Recent content by pizzafanatic

The heated pizza press is nice because the dough is cold and stiff. The heat will make it more pliable and easier to work with. I’ve never used a non heated press, but I can only imagine it would be a lot more work.

Thanks Royster I have not gotten a quote for full pallet and I’m not sure if my order would make it. But that is the call I’ll make tomorrow when they’re open again. As for the link, those are the boxes that most of the local supply houses carry. They have a flat top on them. I’m particularly...

Hello Tankers, I currently use the standard Doughmate dough boxes and am in need of ordering about 50 more, but being on the west coast, the shipping on them from NJ is over $700 on a $900 order. Yikes! I know there are quite a few manufactures of dough boxes that are compatible with the boxes...

So I get two calls today from operator-assisted relay services. We’ve received orders from these services in the past, so I don’t hesitate to take them. First one asks for price on Large Pepperoni pizza. I tell them the price and the next thing I hear is “I would like to place an order for 100...

21K feet does seem like a lot of space for carryout only. I have 15K and do all three. Is there a reason why you don’t want to do delivery? Yes, it does add complexity and costs, but it’ll get you to a lot more customers. I would not be able to make it with carryout only.

bodegahwy: I will have to disagree to some extent. I just got done doing a saturation mailing of my menus with my own permit. Because a majority of my residence live in rural routes, I just had to address them to “Residential Customer + Anytown + zip +Rural Route #” I only had to pay 13.9 cents...

I would guess a good surveillance system with web viewing couldn’t hurt. I installed one about 6 months ago. I only periodically view it (maybe once a week). BUT, everyone knows it’s there and they never know when I’m watching or not… Big Brother at its finest :twisted:

I brush oil on the skins before we sauce. Like Dave said, the high-moisture pizzas seem to have more of a problem. For our vegetarian pizza, we started sprinkling Japanese bread crumbs (Panko) on top of the cheese before the toppings. It really helps to soak in the extra moisture. After it’s...

I just sent out my first batch of menus today using my own postal permit. It was a lot easier than I thought and I’m saving a ton on postage. I asked the postal guy how long until I can expect to see my menus hit the homes. To my amazement, he said tomorrow. Ok :shock: , that was about a week...

Well, here’s the deal… the chargeback notification stated the card was stolen. It’s actually owned by an individual in Toronto, Canada. The bank sent me a copy of the dispute form that “real” cardholder filled out. There were two transactions… one from a fragrance store about 10 miles away and...

So, guess what I got in the mail today? Yes, a chargeback notice for this idiotic transaction. So, not only am I out the money from the sale, but I’m also out the $50 cash that the driver gave the criminal as change + the $25 so-called tip + the chargeback fee. :evil: I have not yet informed...

I use 2.25 X 1.25 for my box labels. They’re a lot less expensive and fit perfectly in the front edge of a pizza box.

I have a Subway Sandwich shop opening about a hundred feet from me and I’m not entire sure how it’s going to affect my business; particularly my lunch biz. I’ve enjoyed being the only restaurant within a quarter mile on a fairly busy road. But now, I’m going to have to share the lunch business...

Thanks for the replies. Insurance- yes, got ok from insurance company… no issues there. Waiver- yes, already have them sign one releasing all liability and also consenting to use their name and photo from marketing purposes. Facebook and Twitter- Yes, we post their pictures and progress I...

To try to build up our dine-in business, we recently introduced an eating challenge where 2 people attempt to eat a 24" pie in 45 minutes. If they do it, it’s free. There’s been a lot of hype built up around the challenge, but I haven’t had too many people actually attempt it. We’ve had about 12...