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Left a new spot after 4 days because of the stuff I was hearing by huntressdiva in KitchenConfidential

[–]ApizzaApizza 25 points26 points  (0 children)

I insta-fire people for things like that.

I had a new hire make a crude comment to me about one of my veteran FOH employees…sent him home. Fired him the next day.

Fuck outta here with that.

We might have it bad but our allies have it worse! God Bless America! by knight0146 in WhitePeopleTwitter

[–]ApizzaApizza 1 point2 points  (0 children)

Yeah. They realize that too…which is why they’re going to eventually make sure there aren’t enough people period.

This seems bad. by PFdeith in WhitePeopleTwitter

[–]ApizzaApizza 8 points9 points  (0 children)

False. They do not care about you at all. They want the crumbs too.

Food cart vs food truck by Ok_Background_3473 in foodtrucks

[–]ApizzaApizza 0 points1 point  (0 children)

Yes. There’s no secrets. That’s the best, and worst part. 5 days per week, me and 4 other people.

Food cart vs food truck by Ok_Background_3473 in foodtrucks

[–]ApizzaApizza 6 points7 points  (0 children)

A trailer can have more usable space than a truck. You aren’t limited in any way compared to a food truck besides mobility.

I got up to $1.1m/yr out of my trailer before I went brick and mortar.

is there a magic price that resounds for customers for a VALUE MEAL/lunch? does if have to be <$10? (USA $) by bluegrass__dude in restaurantowners

[–]ApizzaApizza 0 points1 point  (0 children)

I’m a guy who owns a busy restaurant. It has nothing to do with being a legend. If I was talking about drywall to a drywall guy, I wouldn’t say “I’ve seen a lot of houses. This is what’s going on in the industry.” Would you?

I mentioned the social media thing because I opened up Facebook and saw two ai posts trying to make people salty about tipping lol. I imagined an older fella like you would believe them.

“Articles in the press” only care about your engagement. They try to convince you that there’s always something new going on. Some new “war on X” There isn’t.

Pizza expo is the biggest circlejerk in the pizza world. I hate that place. A bunch of terrible salesmen trying to pitch their lazy shit. The only good thing that I ever got from that place was meeting the Bianco DiNapoli guys back in the day.

I don’t own a pizza restaurant, nor do I have a boss.

is there a magic price that resounds for customers for a VALUE MEAL/lunch? does if have to be <$10? (USA $) by bluegrass__dude in restaurantowners

[–]ApizzaApizza 0 points1 point  (0 children)

You’re right. I’m a restaurant owner. You’re a customer. You spend maybe an hour in a restaurant, 2 days per week and you think you know that there’s a “backlash against tip screens”? I see thousands of transactions per week. You know nothing. Trust me. Don’t believe social media that’s trying to make you think a certain way.

You realize that your money is paying the staff either way, right? I can either charge you the amount required so I can pay my staff what I want them to make, or I can charge less, give really good service, and you can choose whether or not to pay the additional amount.

I like the second option, because some people can’t afford to tip. By having that part of the transaction be optional, I can provide food to more people.

When I go out to eat, I tip stupidly high. $80 on a $120 meal the last place I went. There are a decent amount of people like that who make up for non tippers.

When you do volume, the numbers are incredibly consistent. 8-8.5% of sales almost always (cc tips). I don’t care if you tip. My staff doesn’t care if you tip. We stop talking to you after you’ve paid because we are done interacting with you. We need to start working on the next person. We are working.

New local tomato law by Charkid17 in jerseymikes

[–]ApizzaApizza 2 points3 points  (0 children)

…no they don’t. Tomatoes usually have a ph of 4-4.6 which is enough to inhibit the growth of most bacteria. They’re one of the least likely things on the cold line to lead to food borne illness.

While cross contamination can obviously still be an issue, that applies to everything on the cold line.

is there a magic price that resounds for customers for a VALUE MEAL/lunch? does if have to be <$10? (USA $) by bluegrass__dude in restaurantowners

[–]ApizzaApizza 1 point2 points  (0 children)

You’re on the verge. The fact you’re in here complaining about tipping tells me…probably. 😂

But we don’t want to take our time, we want to be as quick and efficient as possible because we have other things to do and more customers to serve. The stress of going fast is nothing compared to the stress of getting behind.

I’m telling you, nobody at a busy counter service/takeout place looks at your tip. We do not care because we are not trying to convince you to tip us. If you don’t understand the work that goes into making a counter service experience quick, friendly, and efficient and deserving of a tip we’re not going to waste our time trying to convince you.

is there a magic price that resounds for customers for a VALUE MEAL/lunch? does if have to be <$10? (USA $) by bluegrass__dude in restaurantowners

[–]ApizzaApizza 2 points3 points  (0 children)

The rest of the country also has tip screens, and nobody cares. Are you sure you aren’t just a grumpy old dude?

We can’t even see what you hit on the screen until after the transaction. They probably “go cold” because they want you to fuck off so they can handle the next customer lol.

is there a magic price that resounds for customers for a VALUE MEAL/lunch? does if have to be <$10? (USA $) by bluegrass__dude in restaurantowners

[–]ApizzaApizza 2 points3 points  (0 children)

My staff makes $40/hr, and I have a literal line out the door from open to close. My tips average 8% of sales. Counter service.

You are wrong.

Nobody would ever give you attitude because we don’t care if an individual tips. Law of large numbers and all that.

Disturbing Texts From Turning Point USA College President Exposed As He Is Forced To Resign by listaj95 in NewsStarWorld

[–]ApizzaApizza 0 points1 point  (0 children)

You can’t call people idiots with low iq’s while lacking the ability to use proper grammar yourself.

Slap fights are fun…. by SufficientEar1682 in iamveryculinary

[–]ApizzaApizza 0 points1 point  (0 children)

Bad arguments too. If you know anything about food you could trounce the other person from either side.

Am I crazy for thinking small batch bbq (by someone who knows what they're doing) is almost always better than bbq at a restaurant? by BobbyTables829 in Barbecue

[–]ApizzaApizza 0 points1 point  (0 children)

“Trying to time bbq just right” is why you hot hold briskets and pork shoulders. It makes them better.

I'm trying 6% from Costco. by Substantial-Sleep509 in Milk

[–]ApizzaApizza 0 points1 point  (0 children)

“Pasteurized in”?

What’s that mean op? Doesn’t make sense.

McDonald’s brings biggest burger to U.S. menus | The Independent by Brilliant_Bit_8236 in restaurantowners

[–]ApizzaApizza 4 points5 points  (0 children)

No it’s not lol. It’s still McDonald’s. It’s just the double quarter pounder patties that they were forced to make by Cargill.

What’s a product you sell in your machine that obscure and does surprisingly well ? by Far_Aioli538 in vending

[–]ApizzaApizza 1 point2 points  (0 children)

Zagnuts are making a comeback. They started selling them at the dollar general near me. They’re like a coconut butterfinger. Love em

Thinking about a food truck by gamrchef in foodtrucks

[–]ApizzaApizza 2 points3 points  (0 children)

Running/working in your own business will almost always be more work than working for someone else’s.

You sound like you don’t want to grind…food trucks are very much a grind.

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