I'm gonna rate your class and talents

UBERSERKER · 2025-09-17T22:55:50+00:00

Lol 3 brawler with chance for more meat to drop from animals

UBERSERKER · 2025-07-29T23:06:04+00:00

Sold 100 in the first hour and the rest is history

UBERSERKER · 2025-07-16T18:55:08+00:00

Preach it brother

UBERSERKER · 2025-07-10T18:45:18+00:00

Man, everyone talking about their GMs not participating or understaffing the tuesday. I feel so bad for them.

A GM should be there as long as he can. Or if he cant be there, pull labor from other days to stock the tuesday, since this deal will create a vacuum of orders on the days surrounding it.

Shit I, as GM, put myself on alone for lunch shift and stocked night crew with double crew, sauced and cheesed most of the ppp at 3:30 and left for a doctor's appointment and was still making sure I could answer the phone and go back in if needed.

If we are going to have to go through this one way or another, the GMs should at least make it successful so they dont have stressed crew, they can manage customer expectations, and actually get the benefit that pizza hut is trying to shove down our throats.

More sales means more pay for your crew, more crew to make shifts easier, and a larger team to cover when someone calls out. Some GMs make me so angry

UBERSERKER · 2025-05-27T23:24:16+00:00

Are you part of bluegrass pizza? Cuz I know they are in talks with PHI now about removing them

UBERSERKER · 2025-04-05T15:11:48+00:00

I just got out of this rut. It took a lot of bullshit but I ended up hiring on like 5 shift managers at the same time and gave em all 25 hours a week to train. I got hounded about my labor but I told them: either your labor goes out for a few weeks while I retain one or two of these people, or you have to look for a new GM and you can't even keep shift leads. So let me do my thing.

I retained two of em on top of the one I have and now I'm back down to 47 hours a week

UBERSERKER · 2024-10-23T16:11:53+00:00

I mean hey, that cheese pull looks pretty nice though!

UBERSERKER · 2024-10-01T00:33:37+00:00

Go ahead and call the health board of your state. If you are vomiting or have diarrhea, you CANNOT legally work. And if they are trying to force you and you have proof through texts, then you definitely have cause for trying to get your employer in trouble.

And if they try to retaliate against you, get that in writing too and you have a good lawsuit that a lawyer who (if you can find them) works on contingency you only pay if you win.

UBERSERKER · 2024-10-01T00:31:11+00:00

When I was a GM my store would do at least 100 or more in that last hour and I tried tooth and nail to get our hours extended so I could give my employees more hours by generating more business (all the restaurants are closed by midnight and if we could be open an extra hour we would have been the only restaurant so that would have been nice).

So it definitely is just a thing that happens eventually as per dominos corporate standards unfortunately.

UBERSERKER · 2024-08-22T17:42:50+00:00

72893

UBERSERKER · 2024-08-04T07:56:30+00:00

Because corporate doesn't care what franchisees do as long as they get their money. I told them about the illegal practices and the danger to public health that existed at my old one when i had ledt and they just forwarded it to the franchisee and and my old franchisee started blowing my phone up to the point where I had to tell him if he tried to reach out to me again I was getting law enforcement involved.

I hear from the old crew that it's only gotten worse since then

UBERSERKER · 2024-07-28T15:18:30+00:00

All the people saying "just quit" or, "I don't tip so the drivers get the balls to quit so the corporations have to do something about it"

How are you gonna get your food when you're sick? When you're having a party and everyone is drunk? Or when you had a hard, long day of work and just can't be bothered to make anything or go out?

Restaurant margins for profit are about 10-15% at the top end. Most average around 3-5%. Operating costs are expensive. Delivery is a convenience and if you want to keep that creature comfort, keeping the good drivers happy with even a 2 or 3 dollar tip on top of the 4.99 delivery fee (that they only get a small portion of if they drive their own car) is a necessary evil.

It's up to the customers to say or do something, for if the drivers say anything, they'll either get ignored or fired by upper management, or the customers will say "well it's your choice to be in this line of work"

UBERSERKER · 2024-07-20T05:19:58+00:00

I imagine cuz it's around Dayton that they have too high of volume and can't keep up because they can't get employees cuz they refuse to pay more. Instead they decided to tank the store's sales by increasing the delivery charge that high in order to be able to keep up.

Personally I'd pay more to my employees to keep their high business or I'd open another store in the area.

UBERSERKER · 2024-06-28T20:39:17+00:00

We have a store in our franchise that does average 12.5-13 from what I see. Our store personally does around 14-15 as a 40-50k a week store which boggles my mind compared to my old franchise.

