u/Domigorgon27

What’s the average tip night…I’m looking to relocate but really don’t want to leave the company tbh I’ve put in a lot of work here and love what I do. I’m currently an AM

My DM came in and round 2 of OA came up in the conversation…..well he mentioned that round 2 inspections may not happen and that it may just be a “oven certification round” instead. What does this mean??? Is that for the new product like they did with the stuffed crusts when they gave the PSC black shirts out??? I’m just curious bc round 2 has started from what I’m understanding and the new product hasn’t launched yet but idk what else we could need certification on….. anyone have any idea what this guy is talking about?🤣¿

Why do some stores use “auto calculate inventory” and some don’t? Pros and cons of using it vs not? Just curious if it’s something that the franchise has to allow or if it’s a corporate run thing???? Looking into becoming a franchisee one day and was just wondering

I live in a smaller town and I’m currently struggling with getting my sales to take off…there are 8 other pizza places in town including 4 “mom & pop” shops one of them being a wood fire pizza place. On a normal Friday we do just around 4K and my team would be able to handle more if there was more… I’ve talked to my DM about the possibility of a “customer appreciation” sale but that’s not really taken me much farther on the path to more sales. My store averages between 17-20k a week and that feels so low compared to seeing some of you fellow noids talking 7-9K on a Friday.

My product is consistent and my store is clean what else could we do?