Recent content by Pakula_s_Pizza

I may be late to the party but… How are you stretching dough? We have the marsal supreme, very practical for us. The 30 inch work space is like having a large marble table to work on. I couldn’t imagine having a 20 inch peel on an 18 inch work surface. My arms don’t get tired reaching up and...

I noticed in an earlier thread someone mentioned a book called “the Emyth”. upon further research it seems like something I need to read. Is there any literature out there you suggest to me or anyone else here looking to get smarter? It doesn’t have to be directly about pizza...

I pay 10% flat fee on my orders. Generally those orders are not my regular customers. I am surprised to see such a difference in pricing. At $5.00 standard fee grub hub is making more than you!

I’m all for not buying someone else’s oxygen. One could have the argument that a closed business is worth nothing being that it has 0 sales. My question is and always has been- if it costs 80,000 minimum to get a place up and running why is it so bad to buy one for say 50,000 that is ready to...

Re: dealing with crazy rush’s on weekends, not getting backe Thats a good problem to have! I am dealing with the same thing. Haloween I was running 1 hour delivery and 45 min pickup. At 1 point 3-4 drivers can be waiting for deliveries to come out. On a positive note- if people think they are...

Anybody have a good recipe for NY style pretzel?

As long as the storage unit is far away from your store. That stuff will collect bugs. Also may I ask why you don’t want to use at least 1. Fries, wings, fingers, skins you can do so much with it.

Every year when the weather changes so does our dough. The dough overblows way too fast. I have tried cooling the water down substantially to keep the finished dough at the right temperature but that is not working. We are currently using 1.5 oz of yeast per 40lb dough. Should/can I bring the...

Part of the reason why I don’t come here often anymore is because anything you say can and will be turned around on you based on other people’s opinions. I work the front of my store. My tip cup is next to the register. If someone leaves a tip, it belongs to me right? If I had someone working...

bodegahwy: My turnover problem is not usually the employee’s choice. I am very selective as to who stays with me and who gets released back into the world. I don’t have a tolerance for people who don’t put effort into their work. we operate a pizza and deli where everything is prepared in...

Cut in the box!!

My tip cup usually makes about 1% of total sales. It doesn’t say tips or anything. With no pressure to tip, people still put their change in regularly. I keep track of what comes out and every 6 months or so I print everyone new shirts and depending on how the tip cup does everyone gets hoodies...

The place is old but has only been closed 4 months. I will make the landlord bring everything up to code before I even have my lawyer involved. 4 miles where I am is an eternity. I stop delivering at 3 miles and my delivery guys already go to far. Bodega- did you do all of your prep at one...

Hey all, Today on my way to dinner, a restaurant I have never been to before one of my passengers made me go a very odd way. Along my travels I found a vacant pizza shop. After turning around and getting the number from the window I spoke with the landlord & was inside within an hour. This store...

My two logo mats. (1 portrait that starts at the front door and 1 landscape in front of our counter) cost 8 dollars a week. A couple hundred a year for clean mats every week seems fair to me.