Recent content by ilwp

We have been opened for almost 2 years and currently do not sell beer/wine. We were thinking of adding to help with sales. Couple of questions: what percentage of your profit comes from beer/wine sales the licensing fees in Georgia seem high, between State fees and Local fees, so will it be...

Also available at the Dollar Tree is a product called Awesome. It’s a spray and it works great, even on tough burnt stains on pizza pans. The best thing is it only costs $1.00

I ran across an ad for the “Black Book” by Kamron Karington and have read all the testimonials; it does seem almost too good too be true. I was hoping that someone could give me input as to if the Black Book was really a good investment, and have you increased your sales by using the Black...

We use an 18" pie, then cut into 8 slices. We specialize in NY style. Quality is very important, I don’t want to change the quality of our product at all.

I’m redoing my menu and pricing. We haven’t increased prices for about 14 months and with cheese and flour costs, we have no choice. We sell pizza by the slice. I’ve determined that my COG for a slice of cheese pizza is .78, does that sound about right using 18" pie size? Sauce - 4.0 oz, Cheese...

The bank I talked to also declined me for an SBA guarantee loan. I’m running out of ideas about how to get financing.

I currently own a pizzeria but am wanting to relocate to another area. My current location has just been dwindling away and I feel in order to stay in business I’m going to need to relocate my operation. I’ve done extensive research on another location, I’ve put together a new business plan...

Quick question for all of you experts out there…when making dough, do you put the yeast in the flour or the water?? Do you use sugar? Thanks a bunch!

When making a Supreme, All Meat, or Veggie Pie, where is the best place to put the pepperoni? Is it on the top? Or do you put it o the bottom so the other toppings can cook?