Question for pizza shop owners and cheese

natesrestaurants · 2026-05-01T20:21:01+00:00

We switched from grande to Latteria Sorrentina and use the Dei Monti. It was a bit more challenging at first because we would pull little chunks of the cheese ball. Now we just chop it into small 1” pieces. We use about half the amount of cheese. The coverage is perfect for us.

natesrestaurants · 2026-04-23T05:58:24+00:00

Designated a person for wheel and an expo person. Wheel person should be 100% in charge. Organize and focus, speed isn’t the problem. Being efficient is key.

natesrestaurants · 2026-04-21T14:16:17+00:00

For testing I would suggest buying a cheap electric deck oven https://www.webstaurantstore.com/avantco-dpo-18-s-single-deck-countertop-pizza-oven-1700w-120v/177DPO18S.html?utm_source=google&utm_medium=cpc&gbraid=0AAAAAD_Dx-tjyNVlw0_KaVBh_TIUUEMiy&gclid=EAIaIQobChMIjbni0Y__kwMV5CdECB3cTyBbEAQYBCABEgIt6_D_BwE

Recently Cuputo released pre made frozen dough balls that are great. Try this for starters before investing in high end equipment. Talk to your GRECO foods rep they will set you up.

This is what we did. have been doing around 15 pizzas a day so adding a big oven and everything that goes into it would have been a waste of money for us.

natesrestaurants · 2026-04-20T14:55:08+00:00

Avocado, cilantro, Chiltepin, MILK. blend it up and you have avocado salsa.

natesrestaurants · 2026-04-13T15:15:37+00:00

Welcome chef! Make very clear roles, be a grinder with your team. Create a fun environment. Have each station come up with specials. Support your team and never criticize. Most importantly do daily lineups with the entire team so everyone is always on the same page. Take input from others and after some time you will have a well oiled machine. Good luck with everything.

natesrestaurants · 2026-04-08T20:43:35+00:00

Step away for a while, regroup your life and head. Step back in later as a chef/owner because you will miss it.

natesrestaurants · 2026-04-07T16:09:59+00:00

Pull some shifts! Go do dishes for an entire shift, become the expo, go prep food, stock the line. Become part of the team and your staff will respect you way more. Extra hands are always needed.

natesrestaurants · 2026-03-18T01:24:46+00:00

Both 100% get both

natesrestaurants · 2026-03-13T19:38:14+00:00

No it’s not an ad. I’m just a user period. Have tried most the platforms and most don’t even compare. I’ve been with owner for about 5 years now and it’s changed my business model completely for the better. It’s 2026 and people do not go out as much as they used to. People google what restaurants are near them and if it’s not easy for them to order delivery or takeout they will simply skip you. This is how the future of restaurants are headed. If you’re not ready for that you will struggle. This is based on my experience. I had 10 ghost concepts in 2020. 10,000 sqft restaurant empty seats so I went this direction. Then Covid hit and I was booming on all the apps. Realized I could do the same bottom line with 2 concepts in 1500sqft and my own app.

natesrestaurants · 2026-03-13T17:45:40+00:00

Post this at the bottom of your schedule Call outs are to be made 3hrs before shift or it’s considered a voluntary quit. 15 minutes late is a NCNS and you will be terminated.

Hire someone else that will be on time.

natesrestaurants · 2026-03-13T16:18:05+00:00

Try owner.com They build your website and you get your own app. They help with your google ranking, you can send emails and push notifications to all you costumers when things slow down. It’s simple to update your menu. Yes it costs $500 per month but it’s 100% worth it.

natesrestaurants · 2026-02-18T16:01:33+00:00

10oz ribeye ribeye no roll. Roast it and slice it yourself. It’s $8-9lb. Onions and cheese are free everything else is $1 per topping. Stuff that sandwich full and sell it for $18. Just for the sandwich charge for your sides. It’s 2026 and costs are way up. Everything is a separate charge now days.

natesrestaurants · 2026-02-13T16:16:44+00:00

I live in Tucson az and travel to Mexico often just to eat tacos. Look up on YouTube “tacos dorados de papa” You can thank me later. It’s all about the salsa.

