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If he drives his vehicle for you, it is in your best interest to have insurance for non owned vehicles, to cover your butt. You could be in big trouble if he injures of kills someone while he is driving for you. Search the topic of insurance here on the thinktank it will open your eyes to what...

I would stay away from that deal. What happens if you both are busy? What happens if the driver is in an accident while delivering for him?

Try canola oil it has a higher temperature tolerance than olive oil. https://www.thespruceeats.com/smoking-points-of-fats-and-oils-1328753

Welcome to the family. I am looking forward to the wisdom from an old school operator.

This is the problem that brought me to Think Tank 14 years ago. The solution I used was to increase the cooking time and reduce the temperature. I remember reading things like : Time cooks and temperature browns Good food isn’t fast and fast food isn’t good

You can use any of the recipes in the Recipe Bank http://www.pmq.com/Recipe-Bank using bakers percentages. here is a good all purpose dough http://www.pmq.com/Recipe-Bank/-Basic-All-Purpose-Pizza-Dough Your best bet is to use 25lbs of flour for 30Qts

The way I have my oven set is full open on the bottom. The top is open, closed, closed, open.

World Centric has some but they are very pricey. https://store.worldcentric.com/store/pizza

Why not talk to your current employer about expanding?

So are you asking for someone to put up the capital for a shop for you to run?

Being a DELCO operation the authentic Italian style doesn’t travel as well as my style. I focus on quality and flavor. Sourcing local ingredients seems to be more important to my customers.

What is the temperature of the dough when it comes out of the mixer at each location? Each mixer will have a different affect on the temperature based on the friction during mixing. You may need to adjust the temperature of the water you are using to get the final temperature you desire. I would...

I would not limit sizes. What if your customers want a large pizza and you only offer personal? You don’t want to make it an easy decision to go to the competition. I have never sold a personal pizza to the college but have sold very many large pizza there.

It shouldn’t be a problem reconfiguring the fingers. You may have to get some different ones from Edge but that is not a big deal.

I live in a city of 67k that has over 30 places to buy pizza. This shows that this is a pizza town. I would rather go where you know people like pizza than wonder why there are no pizza places in town.

Contact a business broker that specializes in restaurants. @bodegahwy has written many posts here on the Think Tank about this very topic.

You can pay them to do it or you can do it yourself.

Point of Success has these capabilities.

Welcome to the forum.

There are many factors that come into play when looking at consistency. What day of the week is it? Is it pay day/week? Is there a sporting event on TV? Is there a local event that takes people in or out of pizza mode? Is there a competitor running a special promotion? Is there a reason people...