[[/list][/list]Welcome to the PMQ FAQ List. I want to first begin by giving a huge thanks to Jon Phelps, Training Consultant with Action Training Systems, Inc. (http://www.action-training.com) for taking the time to research the thousands of threads in the Think Tank and creating this FAQ list. He did this in his own time and I want to personally thank him for doing such a wonderful job.
So, without saying anymore…enjoy an easier way to use the Think Tank
BEVERAGE
[list]
[] Beer: Bottles vs Kegs
[] Tap Beer Selection
[] Coke & Pepsi Pricing
[] Coke & Pepsi BIB 5 Gallon Pricing
[] Soda: Fountain vs. Cans/Bottles
[] Soda Placement Perks
[] Adding Wine[/list]
BLACK BOOK
[list]
[] Black Book I
[] Black Book II
[] Black Book Letter - Mailing Dates
[] Pre-Printed Envelopes
[] Black Book Postcards
[] Black Book Letter Postage Options
[] Black Book: Worth the Price I?
[] Black Book: Worth the Price II?[/list]
BUYING AN EXISTING PIZZERIA
[list]
[] Valuing a business
[] Buying a Pizzeria Checklist
[] Bank Loan
[] Buying a Pizzeria I
[] Buying a Pizzeria II
[] Buying a Pizzeria III
[] Buying a Pizzeria IV
[] Buying a Pizzeria V
[] Buying a Pizzeria VI
[] Buying a Pizzeria VII
[] Buying a Pizzeria VIII
[] Buying a Pizzeria IX
[] Taking Over a Pizzeria I
[] Taking Over a Pizzeria II
[] Seller Financing Option
[] Determing Value of Pizzeria
[] Turning a Store Around
[] Purchased Pizzeria, Need Help
[] Should we take over this store?[/list]
OPENING A PIZZERIA
[list]
[] Opening a Franchise
[] Del/CO or Full Service
[] Del/CO vs. Full Service
[] Opening Shop Advice
[] Financing Options
[] Required Licenses
[] Pizzeria Start Up Cost
[] Open New or Buy Existing
[] Store Location Advice
[] Soft Opening I
[] Soft Opening II
[] New Hires
[] Start up Sales Projections
[] Pre-Opening Tips
[] Start-Up Check List I
[] Start-up Check List II
[] Store Opening Check List
[] Small Market Stores
[] Preparing For Opening Day[/list]
SELLING A PIZZERIA
[list]
[] Determining Value of Store I
[] Determining Value of Store II[/list]
BUSINESS PLANS
[list]
[] Business Plan Development
[] Business Plan: Sales Projections I
[] Business Plan: Sales Projections II
[] Build Out Projections[/list]
CHICKEN
[list]
[] Fried Chicken
[] Chicken Product Discussion[/list]
DELIVERY
[list]
[] Surviving Without Delivery
[] Cost of Delivery
[] Delivery Charge I
[] Delivery Charge II
[] Delivery Charge III
[] Delivery in Bad Weather
[] Starting Delivery I
[] Starting Delivery II
[] Starting Delivery III
[] Starting Delivery IV
[] Starting Delivery V
[] Starting Delivery VI
[] Delivery Benchmarks
[] Delivery Times
[] Delivery Distance
[] Delivery Minimums
[] Delivery Hours
[] Electric Delivery Vehicle
[] Scooter Delivery
[] Delivery Time Guarantee
[] Heated Delivery Bags
[] Opening Without Delivery[/list]
DELIVERY DRIVERS
[list]
[] Contract Drivers I
[] Contract Drivers II
[] Driver Pay Scale I
[] Driver Pay Scale II
[] Driver Compensation
[] Dealing With Bad Driver
[] Fixing Driver Screw-ups
[] Recruiting Drivers
[] Driver Minimum Age
[] Keeping Good Drivers[/list]
DELIVERY INSURANCE
[list]
[] Delivery Insurance I
[] Delivery Insurance II
[] Delivery Insurance III
[] Delivery Insurance IV
[] Delivery Insurance V
[] Delivery Insurance VI
[] Liability Insurance
[] Delivery Liability[/list]
DOOR HANGERS
[list]
[] What is a Door hanger
[] Is Door Hanging Same as begging for Business
[] Door Hanger Print Companies
[] door Hanger Return Rates
[] Door Hanger Promotion tips
[] Door hanging Ideas
[] Door Hanging hours Per Week
[] cheap Door Hangers
[] Cheap door Hangers II
[] door Hangers vs. Postcards
[] Door Hanging vehicle[/list]
DOUGH - GENERAL TIPS
[list]
[] Improving Dough Flavor
[] ADY vs. IDY Ratios
[] Bad Yeast
[] Importance of Fermentation
[] Importance of Dough Temps
[] Cheap Dough Trays
[] Dough Balls per Tray
[] Dough Troubleshooting Guide
[] Adding Milk to Dough
[] Dough Mixing Times
[] Wheat Dough[/list]