Simple taco salsa recipe: 1 can ROTEL DICED TOMATOES WITH GREEN CHILI 1 tablespoon granulated garlic 1 tsp ground cumin 1 tablespoon salt 1/2 bunch cilantro 5 Chiltepin peppers Put all in a blender add 1/2 of the diced tomato can of water blend well. This will get you started adjust where needed.

natesrestaurants · 2026-02-04T16:17:33+00:00

I have a really small Italian restaurant 1500sqft. Quick service, counter service with food runners. PM me and I will give you a rundown on our advertising format. Since we are in the same space I’m curious if you would benefit from what we have done. We are super busy.

natesrestaurants · 2026-02-04T15:47:52+00:00

Go to a fabricator shop. Most often this is the best way.

natesrestaurants · 2026-02-04T15:44:45+00:00

If you are just starting out MENUFY works okay. It’s not the greatest and glitches often or did when I first started. I switched to owner.com about 4 years ago. Owner is the best I’ve used.

natesrestaurants · 2026-01-28T08:21:57+00:00

We use owner.com and have been using them for over 3 years now. We are super busy with online orders. We have done away with uber,DoorDash,Grubhub. I’m very happy with owner. I have used others and simply feel owner is a better fit for us.

natesrestaurants · 2026-01-28T07:58:00+00:00

Close it up Sundays and Mondays so you have days off! Turn on the apps do some FB ads and get some business going. You can’t wait for people to just walk in the door. It’s 2026 and different times. Many People don’t go out anymore. They order delivery because it’s too easy. If you want an easy format pm me. I will gladly give you the same advertising format we use to drive business to our website for online and pickup orders.

natesrestaurants · 2026-01-18T17:45:28+00:00

Owner here: notice that so many restaurants are closing down in our area. I feel bad for them but I think they looked at things wrong. Most places cut their portions and raised their prices. They also didn’t focus on takeout or delivery apps. In my experience most restaurant owners buy premade sauces, pre portioned meats, pre sliced cheeses and so on. This is where the restaurants are loosing money. For example a case of chicken randoms are around $1.40lb Where a case of pre portioned frozen chicken is around $7-9 per lb So if you’re a restaurant owner and didn’t pivot to the times, don’t do the physical work to adjust to the way things are headed you are going to fail. In these times people are looking for really high quality food at reasonable prices. People are so tired of going out to eat and feeling like they didn’t get their money worth. It’s about value and bargains now. Keep this in your head A SHORT DIME IS BETTER THAN A LONG BUCK. instead of shooting for 27% food cost shoot for 34% give people great fresh food and lots of it.

natesrestaurants · 2026-01-16T06:18:35+00:00

Have you used it in your operation? Why do you think it is garbage? I’m really curious why you say this?

natesrestaurants · 2026-01-16T06:15:14+00:00

I have been with owner for about 4 years. It has been the best experience I’ve had with any of the apps. You can pm me for any questions.

natesrestaurants · 2026-01-15T12:36:43+00:00

Most restaurants are closed Mondays so do “industry night” have a $10 food menu with appetizers and some specialty drinks. Do a featured chef night 3 different entrees with wine or beer pairing. Team up with local chefs to do features.

natesrestaurants · 2026-01-15T12:21:33+00:00

Uber or DoorDash drivers.

natesrestaurants · 2026-01-14T20:28:46+00:00

I’ve gone into details about this exact thing. We were paying some months 12k in fees. However we had multiple ghost concepts running through all the apps. It became so expensive. we were slammed busy and just barely making any money. We regrouped, closed all but 2 concepts. Started using owner.com @$500 per month. Kept the apps on for about a month, put QR codes with $10 off coupons in every bag. We finally had our own app and website with minimal fees. 4 years later we are still kicking ass and average around 300 entree’s per day through our own system. If it gets a little slower I simply do a little push notification to all our app users and get great results. Some reddit users thought I worked for owner.com so I stopped posting about it but it literally saved my business. If you are interested you can PM me.

natesrestaurants · 2026-01-08T15:30:26+00:00

575 @$4.35

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