Recent content by Italian_Mike

Same as deacon here, we stricty use barilla because it seems impossible to overcook…

ETL funny Mike, the brother of one of my drivers is actually the guy that the steroid buff Ronny punched out in season two ( I will let u know how the suit goes… :lol: ) Pirate you are right, about the extra motivation, today I filed with the state for the new dba name, and I have a stack of...

Update, purchased the place a few fools taxes paid, a bit disappointed of the business as it was presented to me but covering expenses and payroll and although tight my house bills are paid it’s been two months the expectation in town with other owners is that as of next week business will pick...

http://www.carpigiani.com/usa/index.htm … =7&stid=11 My mother had a very successful gelateria for decades and Carpigiani machines where the only machines she ever used… Basically they were to ice cream what Hobart is to dough… I wouldnt go any other way if I had the choice

Today is my 15th day in business and I got this great order for catering for 250 people from this poor disabled lady who called using a relay call… I told her that for something that size I would need 50% down with someone coming in and showing proof of ID… hung up Thanks to all of you this...

I’m glad you brought this up because in 2 weeks I will be tKing over a shop and my intentions are to keep purchase receipts from vendors (most likely I will scan them to digital format once paid) and register and cc receipts, guest checks aren’t even on my radar screen

You are right about Chris although Tom just stands out as someone who has a true desire to help people… How heartbreaking it was when I found ou the Manhattan he has the classes in is in KS… (I guess my loveable north east attitude led me to believe that there was just one…) BTW Daddio not too...

Why does it seem that mr. Lehmann is the only one who answers in the “ask the expert” forum?

Hello everyone, I’m about to take over an existing pizzeria, my issue here is that they have well water and it smells like rotten eggs… They are currently using bottled water (5 gallon jugs) and at $4.00 per 5 gallons it isn’t too bad… But should I bother with a filtration system? Besides the...

http://www.fornobravo.com/pizza_oven_se … _wood.html Forno Bravo offers Gas options, they have flames “shooting” from one side and they claim to provide a “burn” similar to wood, and these ovens come as a gas only as well as gas/wood combo. I’ve never seen one live but if the high temp is what...

Listening to a bunch of Italian music as I am working on the detail of my new place 🙂

Wow beer and wine license here in NJ Is just liquor and in my town bids start at $750,000.00 needless to say not many pizza shops with liquor licenses… I used to manage a wine bar years ago if I where in your position I would get a few inexpensive “new world” wines (Australia and NZ have great...

Do you guys and gals allow delivery customers to redeem coupons? The Pizzeria I am purchasing only offers coupons to pick-up or dine-in customers and accepts competitors coupons (but only Indy competitors). It seems to be working

In the past 18 of doing business, (food and non food related) the only time I’ve had long phone outages were when we had VOIP services… I use it at home I like it, but for a business… I don’t kow we have 5 sequential numbers (4 voice, 1 Fax), a DSL line (for redundancy) and an additional phone...

And send him 2 cans of sodas with it, attach a bill for $40.00 with a note that says " the sodas are free… it all averages out"