Recent content by Home_Town_Pizza

We pay $30.73 for a bundle of 50 16" custom boxes. They’re digitally printed, so there’s no setup fees and can be changed after each run if we want. They make them in runs of 1,000 and our supplier warehouses them for us. Then we order them weekly by the bundle as needed along with our other...

There are a lot of threads to read through on this board. Each of us has our favorite. I’m very happy with Point of Success.

I just call mine Family Meal Deal. 1 Large 1 topping, breadsticks, tossed salad, and 2 liter of soda for $22. It’s basically a $4 discount so they can add toppings or whatever addons they want to.

I assume anything I see on Fox News is made up.

I much prefer getting something in the mail. If we’re open and I’m in the store, I don’t want the phone line taken up with a sales pitch. Send me something that I can look at at my convenience and I can contact you to set up a meeting if I feel like it’s something that I need.

Tom - I have been experimenting with small batches of dough and the highest my finished dough has been up to is 70-75 degrees. Is this a problem? Because it seems to be that you then want to cool it down as soon as possible. Does that initial 80-85 jump start the yeast or something? Do I want to...

I use Sorrento 50/50. It’s slightly cheaper at Restaurant Depot, but it’s not enough that it’s worth having to transport it myself right now.

$2.19/lb, shredded.

Looks great! For our BLT, we just bake with the cheese and bacon. When it comes out, we top with chopped romaine and tomatoes, then drizzle with mayo. It’s our biggest selling specialty pizza.

I don’t know. If you’re going to have a good relationship with the neighbor, I could see it working very well. I know of several bars in Columbus that have a pizza shop right next door. They have a little hole in the wall between the two. The waitstaff takes the customer’s’ order as they are...

Yeah, an 11 day ferment would be quite cumbersome. I can see it getting you one some food shows though! I’m surprised it wasn’t blown out after all that time though. Would dough normally be good for pizza for 5 or so days? I thought it was about 3 days then it was good for breadsticks and apps...

According to this: https://www.comapps.ohio.gov/reports/quota1.txt it looks like you have 4 D1 licences available, if I’m reading it right and you’re looking in Lima.

Ohio liquor laws are weird. It’s not really easy to find the info you need. Basically, it’s broken down by the number of licences available per township, based on population. Our township is sparse so there is only one dine in licence for the township. It’s owned by the golf course. Which makes...

I really like this idea. I’ve been wanting to add dine-in beer/wine (we have carryout now) but I don’t want to be a bar where people come just to drink. I think this could be a good way around it.

There’s no such thing as a free horse. And I would assume that goes for old ovens in this shape. For your money and time, I’m sure you can find something better.