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Remember that we do much more than pizza. We sell what I call a “Chicken Quesadilla Wrap”, 4oz sliced grilled chicken, pepperjack, red & green bell peppers, onion, bacon, lettuce, tomato and a chipotle sour cream. We also do a “Club Wrap” which is ham, turkey, bacon, then the lettuce & tomato...

Poly board should…unless you live in my County! Our guy say glass only which is a pain and plays heck on my knives! We had a complete set ready to go when we opened and he nixed them. I was told if we insisted on using them, we’d be written up on every inspection since in his mind every knife...

Ha…but it was a good idea nonetheless!

We have two different tee shirts that we sell for $12.95 each. I think our cost was $7.00 through http://www.4imprints.com, (beyond excellent customer service btw).

We buy from any of our food reps if we need them for a catering gig when making large quantities in advance isn’t practical. You shouldn’t have any problem sourcing them no matter where you’re located.

opening a dough out and lightly saucing is one technique that the good Doctor teaches actually.

Wet fingers = bulk sausage application bliss!

Sounds like I need to bend the Pepsi guy a bit. Our order today was $74.95 a BiB!

Doubtful, my quick Google search didn’t pop anything anyway other than cooler programs.

Mine does zip for us and even as a former President I don’t think it’s worth our fee. Plus they hired someone else to do their lunch catering, but really…I’m not bitter. 8) Truthfully though, we have a pretty active Chamber however 99.9% of their focus is on retail sales operations. They...

Yup, check your local regulations. In our County we can have one, or a hundred certified employees, but there as to be at least one on premises anytime we’re selling food. I’ve always found it odd that it could be a dishwasher or someone not even in the kitchen touching food but I think what...

@boatnut, absolutely concur! I love how we can all take a bag of flour and a bit of this and that, yet each of us puts out the perfect pie and one that is in many cases, totally different than the next guy down the road. We are using the deep pans that are vented all through the bottoms to let...

Oh but I beg to differ Boatnut, we do just that in our XLT3255. I’ve mentioned before that we run our pub crust (rolled thin crust) our hand tossed, and our deep dish, all at 465 degrees F. all at 6:10 give or take depending on the moon. The first two are single trips, the deep is grab a pan...

Our local High School boosters have served pizza slices for years at the football games. Not mine mind you, but one with a big red roof. Regardless of quality, they go through about 15 a night in slices.

Pretty sure we’re in a county where the interpretation is, if we’re found without a license holder working during any hours food is being served…not prepped which is odd, we’re closed for the day. I’ve found out in the last 3 years we’ve been in this world that so much of “what happens if” is...

We pick up our 8" from a regional vendor. Both my Sysco, and my other larger regional player didn’t offer them. We recently began with US Foods but truthfully that was just today so I haven’t checked them out. I was surprised Sysco was a no-go and if anyone has been using them please post the...

Yup, our oven is set at 465 and we found 6:15 or there abouts to be just right to bake our hand tossed, and our deep dish pies. Our deeps take two trips through, the first trip it’s lightly docked, cheese is applied, and it’s on the belt. After it’s first trip, we finish it off with meats &...

paranoid twaddle meets ignorant bliss?

We do a deep dish here that has a 32oz ball for our 14" pie. Pans are usually warmed up to close to room temp, but if we’re slammed with deeps I don’t notice a huge difference coming right out of the fridge to the oven to be honest. We lightly dock the bottom, cheese it, then in the XLT at...

On a whim we bought a case of 13" flour tortillas and were blown away at how many wraps we can sell! We purposefully built menu additions from ingredients we already were using. We do a pretty std. “Club Wrap” with leaf lettuce, tomato, mayo, ham, turkey and bacon. Our most popular offering I...