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Big “Congrats”! for surviving for TEN years! We’ll celebrate our 2nd “Birthday” on March 1st, (also my wife’s birthday, no, she’ll never forgive me!) We are doing a “Charity Night” again this year with a service club at our local High School. Last year it was EXTREMELY successful (our BEST...

Uh…now I’ll have to check that one out!! Nope… we’re at http://www.dgsullivans.com…sorry, no awesome abs, just awesome pizza! :lol:

dgsullivans.com

Ditto what they all said. We’re seeing this problem manifest with folks bringing in a cake during prime dinner hours, with no one having even the courtesy to ask if it’s “ok” in the first place. The last straw was in bringing it in, not providing their own paper plates, and when it was brought...

We’re actually experiencing a bit of what I’d expected business to be like in January, but was much better. Right now we do a fantastic lunch service, and we’ll have a really nice dinner service, but…only a single seating. We’re pretty much “one and done” for our evenings right now. The extra at...

Same here. I’d figured out that one of the two local places didn’t reset their invoice counter every day so it was easy to get an “average” sales total for the week. I even enlisted the help of a couple of friends and had them go in at various times to collect their receipts. By collecting even...

Keep in mind, we have a wide-ranging menu from pizza to steaks and chops…our Valentines Day saw a 84% increase over a “normal” Tuesday. We were prepped, remembering the storm we weathered last year (our first) when we weren’t as prepared. Oddly, pizza sales were not king last night, instead we...

We of the “toss it on top of the oven” variety here. We’ll leave the top ajar slightly to aid in getting some of the humidity out. At least in our minds… We also use a couple of heat strips on our other line at our “pass” for the other side of our menu. They could also be used successfully for...

It’s might odd…but it appears to be some sort of poorly structured clone of my original response to this thread…read mine again…read “tony’s”…weird.

We don’t have SOFO in our shop, but the other issues sound to be industry wide! I also pay on delivery, it keeps me from that one big check at the end of the month shock! One of our suppliers has consistently shown me carrying a balance from the previous week. It’s simply that their bookkeeping...

Michael-Michael-Michael! You really had me going there, I thought you were one of the brighter guys on the boards! :lol: But…now I realize you were simply taking one for the team in the name of research! Thank you for sparing the rest of us the pain of having to face a soggy pie.

First, “can I do this on a modest budget”. nope…unless modest is different for you than most folks. Info I used was found by looking under the “Industry Info” tab above, by culling the annual “Pizza Census” issue of PMQ, and by hitting the internet. There is a TON of intel out there if you just...

This is just a brief note on the value of that one thing we can offer over any of the competition…SERVICE. 12:30PM on a Saturday afternoon, smack dab in the middle of lunch service and our XLT3255 decides to shut down. A quick check of the breaker box, a glance at the owners manuals, and a call...

I’d guess the 45+ range. I was offered $34,000 to run a single unit WAY back in 1978 so I’d surely hope it’s north of there by now.

In the Mid-West we’re having a remarkable January so far, now in all honesty, the first 2 weeks were gangbusters, and last week did taper off considerably, more like what I’d expected all month. We’re punching up some new menu items and trying to entice folks to ignore the stupid Visa card bills...

Nah Michael…he’s admitted an error. It’s our responsibility to welcome him in and help him learn, as he also bears the responsibility to share his experiences with us…both parts in a civil and charitable manner.

We fry HEAVY…but have no filter yet although we’re shopping again now that the end of the year was favorable to our check book. I run 2 45lb fryers, heavily hand bread many of our menu items, and we drain and boil out our fryers once a week. I’m trying to decide on a filter, paper medium vs. ss...

Ditto on the accolades from my end of the world! We’ll celebrate our 2nd Birthday March 1st. The Tank was instrumental in paving the way to my lunacy! I took a TON of my business plan information from the Industry Info tab and linked reports from the Census issues. I’ve gotten priceless...

Actually, Tom’s “New York Style” is the base for our hand-tossed pie. Stop by and as you eat my pizza…you’ll eat your uncharitable words.

OK, SPAM, the “you don’t want to know what’s in it” kind has a soft spot in my heart…guess as a child of the 60’s it was inbred. What I don’t like is SPAM that has been showing up on the Tank lately. Has some filter been changed up that all of a sudden is letting it through or is it just that...