Recent content by st_louis_pizza

It is a new lease for us, so there is carpet currently in the space. Concrete underneath.

Can anyone give me advice on the best flooring to use in the kitchen in your opinion… I would appreciat it

We are about to move our location from 4500 to 2500. Does anyone have any advice on dealing with these lovely landlords. Any mistakes or items you wish you would have asked for or have done differently? I would love any input please!!! Thank you in advance and I hope everyone has a successful...

I have Bakers Pride Y700 or 600?? anyway, I have never used anything else. So, I would not have a con against them because I have nothing to compare it to. As far as the heat up time. We leave our ovens on all the time. I’m not sure if this wastes alot of $$ but it does take around 2-3 hours to...

I wanted to get everyone’s opinion on this commercial. My franchisor has made a commercial that was shot in their kitchen. It was set up like a delivery room, with nurses, a doctor, and a woman that was in the birth position. All of the actor’s were played by the main owner and their family...

We pre mix our buffalo sauce with diced chicken. The chicken marinates with the hot sauce. We use no sauce. Just place the chicken mix on the dough add cheese and bake.

Sal Luckily we are in good with the irs. We are actually using this as leverage against the franchior. Our lawyer did tell us that going to courts would leave only 1 winner and that would be the lawyers. Maybe we have an honest one???

Obviously, I do not know how to “quote” someone. Can someone please give me a clue. thank you!!!

Piper wrote: [Unfortunately, I found that “build it and they will come” is how it works for shops like us. When you can’t drive people in with price you need to wait for the word-of-mouth to build you up. Market your quality, send out your menus to houses that match your demographics and make...

This forum is great for any operator to obtain vital information in the areas such as marketing, training, food cost/profit maximizing. This is not one of those posts. I want to appologize to those who are bored with my post if you read further. I just need to vent to someone else besides my...

Hey FYI for all: I purchase plastic pizza servers from a company called LoTech. I recently ordered magnets from them. They are a 4.5" pizza server. It’s one of the neatest little magnets that I’ve seen. I was impressed and wanted to let everyone know about them. Their web site is...

Daddio: [The problem I have had with the cheap scale is having to portion into a bowl the put the topping on the pizza/ It is much faster if you can portion directly on the pizza and reset the tare after each topping] Do you have only 1 scale on the make line??? or multiple scales. It seems...

My favorite, regardless of size is Italian sausage, pepper cheese w/ a touch of mozz, Bacon, onion, jalapeno, red pepper flakes. It’s a spicy slice of heaven. Second, but very close: 16" pie. maple flavored pork sausage, 4 eggs whipped pepper to taste, cheddar cheese, bacon (cover the sausage...

Hello all!!! I was wondering who, how, and if some of you portion every pizza. Ever since the great cheese depression a couple of months ago our cheese cost has jumped up 1,700/ month. YIKES!!! Anyway, what methods do you use and how have they affected your make line speed and labor cost. From...

I’m not sure, but my mother-in-law and myself are partners in our place and we support ourselves with the 1 store. Now you definition of supporting may have to be altered. Our store has 15k per week in sales, but there are some money saving issues in our future which will allow things to get...