Recent content by rookiepizzaguy

Hello All, Jusy wondering if any of you out there use Polly O mozzarella. I tried some of their low moisture diced mozzarella cheese on my pizzas and it really seemed like a great cheese. It melted great and covered the pizza very well for the amount of cheese I used. Im not a big fan of...

Hey Guys, Just wondering bottom line, what has the best return for the buck in advertising…Im not asking you all for a novel of a response, just tell me in a word or two…In all your experience, what advertising has given you the best return on investment…Thanks so much!

Thanks 2007…Im DEFINITELY a hometown pizza joint…

Hi Guys, Just checkin in with you all to see what time of the year is typically the best for pizza sales. Ive found that hotter weather than normal has meant slower days and far less sales. My Labor day weekend was a little slow, but the Tues and Wed after were HORRIBLE!..Anyways, Im hoping for...

Hello All, It’s been 5 weeks since I opened my shop. So far the response has been great!. People love the pizza and atmoshpere I am producing/ providing. My sales are steadily increasing and things seem to be running smoothly (for the most part). Here is my question to all of you expereinced...

Hello ALL, First off, sorry if my title of this post offended anyone, but after 5 months of construction and loads of money, I was finally able to open my doors today. It’s after midnight and Im tired, but I felt obligated to tell you all that my first day was a pretty big success in my book...

Hello All, Ive been expermenting with cooking cheese sticks and chicken tenders in my Bakers Pride Deck oven. Ive found that they cook best when I add a tiny amount of oil oin the pan with them. The oil gets a little smokey, but it cooks the cheese sticks and tenders very well. I was wondering...

Hello All, I was wondering if it is within health dept. limits to place a deep fryer outside…like on a secure/ private patio outside my restaurant. I was thinking I could use an outside fryer to pre-fry my wings and other appetizers…and avoid the hood in my kitchen. Just dont know if anyone...

Guess I should have paid more attention in Algebra…or is that Trigonometry…whatever it is, THANK YOU Daddio…greatly appreciate it!

Hola, I am interested in settting up my shop with on-line ordering, especially because I believe it is going to be bigger and better as time marches on. My question right now is this: Do the demographics of a community make a difference when it comes to the amount of on-line orders a shop...

Hello Everyone, Just wondering how big the range is for the size of doughballs for the different sizes of pizzas (Hope that makes sense)… Anyways, I am using a New York style dough/ crust (Thank You Mr. Lehman). I plan on offering a 16, 14, 12, and 8 pizza at my shop. Just wondering how big...

I couldn’t have paid for better advice…THANK YOU ALL for your insight and words of encouragement. T-Minus 3 weeks til Im open…

Hello Everyone, After about 4 months of hard work and somwhere around $60,000, I am just about ready to open my pizzeria. To give you all a short run down, I had to completely remodel the interior of my 2500 sqft facility. The remodel included adding a second ADA accessible bathroom, adding an...

Another option of the 451 is that it can be triple stacked…if you find you want to expand yet again…just fyi…Im going with a 452 (double stacked 451’s) for that option alone…If i find I need more output, I will just add the third deck…I dont think the 601’s can be triple stacked…but I could be...

Hi, Ive been looking into purchasing a hoodless/ ventless fryer for my pizzeria so I can have fryed goodies without the huge investment of a hood. Just wondering if anyone out there is using one (such as Perfect Fry) and how well they work. Thanks