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td_VP192: How the hell can any of them stay open???Where I’m at there are 20K ppl and 1 ph 3 indys

Anonymous: I agree 100% While you may not be MAKING that $.36, You are making the $2(for example) and your competitors are not. Derek

Re: Conveyor over -vs-deck.How much different will it makemy Perry: Could it be that you had your customers and then when you switched it tasted different to those ppl,while not attracting the new ones.I fell that if I use them from the start, The ppl that like my pizza with them will stay and...

I think the personal pans would be the best.They shouldn’t take very long to cook and the customer will get a top quality pie and only a minimum wait. Derek

Will be opening in a few weeks and keep wondering if I should go with a POS system or just do it the old fashioned way.Going to do a soft opening to make sure everything gets set how I want it.I plan doing around $8K a week.I will provide more thought in a lil bit. Derek

Re: Conveyor over -vs-deck.How much different will it makemy Anonymous: But those stores are all about volume not really about quality.As long as they can get a ok pizza out in 5 mins for $6 that’s all they care about.I’m sure most PJ,PH or domino owners don’t think they have the best pizza in...

I decided ahile back to go w/ conveyors when I open up my new place.My buddy that had my pizza back when I had a place 10yrs ago said it will taste nothing like my old one if I use conveyors.Everyone in the area that has a similar pizza as I had uses decks.Am I making a mistake by trying to do...

Hi Buffalo, What’s the name of your place?I’m opening one up on Grand Island in a few weeks.The first pizzeria I worked at was Pizza Oven in Lockport which was a dead ringer for Bocci’s.I was told they actually went into Bocci’s dumpster to find out what flour,sauce,etc. they were using.The...

Daddio, I thought about this as well and decided after the normal lunch break,I’m going to make smalls or 1/2 pies.Then during really slow times half 3/4 baked pies ready for clices. Derek

I 100% am going to take all my competitors coupons at par.I’m going to post it on my sign out front.Let them do the advertising for me. D

anyone? 😦

Place that is leaving uses screens for pies and pans for the trays. Wanted to see what you guys were using.I personally like the way their pans taste. Also if it was the same,I used to use a light brushing of cornmeal on the bottom,but would be kind of hard w/ a screen. -Also what are the...

Place that is leaving uses screens for pies and pans for the trays. Wanted to see what you guys were using.I personally like the way their pans taste. Also if it was the same,I used to use a light brushing of cornmeal on the bottom,but would be kind of hard w/ a screen. -Also what are the...

^^^^ ABOVE YOU! 😃 sorry,bye Derek

When I worked at McD’s in HS that was one the biggest no-nos.NEVER add a thing to the baskets when they hanging above the fryer.Especially the wing blood/water. Derek

“Filter fryer nightly, keep floating particles out of the oil constantly.” Does this mean skimming the top with a metal filter-like object? Is this J.T. also? Derek

Should be more of a visual thing then anything else,IMO.I’m going to have 3 fryers and go from 1,2,3.Wings will always be cooked in the ‘dirtiest’ one and fish,if u have it, in the cleanest.When the dirtiest one gets changed then that becomes the ‘clean’ one.If you have a few days where people...

LOL I guess this is why the guy decided not to sell to me when I offered him 30K.He grosses 450K a yr and I assume profits 75-80k as he only claims half. Derek

j_r0kk: So he would buy the store for whatever the profit was for a year X 1.xx percent.So if a store was profiting 100K he would buy it for 150K or 200K approx.

1.5-2.0?What are you figuring those #'s on.I’ve been trying to figure out for 5 minutes and coming up blank as well.So say the business brings in 500K a yr.What would you pay/how does your system work? Derek