Recent content by robozig

Was wondering if anyone had any good methods for cleaning dried on oil buildup on fiberglass dough trays. So far we’ve been using steel wool and a razor scraper. Any quicker ways?

We have a customer who usually orders one of our combination pizzas then makes several alterations to it. Sometimes, she’ll want to make several substitutions, other times she’ll want to make substitutions and then ADD toppings. Of course there is no charge for straight substitutions but we do...

We’re looking into giving the hotels in our area an incentive to recommend us to their guests by way of Free Pizza. To achieve this, we would leave a sign up sheet in their office. Each time a delivery was made, the driver would sign off on the sheet. Once fifteen signatures were collected, the...

So here’s a weird question. Would it be a good idea to compose a business plan after 35 years in business? And if so, how would we go about it? As if we were just starting out or using our history as a guideline?

Got a loan from the store where I work. Fifty dollars gets taken out of every other check to pay it off. No interest. Our owner’s awesome!

Oh man! I tried a variation on the Monkey Bread Rolls and they turned out AWESOME! Only thing is, I made it with Rhodes frozen bread rolls instead of our regular pizza dough which has onion and garlic powder. I wonder if it would drastically change the flavor profile if we left those spices out...

Help! We are having an issue with a disgruntled ex-employee posting damaging content about us on facebook and other review sites such as Yelp! The sad part is, he was dismissed almost twelve years ago. He and the owner were friends and his dismissal caused a huge falling out between them...

Thanks guys. Should be getting some samples in to try tomorrow. Can’t wait! The whole staff loves the bacon cheeseburger pizza! Want to get it out to customers asap. @cmhall26: Thanks for the encouragement. It’s great to hear that your cheeseburger and bacon cheeseburger pizzas are doing so...

So after over thirty years of being in business and calling a 16" a large, there is discussion on downsizing the large to a 14" so it meets industry standards. Personally, I think it’s a bad idea. For one thing I don’t want to have to retrain customers on their expectations and it’s always been...

Been experimenting with a bacon cheeseburger pizza which looks pretty favorable to go on the menu. For now, I’ve been picking up raw ground beef from the supermarket then cooking it up at the store. I would like to make the process go a little easier though and was wondering if any of you used...

We use a 6oz dough ball rolled out to a 10" pan.

For years now, I have been quoting delivery times based on the level of business, distance etc. So if we’re slow and an order is not too far away I’ll quote in the neighborhood of 25-40 min. If we’re reasonably busy I’ll quote 35-55 min and so on. So does it make sense to anyone to quote a high...

Yes, we sell our dough. We charge the same price as a deluxe or gourmet topping for the size of the dough ball requested 12" $1.60 14" $2.20 16" $2.80 18" $3.40

…pushy and persistent sales people who seem to have a knack for calling at the busiest time i.e lunch rush, who never announce themselves or who they work for, but start off the conversation asking if the owner is available and who try to push for more information after you tell them the owner...

Speaking of the Big Mac pizza, one of my co workers made a KFC pizza! I suggested (only half seriously) that we try an Arby’s pizza. But here’s a suggestion as far as gourmet pizzas go: How about a Chicken Cordon Bleu with a base of blue cheese/dijon mustard topped with ham, chicken and Swiss...