PaulstheRibList
Full Fledged Farker
I'm getting closer with our new brick & mortar location. So many details to finish.
Question for those of you ahead of me: Did any of you choose to use a scale with a thermal printer to print individual meat weights and prices?
Why did you choose to include this or not to?
Right now, we weigh all the portions and round up for the customers benefit. So if they order 1/2 pound of brisket, I charge $11 and portion at least 1/2 a pound, giving the customer the small amounts above the weight they are paying for.
We went to the new Truth BBQ in Houston a couple weeks ago, and they weigh the portions and print a ticket for each protein ordered, charging you for the exact weight you got, even if it's a little more than you asked for.
Anyone do this second technique, where you charge the customer for the exact weight?
If any of you, do use the scale and thermal printer, what scale/printer do you like?
Question for those of you ahead of me: Did any of you choose to use a scale with a thermal printer to print individual meat weights and prices?
Why did you choose to include this or not to?
Right now, we weigh all the portions and round up for the customers benefit. So if they order 1/2 pound of brisket, I charge $11 and portion at least 1/2 a pound, giving the customer the small amounts above the weight they are paying for.
We went to the new Truth BBQ in Houston a couple weeks ago, and they weigh the portions and print a ticket for each protein ordered, charging you for the exact weight you got, even if it's a little more than you asked for.
Anyone do this second technique, where you charge the customer for the exact weight?
If any of you, do use the scale and thermal printer, what scale/printer do you like?
