Recent content by Preston

We started 2 years ago, no pizza or business owning experience but purchased recipes I thought were great. in 2 years we’re #1 in our city of 1million in number of reviews and average review score for Yelp/Google. It’s been a crazy ride, Would I do it again? Ask me in 2 more years, unknown...

I’m at my shop quite a bit, and I get frustrated with the amount of cold calls or walk in’s wanting to see me. Introduce yourself in person, explain why you are here and ask for a good time to come back. Bonus points if you say the meeting will take 5-10 minutes. If you say that the meeting...

Bodegahwy, Please don’t take this the wrong way. I’ve found your comments and help to be extremely good hearted and beneficial to me on many occasions. However, I think the idea of asking for or swapping reviews is a bad idea. It seems as “fake” as the bad reviews that plague us. I’m pretty...

Hey guys, We have been looking to add some Garlic knots using pizza dough. A little background: we use BP Deck ovens and let our dough rise in fridge. We’ve come up with a great product in the Garlic knots and all the people we’ve give them to love them. The problem is that the process is too...

Can I just point out that the #1 pizza chain in the US (Volume per store) uses deck ovens and averages roughly 8-10K per day per store (Dion’s). I know that any volume is possible with deck ovens… They have 3 X 2 double stack deck’s so 6 ovens total. Not trying to start the debate of conveyor...

We use Eat24 and Grubhub as well. It’s been great for turning on new customers who use their services but have never heard of us. Sometime In the future we will probably use Big holler and turn off Eat24 and Grubhub. Or maybe charge a Higher deliver fee for Eat24 and Grubhub versus our own...

We sell slices for dinner and lunch. We make 25" pies and slices come off of that. They range from 3.00 for cheese to 3.75 for supreme. They take two 9" plates to serve… customers like the wow factor! We use a deck oven and reheat them as necessary. The health department here says we have 4...

We just opened 10 months ago. I always tell people if the “Open” sign is on, then I’m here! Also, my wife is putting in at least 40 hours a week too. Sales have been steadily going up, and I know that sometime soon we should be able to get at least 1 day off together.

Is there competition around that location? Not sure where you’re located, but here if your TOO close to a school or church you cannot sell beer and wine. Don’t know if that’s an issue for you or not.

“In honor of this year being a Leap Year every 4th pizza will be free on February 29th only!” Not sure if my point is clear, but by every 4th pizza I mean every 4th pizza bought in total. Example: Customer 1 pays, customer 2 pays, customer 3 pays, customer 4th pizza is free (or discounted… up...

Man, I’m paying a lot more than everyone else! Anyone using grande?

$2.7 a pound, comes to us shredded.

I should have explained myself a little better. This is a new strip mall, instead of a “Partnership” this is more of two businesses deciding to move next to one another because it would be mutually beneficial to both. We will be in separate buildings right next to each other. We’re not making...

We use one punch card that has 3 separate lines, one for subs, slices and whOle pies. Some customers are very diligent about them. Almost no one refuses one when offere. Ours are buy 10 get 1 free. We were approached by five stars which is an electronic loyalty program like the one you...

Hey all, A highly regarded local Microbrewery is opening a second location on the other side of town. They want us to be their partner as their owner enjoys our food. This particular brewery has been around for 5+ years and has some nationally award winning beers. They server no food of any...