Recent Activity

Activity stream for all registered members at PMQ Think Tank.

  1. perfect pizzas replied to the thread Starting my Mailshark today..

    I started off mailing 1000 pieces/week 7 or 8 years ago. I then increased to 2000/week. Eventually 3000/week. And finally last year I...

    Feb 23, 2018 at 9:51 PM
  2. boondas replied to the thread time.

    thanks i had a company tell me its from leading edge in to leading edge out and that didnt make sense so i wanted to dbl check

    Feb 23, 2018 at 9:37 PM
  3. George Mills replied to the thread Expansion through franchising.

    We Have worked with many franchise groups. Some from their fist shop to their 500th nation wide. We would like to have the honer of to...

    Feb 23, 2018 at 6:15 PM
  4. URNUTS replied to the thread Starting my Mailshark today..

    I start in a few weeks- 1000/week for 10 weeks. Small area and worth the shot. Been open 3 weeks so, we'll see. I was a big mailer as a...

    Feb 23, 2018 at 4:55 PM
  5. URNUTS replied to the thread Expansion through franchising.

    I'll tell ya...... after 32 years w/ Domino's.... and 3 weeks on my own--- not so sure I made the right choice. I hated Domino's..... by...

    Feb 23, 2018 at 4:48 PM
  6. Patrick Fruin replied to the thread Expansion through franchising.

    If you don't mind me asking, what's the name of your business?

    Feb 23, 2018 at 3:17 PM
  7. Patrick Fruin replied to the thread is there a conveyor oven that has 2 temp settings for top and bottom?.

    I know where this is going and you're right. Conveyor ovens will not produce as quality of a bake as other ovens. If you're looking for...

    Feb 23, 2018 at 3:03 PM
  8. brad randall replied to the thread Starting my Mailshark today..

    All the cool people are doing it... Been thinking about doing this for years, so I'm finally getting the ball rolling. I like that...

    Feb 23, 2018 at 2:09 PM
  9. Mike replied to the thread Expansion through franchising.

    Yes We have some updates to make too. Right now we don't charge a franchise fee or royalty. We just charge for dough, sauce, and...

    Feb 23, 2018 at 2:03 PM
  10. pizzapiratespp replied to the thread experience with stone/granite conveyor oven.

    The pizzas stick to the stone in the demo video of the Picard oven

    Feb 23, 2018 at 1:58 PM
  11. URNUTS replied to the thread Expansion through franchising.

    There are a lot of legalities, which I assume you are aware of. Do you have a UFOC?

    Feb 23, 2018 at 1:51 PM
  12. Feb 23, 2018 at 1:42 PM
  13. Mike posted a new thread.

    Expansion through franchising

    Does anyone here have any experience with franchising their business? I am looking to take our franchising to the next level....

    Forum: The Think Tank

    Feb 23, 2018 at 1:42 PM
  14. URNUTS replied to the thread is there a conveyor oven that has 2 temp settings for top and bottom?.

    Also, time and temp affects the top and bottom differently. I know what you are after, Boston, because I was, too. I can tell you that-...

    Feb 23, 2018 at 1:30 PM
  15. George Mills replied to the thread is there a conveyor oven that has 2 temp settings for top and bottom?.

    Air impingement ovens can direct greater heat to the bottom of the pizzas by using lower fingers with more air holes. George Mills

    Feb 23, 2018 at 1:03 PM
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