Recent content by MIKES3

Maybe go a little lighter on the 12". Maybe 5.5-6 ounces

I would think 6.5-8 ounces would be sufficient.

I got it.

Geez, thats insane.

I’m about where you started. Since you sold can I ask what each place averaged a week? What state are you in?

We’re going with Arrow POS. http://www.arrowpos.com/about_us.php

Just checked out your website and I’m a big fan. Love the menu set-up

I’ve always stapled a menu to every order. Dont get me wrong. I’m only 33 years old and love the internet, but some times its a pain to scroll on a tablet or a phone. I’ll walk into my kitchen and open a drawer to get a menu most of the time. I see more internet menu users when they’re not at home.

lol…Oh you mean Fakebook?

GotRocks Where do you own your pizza place? If its in the Woodruff / Minocqua area I’m sure I’ve been to it once or twice. My father and I camp at least 3 times a year at Clear Lake Camp ground. If we see pizza anywhere we really dont hesitate. Back on topic: Are all of you using a conveyor...

Joe, I’ve heard the same about SF. Huge in that area. I’ve also heard a lot of positive reviews with people who have done the online ordering.

You guys are fabulous. Thanks for the tips. Much appreciated.

I wanted to hear if the online ordering has boosted business at all. I was talking to a guy who owns a joint in the Elgin. IL area. He started using Grubhub and saw a significant increase in weekly sales.

Whats going on everyone? I’m getting into the pizza biz again. I’m in the process of purchasing a well established carry out, delivery / soon to be 4 person seating spot (non-franchised). However, he doesnt do lunch and he doesnt do slices, but quality is superior. I know if I boost the...