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pizzanow: Yes, Point of Success does box labeling. I don’t use it, but it supports it. I’m very, very happy with Point of Success. It has every feature I can think of that I’d possibly need, the report writer being included is extremely valuable, the support is great… the price is obviously...

Much better mobile interface, so that’s awesome. The only problem is that it squeezes the forum into the left 1/4 of the screen. You can double tap and it expands perfectly, but I’m guessing that’s some kind of bug on the display. I think the forum is rendering as mobile, where the surrounding...

Scott, the similarities of your future business and my business are uncanny. I also operate a Chicago-style place (far from Chicago) that focuses on thin crust. We also did beef sandwiches (eventually taken off the menu) and we do grind and make our own sausage in house. Paul’s post is dead on...

pizzanow: This is what I was thinking too, but didn’t want to derail the thread - but since pizzanow already did… How the heck do you have a GM willing to work for $10.00/hour, and been with you for 7 years on top of it!? Is this really just a shift lead, or is this a “GM”? When I think of a...

314: Hi Dale, My online application is a full application, with all fields and more than were on my printed application. If you haven’t built a form yet, I used JotForm to create it. There is a monthly fee for it if you use more than 10 secure submissions per month, but I use it for my...

Registered Guest: perfect pizzas: You guys are looking at two different markets. The price is set from the spot-call market, not the futures market. Futures: http://www.cmegroup.com/trading/agricul … heese.html Spot-call: http://www.cmegroup.com/trading/agricul … tcall.html Looking at the...

One of my favorite quotes is from Lou Holtz, paraphrased as “People ask me how to motivate people. It’s easy; get rid of the people that aren’t motivated.” Sounds like he’s being flip, but it’s true. There are self-motivated people, and there are people that aren’t. I’ve given up on believing I...

I think it’s tough to tell what’s going on. Too cold of water would definitely leave you with dough that isn’t rising much. Maybe that’s the entire problem and it’s just a coincidence that it happened at the same time as the mixer change? Do you take the temperature of the finished dough after...

Daddio, cutting the recipe in half should still use exactly half of all of the ingredients. You’re getting a difference because of rounding. For the water, you divide 14028 by 22680. The result should be .61852, not .62. There are five significant digits in the numerator and denominator, so you...

Implement a corkage fee for 2 liters :lol:

When I posted about this a couple of weeks ago asking if anybody was planning to make changes because of cheese prices, only perfect pizzas, RG and paul7979 replied. I thought it would be a much bigger deal to everybody! Sustained at this price, it will shave about $15,000 off my profit for...

The block market hit $2.20 today. I believe that’s only a few cents away from the all-time high record. We’re definitely going to be making some changes around here, or our profits are going to evaporate very quickly.

Cheese is rallying. The block market is trading at 2.00 and I don’t think we’ve seen these prices since 2008, or if we did it was only momentarily. The reports are that dairy prices will remain high through at least the first half of 2014. Are you making any changes? Our business is UP, the...

tguag: That would be a criminal offense, so if you know that to be true you should report it to the Postmaster.

daisy1: You just push it through a mesh or china cap strainer with a rubber spatula like a custard or puree or anything else thick. It will go, you just have to work it with the spatula. Of course you don’t have to strain it if you want to leave that step out - just leave the jalapeno pieces...

Rockstar pizza: While I completely agree that your main problem was probably the offer, I’d like to add to what Rockstar mentioned above. I too used to see around a 19-20% open rate on my mass e-mails. The operative word there is “mass”. I had an e-mail list and I would “batch ‘n’ blast” it...

Did you cook the jalapenos at all before you put them in the sauce, and did you cook the cheese once you added them? Just chopping them up and throwing them in the cheese isn’t going to do too much. Saute them in butter, and keep the seeds and ribs in if you want a lot of heat. Put them into...

We had a record Halloween too… but not only a record, but we smashed the previous record by 80%. It was insane; ran out of dough an hour before close.

I think you responded well, and a FB message is probably fine. That said, I would let it go for a week or so and then delete the review. I feel that my Facebook page isn’t a review site, it’s a marketing tool run by me. There is no reason to leave a negative review up on your FB page.

I had no idea about this… Thanks Brad!