Recent content by butlermarie38

I don’t think providing Wi-Fi would be of any help. If you are planning to attract people for Wi-Fi, then they would order some meager amount of food item and hold the booth as long as they want. Without WI-Fi only those who wish to savor the taste of pizza would come and nobody shall get to...

I would suggest that you go for fresh sauce, in this way you won’t have problem. You can also keep ready made items and make sauce later on. Use fresh ingredients and use clean utensils and avoid copper or any metal. Use only stainless steel or plastic if possible.

Wow listening to your description about the two restaurants and especially about the steak got my mouth filled with water. I can’t stop think about steak now. I have to go to Michael’s Restaurant. Damn I can’t stop imagining steak.

Lol that would be so funny, they would feel that they are on the Planet of the Apes. Until someone would come up and shout “Cut, nice job people”. That’s when space men would realize that they got punk’d.

I go with a very people oriented way of raising prices. I have a rule to raise my prices after every 2 years. But not reduce the quantity. I give them brochures and some discount coupons in case they order as per the schemes, right 2 months before I am going to raise the prices. This way when I...

I get my flyer printing and mailing done by 48HourPrint.com. It’s saved me a lot of time and money; I used to do the mailing myself.

I would recommend that you have both ‘set pizza’ and ‘no set pizza’. The ‘set pizza’ would be helpful in getting faster orders from regular customers. While ‘no set pizza’ would help you have a control on the crowd. Under ‘no set pizza, u can give them a choice on different types of bases...

I sell a discount coupon sheet for $50 to $100 to people at dining in and delivery. In that sheet, there are various types of coupons. For e.g.-large/medium/personal free on large, medium/personal free on medium and personal free on personal. When they use they use the coupon, they have already...

If you don’t want to say ‘Grand Opening’, you can just say ‘New Pizza Outlet on an Old Shop’. You have a chance to portray yourself to be much better, efficient and best in the quality than your earlier shop. You can bring new theme and a new menu in your eating place. Whatever you do, you must...

I have been thinking about the same. So I was wondering that we can use pizza dough made of multi grain flour mixed with either olive oil to make the pizza base healthy and soft. The base should be thin crust with low calorie cheese and fresh toppings. Grass fed beef and good old farm chicken...