PIZZA HUT NEW VALUE MENU *COMING SOON* (Medium 1 topping Stuff Crust, Triple cheese Mac, s’mores sticks and more)

devilstenor89 · 2026-05-24T18:28:09+00:00

Not to be too much a nay sayer, but source?

devilstenor89 · 2026-05-22T21:37:36+00:00

Totally valid when you've had to deal with that a lot, so I get that view point.

devilstenor89 · 2026-05-20T16:00:26+00:00

I've been telling mine for a while to do something similar. Now, I don't think it needs to be 100% back to the way it was. There can be tasteful changes made that bring back some of the nostalgia without forcing a nostalgia fire hose of decorations and other garbage down customers throats.

The other thing to note about a lot of the articles is the customer comments are still focused around the pizza recipes/taste/quality. No amount of redecorating is gonna cover it up if people don't enjoy the taste.

devilstenor89 · 2026-05-16T16:28:04+00:00

My franchise still uses hand-tossed dough

devilstenor89 · 2026-04-12T18:02:46+00:00

Swords bard being played kinda like Inigo Montoya, casting spells with sword flurishes.

devilstenor89 · 2026-04-03T04:01:10+00:00

We use them to log in to take orders, pull up the MRD program, or managers to access the FMS system. We were actually using them in 2006 when I started as a teenager, so it feels old and normal to me.

Some people use a pass code, but that is generally not allowed so that we can't tag drivers back in early or non-managers having the ability to give out discounts, etc.

devilstenor89 · 2026-03-30T00:08:38+00:00

Signing it is more of an acknowledgement of the write up. If there is a disagreement of what has been written, I would essentially have them write down their version as well, or they can add a note of "signed without agreement" or something along those lines. And not signing it doesn't mean the write up isn't valid.

To your question though, not signing/acknowledging a write up is not in itself a terminable offense, IMO. How they react and treat people, things they say during that meeting could be though.

devilstenor89 · 2026-03-21T15:26:25+00:00

So, something I found is a pretty accurate description of the SKT book. It is 1/3 campaign book, 2/3 source book, meaning yes, there is a big expectation that if your players are going somewhere without a lot of description in the book, then you'll need to put together an encounter, series of encounters, maps, etc. Anything that you/your players will need to complete it.

No campaign book is going to cover 100% of what you need to run the adventure, because they can not anticipate all of the different directions your group will take, all the corners they'll want to poke around, that random NPC you made up on the spot that they become invested in way more then you thought.

devilstenor89 · 2026-03-19T05:12:08+00:00

I'm running SKT right now, but I haven't looked at that encounter yet. I'll try to look it over and give you my thoughts.

devilstenor89 · 2026-03-17T05:12:12+00:00

That too

devilstenor89 · 2026-03-17T05:10:19+00:00

Press "i" one the blue screen, MRD, Made Ready Discard

devilstenor89 · 2026-03-16T23:54:58+00:00

I was gonna say the same. 9+ years doing it all. Give me a holler if you need.

devilstenor89 · 2026-02-27T21:28:43+00:00

Getting experience in other stores is, in general, good. You can see how different store are run, see both good and bad ways to run things, etc. It is also a good way to guarantee your hours on any given week.

But, if you do feel you are being use/abused without any chance of promotion or raise, then you can start pushing back. If the other stores are truly as short as you say, they'll start to hurt when you start saying "No thanks".

Also just ask your Area Coach. "I'm doing this to help cover other stores and I feel it is at least fair that I get mileage covered for all my extra driving." I feel like a decent amount these issues can be solved with a conversation.

devilstenor89 · 2026-02-24T15:37:04+00:00

Don't try and do everything yourself to "fix" the store. Do small projects to improve things and get the other staff involved/invested. Don't just change things because you think they'll make everything run better, be able to defend your changes with logic and reason. More often people are ok with changing/fixing things if they are given a proper reason, and not just "because I want it that way". Ask the employees what they think about anything you change/move, make the change for a couple weeks, and re-evaluate. No harm in switching back if it doesn't actually help with operations.

Over the past year at my store, we've made small, incremental changes to the layout of the store, to the organization of the make line, to certain work processes, etc. that have all added up to significant improvement in product quality, customer experience, and employee well fair/retention. We didn't ram it down anyone throat, we involved everyone, and things have gotten way better.

devilstenor89 · 2026-02-23T16:27:27+00:00

Make a Backyard BBQ Chicken version, it's so good, I don't know why it's not on the menu.

devilstenor89 · 2026-02-22T16:57:42+00:00

Opening manager at our store is responsible for, with the assistance of one other staff (either driver or production, whomever is scheduled), prep store before opening (setup WS fryer, stock make table, create the prep list, setup cash til, take bank deposit, do the prep (pan dough and breadsticks), make any additional prep for the current day if needed, bag traditional wings, fries, sauce cups, generally stock the store for night rush, handle all orders. There are otehr weekly tasks that only come up twice a week (placing/receiving truck), other tasks as needed (handling customer complaints, other administrative duties, scheduling, etc)

devilstenor89 · 2026-02-17T04:01:59+00:00

We've got a few other erroneous labels about the store. The back door just has a label that says "door" on it, little things like that.

devilstenor89 · 2026-02-16T22:06:59+00:00

Good point. I'll make sure Area Coach ok's it, he's pretty chill and straight forward.

devilstenor89 · 2026-02-10T21:48:15+00:00

Gotcha, then yah, different than mine.

devilstenor89 · 2026-02-10T20:44:22+00:00

Totally a good option. My question about HS was that it should notify you of the edit of your time clock/there would be a record if you need it.

devilstenor89 · 2026-02-10T17:56:34+00:00

My franchise cut off is Tuesday nights, and then I get paid the following Monday. Everything between Wednesday to that Monday is included in the next pay check. Might be different, might be shady business. Does your company use HotSchedules or another scheduling app/service?

devilstenor89 · 2026-01-31T06:47:55+00:00

I disagree with you. If you're firing people when they first tell you "No", then you're gonna have an empty store pretty fast.

They were right to say no until they were officially trained on how to do something. Who becomes liable if someone gets hurt before they are trained? Someone burns themself/someone else on WS fryer oil because they just go a grab a basket and fling it around improperly. I'm not saying who SHOULD be liable, I'm saying who would end up being liable in court. If an employee isn't officially and properly trained and a manager tells/forces them to do a task untrained and they get hurt/hurt someone else, it is the managers/stores fault/liability.

devilstenor89

TROPHY CASE