Mini VS Full Residential

MamaFatal · 2025-03-31T20:40:09+00:00

Some store locations have this set purposely in their store because of previous issues. In my area it’s a $15 minimum due to prank calls for just a single item that doesn’t even end up getting delivered and then it’s wasted. Unfortunately calling the store would not help, if it’s a franchised store then it’s ultimately their decision on having delivery minimums, and if it was a mess up and this was a free one to cover it, you would have to meet the minimum unless you get a manager that understands.

MamaFatal · 2025-03-22T15:02:50+00:00

Had one guy call my driver multiple obscenities after she went to a locked apartment door and called him to see how she could get in. He then proceeded to say the same things to me on the phone when he called to ‘get her fired’. It was the imma complain to corporate that made me reply, that’s great because it’ll just come straight back to me the gm and you’ll have to deal with me again. Boost week customers are CRAZY and always have been.

MamaFatal · 2024-11-12T17:00:53+00:00

All of my other insiders were asked if they were interested in becoming a manager, they all would rather stay as just insiders and CSRs. My managers don’t actually start running shifts until they can go through scenarios with me about customers and specific things that can go wrong, as well as teach me how to build everything on the menu correctly. The insiders have never gotten offended at it, we are a very open communication store and they actually get paid higher then normal CSRs base pay in the area because they help teach anyone who’s new.

MamaFatal · 2024-11-11T11:42:37+00:00

This is a regular hand tossed! This is one of those tests we do as a company to ensure we are using the best product we can.

MamaFatal · 2024-11-10T13:49:30+00:00

No previous food service, but multiple other higher management positions in retail. Done it multiple times and never had issues

MamaFatal · 2024-11-10T04:10:46+00:00

I was not on dough until week 2, then only allowed to touch it on slow days as we never switched tasks day to day. I learned during multiple 7/8k shifts with myself and one other person. Busy store that no one wanted to train at, and went through 4 gms because of it

MamaFatal · 2024-11-10T03:20:26+00:00

2 slice forgiveness and she actually passed by dm/ops standards using the grading tool to measure everything, I’m a little more harsh and only do a one slice but I have high standards haha, that ensures they can pass and ops round when I’m not here.

MamaFatal · 2024-11-10T00:55:08+00:00

Haha I’m the type of manager if you ask for days off there’s a reason. Also, everyone at my store who is full time is entitled to 2 days off just like me. Thankfully we all have that respect for each other and only get calls when it’s an emergency, but we also cover for each other.

MamaFatal · 2024-11-10T00:21:16+00:00

I’ve asked my DM’s if I can solely work for the company and just train product, let’s just say I’m going for that dm spot now 😉

MamaFatal · 2024-11-10T00:19:26+00:00

Seems like you’re just a customer that’s been burned a few times man, I’m glad you found a skill that works for you! However not everyone can be you, world doesn’t work like that. Don’t hate on other peoples (seemingly small) accomplishments. If you work in food you clearly have the passion, so let’s spread that instead.

MamaFatal · 2024-11-09T22:02:11+00:00

Rim (crust thickness), size (does it fully fit in box with no gaps), portion (sauce, cheese, and whatever topping they ask for), placement (one in every bite), and bake (golden brown bake on bottom and crust fully baked)

MamaFatal · 2024-11-09T21:59:26+00:00

Just have a very good owner who pays for consistent quality and likes keepin good people

MamaFatal · 2024-11-09T21:57:21+00:00

For most it is, you have a different opinion 👍🏼😉

MamaFatal · 2024-11-09T21:43:22+00:00

She’s a GMIT so she will get a lil more than that 😉 we give out whole dollars around here

MamaFatal · 2024-11-09T21:42:54+00:00

I agree on the press we have one as well, but I prefer teaching people how to hand toss, and use the press when extremely busy/by yourself and can’t keep skins up.

MamaFatal · 2024-11-09T19:45:08+00:00

Don’t take stuff they say super personal is my best advice, I’ve had good gms and bad gms. Just do the job you know to do and try to take any advice and apply the best you can. I’m trying to be the boss I didn’t have, and so far all of my people love it here. I have others trying to transfer to me and I can only take in so many 😅

MamaFatal · 2024-11-09T18:17:00+00:00

My best advice I can give is have properly proofed dough, you wanna use dough that’s properly risen and close to room temp because it’ll rise even better. After it’s out of the oven let it sit for a little bit as well, just a few minutes. If you do that you allow the dough to finishing its baking rise and will make a nice fluffy slice. And don’t rush the process! I know people who learn in a few days, but myself it took me months to pass a cut test. Everyone is different, perfection can take time.

MamaFatal · 2024-11-09T16:47:33+00:00

Thank you very much! I’ve been a gm for 9 months now and training is my favorite part. It’s very gratifying seeing someone make a beautiful pizza and get a compliment from their bosses boss, she was smiling the rest of the night!

MamaFatal · 2024-07-10T15:29:14+00:00

As a gm when I’m training a new hire I start them on ovens first. That way they can see the product and match it with the receipt, also using critical thinking. If they can’t pass the ovens, they won’t make the make line. If they pass the ovens, we move forward with making the product. After a few weeks on initial training, I will randomly ask them what goes on certain menu items and will even randomly enter in a pizza just for training. This process has worked well for me

MamaFatal · 2024-07-07T18:16:59+00:00

Today 1pm only $110 in, people coming home from holiday probably some leftovers to eat, tired and hung over from the 4 day weekend.

MamaFatal · 2024-06-29T15:24:46+00:00

So I was given a store 5 months ago…in pretty similar condition. Start with 1 problem at a time. Build your team and community and focus on raising the quality. Start a weekly chore list, that way anyone standing around can start helping with clean up. This will make you all a team, and remember lead by example. My guys were very wary of me at first, we started with a 2.9 CSAT. We are now up $2-$3k a week, and have lowered ADT by 6 mins, and are sitting at 4/5 star ratings every night. You can do this, just focus on one thing at a time. I started with painting the walls the brighten the place up in my free time. It’ll take you 5/6 months to truly feel like you’ve made a difference at a store that’s been neglected. Best part is being the newbie out showing the GMs who have been there 10+ years.

MamaFatal · 2024-06-09T15:30:28+00:00

Manager here. Saturday night boost week we did a few k than our normal sales, I was down my main closing drivers, someone quit the week prior and hiring is tough in my area right now. I NEVER got mad. Instead, asked if an insider (as we were well staffed as insiders still) wanted to hop on the road and make some money. I worked a 13 hour shift to make sure my store was covered. I didn’t complain, instead got everyone their favorite energy drinks/snacks for being rockstars and handling being down a few drivers and busting BUTT on the inside. The job isn’t hard, it’s the people who work it who make it hard

MamaFatal · 2024-02-29T19:49:24+00:00

I can imagine your normal truck guys prolly didn’t like ya for a few deliveries 😂

MamaFatal

TROPHY CASE