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Sorry to take so long to answer. I don’t use the inventory module.

16 years ago today I turned on the open sign at Daddio’s Pizzeria for the first time. Back then I had never worked a shift in a kitchen. The only business I had ever had was a deliver service. I really didn’t know what I didn’t know. With the help of many of the great people here I have...

Here is a link to an article by Tom Lehmann Yeast The Think Tank

He was always an inspiration. I looked forward to talking with him at Pizza Expo each year. There was never a time when he didn’t teach me something. Rest inPeace my friend.

I have been using Point of success for 16 years. It does everything I need it to do for my carryout and delivery operation. I just started with Big Holler and have only had a few minor glitches that were easily fixed.

If you are tech savvy and able to do your own setup you can get a decent system from Point of Success for much less than the 10-12k. I have been using it for 16 years and have little to complain about.

It all depends. If the order came in on your online ordering then it is a waste of time and money. If the order came in from a third party online service it may be the only way you have of trying to convert them over to your system.

The first week I had my online ordering going it cost me about $1.50 per order. If I compare that to what it cost for third party service, where I pay $0.99 per order just for them to take payments, it was a major saving. Each week the online ordering ends up costing even less per order. I would...

I think you will find the benefits of online ordering will more than cover the extra costs without charging a fee.

Have you thought about setting up a separate company for this? Before I opened my shop I had a company that did deliveries for a number of the local restaurants, pharmacies and flower shops. I charged a flat rate delivery fee and the drivers were paid as subcontractors.

We recently were forced to get shredded cheese rather than our normal block cheese. It clumps almost as much as the cheese we shred ourselves. I shred into a 6" full pans which I use in the table. The longest I have held shredded cheese is about four days. I had no issues at four days.

When I make my sauce I use 2 cans of 7/11 and 4 cans of Full read. My sauce is quite thick by design. If I wanted a thinner sauce I would go with 3 of each.

There is a box/button at the top right corner that says “New Topic.” press that and it will guide your through starting a new thread.

Either will work but the microwave is faster.

I have come to the conclusion if they can’t follow the instructions to get the job they likely won’t follow instructions on the job. When I advertise an opening I always put No phone calls please. I have an application form with a header that says Please fill in all parts of this form. If there...

I have the luxury of having my family covering all but one position and that person has been with me for over 5 years so it has been a while since I trained. I use contract drivers so there is no cross training there. When I did have staff to train I had them shadow the first shift and slowly...

A few years ago I had them when I visited Soda Creek Pizza in Steamboat Springs, Colorado.

To me the pizza business is family. This is to say my staff are family, my customers are family, and most important my colleagues in this business are family. The staff I have had over the years stay in touch even though they have moved on with their lives. I get updates on their ever changing...

@Tom_Lehmann can help you get the same bake out of a conveyor as a brick oven. You just have to get the ovens set right for your product. I highly reccomend Edge Ovens.

Lots of hair spray or hair gel. 😆