Search results

How’s that crow pizza tasting? 🙂 Are you refering to the new Tiki Barber-Q Crow Pizza ? I’d think he has had his fill of that by now.

I had to do it. In 3.5 hours the Patsies went from the best team ever, to not even the best team on Sunday. 😃 Funny thing about bandwagoners is that once their team loses, they disappear.

I’ve worked with mm ps360s for 5 years now. I’ve only had one or two problems with them. In my previous store we’d have a problem where it wouldn’t start in the morning. The thing just wouldn’t turn on. I never got an explaination as to why though. The one we have in this store works very well...

Why not just make it part of your Grand Opening ? Get people to either mail, email, text or phone in suggestions for a name weeks before you open. The winning name gets free pizza for a year. This is the type of thing that would grab newspaper and local tv coverage as well. The best part is...

There’s no T-shirt. But come anyway. Chat tonight from 10-10:30pm until our eyes start to bleed.

There was a time a while back when we did sauce, toppings, cheese and then pepperoni on our deluxe pizzas when on a pan crust. I never understood why. Now a deluxe pan is made like all other pizzas.

I don’t think it’s lame. First off, only one Super Bowl has gone over 73 points. PJs stands to gain tons of numbers that will give them direct access to potential customers. Even if the SB does go over 73 points, the pizza is still $3.99 and the customer has to order it online. Which means...

pops: Pizza is no joking matter pops. This is serious stuff. :lol:

He enjoyed a filet mignon pizza appetizer at Mistrals in Boston. http://www.boston.com/ae/celebrity/arti … tom_brady/

I wear the same thing year-round. Tan baseball hat with logo on front. Polo shirt with logo. Khaki shorts with belt. Sneakers. BTW You don’t get respect from you employees through your choice of outfit.

We use frozen spinach. Thawed and squeezed well to remove all the liquid. Goes on top of the cheese.

Re: Got bored and wanted to share some pics of my restauaran royster13: Jokergerm posted the subject twice. This thread is the less used of the two.

One way is to stretch out, let it proof and then sauce and cheese when ordered. The other way is to stretch it, proof, par bake and then sauce and cheese when ordered. When I lived in NY sicilians were made by stretching, then covering the stretch with watered down pizza sauce, let it proof...

For a family winner, do a take and bake pizza dinner. Team up with us, for pizza with no fuss. Our pizza+Your oven=(Your word here. Love, Joy, Happiness…)

Some pizza lovin’, cooked in your oven ! We make it for you. You bake it for them. They thank you over and over again. Bake it dark, bake it light. However you like it, it’ll be just right.

When we make a mistake we try to fix the problem the same day. If it’s a mistake that we can make up to the customer at a later date we send them a Ooops! Postcard. It’s the ONLY way we’ll make something up to our customers. If we get a call from someone saying that they talked to a manager and...

PizzaDiva: I work from morning until night, 65-70 hours a week in the hopes that a successful pizza shop will make life easier for my children(3 and 1). My father worked his arse off building his own business and I rarely saw him during my childhood. But the times we spent together were...

I’m keeping it real simple: 2 Large 1-Topping Pizzas, 20 wings, 2 liter $30.97 2 Medium 1-Topping Pizzas, 10 wings, 2 liter $21.98

I wasn’t cool enough to get one in my Inbox.

I can’t read but the pictures are cool to look at. What’s all over that guys coke glass ??? Ewwwwwwwww… :oops: