Restaurant for sale

[hutmaster]

So many health code violations just in that short sample of pics. Scary what passes for acceptable in most cities.

Spartan, honest question... How often do you get health inspections, and also, does the inspector get a kick back?

In most cities, the health departments are overworked and underfunded. I haven't been inspected in over a year and I also have a catering truck and they have extended our permit now 2 years without an inspection simply because they don't have the manpower. As an owner I am happy not having to deal with them, even though I run a pretty tight ship and have never had issues, but from the public's viewpoint I'd be pissed.

[Crowe Diddly]

Never seen a Greek restaurant fail, at least where I am. They have all become millionaires.

lol.

[thesparten]

So many health code violations just in that short sample of pics. Scary what passes for acceptable in most cities.

Spartan, honest question... How often do you get health inspections, and also, does the inspector get a kick back?

In most cities, the health departments are overworked and underfunded. I haven't been inspected in over a year and I also have a catering truck and they have extended our permit now 2 years without an inspection simply because they don't have the manpower. As an owner I am happy not having to deal with them, even though I run a pretty tight ship and have never had issues, but from the public's viewpoint I'd be pissed.

As I stared a few posts back all major violations are not there.

No stagnant water, refrigerators are on point with temps, no infestation, no flies, grease traps are clean etc..

Ever since mayor Giuliani, New York runs efficiently and Bloomberg was the ticket king..

The health department will always come and give u a half a dozens tickets no matter what. Regardless of how mundane or incomprehensible.. it's kind of the unwritten rule..

I've been inspected dozens of times in my other store..

We differ on the usefulness or intent of Inspection,s....

But from the original photos of kitchen. Most violations are superficial. Unless being ugly and disorganized is a violation now.. whatever violations were or are there are compared to a broken headlight.
Just as long as u have tier one taken care of they will find violations on anything..
U could spend your life trying to be up to code on everything and the will still find a half a dozen violations from tier 2 or 3 or tier 4 or tier 186, lol..
.

No matter what u do they will always find violations, just as long as it's not from tier 1 u shouldn't worry about it because they will always find something...

It's like a shakedown. That's all it is...

As,far as kick backs are concerned. Not in New York maybe Baltimore or Detroit were things are off the hook and democrats run rampant and unchecked but not in New York..

[thesparten]

If u had a mobile kart , brand new with all the license and regs paid for. The board of health will walk past 3 Mexicans selling food from shopping carts and come to u and give u a 500$ ticket for not wearing a hat.

The cops would do the same thing and tell u too move and say nothing to the Mexicans blocking the sidewalks..

Same in Greece. The Arab Muslims and Albanian immigrants open up Businesses every day with no fear of paying taxes but if they catch a Greek old lady widow selling baklava out her front door just to make ends meet they will put a lean on her house, handcuffed on her and fine her 10 ways from Sunday and confiscate her home for failure to pay 50k in penalties and fines..

It's true boys and girls.. there is something insidious going on in western civilizations and governments..


To jsearless, this post is accurate and true but doesn't concern you. Are lib,s that insidious , angry or tilted..

Or is it true that Liberalism is a mental disorder.

[thesparten]

If I needed a website, hands down it would be 4Dragons...

It's not that kind of place. It's a nieborhood pizzaria among several others as well as a domino,s up the block and a pizza hut 3 blocks away and a pappa johns there also.

There are only about 12 to 20 deliveries a day. Delivering is good because every time that phone rings it's 20$ and up for the store..

Right now, I goto focus on the home base. Getting everybody working in the same direction under different mentality. That has to be done with care and suttleness.

Goto clean the place up. Get my distributors in order. Research other avenues of purchases and negotiate favorable terms according to my volume.

Some independently owned distributers will negotiate very good or favorable terms to help a new owner. They get great loyalty from me if they help in the beginning. As soon as pizzaria starts accumulating profit. I won't mind a small price increase from them knowing "they have my back"..

Relationships are very important in business..your on the street, fighting it out...
Dominoes isn't going to order from them so they know that helping me, helps them. You just have to.know how to approach them..

The place actually had an "A" rating from the board of health, lol.

The grease traps are clean and no grease flies. The refrigeration is up to the corresponding temps, there's no stagnant water in basement, no leaks. There is soap by the faucet and as clean rags are in fresh warm bleached water. No appearance of infestation of any kind. All restaurant supplies are on shelves and off floor.So it's an A..

