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Why only 30 seats out of 3200 feet? Should be able to get like 50+

Do they make a triple stack ps360EWB? I’ve never seen a triple 44" belt would crank out some pizzas in a triple stack

Can you tell us more. What are they looking for requirement wise

My big store is 3200 feet with seating for around 65. We focus on delivery but also do casual dining My wifes shop Is 1800 feet with seating for 30, but we are in the process of my moving her store to a new building with a way way way better location. The new shop is 2800 feet and will have...

I have a full service print shop do all my mailers. I don’t touch a thing Costs me .255 per house on 10k pieces total cost no other fees or tax. For full color 6x11 inch piece. I was going to do Eddm but it’s to much work for the small savings

We run about 29% food cost and 25% labor including payroll taxes and all the fun stuff So about 54% our profit margins around 21% at my wifes shop and 27% At my shop. 50k a week sales combined +/- 10%

We use sysco aerrizo and we paid 2.11 this week. 2 week lag on price We go threw roughly 2000lbs a week We are very happy with this cheese

Pizzapirates what do you expect this new shop to do in sales? That’s quite the trenching, I’ve never seen anything like that for a delco

I liked them but I don’t think they would sell very well They are just selling left overs

I assume your using the oil to coat the inside of the pan before you put the dough in the pan?

MM 360WB FTW They are great ovens and really easy to work on, unlike the newer MM stuff with air switches and high limit switches etc etc There is like 5 things that go out on them normally and parts are cheap.

At 5k a week I would be happy with giving someone the business for the value of the used equipment if they just got me off the lease It’s hard to sell something at that low of volume

Yea no kidding. Could you elaborate a little more on these costs? They make no sense to me at all

No its to expensive for the effort you have to put in I feel I pay .25 cent a house with postage and print not other fees for 10k postcards 6x11. Not the small 5x8 that most people send out. I do nothing but tell them the layout and the day I want them to drop and puck the routes I want to...

We had a slighty below average Friday for the 4th, however the 3rd made up for it as it was 50% More then an average thursday

Thank god I found Toms last post about rising in the pans and then into the cooler I thought I had lost my mind reading the other options. That’s so much extra work and I don’t understand why it’s worth it Imho this is the only way to do pan pizza. Extremely simple and fast. We use a sheeter...

We are at 340 grams for a 12" 560 grams for a 15" And 860 for a 18" The dough proofs for around 1.5 hours depending on room temp

We are a pan pizza and I have like close to 600 pans. And I need more On a busy day we have to make dough morning and night. When we stack all the pans it’s a sight to see they take up alot of space when proofing

I’m leaning towards edge coming up mainly because MM are fuel hogs and in theory the edge ovens will pay for them selves in Enegry savings in 5-7 years And they have a nice warranty and are quiter and easy to work on I burn about 400-500 gallons a month of propane in my mm360wbs The edge...

Thanks George Guess I’ve just been lucky. I have built and opened 6 pizza stores in Washington state in the last 8 years and never have been required type 1 However I am moving a store in the same town to a new building and they are requiring it I think Not looking forward to dumping 10k into...