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When does $7 become $8 in the mind of the buyer? $6.95 is $7, isn’t it? How about $7.25? That’s still $7. How about $7.34? Still $7, for most people. $7 doesn’t turn into $8 until surprisingly close to the $8 mark for the greatest plurality of consumers. Maybe have a “Jumbo Jet” Special for...

I put door hangers on the same level as spam mail. Doorhang me three times in ten days and I’d organize a boycott of your business.

I’m curious. Do you have one pizza that’s an overwhelming seller, or are your top three all pretty close in sales? My top three are pretty close. What’s you best selling side or non-pizza item? You might not believe it. I’ll tell you later. If you ordered one of your own pizzas, would it be...

Since you’re well experienced, you’ve got the knowhow to create a very successful grand opening that could launch your new place into sales orbit. Interest rates are low. If your city/market is not in economic decline now, you should be fine. I would say go for it. You can have the layout you...

fishinc: I call it “smartphoning.” It’s become a new habit for people. Even while they’re supposed to be having a conversation with you, they’re swiping their iPhone constantly. Who knows what they’re in such a panic to constantly monitor? I hate that. I don’t hate smartphones. Google map is a...

I’m not sure if targeting drunken college kids is profitable. The bar closed, right? If it were me, I might see if it’s possible to turn the building into a food court, inviting other non-competing food styles in. You may be able to have strong lunch traffic in addition to dinner traffic. Even...

I make much more since dropping largest sizes and ended up selling more higher margin sizes and reducing inventory of boxes. Average ticket price went up, too.

Your delivery plates should stay warm for more than 30 minutes. Maybe you’re not microwaving them long enough? We get 30 minutes out of 500 watts for 1 minute.

I kind of regret the tip/no tip debate also. People are so blinkered into thinking that their way is the only way or the best way. My last words are these: Being a long-term expat, one common topic among U.S. expats is how great it is to be free from the tipping dance. Everyone loves not having...

As an ex-pat owner, I’ve seen the landscape littered with bankrupt and broken dreams of people who thought that NY style pizza will translate to some other country. I’ve never seen it happen yet. You can develop a new delivery method the get into the hands and mouths of customers, but the...

The square root of 3 X 240 is the Y-connected, 3 phase voltage. The simple answer is yes, it can be connected to use 440V 3 phase. (I was an engineer, engineering manager, then factory manager for a large manufacturer of transformers and switchgear for industrial and utilities.)

As a customer, I would have found the situation laid out in the original post as tacky. Being hard-headed, the business would have lost a customer. I would not have spend the energy or time to complain to the business, I’d simply stop being a customer. As an owner (in a culture with tipping), I...

Oh, I certainly know how it is, Nick. I lived in Georgia for many years. But, getting someone’s attention isn’t as hard as you may think. A simple, “Excuse me, could you…” to a passing employee is easy and painless. Many cultures don’t feel the need to have a relationship with restaurant...

When there’s no tipping, you can ask any employee near you in the restaurant to help you, and they will. :mrgreen: Every table is their table.

I’ve lived in and out of cultures with tipping. If you think employees need tips for incentive, you’re wrong. Once you view the whole tipping pressure concept from the outside, you realize how perverse it is. People are relegated to begging for scraps like dogs or look like children in poor...

I think it’s a state law in Georgia that if you’re not using IDY, you have to make dough dressed in re-enactment clothing and knead it by hand.

The big chains have delivered beer and wine here for decades and that fantasy scenario has never happened. You don’t even have to go before an inquisition by your masters to do it.

The type and mix of cheese you use determines the density, PizzaAl. Mine may not weigh or have the same volume as yours. Everyone makes different types of pizza, too. Some are toppings heavy and others are not, so what others do may have no relationship to your situation. I would suggest that...

I use cups for cheese portioning and also for sausage. I don’t measure fresh mozzarella, since we slice it and use the same number of slices crumbled up. So, it’s basically portioned. I don’t portion other vegetables. I do count shrimp, smoked salmon, other meats, etc. Sauce us portioned from...

Some day, I’d like to make a machine that makes a finished, perfect pizza according to the button you pushed at the register when you took the order. An automated pizza shop. It forms the dough, adds toppings, bakes, cuts, boxes and marks the box. The PizzaMaster 2000! All employee problems...