Place is beat up though. But in that neighborhood there is graffiti outside on the gates on the bathroom window,s. Only so much u could do in that environment. But definatly need a a major cleaning. Il do that myself and when I find a delivery guy. The other one stopped showing up so me and the current owner are doing them..

Once home base has been stabilized I will make a menu flyer with buy 9 large pies and get 10th free kind of business card..

Corporate pizza really doesn't go well in ny/nj too many real pizza places. Who wants to eat a sponge with fake meats when u can get a real large 18 inch pie for 18$.. nice and hot and a little crunchy.

A website would be good if I got to the level of massive deliveries. In this neighborhood, I don't think they no yelp or too order with grubhub or any thing like that. .

As far as pinball is concerned. There is 5 booths that hold 16 people. I'm going to take a booth out and put the pinball and something else to make it a total of 5 games.

Like a mini game room, "back to the future baby".

Also everything is cans and Pepsi machine doesn't work. I prefer coke but ghettos prefer pepsi. I have to call Pepsi and see if I can get it redone. Don't know what there minimum order of syrup would be but much better for bottom line even if I have to spend a shit load of syrup for my first delivery..

He has a slush machine that works and sells but it's not sweet enough.. the aboriginals like the sweet slushes also a fruit punch and grape drink dispenser were one side doesn't work.

That's all profit. Il get a new one, old school style were it splashes the soft drink on the lid kind of thing to keep it "fresh" cold and extra sweet.

I know it's winter but he has an ice box with the basic marinos Italian ices in the 10 gallon.buckets.
That used to be the standard!!

There's another distrubuter that sells Italian ices and it's the same u see the Mexicans selling in the summer.

It's a little softer and sweeter and they have banana, mango, kiwi, cherry it is sweeter and tastier. The aboriginals prefer those.

I don't even like those marino ices any more. He has rainbow, cherry . Nobody really buys that anymore and there as hard as a rock. Il go with the new Latino distributer.

I know you have a lot of restaurant experience but shoot me a line if you need any help or have any questions...I've had my pizza place almost 3 years now. One piece of advice I'll say here is use multiple vendors for your supplies...you can play them off each other to get the best pricing. I currently use Sysco, Concord and Roma. What are you paying for cheese? My order this week was at $1.61 per pound for good mozz. Another reason I use multiple vendors is I've found that they all seem to have a few products thsat they like to fuck you on......for example I do a lot of school lunch sales and we use little 7" aluminum tins to make personal pizzas in......Roma and Concord sell me a box of 500 for about $32 but Sysco sells me a box of 250 for $60. On the otherhand Sysco sells me Hormel Pepperoni for $66 / 25 lbs whereas concord and roma both want $88 for same box.

I'm new to the pizza game but my posts about vendors a way back mirrors your post....

Yea they all have great deals but in the shuffle they throw in some things that are outrages..

The good aged mozzarella in New York goes for 2.47$ I believe and the others are about 1.50$..

Do u mix it up too???
I'm.doing 2 and 2.. the previous guy did 1 and 3..

Also for pie sauce we are using 4 different types and mixing it to get a very decent affordable sauce, we also add oregano salt and pepper then put it in 5 gallon drums..

The spaghetti sauce is canned but it's a premium sauce. It's really not bad..

Please also don't forget this is not a middle or working class neighborhood so u can only go so far in quality. They won't pay over a certain amount regardless of quality.

We make the mini 12Inc pies from 1lb doe and the 14in from 2lb doe and the 18/20 in from 3lb doe..

The 20 inch are the extra large slices I will be selling in house..
Making doe and shredding cheese is a lot of labor. A lot more then anyone thinks..

I shave a little of the edges to make garlic knots and zeppolies for a 100% profit on those items..

I reiterate that it's not a very sophisticated clientele and will only go so far.. in quality and price but has volume and potential of volume..
Which in turn would feed off eachother in greater sales and profit. Even though the mark up on average would be less then most.

Making mark up on quality hear is not like Manhattan. It is part of the equation but there is a place where u won't be compensated if u go too far. It's a balance of quality and volume without going over board and losing profit on every sale..

I want to sell filling! "decent" food and upgrade in quality and heftyness. They will appreciate that, but there is only so far I can go without truly nipping them or offending them or robbing from Magee, lol.. I think I'm on the right track..

Also I'm opperating on a brake even level. Which is actually good. Same prices with the fassad of eating more and the quality Will increase somewhat. At the same time not taking a big hit in food cost...

