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I just thought I would add a little something: I run a place that does close to what you describe, except we have a simple chop salad and knots as sides. I get people who call and tell me they have heard about my shop and that the pizza is the best, and ask if I have wings or fries. When I tell...

@QFCMike You are correct in that there are/were too many chiefs and not enough indians. As of today, I am the GM, my assistant is a Shift lead, the party girl is another Shift lead, the rest are cooks or drivers. My wife cooks 6 short mornings (9-2 or 3), I open with her and work 6 mid shifts...

Thanks for the responses. I have been pretty good about having a staff meeting every month. I have been working on these two shift lead/cook types for 8 months now. I just dont think they want to help build, they just simply want 40 hours. I can understand that, but I need to try an field a...

Long timer reader/lurker, first time poster. I have taken over a higher end pizza shop in the DC suburbs. The store was sitting around 5k a week, I have pushed the store to almost 8k a week. It has been quite rough, but I feel like I am almost there. The biggest problem I have is one I just...