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After reading some back posts on this topic (thanks steve :lol: ) and from my own past experiences with delivery operations it is headache most owner/operators would drop in a heartbeat. Since this time around I have a choice I do not think I will be delivering, but instead focus on offers to...

I understand being consistent, but still seems like a lot of work for noodles considering the mark up. When I started I worked in a dine in and we made a pot a day, but we went through it really quick. To portion we just used a certian sized hand strainer. My last carry out they weren’t fast...

forgive my ignorance on this, but what is the difference besides one has ricotta?

I know this is the second worst call you can get next to your driver calling saying they were in an accident. Looking for some fresh insight.

The location I am looking at does not have tables, just carry out and the option for delivery. My last shop I did carry out and delivery and delivery was by far the least enjoyable aspect of the operation. I’m sure I don’t have to go into the range of reasons for this as I’m sure everyone is...

thanks, but how long does pasta keep frozen? for the cost of noodles is it worth taking the time to portion and bag/store pasta into individual servings?

what the best way to prep spaghetti and ziti noodles? is it best to cook a batch at opening and then toss it at the end of business day or is there a way to store it? for how long?

EXACTLY…light at the end of the tunnel. That way everyone can have one worry free day off that they can bank on.

does all online ordering make the customer pay with cc only? you can’t prank order with OLO can you?

I know this is one of those sins right next to pre-fab dough balls and not being open 7-days a week, but just in case there are some rebels out there I thought I would ask. I also want to thank the group for all the response to my other posts. I think I’ve been brought back up to speed in a...

nobody commits the 6-day only sin :twisted:

I would most likely need someone to show around the system since I’ve never used one before. I do know that I would prefer a touch screen to keyboard.

I want to have a decent phone system that will go to recorded message after 3-rings and beep every minute or so. Are phone companies able to set this up or will this be specailized and need an outside company? Before I had a 4-line with rollover and added voice mail with an after hours message...

are they all basically the same and are they customized? if you have a POS do you still need a seperate CC terminal?

POS were just becoming the rage when I left the business some years back. At that time I think they were around 3-4k if I remember correctly. Are there any less expensive or have they come down in price? How are they priced, per terminal?

do you need a POS system to use OLO?

still looking if anyone has one they would like to recommend.

Is anyone only open 6-days a week? I’m looking at a small independant shop that currently was closed on sundays and was not open for lunches during the week, except fri/sat. Does anyone else follow this format? I use to own a franchise and it was 7-days a week, 11-11. I would not mind starting...

any insurance company or agent recommendations for florida. also need W/C and fire/damage/loss coverage.

what is the ideal percentage of the sales price to food production cost?