Recent content by Thunderman

These numbers make me feel better. So often I hear about places that make 100 pizzas an hour (or some other huge number) with one or two people and I always wonder “how”? My two makers make anywhere from 24 to 36 pizzas per hour each, depending on table business. They each get one full time...

My large is a square and I’ve always said that if I could go back in time I would change them to round. Takes just a smidge longer to make a square and i’m not sure if it is worth it.

Although I am generous to a fault with my customers, I don’t think I would comp an entire order because they didn’t get one item. Don’t get me wrong, if it was necessary to make them happy and keep their business I would do it in a heartbeat, but it wouldn’t be my first inclination. I mean what...

Its a regular sunday for me, just condensed into half the time. I could close up at kick-off, but I usually hang on till the start of the 3rd quarter, then call it a night.

This is terrible, I hope they fix this fast.

Running away from this deal is probably not necessary, I would simply walk away (I haven’t run anywhere since high school :D). This guy sounds like he is a shrewd business man who knows how to find the angles to help himself and isn’t afraid to bend the rules or the law in doing it. What’s to...

We have several techniques for getting them off the way they were made. The most common is to go backwards for a couple of inches before you go forwards, in other words slide the pizza back towards you a bit before you put it in, that helps to break it free. Also, sometimes it is better to use a...

My first store was 1500 sf and I had space for only 6 tables. Five 4 tops and one 2 top. It seemed like I could fit more till I got into it. It isn’t just the tables that eat up space. You need to have an area for the servers, possibly an ice machine, possibly a fountain system, possibly a beer...

A lot of great advice so far, the only thing I can add is to give longer waits than you think necessary. Things will go wrong, and nothing is more stressful than being behind on your orders. You will learn that when you tell someone 45 minutes and it takes 52, they will act like you owe them...

The only thing I ever run out of, and this happens very rarely, is beer. If a softball team (or whatever) comes in on a Saturday night and cleans out all my Sam seasonal (or whatever) I have to wait for Monday for a delivery. Even this happens maybe only once or twice a year.

I’m not sure what the deck your referring to is like, but I’ve taken a broken stone from one of my ovens home to do kinda the same thing. I use mine in a gas grill to bake bread at home. I cut it with an angle grinder to fit my grill, it works really well. The theory behind what you want to do...

When I first opened I use to close at 10:00 pm every night. I’m down to 8:00, except for friday and saturday which is 9:00. I’m sure I have lost some sales over the years but I really don’t worry about it. I like these hours, as do my employees.

My favorite, and best type of employees are the ones with a strong sense of pride, and a feeling of ownership in the company. You can’t teach someone to be proud of their work, and there is nothing better than that feeling of being a team working towards a common goal, rather than a “us versus...

That isn’t legal in my state, be sure to check with yours.

Closed all four days. This is the time of year that I start to second guess that decision, but when those days come, I wouldn’t trade that time with my family for anything.