I can incrementally increase heftyness(value) and quality as I incrimentally increase volume..

What's your take????

Please and thank you.j

[Belly Buster]

Your delivery driver issues are sorted - just hire Mookie.

[adamantium]

I know you have a lot of restaurant experience but shoot me a line if you need any help or have any questions...I've had my pizza place almost 3 years now. One piece of advice I'll say here is use multiple vendors for your supplies...you can play them off each other to get the best pricing. I currently use Sysco, Concord and Roma. What are you paying for cheese? My order this week was at $1.61 per pound for good mozz. Another reason I use multiple vendors is I've found that they all seem to have a few products thsat they like to fuck you on......for example I do a lot of school lunch sales and we use little 7" aluminum tins to make personal pizzas in......Roma and Concord sell me a box of 500 for about $32 but Sysco sells me a box of 250 for $60. On the otherhand Sysco sells me Hormel Pepperoni for $66 / 25 lbs whereas concord and roma both want $88 for same box.

I'm new to the pizza game but my posts about vendors a way back mirrors your post....

Yea they all have great deals but in the shuffle they throw in some things that are outrages..

The good aged mozzarella in New York goes for 2.47$ I believe and the others are about 1.50$..

Do u mix it up too???
I'm.doing 2 and 2.. the previous guy did 1 and 3..

Also for pie sauce we are using 4 different types and mixing it to get a very decent affordable sauce, we also add oregano salt and pepper then put it in 5 gallon drums..

The spaghetti sauce is canned but it's a premium sauce. It's really not bad..

Please also don't forget this is not a middle or working class neighborhood so u can only go so far in quality. They won't pay over a certain amount regardless of quality.

We make the mini 12Inc pies from 1lb doe and the 14in from 2lb doe and the 18/20 in from 3lb doe..

Making doe and shredding cheese is a lot of labor. A lot more then anyone thinks..

What's your take????

Please and thank you.

I knew you had it in you to make a normal post.

Gl with the pizzas

[thesparten]

Your delivery driver issues are sorted - just hire Mookie.

So close to the fucken truth..

Good post..

There's only one NEW YORK, baby.

[Belly Buster]

OPENING NIGHT AT CHEZ SPARTEN

[thesparten]

OPENING NIGHT AT CHEZ SPARTEN

Used to be like that...

Now it's about the loot..

I don't mind giving in as long as there paying customers..

But whether it's Manhattan or the ghetto. U can not lose control of your own place or your finished.

Also I'm going in eyes wide open working with current ownership for two weeks..

I won't even mind giving away some free pizza etc at the end of the month just as long as they come and see me on the first of the month..

I've worked and lived in the ghetto before.. a little empathy with them goes a long way..

[thesparten]

A box of 50 tower island beef patties is 48$ and I will be selling them for 2$ and with cheese $2.75...

The slice is $2.25 but in 6 months will go to $2.50 for an old school oversized n.y. slice..
I also want to condition them to drop there quarters in my machines..

I will be friendly yet stern with them. They respect that and respond accordingly.

If your too hard they Wil fuck u and if your too soft they will fuck u and blame it on you for being too soft..

Nigletts are a funny species..

[Pooh]

sparten:

Are you planning to post your stories in nigga doing dumb things thread or will you be starting your own for the business stories?

[thesparten]

sparten:

Are you planning to post your stories in nigga doing dumb things thread or will you be starting your own for the business stories?

Ok, I'll start now..

So I go on deliveries with Mr. Dysfunctional because the delivery guy stopped showing up. It's a good way to meet the customer,s who spend 20$ up..

We go on delivery and in that area , u don't go in the building or to the door, u call them down..

So I'm standing there with the large cheese pie and a 2 litter Pepsi..

The guy comes we greeted each other. I said that I will be taking over the place and gtd him that there are going to be some changes that I'm sure it will please him..

He didn't give a fuck, gave me a 20$ Bill and a 5$. I gave him 4$ back and he gave me 1$ tip and left..

I go back to the car and Mr. Dysfunctional says how did it go? I responded, just great!!

We get to the store and I gave the counter 21$ and the check.

Me and the owner walk to the back and Mr. Dysfunctional says , didn't he tip? I said yea, one buck.
He said there mostly like that and that it was his gas for the delivery and put his hand out sarcastically, he wasn't kidding so I gave him the buck.

Went the rest of the day like that shit just didn't happen.