DOUGH TECHNIQUES
[list]
[] Hand Tossing vs. Sheeter
[] Dough Making Videos
[] Domino€™s Dough Technique
[] Dough Sheeters
[] Surface Calculator[/list]
DOUGH RECEIPES/COST
[list]
[] NY Style Dough
[] Thin Crust Dough
[] Gluten Free Dough
[] Emergency Dough
[] Cost of Dough I
[] Cost of Dough II
[] Buying vs. Making Dough
[] Salt Ratio for Dough
[] Whole Wheat Dough[/list]
EMPLOYEE - GENERAL
[list]
[] Staffing as Percentage of Sales
[] Employee Drug Testing
[] Shift Scheduling Programs
[] Employee Scheduling Software
[] Employee Internet Usage
[] Employee Phone Policy
[] Employee Tip Jar
[] Employee Performance Evaluation Form[/list]
EMPLOYEE - ISSUES
[list]
[] Cash Register Overages/Shortages
[] Cash Shortages
[] Employee Theft I
[] Employee Theft II[/list]
EMPLOYEE - MOTIVATION
[list]
[] Motivation vs. Nit Picking
[] New Hire Training/Motivation
[] New Hire Interview Tips
[] Employee Scholarships[/list]
EQUIPMENT SUPPLY COMPANIES
[list]
[] Best Place for New/Used Equipment
[] Central Restaurant Supply[/list]
MIXERS
[list]
[] Doyon Mixers
[] Reconmended Mixer Sizes
[] Commercial Mixer Brands
[] Shredding Cheese with Mixer
[] Sprial vs. Planetary Mixer
[] Titling Mixers
[] VCM Mixer Pros/Cons[/list]
EQUIPMENT - GENERAL
[list]
[] Dishwasher in Pizzeria
[] Walk-In Flooring[/list]
FLOOR PLANS/LAYOUTS
[list]
[] Floor Plan Help - 1300sqft
[] Floor Plan Tips/Ideas
[] Build Out Expense
[] 34x65 Floor Plan
[] 20x60 Floor Plan Help[/list]
MARKETING EVENTS
BIRTHDAY PARTIES
[list]
[] Birthday Party Policy
[] Pizza Making Birthday Party[/list]
FUNDRAISERS
[list]
[] Fundraising Tips I
[] Fundraising Tips II[/list]
SCHOOL NIGHTS
[list]
[] Fundraisers for Charity/Schools
[] School Night Contribution
[] School Nights by j_r0kk Part I
[] School Nights by j_r0kk Part II
[] School Night Fundraisers[/list]
CUSTOMER APPRECIATION EVENT
[list]
[] Customer Appreciation Day[/list]
PARADES
[list]
[] Parade Ideas
[] Christmas Parade Ideas[/list]
SPORT TEAM SPONSORSHIP
[list]
[] Little League Sponsorship[/list]
HOLIDAYS
[list]
[] Day After Christmas
[] Thanksgiving[/list]
SUPER BOWL
[list]
[] Super Bowl Specials
[] Super Bowl Specials & Hours
[] Super Bowl Sunday Results[/list]
MARKETING & ADVERTISING
PRINT COMPANIES
[list]
[] Print Company by J_r0kk[/list]
BOT TOPPERS
[list]
[] Box Topper Discounts
[] Box Topper Glue Options
[] Box Topper Ideas Keep It Simple
[] Post-It Notes as Box Toppers[/list]
MARKETING AGAINST COMPETITION
[list]
[] Franshise Moving Next Door, What to Do?
[] Pizza Company moving next door what do I do?
[] Papa John€™s coming to Town
[] Competitor Copying Me What to Do
[] Coporate Spying[/list]
COUPONS
[list]
[] Coupon ROI
[] Coupon Promotion Idea
[] Favorite Coupons[/list]
CROSS MARKETING
[list]
[] Cross Marketing with Blood Center
[] Business Referral Program
[] What Companies to Cross Market With[/list]
DIRECT MAIL MARKETING
[list]
[] Low Cost Direct Mail Program
[] Direct Mailing Cost
[] Postcard Direct Mailer
[] Where to purchase postcards
[] Direct Mail Print Shops
[] Direct Mail Companies[/list]
GENERAL MARKETING TIPS / IDEAS
[list]
[] Bounce-back Certificate Idea
[] Best Weeks for Advertising
[] Best Week to Mail Menus
[] Air-Freshener Advertising
[] Discounting To Increase Sales
[] Driving Sales Growth Through Advertising
[] Dropping Prices to Increase Volume
[] Email Blast Marketing
[] Increasing Word of Mouth Advertising
[] Fax Marketing
[] Fax Marketing II
[] Developing Corporate Accounts
[] Developing School Accounts
[] Developing School Contracts
[] Pizza Bonds
[] Grocery Store Receipt Ads
[] Marketing Your Phone Number
[] How Long to Stick with Ad Campaign
[] Why Advertise Weekly
[] Creating Monthly/Season Specials
[] Clip Art for Postcards
[] Calculating Market Share
[] Marketing Idea - Employee Contest
[] Marketing Retention Numbers
[] Marketing to Customer Outside Delivery Area
[] Mistake Postcards
[] Press Release How To
[] Why Marketing is Better Than Product Quality
