Recent content by AdrianG

Mine is The Al Capone: Sausage, Bacon and Pepperoni. Basic, but it outsells my other combinations by a margin of 3:1

I think everyone has their own story that makes each case special. As bodegahwy said he’s business is heavily influence by tourists. In my case, I’m the only one making deep dish, stuffed and thin, and I don’t rely on tourism. So that gives me room for a)stablishing my own schedule and b) relax...

Sundays and Fridays are the biggest days for me. I’m also thinking about closing a Day, Wednesday come to mind and get that day to focus on my marketing. My sales are very low, but that’s a mexican thing. For some reason most of the places in here close for that day. I really don’t have a...

Sounds great!

Business is doing well, our publicity has been mouth to mouth and Facebook. We’re the only restaurant that makes Chicago Style Pizza (Stuffed, Deep Dish and Thin Crust) in my city and in my home state. The response has been very positive. Started with two employees, now I have 4, introducing...

We are the only ones that make the Chicago Style Pizza in my homestate. (Deep Dish, Stuffed and Thin Crust) , Fresh Ingredients, and we make our customers feel like they are friends.

They look very nice

That’s a pretty good point GR. Especially when it rains. My experience is that delivery sky rockets during winter, rain seasons but it’s more dangerous to the driver.

So, I’m in the process of starting delivery. I use my car for big orders, but it’s a Ford 150 V8 which is highly impractical for gas alone. Some of my friends have recommended buying a cheap car, safer and you can use it as a moving billboard. Others a Bike because it’s cheaper gas and all...

Pick up at first. Dining in, in about two months.

I think the post system gives you accountability , it helps with the sales, having track of your material and it’s easier for doing the numbers. Taking the orders , doing it the old fashioned way takes the cake.

this is more the lines of what I was thinking John, putting ‘post it’ in the wall for the cook to see. Great idea with the abbreviations!.

This is kinda of embarrassing but everything is set to go, except one small thing. The PC that we we’re going to use was damage and we had to return it to the factory, I decided to give it a go anyway (We’re doing a soft opening) and start charging the old fashion way. For a mere two weeks...

Yeah, I understand. The thing is Mexican tasting is not as big as the american one, IMHO. I did kitchen tests with 350, 450 and 550 amount of cheese in the 12 inch, the best results was with 400 grams. Telling, right?.

Thanks!, I’m gonna offer three sizes, 12, 8 and 6!.