Recent content by laweegie

Thank you all for your input, I have narrowed it down to a Bodgett 1060 or a BP Y600, what do you feel is the best value? They both have nearly the same specs…with one exception the BP Y600’s deck is 1 inch smaller in depth. So what oven will be the most trouble free, for a newbie? Weegie

Another option for areas that do not have rural routes, is to do a insert in a local free paper, that is delivered to all addesses in a section of town or a complete city, like in my area. Very cost effective…but bid your printing out and have someone other then the newspaper do the printing. I...

Thanks Everyone, Its seems like like you can never have enough oven space.

Ah, I see the 1060 it is 13’ wider, and about $600 more then the 1048…I guess that additional width would come in handy…and a double is $13,500. I guess I could just hold off on the double, and stack another one on top in 6 months if needed…I would assume they make some sort of stacking...

I think I have decided to go with a new oven, being that it is the heart of the operation. I also plan to buy new as far as the mixer is concerned as well. I would like some opinions, what you would buy in my situation. I have decided on Blodgett, just for service and parts availability in my...

I network with many business owners around the country, and you would think that the United States Post Office would have standard procedure, but I often hear of varriations. I just went down to my local post master, and he set everything up for me. I’m lucky, I live in a city of 25k with rural...

Re: Will a take out only Pizza Business work in a ctiy of 25 Scott, What is the best show in the industry....I mean most complete representation of the industry, suppliers, new ideas, etc.?

I’m far from an expert on the pizza business…but I do a fair amount of direct mail in my other business. Unless your doing mailings for many stores in different markets, it makes sense to split your services, mail house and printing…I have changed to an internet printer called “Print Runner”...

Re: Will a take out only Pizza Business work in a ctiy of 25 Baughman, Thank you for your input; you really have done some planning and research. I wonder if there is any school I could attend, like a 1 week or 10 day school that would give me the inside knowledge of the pizza business and...

Re: Will a take out only Pizza Business work in a ctiy of 25 J Rokk, Again thank you, this is the feed back I need. I grew up in the 70’s and 80’s in a town of about 4,000 people in central WI, with a much larger city 20 minutes away. I used to often hang out at this take out only place...

Re: Will a take out only Pizza Business work in a ctiy of 25 Otis, I thank you for your honesty, other then population…what other factors are important in determining a community to locate within?

Hi All, Im trying to get some benchmarks for this industry, as I'm full steam a head at this point. First off I want to run a true traditional pizzeria, with a hand tossed high quality product. I want to locate it in a small, convenient pick up only location- no delivery type business.....will...

Nick, For a smaller market, you sound like you have it going on! I bet I could learn alot from your business model…thanks for all the input, its much appreciated. Otis, I agree…I think you all you experts on here could make anything work. I’m just a newbie, and have come here to learn, and...

Thanks Nick for your input…may I be so bold as to ask what type and model oven you have? did you buy new? After hours of tasting pizzas (Man I Love The R&D in this business) I think the taste of a pizza coming from a deck oven just tastes better, the crust just seems to take on a much richer...

Good Morning Everyone, This site is great!! I have a quick question, Im looking at opening a small take out pizza place. Will I really need a 120,000 BTU oven, or will a 80,000 do me just fine? Local expert has told me that I need a 120,000, because otherwise it will take too long to...