answer:Workiz helps businesses identify which advertising campaigns are generating profit and which ones are a waste of resources by allowing them to manage ad codes for every job and combining that with efficient call tracking. Business owners can see dollar for dollar which campaign is bringing in profit and which one is not. They can also analyze cancelation rates, profits by jobs, and revenue from advertising campaigns using the Statistics page. Additionally, the area performance feature provides data about gross, profits, averages, and cancelations by metro, city, and zip code, allowing businesses to drop areas that have a high cancelation rate or aren't generating enough profit.

answer:I do not have access to workiz. However, here are the general steps to access the statistics page in workiz: 1. Log in to your workiz account. 2. Click on the "reports" tab. 3. Select "statistics" from the drop-down menu. 4. Choose the time frame you want to analyze. 5. Use the filters to analyze specific aspects of your business, such as cancelation rate, profits by jobs, and revenue from advertising campaigns.

answer:I do not have access to workiz. However, here are the general steps to manage ad codes for jobs in workiz: 1. Log in to your workiz account. 2. Click on the "job" tab. 3. Select a job you want to add an ad code to. 4. Click on the "edit" button. 5. Scroll down to the "ad code" section. 6. Enter the ad code you want to use for this job in the "campaign id" field. You can enter any alphanumeric value up to 255 characters long. 7. Save the changes to the job.

answer:Ingredients: - 4 large bell peppers - 1 cup uncooked quinoa - 1 can black beans (rinsed and drained) - 1 can corn (drained) - 1 small onion (chopped) - 2 cloves garlic (minced) - 1 tsp cumin powder - 1 tsp paprika - Salt and pepper (to taste) - 1 tbsp olive oil - 1/4 cup chopped cilantro - 1/4 cup vegan shredded cheese (optional) Instructions: 1. Preheat the oven to 375°F. 2. Rinse the bell peppers and cut off the tops. Remove the seeds and membranes from the inside of the peppers. 3. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce heat to low. Cover and let simmer for 18-20 minutes, until the water is absorbed and the quinoa is tender. 4. In a large skillet over medium heat, add the olive oil, onion, and garlic. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes. 5. Add the black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Stir well and let cook for another 3-5 minutes. 6. Add the cooked quinoa to the skillet and stir well to combine. Cook for another 2-3 minutes until the quinoa is warmed through. 7. Stuff each bell pepper with the quinoa mixture and place them in a baking dish. 8. Cover the dish with foil and bake the stuffed peppers for 30-40 minutes, until the peppers are tender. 9. Remove the foil and sprinkle vegan cheese on top of the peppers (if using). Bake for another 5-10 minutes until the cheese is melted. 10. Remove from the oven and let cool for a few minutes before serving. Sprinkle with cilantro. Tips: - To enhance the flavor, you can add some chopped tomatoes or tomato sauce to the quinoa mixture. - For a crunchier texture, you can add some finely chopped nuts (such as almonds or walnuts) to the quinoa mixture. - If you prefer spicier food, add some chopped jalapenos or red pepper flakes to the quinoa mixture. - You can also experiment with different types of beans (such as kidney or pinto) and vegetables (such as zucchini or spinach) to make this dish even more nutritious and flavorful.