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Tom has posted some great info on gluten free dough on this site. We use individually wrapped dough from a local gluten free bakery that is spectacular. We wash any and everything that comes in contact with it. We also have disclaimers on site and on our web site that states that anyone...

I agree with what the others say. I do pay more (4.34/lb.) through Roma. Very popular topping. Marinating seems to help the scorching issue some but it still helps to cover them. Too bad though. They look great on top.

I know there is a current thread dealing with some of these issues but I am unclear about something. A previous post got me thinking about per song licensing. I would like to buy music over the Internet to save to an ipod and play in my shop. Is there a legal way to do this, for instance, can...

royster13: We use an electric Lincoln air impingement oven. It takes about 15 minutes to get from cold to 500 degrees. The quality of our product I would put up against any ones.

We paid about $600-700 for gas and electricity. Half our business is take & bake. The other half is the personal 8" pizzas. Water is included in rent. If cap and trade goes through congress–I feel for all of you with the higher energy costs.

Kris: Good point Kris. I feel like that has been the most cost effective marketing tactic. If I could only do one thing it would be to print up the nicest looking take out menu I could afford. Direct mail or door hangers if I could afford it.

Kris: I don’t use them either, except for the places I go to frequently. I think that’s the key. Also we ask every customer if they have a rewards card after paying. That makes the biggest difference. People love to be reminded.

Integraoligist: We have a punch card set up. The punch we use is custom made so it cannot easily be replicated. I work pretty much open to close (we’ve only been open a little over a year) and I have an outstanding group of kids. So far this has not been an issue. While this works in the short...

Rewards cards seem to be my best promotional tool. The nice thing is that their quite inexpensive too. Coupons don’t do much for me but everyone seems to carry around our rewards card. We do a great lunch business (personal pizzas) so that has something to do with it.

I agree with famouspizza. I use Roma for meats, cheeses and some dry goods. Restaurant Depot is great for produce, some paper goods and spices. I use Carapelli Olive Oil which Depot doesn’t carry so I use Roma for that.

I’m not sure what a gum line is so I can’t help you there. If the crust is shrinking an inch when you par bake it–make it an inch bigger and it should be perfect! 😃

I thought the same thing after opening in March 2008. My dad said there is no good or bad time to open a business. What really matters is planning and execution. If you were to open a business soon–I would make sure you have a decent advertising budget to get the word out; but the pizzas better...

I couldn’t afford my building sign when I first opened about 14 months ago. We worked out a deal for cash and $500 in pizzas that would be paid over the course of the first year. Worked out great for both of us!

I’m not sure but you could call them to find out … http://www.restaurantdepot.com/Misc/locations.aspx

We don’t have the equipment to cook our beef so we’ve gone with Materpiece (Hormel) old world chunk. Nicely seasoned and not too greasy. $3.55 / lb though.

Kris: I got the thermal paper one too! I’m amazed at all the scammers out there. I’ve got a guy coming around trying to sell me electronics and serveillance (sp?) systems for 60% off. Yea, I’m going to my security system from some guy selling from the back of his van.

I’m certainly no expert but I believe you could get bigger bubbles in your dough while baking. Docking the dough would then help the situation.

We do substitutions all the time. Some toppings are double toppings and we charge single for those subs. What gets me is the guy who wants to sub sausage for the sprinkle of basil we put on some of our pies. That I won’t do. It just seems crazy to me.

Re: Anyone making a “Diet” or “Healthy” We have a pizza of the month to try out new ideas and last month it was the “health nut” pizza. It was thin crust, olive oil, light mozza, roasted walnuts, onions, mandarin oranges and feta cheese. I argued about whether it would sell or not but it did...

I’ll second that. While there are many excellent advisers on this forum–Tom advise has helped me many many times. Kudos!