Recent content by marbles_2

Yeah… there’s nothing more chilling than reaching up to grab the oven door with a pizza on a peel ready to go in … and the handle is stone cold. ARGH! 😉

But I don’t get it why you need to be a moderator to even look at that forum??? Or is it just me??? 😦

We also use Pizzaiolo sauce “as is” and people love our pies. It goes on very consistently and doesn’t overwhelm any other flavors on the pizzas. Sometimes we’ll mix in some chipotle or BBQ as we spread out the sauce for different flavors.

We don’t have a fryer (didn’t want to mess with all the additional hood requirements) and have offered a variety of wings over the years. Started out with bakeable LaNova wings in three varieties, which were good but they take up lots of room in the little freezer and you can only just serve...

Never EVER mention (even in a tiny voice) that you are mostly interested in the out-of-town customers!! (And that would include being closed off season, etc.) Word of mouth is always a strong advertising base and if word gets around that you don’t appreciate the locals, they won’t support you...

Several years ago we tried some meatless meat (I think it was Gardenburger sausage) and thought our many vegetarian customers would love it. They didn’t. Veggie people don’t even want anything resembling meat, and meat-eaters want the real thing. We had to eat most of it ourselves and I recall...

I use Food Services of America, and I believe they cover the entire state of Oregon. Of course, there’s always Sysco but I found they don’t really deliver everywhere if you’re located in the tullys. There are also a few smaller local companies in Washington who specialize in pizza and might...

We’re down but we’ve had record snows and freezing and now flooding and winds. I did a delivery tonight and almost got stranded by a mudslide, so I’m ready to pack it up to Arizona!!! But I’ll be back at my biz tomorrow, ready to give the day all I can with a smile on my face.

I know in talking with my delivery truck drivers that there is almost a zero tolerance for drugs or alcohol in the bloodstream prior to driving for CDL licenses. For example, one guy had a few glasses of wine at a Sunday wedding, and the random UA before he worked on Monday morning showed up as...

Long ago we had problems with people using credit cards on deliveries and then it would turn out the card was stolen and a chargeback with fees would show up on my statement. Often these would be big orders and mysteriously there would be no one living there when we get back to the location with...

royster13: We charge a minimum of $2 for up to four miles away or 50 cents a mile (one way). Some deliveries are $8!! No one complains. They are happy to stay in their homes and have deliveries. Most of our deliveries are in the $3 range.

I have this image of coming to the door carrying a Goretex jacket with the pizza inside… sleeves hanging down … :lol:

gregster: Thought I should add that the delivery cars are owned and maintained by us. Often we are the delivery drivers, but if we aren’t then the drivers are paid full wages and we are paying for all the gas, insurance, etc. on our own vehicles. We figured out one time that it costs us far...

We deliver as far as they want to pay at 50 cents a mile, one way. (We thought about raising that amount when the gas went way up but never did and now gas prices are back almost lower than we started so good thing we didn’t tinker and get people freaked out.) We usually go 5-7 miles on average...

That’s terrible, Kris! Right now we have our refers filled with food I thought we’d have sold by now but we have over two feet of snow, slush and ice and customers aren’t venturing out. I’ve been pretty much working alone or with one person for the last two weeks (altho we were closed for...