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Just wanted to get some new book recommendations for 2017. Anyone have some must read books they would recommend for us pizza operators. I am currently reading The Dip right now. Cheers!

Thanks stebby1, I will look into for sure. Cheers

I agree, bad reviews can be frustrating. On a busy night majority if not all customers will be satisfied but it just takes that one bad apple to get you down. Best way to counter bad reviews is to get a bunch of positive reviews to bump it down. Start asking your best customers to write a review:)

No worries, maybe I got it mixed up with another name. Looks like inventory through POS is pretty popular. Will check out what point of success has to offer. Cheers Sent from my iPhone using Tapatalk

Hi, I hope everyone is doing well and selling lots of pizzas! I am looking to improve our inventory management and organization. Just curious what people are doing right now. Are you using an app or program? Pen and paper? If anyone has an inventory template they like to share, please PM me...

We do a dollar a delivery to cover the gas. Most the times drivers take 2 or 3 deliveries on a run because the deliveries are so close each other. We already pay the drivers minimum wage and if they take 3 deliveries, they could potentially make $5 per delivery in tips (depends on order and...

On Fridays when we are busy we tell customers right away that delivery wait is approx. 1hr to 1.5hr and majority don’t mind the wait. We also tell them to pick up if they can as it will be quicker, and most just pick up instead. Personally, waiting over an hour for a pizza is a bit much but when...

Those selling slices, what are you using as warmers? Do you under cook the pizza and when someone buys a slice, you put it in the oven to reheat?

We have two portable credit/debit machines for deliveries and it is a must for drivers. I found drivers made a lot more tips when the customer were able to input the amount at the door (train your drivers to be really nice and polite), also less cash to deal with at the end of the night. Lastly...

Hi POS users. Just curious if any of you purchased and using the caller ID system? I find it easier to just ask for the customers phone number or looking at the caller id on the phone. However, I just wanted to see if I am missing out or could be more efficient with this added feature. Thanks

I am looking to run a Facebook contest for National Pizza Month in October. Just wondering if anyone has ever ran a “Guess the weight of this pizza”. I figure it will be real simple, maybe have an October 15th deadline and it’s fun! All the fan has to do is guess the weight and those closest...

still steaming after that long is pretty good to me. I haven’t used pizza stacks in ages, but could imagine with the weight of all the boxes on each other, it’s a must…any recommendation on where to buy those for us Canadians? In addition, do you use the perfect crust liner just for big orders...

Thanks Joker, exactly what I was searching for much appreciated.!

Wow that is a good price for these bags, I never knew they made bags to hold that many of pizzas at once. How do you find they hold the temp of the pizzas for example over 30 Mins I may have to get a few of these bags, only concern is the steam making the box a bit soggy but still if it keeps...

So the school says they average around 45 larges per order, and the previously pizza chain delivered all pizzas at 11:10…lunch doesnt start till around 11:55. So that tells me the pizza must have be sitting around for over an hour, which doesn’t seem right to me but it is what it is and I am...

Hi I am sure it has been discussed before, but is there a website or spreadsheet/formula to calculate how many pizzas you can cook in your conveyor oven per hour based on time? Thanks

Daddio- do you use a special cutting board to cut the slices…that may be one of the things I have to make sure I figure out bc right now our slices are a bit wild at times when we do 14" to 10 slices, 8 may not be as tough. In addition do you split up your deliveries, I dont know with...

I just wanted to get some feed back on who sells pizza slices to schools for a pizza day and what their experience is like. I recently sent out letters to the schools in my area to do pizzas for the kids and I got one response so far. They asked about prices but before I reply I wanted to get...

wow the Manager’s toolbox is great! I recommend everyone check it out if you haven’t seen it yet Thanks PMQ!

We have a stacked Middleby conveyor oven. I definitely recommend having stacked ovens for cases where if one breakdown then you still have the other to use. Also on nights if you are not busy, you can have just one operating which will save you on your electric bill. 30" pizzas…those are some...