[] Why Marketing is Better Than Quality Part II
[] Using Flags to Increase Sales
[] Employee Up-Sell Contest
[] Opportunity in Everything (Great Read)
[] $3.99 Pizza Promotion
[] Yellow Book Marketing[/list]
HOTEL MARKETING
[list]
[] Hotel Marketing I
[] Hotel Marketing II
[] Hotel Marketing III
[] [urlhttp://thinktank.pmq.com/viewtopic.php?t=2153]Hotel Stands I[/url]
[] Hotel Stands II
[] Hotel Stands III[/list]
INCREASING LUNCH/DINNER SALES
[list]
[] Improving Lunch Sales I
[] Improving Lunch Sales II
[] Improving Lunch Sales III
[] Improving Lunch Sales IV
[] Improving Lunch Sales V
[] Building Lunch Sales
[] Business Lunch Program
[] Advertising to Increase Carry Out
[] How to Increase Daily Sales[/list]
JUST OPENED/UNDER 12 MONTHS
[list]
[] Open 2 Months, Need Help
[] Open a Month, Looking to Grow Sales
[] Open 7 Weeks, Need Help
[] Open a Month, Need Help
[] Open 2 Months, Need Marketing Ideas
[] Open 6 Weeks, Ready to Start Marketing
[] Marketing After Soft Opening[/list]
MAGNETS
[list]
[] Magnet Vendors
[] Refrigerator Magnet Suppliers[/list]
MARKETING TO INCREASE SALES
[list]
[] Marketing Plan Ideas
[] Major Screw-Up Equals Major Publicity
[] Marketing Plan List
[] Yearly Marketing Calendar
[] Online Ordering[/list]
NEW MOVERS
[list]
[] Using Moving Targets
[] Moving Targets
[] Apartment Marketing - New Tenants
[] New Movers Gift Certificates
[] New Movers Marketing Through Real Estate Agents Part I
[] New Movers Marketing Through Real Estate Agents Part II[/list]
VAL-PAK
[list]
[] Val-Pak I
[] Val-Pak II
[] Val-Pak III
[] Val-Pak IV[/list]
MENU
[list]
[] Faxable Menu Order Form
[] Pricing Menu Items Correctly
[] Menu Print Companies
[] 11x17 Tri-Fold Menu Printing
[] Menu Printing 101
[] Menu Pricing for Specialty Pizzas
[] using Coupons on Menu[/list]
GENERAL QUESTIONS
[list]
[] Credit Card Transaction Companies
[] Credit Card Minimums
[] Credit Card Processing
[] Credit Card Merchant Fees
[] Credit Card Merchant Fees II
[] Credit Card Auto-Gratuity Charges
[] S-Corp vs. LLC
[] S-Corp vs LLC II
[] In Store Security Systems
[] Handling Complaints
[] Handling Complaints II
[] Food and Labor Percentage Formula
[] Food Cost on Spreedsheet
[] Food CostPro vs Spreedsheet
[] Food Cost Old School
[] Opening 2nd Location Advice
[] Determing Hours of Operation
[] Hours of Operations
[] Hours of Operations II
[] Hours of Operations III
[] Pizza Sizes
[] How Much Cheese per Pizza Size
[] Reconmended Freezer Space
[] Determing Net Profit
[] Labor Yield Formula
[] Labor Yield Formula II
[] Should You Include Manager Salary in Labor Cost?
[] Make Line Scale
[] Portion Control Cups
[] Dealing with Employee Food Mistakes
[] Collecting Bounced Checks
[] Collecting Bounced Checks II
[] Surface Calculator
[] Portion Control with Scales
[] Dough Ball Weights[/list]
POS SYSTEMS
[list]
[] Point of Success vs. Diamond Touch
[] Speedline or Firefly
[] Point of Success Programming Advice
[] POS- Low Budget Options
[] Point of Success - Programming ½ Toppings
[] Point of Success - Programming Driver Banks
[] Point of Success - Programming Driver Banks II
[] POS for small shops
[] POSPizza Software
[] POS with Credit/Debit Intergration
[] POS Required for Start-Ups
[] POS First Purchase
[] POS Systems & Expense
[] POS Touch Screen Reconmendations
[] POS - Industry’s Most Trusted[/list]
SAUCES
[list]
[] Alfredo Sauce Recipes
[] Sauce- Fresh or Pre-made?
[] Stanislaus Full Red Pizza sauce
[] Sauce-Average cost per gallon
[] Sauce Starter Recipe
[] Stanislaus/Escalon comparison link
[] Straight from the can sauce
[] Watery Sauce Solutions[/list]
TELEPHONE SYSTEMS
[list]
[] Phone Systems I
[] Phone Systems II
[] Phone Systems III[/list]
WINGS
[list]
[] Best Selling Wing Flavors
[] Chicken Wing Suppliers
[] Chicken Wing Suppliers II
[] Wings- Food Cost
[] Fresh Wings- Storage Time
[] Par-Baking Wings
[] Wing Hot Sauce Ideas
[] Deep Frying Wings
[*] Wings-Cooking Options[/list]