Recent content by vernonpurcell

Hi Tom My results are superb from your formulation, but I have a few problems, not with the dough. I cannot open the dough quick enough myself yet, so i have employed a chef to do it. Since opening (3 Months) I have had 3 chefs, all think the are gods gift to pizza’s. I want to adjust the dough...

Bit the bullet and buy a new one.

Thanks everyone I am just going to work out my actual food cost, then operation cost. Will post my figures soon.

On average how many customers does the average delivery company have, in its data base, and how many clients use your frequently? I wanted to do a poll on this but somehow it will not let me, do not know why.

Buy his phone number, it has some valve.

Are there industrial standards on food cost percentage? I am doing mine now and wanted to compare costs.

How many guys own and operate UK stores on this forum, maybe we could colaborate together to increase our business. Post with your postcode details

I didnt it last week, they have to pay by credit card and we give the beer to them personally. I only did this as they are a regular customer, and I have a liquor store next door. I do tell them that I am purchasing it on there behalf and not selling it to them as you need a licensee to sell beer.

I have been open now for 8 weeks Is, we have averaged £1440 per week, so far from dead. We put out 85,000 flyers 50k in the first 3 weeks and the balance over the other 5 weeks. am I right in thinking that if I put out 10k a week from now that I will substain this income level. Provided I make a...

I thought about this one, and decided to change from 10", 12" & 16" to M. L and XL just because we have strict trading standards, 12" Must be 12" not 11-7/8th But Next time I do a new menu I will put an small * and then in the small print say that they are uncooked sizes. It will help customers...

I have noticed my crust are darker on the second day, I have a much better crust color and texture, just reduced my yeast down, this allows me to use my dough on the second day, but as I say the crust is darker and smaller, perhaps I should do a test on a 160 g dough ball over three days with...

I have reduced the yeast down to 60gms, used water 10 c, left longer crossed stack. I will follow up on my results. Thanks guys

Hi Tom The formulation is as follows Flour 16kg Salt 272g IDY 80g Oil 240g Water 9 lts Is there anything wrong with the formulation?

We make our dough for 2 days, but its not as good the next day, so I was wondering if anyone remixes there previous dough in the current days batch. If so ill it have any effect on the current batch? in regards to the previous fermentation. Will we get it as good as 1 day old dough?

I started my facebook page before we started and just made a post on a friends walls, I got two sales from that. I keep mine exciting buy putting amusing adverts on there. Take a look, give me some feed back please. http://www.facebook.com/pages/Pizzaland … 488?ref=hl