Recent content by Giuseppes_Pizza

Re: I’m done, I gave up the ghost, Elvis has left the buildi Well, I’m excited to say that there are people interested in the pizza shop. I decided to put it at a price to sell quickly, some money is better then no money. So far, I have 2 good solid leads. I will disconnect the phones in a...

Re: I’m done, I gave up the ghost, Elvis has left the buildi Thanks everyone…There’s others closing down around us too, I know it’s not just us. Now, all I need to do is sell the place. I’ll put it in the paper this weekend.

Re: I’m done, I gave up the ghost, Elvis has left the buildi I’m on the west side of Michigan, and it’s not any better. I’ve closed down my store and am putting it up for sale…it’s a real tough area.

We’re in Grand Rapids… Rent is $700 sales vary… I’m looking to move it quick…all equpiment works good… Any other info, just leave me a message… Thanks

scott, thanks for your 2 cents. i love how you ASSUME its the pizza. Pizza is not rocket science, it’s pizza. Consistency matter. Alot of places do not stay consistent. We always have and will. We sell a great product, do our ads, but have you ever heard of the economy? It’s bad in the area I’m...

Here’s the thing, if you have the marketing dollars to put out every week in mailers, tv, and newspaper, who are you going to remember more? I can’t afford all the big bucks like it takes to do that kind of marketing. We’re done in this location. Anyone looking for a good place cheap, let me...

Steve, That’s the national chain I was talking about. There’s foreclosures going on in the neighborhood as well as the robbery that happened next door at Ogies. The neighborhood seems to be going downhill. 2 businesses moved out across the street as well. If you know anyone, i’m willing to...

Alot of people have been talking about having rough days or even weeks on the board. That’s what has been happenig to us. Sales in our little store haven’t picked up like they did last year. We’ve been doing the advertising, although the specials aren’t as good as our grand opening specials...

Apparently, you missed my point, which is simple,you can’t fix something if youre not sure how you arrived at that point. For some places, pan dough is made different than your regular crust dough. But their is alot of different factors involved. Debbie, i want you to do well with your place...

Having the right product before you decide to even build a pizza place is key. I don’t know your background, but that’s why time spent managing or working in a pizza restaurant makes all the difference in the world. If youre buying premade anything, then what’s to say the guy down the street...

We’ve done the discounted extras as welll like breadsticks for a buck or cinnamon sticks for a buck, theyre cheap to make. The word free always gets the customer’s attention. You just need to entice with something they would still like. For example, a free any size brocoli and anchovie pizza...

We’ve been in busines for a little over nine months now, we noticed the prices of alot of things going up, not just cheese. Instead of going through and raising all our prices, we decided to change our coupons. Probably 75% of our business is special related, so instead of overing a buy 1 get 1...

I haven’t been on for awhile, so this may be a topic that was already discussed. I would like to add pasta dinner to my menu like spaghetti, lasagna, baked ziti and possibly other dishes. My problem is i do not have a stove top to boil any water for the noodles. It sounds like a simple fix, but...

We had an above average Sunday, lower then I expected,but we also had alot of weather to contened with. Roads are still treacherous for our drivers. Next year will be better unless we have another blizzard on the same weekend…lol.

This is our first winter too. Here in Michigan, we’ve had very little snow, but I still deliver rain, snow, or sleet regardless. We just say that itt will take a little more time. I look at it as a positive, more money to be made when delivering.