Recent content by califpizza

I’m wondering how many people charge a percentage on large orders. for instance, if an order comes in of 10+ pizzas do you automatically do a surcharge on that? If so, what percentage?

Hi. We own a small pickup/dine in/ no delivery shop in St. Helena CA. During wine harvest (which is upon us) we get large orders (20+) almost daily. No complaints there! My complaint is that they don’t tip! With orders over $300 sometimes, there is no tip! My husband wants to know if we can put...

Hi. I need some input on adding ground beef as a topping. Pre cooked, raw, seasoned or au natural? Cooked ourselves then re-frozen? 80/20? 75/25? We are a small shop and wouldn’t use ALOT (as of yet) and are worried about it going bad. Our distributor only carries 5# logs that come in partially...

Hi. We have an opportunity to open a second pizza shop about a half hour from our current location. Here’s the details. We would have 1500 sq. ft. of space. It is on a 4 year college campus on 150 acres. It’s in the hills above a small tourist town in Northern California (St. Helena). Our first...

Hi. I’m looking for a company that sells Italian Ice in the Northern California Area. My distributor doesn’t carry it. My husband is from NY and is looking for something similiar to what they had back there. Thanks for your help - in advance!

Right now we are doing pizza only, garlic strips and a sugar pie. we are getting ready to get a freezer so we can get other things in…wings, make our own meatballs etc.

what’s everyones thoughts about handing out paper plates and napkins to customers with their to go orders? What if they order 10 pizzas and want enough plates to feed the masses? do you add the cost into the pizza order or just give it to them and thank them for their order? Also…GO NINERS...

Thanks for all the info. Sure helps. Now…decision time!

Ok, bodegahwy… What exactly is the “larger size”? quote=“bodegahwy”] Portion controll is also pretty easy i.e. two meatballs for a large! Do you make them or get them from your distributor? Thanks for all you help!

Hello! Happy 2013! We are looking at putting ground beef on our menu as a pizza topping. Our question is this… Can we put it on as we do like our raw sausage or does it have to be pre-cooked? Do any of you offer ground beef AND meatballs as a topping? We don’t have a stove (just a double decker...

bodegahwy: What is this?

IOctober is National Pizza Month. Is anyone doing anything for it? New promotions, give-a-ways? Like to get started on something, but not sure what for this year. Didn’t do much for last year. Any help is much appreciated. Thanks

We use the same dough for both cooked and t&b. Is there a difference? Also, you have to get a certain type of tray so they can bake it at home.

Thanks for all your help. Two more questions… We only have a pizza oven set at 525. Don’t have a stove. Do you cook the meatballs in the oven and for how long? If we cook them half way and then put them in a steam table with sauce, will they be ok for meatball sands? Thanks.

Wanted to get help! Taking a survey… Who makes their own meatballs and who gets thim in pre-made? If you make them, do you just use ground beef or do you add pork to it? If you get them pre-made, what brand are they? Thanks