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This is probably an awkward question. As noted in an earlier post, I am quite new to this whole food service business. Since I recently took this place over, I have had many issues with current employees that say that “its not my job, I make pizzas” or “thats the delivery drives job” or...

Im new and I have read this thread about 5 times. Im still trying to figure out a way to project sales for my area. That may be the hardest part of the whole process. Thanks guys for all the great info that this forum has…its a gold mine for those just starting and the veterans alike.

When you see a block price, what is a block of cheese? Is that equivalent to a pound?

We use dough pans also. The way we do it, is after removing from the bowl to the bench. The dough will sit on the bench covered with plastic wrap and oil to keep it from drying out. We then cut it about 30 to 45 minutes later. Place in the pans and press again in about 30 minutes then put in...

Sometimes I read posts on here, then want to post. After I write up the post, I get afraid that I will be bashed. But, then I decided to write this one, in hopes that I may be. I know that sounds like I’m into some type of weird practice. But, I feel that it may be the only way that I will find...

We pay $3.29 per pound on our last invoice. But we use a Mozz/Provolone Blend diced. So its a bit more pricey.

I’m so behind times. We see using metal dough pans not trays. So if I read correctly just cut the dough and ball it up. Then put it in the walk in. My current procedure calls to let it rise on the bench prior to cutting

We have 3 sizes of pies. A 12 inch medium/16 inch Large and we use a sheet pan for our party pizzas. The 2 round pies are baked in a deck oven on screens until almost finished. We then remove them from the screen and deck them for a few minutes to get the bottom a bit crispy. Of course the...

Do you see an increase in sales when the weather starts warming up?

I used our POS to get this info. First we are a small shop in a small town. Not making a lot of money but, have hope that we can turn things around. But today I was a bit confused. Last Saturday we only had 28 tickets with an average of $22 each. Not great, but it was pretty average. My issue...

Thank you. Now just got to learn how to use this POS system and set up a loyalty program.

I dont have a background in business or managing. My wife is doing that part. She has been a manager in fast food for a few years now. I am learning the business part as I go. Any advice on finding out the income range, age range, number of kids, education in my area? That info would be great...

I am sort of new to the business. I like pizza and wings. But, I have worked in a few different pizzerias, but never owned one until now. Its a long story on how I began on this journey, but I want it to be a successful one. I am wondering if anyone can give me some marketing ideas. The...

We use Full Red Pizza Sauce with Basil. We add Oregano, sugar, salt, pepper, garlic and cheese. But its good and the customers seem to like it. Ooops forgot about water lol