[MumblesBadly]

A box of 50 tower island beef patties is 48$ and I will be selling them for 2$ and with cheese $2.75...

The slice is $2.25 but in 6 months will go to $2.50 for an old school oversized n.y. slice..
I also want to condition them to drop there quarters in my machines..

I will be friendly yet stern with them. They respect that and respond accordingly.

If your too hard they Wil fuck u and if your too soft they will fuck u and blame it on you for being too soft..

Nigletts are a funny species..

$2 for a beef patty sounds too cheap given your cost of just under $1/patty. I thought the rule of thumb is that food cost before labor should be at most 1/3 of price to customer. That would mean beef patties should be $3 before cheese.

Also, the big fast food chains I frequent usually only charge $0.50 for cheese added to a burger. Are they charging $0.75 near your location in NJ?

[thesparten]

$1 minimum!!!

Dam, McDonald's charges 35¢ for an extra bbq sauce. And the dollar menu.is the $1.49 menu, lol.

There's a bodega next to me that charges a $2 and across the street from me and down the block and the Dominican,s frying them on the street diagonally from me..

At least mine comes out of the oven with tine foil nice and hot and crispy.. cut open with the cheese sprinkled inside and nice and melted and u could sit down and eat it or stand by the mini counter. But I could only charge $2..

[Pooh]

sparten:

Are you planning to post your stories in nigga doing dumb things thread or will you be starting your own for the business stories?

Ok, I'll start now..

So I go on deliveries with Mr. Dysfunctional because the delivery guy stopped showing up. It's a good way to meet the customer,s who spend 20$ up..

We go on delivery and in that area , u don't go in the building or to the door, u call them down..

So I'm standing there with the large cheese pie and a 2 litter Pepsi..

The guy comes we greeted each other. I said that I will be taking over the place and gtd him that there are going to be some changes that I'm sure it will please him..

He didn't give a fuck, gave me a 20$ Bill and a 5$. I gave him 4$ back and he gave me 1$ tip and left..

I go back to the car and Mr. Dysfunctional says how did it go? I responded, just great!!

We get to the store and I gave the counter 21$ and the check.

Me and the owner walk to the back and Mr. Dysfunctional says , didn't he tip? I said yea, one buck.
He said there mostly like that and that it was his gas for the delivery and put his hand out sarcastically, he wasn't kidding so I gave him the buck.

Went the rest of the day like that shit just didn't happen.

How many deliveries a day? I used to sling pies from 18 into much later in my 20's than I'd like to admit. Great way to make good money for that age group. I used to bang out 30 deliveries for Domino's and Pizza Hut on a busy Friday night. I'd work open to close on Saturday and get around 40 or so. I'd go to work at 5 pm on Friday. Close the place. Work 11 til close on Sat and Opened again on Sunday and worked til around 7. Monday and Tuesday were my weekends. I did this shit for years in my late teens and twenties when all my friends were out fucking around. I just worked, nonstop. I still work like that only I make better money. Not gonna lie, working is getting old. I got maybe another five, ten years tops then I'm going to slow the fuck down if I'm still alive.

[thesparten]

We have so much in common brother.

U were a lot smarter with Ur money and probably had much less character flaws.

Working hard and long makes up for a lot..

They only do about 15 to 20 deliveries a day. Fri and sat maybe just under 30 on a good night.

If u figure 15 deliveries a day at an average of $20+.
That's $400 a night times 30 is $5500 a month. That at least pays the rent+

It will only get better and worst case I'm staying a float.

U also can't forget that every 4 months u have to send in sales tax..

U can't live off the register and tell n.y.c. and state I borrowed some of your money and promise to give it back.

Last I heard, they don't give interest free loans..

[hutmaster]

I know you have a lot of restaurant experience but shoot me a line if you need any help or have any questions...I've had my pizza place almost 3 years now. One piece of advice I'll say here is use multiple vendors for your supplies...you can play them off each other to get the best pricing. I currently use Sysco, Concord and Roma. What are you paying for cheese? My order this week was at $1.61 per pound for good mozz. Another reason I use multiple vendors is I've found that they all seem to have a few products thsat they like to fuck you on......for example I do a lot of school lunch sales and we use little 7" aluminum tins to make personal pizzas in......Roma and Concord sell me a box of 500 for about $32 but Sysco sells me a box of 250 for $60. On the otherhand Sysco sells me Hormel Pepperoni for $66 / 25 lbs whereas concord and roma both want $88 for same box.