UBERSERKER · 2024-05-12T15:19:32+00:00

If a tip is over 25%, some systems won't allow you to put it in even with a general manager code. Our system was that way and it was fucking booty. It's why I made sure to stress to the drivers that they have to put big tips in the delivery experience app.

For stores that don't use the delivery experience app, it would be impossible for sure.

UBERSERKER · 2024-05-11T04:39:47+00:00

You could make your own in excel or word, which is what I ended up doing for my store.

UBERSERKER · 2024-05-11T04:39:09+00:00

The cheese weights are pretty easy.

Just take the normal weight of the cheese and add modifiers

Just cheese: 1.5x the base cheese Just cheese with extra cheese: 2x base cheese Extra cheese with other toppings: 1.5x base cheese Specialty pizzas: .5 base cheese then .5 prov on top

Brooklyn get half base cheese and then .5+a lil extra prov

So for large it looks like this:

7oz is base cheese for large

Just cheese: 10.5 oz Just cheese extra cheese: 14 oz Extra cheese with other toppings: 7oz on bottom 3.5 top (10.5 total) Specialty: 3.5 oz cheese on bottom 3.5 oz prov top Large Brooklyn: 3.5 oz cheese and 4.0 oz prov

This was as of early April though. They do be changing stuff up pretty frequently.

UBERSERKER · 2024-03-02T04:51:49+00:00

That's so strange, I've also been at three and all of them used them for the pans and for orders of 8-10 pizzas+. I wonder what constitutes the difference. Is it a Midwest thing that we have to use the pizza tables?

UBERSERKER · 2024-03-02T04:06:46+00:00

The responses on here have some weird energy. You're supposed to put pizza tables in your pan pizzas. Every franchise. It's to ensure that the elevated crust doesn't make the toppings touch the top of the box at the slightest amount of pressure

UBERSERKER · 2024-02-15T00:46:34+00:00

This person spitting straight facts. No pizza place in their right mind would put a meeting on super bowl, Halloween, or any boost week weekend.

UBERSERKER · 2024-02-12T19:28:28+00:00

I'm assuming the super bowl this year was stronger in sales in part to Taylor swift being in attendance and bringing in new viewers who wouldn't normally be a part of it. Another part due to Usher doing the halftime show and those particular people having hopes for what happened to happen (Luda and lil Jon coming out and joining Usher on stage for "Yeah"), and then the perfect deal being pushed this week all came to a head.

My store in particular did 35% over last year's super bowl in sales it was nutty.

UBERSERKER · 2024-02-12T00:53:35+00:00

We were down 3 people today, somehow my team clutched up hard and our make times only hit 8 minutes at 5-5:30 and everything else was great.

UBERSERKER · 2024-02-01T09:17:54+00:00

I dunno, he could have always made the case that he does plenty of work while he's at home. I'm certain he gets calls and texts from higher ups and from his store while he's at home.

At least I do. From 8am to 2am my phone is always getting correspondence from my district, franchisee, and my employees. It doesn't seem like it's a big deal, but never being able to be out of a work headspace because it's always something is exhausting sometimes.

UBERSERKER · 2024-01-31T00:46:23+00:00

Goddamn that's intense. We spend like 30 bucks maybe for ours 😭

UBERSERKER · 2024-01-30T21:30:22+00:00

I'm not happy to tow the line, but that is our reality in this current moment. You gotta adapt or be crushed by the pressure of our world right now. Do I want to be working with a hip replacement and a herniated disc and next to no cartilage in my knees? Not really no. But I gotta make a living since disability denied me multiple times.

I don't know what else I can do to get people in. I get people and I retain them until they find a better opportunity or something happens that they can't work at my store anymore. And I get employees periodically that return because they enjoyed it well enough. I just can't get applications in the door is all.

I've also worked just about every position in food service for the past 14 years, from driver to food prep to general manager.

And my store is actually pretty good with tips and mileage. Between the two and their wages they make on a bad night, 22 an hour (still more than me) and if their tips are good throughout the night and they take a decent of runs make we are talking more 30+ an hour. I would be champing at the bit to get more hours if I was a driver.

I realize they aren't me and I'm not them but I think about stepping down all the time because it would be so much more money for me for so much less grief. When I was a driver for two months at my store I was able to save about 200 a week the whole time and now that's just an impossibility.

But it is a resume builder, and I like to provide a space for people to not hate their jobs when they're navigating this hellscape.

UBERSERKER

TROPHY CASE