Recent content by Pizza_of_the_Month

I use a spreadsheet to figure out cost of menu items including dough. There are some you can get for free online. My current cost for a 9.5oz dough ball is 21 cents.

We have two cheese hawgs. You can achieve a thicker shred by changing the blade size.

Here are my top sellers: Mild Honey BBQ Hot Roasted Garlic Butter Sweet Thai Chili Spicy BBQ We make our own mild and hot sauce. We get 9 other flavors including the ones listed above from Buffalo Gills in Baltimore MD. They ship orders that same day. $16-$19 per gallon

I have two of them. One for my pizzeria and one for my wholesale kitchen. I could not imagine life without them.

I got lucky when I was introduced to the Veroforno Deck Oven! I have one of only a handful in the world. I wouldn’t give it up for anything. No hot spots…no turning…always the same baking time. I wish they still made them so I could recommend one to you.

“Cut” into 28 pieces. This is our unique pizza recipe…since 1959.

Have you considered doing fresh cut fries instead? They are better tasting and you could lower your food costs.

I sell about $4,000 a week in fried foods. I used to have an Autofry but I kept getting behind so I upgraded to a hood/ansul system with two gas vat fryers. Now I can keep up with anything. It is not unheard of for us to do $1,000+ on a busy day. Super Bowl wings sales…no problem! I went with...

The blades are standard size and can be purchase at any restaurant supply store or online.

We sell thousands of frozen pizzas every year. This is the exact method we use. Take Tom’s advice!

We have a mobile operation as part of our business. All of our early events have been cancelled as well. Try looking at setting up at Hospitals, Jails, Medical Facilities, and Large Businesses. This is where we are most successful. You will need to have product ready. Maybe install a...

We had 60 years of practice to prepare for it. The previous record was 3,160.

We ran a .60 slice day for our 60th Anniversary. We did 4,800 slices in one day.

Send all staff home early!

We make 8o of these Monkey bread nuggets at a time. We bake them on a bun pan. When they are done baking, we immediately pull them off the pan and put 8 packs of 10 in a 6"x6" container with icing on the side (dump the left over goo in the garbage). We close them after they cool off (30...