done at the counter. Considering switching to counter service at least for the dinner hours. Thinking this will help with increase appetizer, desert, and beer sales… as well as lower labor costs slightly...