We just close up to take vacations. That way you can really relax, the employees also can have some time off, and the shop operations and equipment won’t worry you to pieces while you’re gone. I’ve found that the customers understand and are so happy to have you back they will mob in when you...
We’re in a small town and I would agree that although the teacher is just one of those clueless ones who doesn’t understand the way a COMMUNITY works, you don’t want to get the school district mad at you for the future. Might not hurt to have a sit-down talk with the principal or superintendent...
I just got one of these strange relay calls tonight, and it was a good thing I’d seen this thread and also that I was working when it happened. My employee struggled to understand what the caller wanted, and eventually handed the phone to me. After it was translated to asking about price on...
My first experience with PizzaExpo was an overwhelming eye-opener. (And I would imagine that PMQ’s shows would be fantastic as well, since we’re here on their message board…) I don’t go every year but maybe more like every 2-3 years. The workshops/seminars are essential to business of all shapes...
I think Lamb-Weston has some fire grilled roasted vegetables that come frozen. I tried them a long time ago and they were good but I don’t have a ton of freezer space for such things. You could probably do your own roasted veggies on big pans but not the same as grilled… I had some awesome fire...
I was thinking about getting a page for my biz and have “fans” and places for them to upload their photos from dining experiences, etc. Maybe have a menu or let people know about special events going on. However, I’m not sure how Facebook handles commercial pages compared to personal ones (I...
We have anchovies and shrimp, although the shrimp is mostly for a salad. It’s an option for pizzas and a few people order it but I don’t push it because it’s a little pricey.
We used to have that problem a lot several years ago, and now I don’t know if it’s the type of cheese we are now using or if we’re just better at knowing when the pizzas are cooked sufficiently in our deck oven. I remember many times when I’d cut into a thickly topped pie and see all those...
Re: anyone else run Blodgett Deck ovens!!update!! see new po
Thing is, when you spend $10,000 or so on ovens from a company that brags about being 160 years old (give or take a few years) and will always be there for you with dependability, it kind of sucks when they decide to stop making...
Wow, if someone came up with software for a pizza restaurant that worked on a Mac (without having to get tied up in Windows) I would be very excited!!!
Needless to say… 😦
We have a little stack of well-blackened pizza pans that we use to cook our sandwiches and calzones in the deck oven. Usually we bake them at the front of the oven so they are easier to handle.
Re: Stupid delivery driver got in small wreck and wants new
The more I read these posts and the ones on the other thread, the more I’m confident that I’m doing the best system. We provide the delivery car, fully owned, maintained and insured by the business. Drivers have to have an almost...
We are in a small town of 900 with a surrounding area of about 3,000 in a vast rural mountainous river valley. This has been our home for 35+ years so knew the people before we started our shop about 15 years ago (without a clue about demographics or the pizza biz or much else except a passion...
I’m not too great at reading Italian, but that design (especially the stacking part) seems really intriguing. Wonder if anyone will pick up that concept on this continent?? I’d look at them!!
Dewar's Pizza Bakery:
I have to log in there with each visit, which is annoying so I don’t and then I can’t easily leave comments. I’ve started coming here more. C’est la vie…
