Recent content by anselmospizza

Glad to repay the favor…was in a similar situation a few months back. Good luck!

They are easy to see in caller ID. When I see search engine anything, WCA before or after anthing, or merchant anything, I answer the phone “Hello” then tell them this is a residence. I am hoping that will work better because businesses not protected on “do not call” lists.

We use pre-cooked jumbo Pierce wings from Sysco. They are awesome, but expensive. They are about $72 a case. They fry beautifully for about 12-15 minutes. We sell 6 for $4.25 $7.99 a dozen.

Friday …regular hours. Saturday til 4, Sunday Closed. Tried going later last Christmas Eve thinking might get the party order crowd, but never really came. We had a few people come for big wing pizza orders, but by 6, we were dead. I think it 100% depends on the type of establishment and...

We use breaded…work awesome. We cut them in strips after frying. Grilled are good too, just like the effect of using the breaded, more buffalo strips/wing like. The best thing to do is experiment with both and see what you prefer.

Debbie, any samples or items you don’t want sold, bust out that little note sharpie and label clearly WARNING: DO NOT USE!!. Make sure it is sealed tight, keep some duct tape handy. This may make employees rely on their conscious and be suspicious of quality or contamination and hopefully not...

I can’t imagine people will instinctually go to Facebook to find a pizza place. Facebook is great for your loyal base, but can’t imagine how it can bring new customers. It is also fairly limited on its information that can be presented. You can upload menus, but not with the ease of a website...

So we are in our second year and have been doing well …up 48% over last year and up 60% over the prior owners. But checked the records last year and this being the third week of November really sucks. Especially Tuesday through Thursday. Does anyone else have this experience during this time? I...

We use Blodgett decks and cook at 600 degrees. Never an issue on or off the screens. We typically don’t use screens unless absolutely necessary, super busy and prepped ahead or for time orders prepped in advance. The hardest part is finding that balance. It sucks dropping your temp because you...

You guys are seriously awesome. If it helps your conscience, we are making donations to the ASPCA for every round we advance. So it won’t just be for a fellow pizza crew, it will help some animals too! Thanks again.

Looking for second round help!! Thank you in advance! See original post for link

New York Style hand tossed!! Open kitchen

Speaking as a customer more so than an owner, I believe buffets are one of the most difficult concepts in food you can pull off. The primary reason people go to buffets, is because they want to see a huge selection. It is extremely difficult to pull off both quantity and quality or a decent...

Thank you for all that voted and those that tried. Really appreciate it. Happy to repay the favor anytime!

Thank you!