Recent content by NY_Pizza

We offer a 16" 1 top for $5 with their 1st online order. When we get the order, our online ordering site automatically generates an email to me with their name, address, phone, & email. I then enter that info (normally have an employee do it during slack time) into my repeat returns reward...

We do a lot of family business - our most popular is a 12" cheese for $1 with any 16 or 20" at regular price. Mom & dad will normally get a specialty at full price, and, more often than not, will add pepperoni to the 12" for an extra buck. Customers love it! The adults & kids both get what they...

Never really thought about it before, but why not just sell a taco pack? Put the taco meat in a soup styro, all the sauces & veggies are kept cold, use a 3 compartment clamshell for that. Advertise “Build Your own Taco” - sell it either by 4 or 8 pack.

If you have dine in, try making Tuesday “Family Night” - make a special dessert included with every meal, doesn’t have to be spendy - dessert knots would be fine. Have several different games & activities for different age groups of kids. If you’ve got cable, you ought to be able to find a...

Thanks for the feedback - I’ll be bumping my price up to 2 bucks.

Just wondering what you’re charging for fountain drinks out there … ours is self serve with unlimited refills for $1.50. I’ve noticed most restaurants in my area are charging $2 - 2.25, so I’m thinking of bumping it to two bucks with my next set of menus. Ideas?

What George said (except I don’t know what “flirty tears” means 😃 ) - I paid $5500 when I upgraded from a 30 to a 60 qt Hobart 12, 13 years ago. It was built in 1966, but had been professionally reconditioned. Have had no service needed on it in all that time (need a smiley for “knock on wood”).

We use it - before we switched, we taste tested it against the Roma brand we had been using … the flavor stacked up quite well. We grate our own cheese (75/25 mozz/provolone blend), so the thicker cut is not an issue for me.

I’d let you have my red Swingline stapler, but then I’d have to burn your building down (if you haven’t watched “Office Space”, don’t even bother trying to figure it out) :lol: Seriously though, I actually do have a red Swingline that we keep on the service counter … you would not believe how...

PizzaAl: This place was the least expensive I found: http://www.shindigz.com/party/Personali … ID=SZPERPS Nicest thing is that they’re reusable … drivers treat them as cash to make sure they collect them. Keep close control over them, though. I have one (former) driver who was trying to cash...

jollypizza: I do the same thing with custom made poker chips ($2 discount) - we’ve nearly doubled our business to most of the hotels in our area in the past 6 months or so … great way to get the desk people to sell for us. One chip for every order, a 2nd one for a $50 order, another for each...

I switched from compressed to instant about 8 - 10 years ago … I noticed a very slight difference in flavor of the product (no customers did). Reason for the change was inconsistency in the compressed yeast - sometime the dough would rise toooo much, sometimes it would be toooo flat, other times...

Dang, am I the only lazy one here? We do track our cheese usage daily, & do once a month on everything. Have not had a problem in the past 10 years (knock on wood).

I’ve been thinking recently of adding a Marketing Manager to my staff. I’ve always done my own marketing, but too often get bogged down on the production side (can’t see the forest for the trees & all that). What I’m looking at doing is paying this person hourly plus commission. We’re currently...

My recipe is very similar to Nick’s … also, agree with him about the importance of getting the right spices; they can dramatically change the flavor of your product. I also add a little sugar, crushed red pepper, & salt to my recipe . As for the 7/11, if you don’t want the chunks (though the...