Search results

The way I handle request for well done is to tell the customer we set our ovens so all pizzas are well done. If they are not happy with the way it comes we will gladly remake it for them. I have never had to remake a well done request.

Using a 7" round foil container we put sauce on the bottom then add the requested toppings then the cheese. We weigh toppings for all our pizzas so for the crustless we use the weights for a 10" pizza. We send it out with a plastic knife and fork. Note we are DelCo so no option for a sit down...

No crust what so ever. There is a FaceBook page that is all about how to avoid carbs in everything they eat.

There is a new diet crazy called the ketogenic diet. It requires very low carbs. Since most of the carbs in a pizza come from the crust that is what is eliminated. Basically you build a pizza in a foil pasta container.

So the results are in for the day after. 10 new customers and 5 times as many crustless pizza as we would normally do on a Friday. I call that a success.

Tonight one of my part time customers (they bounce between me and another shop) posted a picture of a bad crustless pizza they got from my competition. As soon as I saw it I posted “Call me and I will replace it for you. I can have it ready for pickup in 15 minutes.” Here are some of the posts...

And this is why I would rather hire someone with NO experience in the industry over someone who worked for one of the chain stores.

Merry Christmas to all the Think Tank Family. @wa dave remember to wear sun screen 😃

Best decision I made when it comes to equipment was going with the Edge 60’s.

I wasn’t going to say anything but Alberta there is no premium for health care services.

Go to the closest convenience store and check their price then add 10-20%.

It was posed on Saturday so I would say Yes.

I would NOT post links to any reports other than you own.

I am going to be brutally honest here. Please don’t take this as a judgement of your project but the opinion and observation of someone who has been associated with this industry for nearly 30 years. Most of the people on this forum are either heavily invested in their current POS system or...

Please define “get involved”.

I now have days that I have to dig into the till float to pay the drivers tip-out.

I typically will take them to the fire hall.

I just got one of my staff a heavy duty KitchenAid Mixer. I got a $600 mixer on sale for $300 so she is pleased as punch.

I just got an email from the fine folks at Pizza Expo. If you are a past attendee and register before November 17th you can save $40. Check your email for a promo code. And yes I will be there if all is well with the world.

I am still tweaking and fixing my menu after 13 years. I just find things that make it easier to enter special requests.