How to screw up a good thing

[Clarkey]

I think the issue is the snotty reply he got.

[RW99]

Yeah, it should only be about the snotty reply. Running out of your primary product is just comical. Went to NY Fries once and they were out of fries

[Rathji]

Originally Posted by Clarkey

I think the issue is the snotty reply he got.

I agree

[MacDougalbry]

I'm sure this would have never happened if you had ordered from Dominos... their computerized inventory system would ensure that dough was never in short supply, and I'm sure their telephone operators would have been well skilled in making you feel good about yourself; but then you'd have to eat Dominos pizza.

[HockeyKhan]

Originally Posted by Circa89

That's akin to running out of anchovies or black olives. If you had run out of coffee at a coffee shop that would be the same as running out of Pizza Dough running a Pizza Parlour.
Brutal customer service. This excuse of a labour shortage has to end soon. I am sick of crap service in this town. Too bad to because I love to support the independent in whatever field that may be.

I took my mom to Tony Roma's for her birthday once and they ran out of ribs, well beef ribs anyway.

[Azure]

Originally Posted by HockeyKhan

I took my mom to Tony Roma's for her birthday once and they ran out of ribs, well beef ribs anyway.

You should be ashamed of taking her to Tony Roma's in the first place.

Worst place possible for ribs.

Ever.

[Dion]

Originally Posted by Rathji

Its not like a pizza place has a giant dough factory in the back that just churns out dough at a moments notice, fresh and ready for each individual order. Even if this pizza place makes their own dough instead of buying from a supplier, making dough takes time, ingredients and someone able to do it.

Trust me, in this labour market you probably don't have more than one guy who can toss the dough for each pizza working at any one time, let alone an additional guy in the back who can churn out pizza dough at the speed needed to keep up with pizza orders.

I used to live behind a community owned pizza joint and was also good friends with the owners/couple. Everyday one of the them made the dough and put it in the pie plates and stored them in the cooler in the backroom. Same applies to the extra dough.

As for supplies, you stock up with extra in case there's a late delvery. And i should add they didn't have a lot of space in the back either. They were smart owners and ran an efficent business.

So to me there's no excuse if you run out of dough or supplies.

[kermitology]

Personally I'd give them another chance.. Be honest and tell them that you didn't appreciate the response, but that you'd like to give them the opportunity to keep you as a customer. If they tell you to STFU, then piss on the building.

[blankall]

Originally Posted by Dion

I used to live behind a community owned pizza joint and was also good friends with the owners/couple. Everyday one of the them made the dough and put it in the pie plates and stored them in the cooler in the backroom. Same applies to the extra dough.

As for supplies, you stock up with extra in case there's a late delvery. And i should add they didn't have a lot of space in the back either. They were smart owners and ran an efficent business.

So to me there's no excuse if you run out of dough or supplies.

You've obviously never worked in a restaurant before. Profit margins are not always huge and "supplies" often have an extremely short life span. You can't simply stock up with extras, because the extra food will not be fresh by the time it is needed.

I worked at Earl's and it was a constant battle to keep our supplies at the right level. If you make too much, you end up throwing it all away because it is rotten. Too little and people get angry.

Not to mention things beyond your control can happen. Fridges can go out, suppliers can be late, random and unexpected rushes, prep cooks get the flu etc etc.

I think the bigger issue here seems to be the way the problem was dealt with. Not hearing the phone call myself, its hard to say if there was really as much sass as the OP says. Usually in these situations it is a combination of the customer on a power trip to some kid making minimum wage and the kid making minimum wage having been yelled at all night and simply not caring anymore.

It is totally possible more dough was coming in at 3:00 am. Often in restaurants a lot of the prep work gets done very early in the morning. 5:00 am or so. So it is very common for supplies to be dropped off at 3 or 4 am.

[BOSSY]

Grabbing a take out pizza passes for date night at your house - please have your wife call mine to explain!

[CaramonLS]

Originally Posted by Azure

You should be ashamed of taking her to Tony Roma's in the first place.

Worst place possible for ribs.

Ever.

OT: Amazing Ribs = Big T's.

[Rathji]

Originally Posted by Dion

I used to live behind a community owned pizza joint and was also good friends with the owners/couple. Everyday one of the them made the dough and put it in the pie plates and stored them in the cooler in the backroom. Same applies to the extra dough.

Right, they made it before hand and stored it, it is not really feasible to make dough for every pizza order that comes in. If the people who made the dough were not there (if I worked during the day, I probably wouldn't be there at 11pm) then they could run out, despite how easy everyone is claiming it is to keep enough is stock to never run out but never throw it away because it went bad.

[Dion]

Originally Posted by Rathji

Right, they made it before hand and stored it, it is not really feasible to make dough for every pizza order that comes in. If the people who made the dough were not there (if I worked during the day, I probably wouldn't be there at 11pm) then they could run out, despite how easy everyone is claiming it is to keep enough is stock to never run out but never throw it away because it went bad.

They showed up at around 1 PM each day and made the dough for that days pizza orders. By the time 4 PM comes around they're set for the evening ahead. Order is called in and a pie plate comes out of the cooler and the sauce, topping and cheese are added. Usually near the end of the night pre cut and weighed dough is taken from the cooler and put into pie plates when needed. And it's not as if they are making pizzas every minute - they have down time to do these things.

Yes you could run out, but that in my view that would be the fault of poor management. In tis type of business you can't afford to lose your customer base. Word of mouth has a nasty way of killing a business if the service is bad or they're running out of product. The pizza business is highly competitive.