Recent content by Rocco

Sorry to keep posting on this thread but I’m now looking at your website and Piper is spot on. Maybe on your homepage you could add a nice paragraph describing your place, using words that the search engines will catch, and still keep your images at the bottom. Also, it looks like your menu page...

BTW, I’m in Tokyo with my google settings set for Japan so take it for what it’s worth, but I just googled pizza brownsburg indiana and Rockstar pizza was at the top of the list (excepting the paid spots on top).

As Piper said content and updating content are very important. But your SEO key words are also important. As no actual person sees these you should include common misspellings, abbreviations, nearby town names, etc. I would include best pizza Brownsburg as well in both your content (in an actual...

There’s Stars Restaurant Supplies located on Sepulveda Blvd. in the San Fernando Valley (not far from the 101).

Re: Looking for feedback on going from a deck oven to convey DON’T! I’m sure most people here will disagree, but in my humble opinion there is a world of difference between a pizza baked on stones and one coming out of a conveyor oven. At any rate, good luck going out on your own.

I think that was a good response, but you have to remember: there will always be complainers and you’ll never please everyone, try as you might. If you’re totally confident in the product that you’re serving up, I wouldn’t take the odd negative post so much to heart, though, again, I think you...

Charging your employees for drinks (because that’s what you’re doing by taking their tips)? I can’t even imagine that. Tips are based on service, and the fuller that tip jar is, the better the service, which I would think would mean happier customers, which translates into more repeat customers...

Thanks everyone. I appreciate your feedback.

Thanks, but I’m in Tokyo so not an option. Getting pretty close to what I want but wouldn’t mind some input. Thanks again.

Does anyone have a meatball recipe that they would like to share? Not happy with the ones I’m making and would appreciate some input. Thanks.

That’s great! I’m glad you have so much to be thankful for this year. Kind of puts everything else in perspective.

The first two years are the hardest. You’re making money (according to previous posts) and half way home. Stick with it . . . unless you’ve found that the pizza business isn’t as glamorous as you thought it would be.

What Daddio said seems spot on, but there shouldn’t be anything lost in trying to negotiate a better price per pizza. After all, I would think from the start they’d be coming at you with the lowest offer they can. Figure in your additional costs and make them a counter offer. More often than...

NicksPizza: What are you making then . . . below average pizza? JUST KIDDING!

You won’t go wrong using any of Tom Lehmann’s recipes, so a good place to start. You can tweak it from there.