Recent content by colegero

We closed our pizza shop approx 4 months ago. The stress relief is incredible after 5 years of struggle. It has also given us some time for reflection to look at our mistakes, local economy issues and what improvements we can make if we give it another shot. Good luck to all who are still in the...

I know this question is going to make me look not so bright. When I make pizza on a pan ( same amount of dough we use on a screen, 19 oz, screen and pan both 14 inch diameter), I’ll set the dough on the pan and let it proof. However, when I lift the dough off of the pan and “oil” the pan with...

Is there a rule of thumb as to how many pizza shops there should be per a given amount of population. We currently have approx. 14 pizza shops within a 3 mile radius of our shop.

Did you have to switch to a deck oven and who is this company you talked to? Thanks

We are looking to change our cheese blend. We are looking for a blend that is really robust and distinctive from our competitors. What are the most popular blends? Also, are blends typically regional such as east coast (w.m. mozz?) vs midwest (mozz,prov,muenst). Thanks.

I have been told that you should spend at least 8% of what your gross target sales are, on marketing. How accurate of a figure do most of you think this is ? Thanks.

Marketing - for a low volume carry out and delivery store (14k/mo) from what single form of advertising would you get the best bang for your buck and what would the frequency of said advertising be ? Thanks

Marketing - for a low volume carry out and delivery store (14k/mo) from what single form of advertising would you get the best bang for your buck and what would the frequency of said advertising be ? Thanks

For a low volume independant store, what is the monthly minimum amount (in general) or percentage of sales that should be spent on advertising ? Thanks

We currently shred our own cheese. Same problem. Now that we have lowered our prices it is even more important that weighing our cheese is accurate. When cheese clumps up, instead of fighting with the cheese people just tend to put the extra cheese on the pizza. Does pre-shredded cheese have...

We currently use an old cash register and paper tickets to take orders. On nights that I don’t close, I review the paperwork and find that either the till is short or there are tickets missing. Also, if I (for example) if I do inventory, sometimes we have large doughs “missing”. Long story...

Would anyone like to share a recipe for Italian beef? We currently use granulated garlic, parsley,salt,peper,oregano for our basting sauce but we are trying to improve on this.

Can you tell us the process of getting your own postal permit and costs for mailing your own flyers? thanks.

We buy pork butt and pork trimmings from our local meat market. They grind it for us. We take it back to the shop ,put it in a 24x24 pan, add our seasoning mix, run thru the oven, break it up, run it thru the oven again, cool it, put it in baggies and freeze it. We use it as needed.

Does any one know where we can get some good ideas (pictures) of building/design layout for redoing our pizza shop? We are a carry out/delivery place that is in terrible need of remodeling and we would like to have seating. We can take down a non load bearing wall and move our coolers/dough...