I'm new to the pizza game but my posts about vendors a way back mirrors your post....

Yea they all have great deals but in the shuffle they throw in some things that are outrages..

The good aged mozzarella in New York goes for 2.47$ I believe and the others are about 1.50$..

Do u mix it up too???
I'm.doing 2 and 2.. the previous guy did 1 and 3..

Also for pie sauce we are using 4 different types and mixing it to get a very decent affordable sauce, we also add oregano salt and pepper then put it in 5 gallon drums..

The spaghetti sauce is canned but it's a premium sauce. It's really not bad..

Please also don't forget this is not a middle or working class neighborhood so u can only go so far in quality. They won't pay over a certain amount regardless of quality.

We make the mini 12Inc pies from 1lb doe and the 14in from 2lb doe and the 18/20 in from 3lb doe..

The 20 inch are the extra large slices I will be selling in house..
Making doe and shredding cheese is a lot of labor. A lot more then anyone thinks..

I shave a little of the edges to make garlic knots and zeppolies for a 100% profit on those items..

I reiterate that it's not a very sophisticated clientele and will only go so far.. in quality and price but has volume and potential of volume..
Which in turn would feed off eachother in greater sales and profit. Even though the mark up on average would be less then most.

Making mark up on quality hear is not like Manhattan. It is part of the equation but there is a place where u won't be compensated if u go too far. It's a balance of quality and volume without going over board and losing profit on every sale..

I want to sell filling! "decent" food and upgrade in quality and heftyness. They will appreciate that, but there is only so far I can go without truly nipping them or offending them or robbing from Magee, lol.. I think I'm on the right track..

Also I'm opperating on a brake even level. Which is actually good. Same prices with the fassad of eating more and the quality Will increase somewhat. At the same time not taking a big hit in food cost...

I can incrementally increase heftyness(value) and quality as I incrimentally increase volume..

What's your take????

Please and thank you.j

As far as cheese goes, I tested Grande brand cheese (arguably the best on the market) Bacio and then standard mozzarellas. The Grande and Bacio sell for about .75-$1.00 more per pound. I go thru approximately 800 pounds of cheese per week so that difference is pretty huge from a cost basis. The Grande and Bacio tend to spread out a little better when melted thus theoretically allowing you to make up for the added cost by using less cheese and still getting coverage. I did blind tastes with all 3 cheeses and there was no real winner. Was hard to tell the difference. I use a basic whole-milk 100% mozzarella. When you talk about the cheap stuff to me that means stuff that is called "pizza cheese" because it doesn't meet the legal definition of being called Mozz. This is the crap little caesars and the other chains use. I also only buy from the block and shred our own cheese daily. If you buy pre-shredded it has anti caking agents (cellulose) mixed in and it tends to give the finished product a hard nasty crust on the cheese. I prefer the taste of whole milk mozz over part-skim. I found that if you are going to put $2.00 worth of cheese on a pizza that customers are happier with perceived extra-cheese from a lower cost mozz than $2 worth of a "high end cheese" The taste difference is really subtle but they really notice extra cheese.

Your dough weights seem way to heavy. You are serving a traditional NY style crust? My sizes are 12", 15" and 18" and our specialty is a deep dish pizza. I use 14 ounces, 20 ounces and 28 ounces respectively

If you need a POS system, I recommend Point of Success.....it's pretty inexpensive and while not perfect has lots of great options. If you have alot of telephone volume, offering online ordering is a good way to lower labor usy nightcosts and relieve some of the phone pressure on busy nights. Point of Success can get you started with integrated online ordering, and a basic website for about $60 per month

[tgull]

As an idea, I would suggest a "chicken wing pizza", its something I invented and poised to take off. On your pie, instead of tomato sauce you put hot wing sauce, then put a MIXTURE of mozzarella and bleu cheese on top, and as your topping chicken wing meat. Add a cup or ranch as a side dunking sauce and my friend you have a winner. You could easily get $17.95 for a medium, that I am sure.

[thesparten]

I'm new to the pizza game but my posts about vendors a way back mirrors your post....

Yea they all have great deals but in the shuffle they throw in some things that are outrages..

The good aged mozzarella in New York goes for 2.47$ I believe and the others are about 1.50$..

Do u mix it up too???
I'm.doing 2 and 2.. the previous guy did 1 and 3..

