Recent content by eatmorepizza

I have heard of Krohn…middle of the road product. Not sure if cheese is the issue…do you add water to your sauce? If you don’t stir each time before you use, it might separate. Just a thought. I was using an Italian tomato that had this problem a few years ago… a lot of juice in the cans.

Be better than your competition! You don’t have to worry about anybody if you’re better…it’s just that simple.

That may be the NRA numbers for pizza…most of us are in the QSR segment, meaning many items in addition to the “core” pizza sales. Much more homework is needed to determine the value or potential of a particular area.

My philosophy in this business it to simply use the best products available. No matter what you do, you are only as good as the products you use. Some people prefer a Chevy to a Cadillac. This is what makes this world great. I"m glad some of my competitors spend more time cutting corners than...

Read your labels xpk…show me a real cheese containing modified food starch.

I used the Classico cheese on my dinners and grande on my pizza. I was upset when I learned that Classico is imitation cheese. My bill said mozzarella, but the box said “pizza cheese”. Then I found out it was imitation cheese. Just an fyi.

Raise your prices!!! If you were a mom-pop gas station and a tanker truck delivers $3.25 gas, would you sell it for $3.26???

What sold me on Grande was when I baked a half/half pie. One half w/ Grande and one half w/ other mozz. If you want to stick around, you better use portion control. Otherwise, in this environment, you aren’t going to make much money. I use 11 oz. on a 16 inch…that’s the way pizza is supposed to...

Ethics…yes that would be wrong to sell the product. The contract is based on your usage.

I have one argument “Life is too short to eat mediocre pizza”. Don’t let impulse and impatience deny you of superiority.

General Mills and Conagra are no longer honoring the contracts===in some cases they are referring to “act of god clause”???

I never thought I would see a fellow operator try to cut corners on flour. BIG SAL=== we’re talking about pennies per pizza. If you are that worried…RAISE YOUR PRICES!!! I can’t believe you would be willing to play around w/ your crust for pennies! YIKES!!!

Not to be rude… why would anyone want to simulate Papa John’s?

You will be paying over $25 in the next few weeks.

Wow! $2.18 per pound!! What are you using for that price? I had to borrow a case on Friday from a friend using DFA…this is bottom of the barrell stuff and he was paying 2.29.