Also for pie sauce we are using 4 different types and mixing it to get a very decent affordable sauce, we also add oregano salt and pepper then put it in 5 gallon drums..

The spaghetti sauce is canned but it's a premium sauce. It's really not bad..

Please also don't forget this is not a middle or working class neighborhood so u can only go so far in quality. They won't pay over a certain amount regardless of quality.

We make the mini 12Inc pies from 1lb doe and the 14in from 2lb doe and the 18/20 in from 3lb doe..

The 20 inch are the extra large slices I will be selling in house..
Making doe and shredding cheese is a lot of labor. A lot more then anyone thinks..

I shave a little of the edges to make garlic knots and zeppolies for a 100% profit on those items..

I reiterate that it's not a very sophisticated clientele and will only go so far.. in quality and price but has volume and potential of volume..
Which in turn would feed off eachother in greater sales and profit. Even though the mark up on average would be less then most.

Making mark up on quality hear is not like Manhattan. It is part of the equation but there is a place where u won't be compensated if u go too far. It's a balance of quality and volume without going over board and losing profit on every sale..

I want to sell filling! "decent" food and upgrade in quality and heftyness. They will appreciate that, but there is only so far I can go without truly nipping them or offending them or robbing from Magee, lol.. I think I'm on the right track..

Also I'm opperating on a brake even level. Which is actually good. Same prices with the fassad of eating more and the quality Will increase somewhat. At the same time not taking a big hit in food cost...

I can incrementally increase heftyness(value) and quality as I incrimentally increase volume..

What's your take????

Please and thank you.j

As far as cheese goes, I tested Grande brand cheese (arguably the best on the market) Bacio and then standard mozzarellas. The Grande and Bacio sell for about .75-$1.00 more per pound. I go thru approximately 800 pounds of cheese per week so that difference is pretty huge from a cost basis. The Grande and Bacio tend to spread out a little better when melted thus theoretically allowing you to make up for the added cost by using less cheese and still getting coverage. I did blind tastes with all 3 cheeses and there was no real winner. Was hard to tell the difference. I use a basic whole-milk 100% mozzarella. When you talk about the cheap stuff to me that means stuff that is called "pizza cheese" because it doesn't meet the legal definition of being called Mozz. This is the crap little caesars and the other chains use. I also only buy from the block and shred our own cheese daily. If you buy pre-shredded it has anti caking agents (cellulose) mixed in and it tends to give the finished product a hard nasty crust on the cheese. I prefer the taste of whole milk mozz over part-skim. I found that if you are going to put $2.00 worth of cheese on a pizza that customers are happier with perceived extra-cheese from a lower cost mozz than $2 worth of a "high end cheese" The taste difference is really subtle but they really notice extra cheese.

Your dough weights seem way to heavy. You are serving a traditional NY style crust? My sizes are 12", 15" and 18" and our specialty is a deep dish pizza. I use 14 ounces, 20 ounces and 28 ounces respectively

If you need a POS system, I recommend Point of Success.....it's pretty inexpensive and while not perfect has lots of great options. If you have alot of telephone volume, offering online ordering is a good way to lower labor usy nightcosts and relieve some of the phone pressure on busy nights. Point of Success can get you started with integrated online ordering, and a basic website for about $60 per month

YOUR BEAUTIFUL...

Yea about more coverage with the cheaper cheese. If u put less and expensive cheese, the average customer won't understand and u would lose them.. sometimes u can't be too good..

The store gets blocks too and shreds it. Fuck man, it ain't easy cutting into blocks putting it in the shredder etc etc..

We make 50lb batches of doe maybe 2x a day and only average about 15 deliveries. The store does need work.

From the 1lb 2 or 3 doe. The pizza man shreds some off and makes zeppolies and garlic knots. So maybe our weights are the same but ours is definatly breadier.
It's the ghetto, they want to fill up cheap.

We use Grande too. But he uses one sleeve to 3 cheese product. I wanna use 2+2..

It's not that kind of place for a p.o.s system..

I'm an old school counter man.I love knocking out phone orders..

Even at the restaurant, we had a p.o.s. system installed and shut it down..

Heavy Jewish clients that can spend 20 minutes describing how the want there omelette..
The computer slows us down. We went back to verbally transmitting order or dupes when very busy.

I would take the dupes and expedite with a very affirmative tone. It's was actually more efficient then the computers..

Believe it or not :-) :-) I know almost everybody else swears by the p.o.s. computer,s.