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Usually metal peels are for pulling the finished pie out the oven and wood ones are for making them.

Hey Kris, what temp do you cook your lasagna at?

NicksPizza: (insert drool emoticons here)

Re: scary stuff…i think this means flour prices will be ris Holy shiza batman! :shock:

Wizzle Wassell: ha my thoughts exactly, almost word for word.

Whats in a breakfast pizza that you don’t already have on hand?

Actually, we dont use screens for anything (deck oven). We use the same pans (bought here http://northernpizzaequipment.com/stackablepans.html) for the pan, stuffed, and deep dish. The pans are absolutely fantastic.

We use the same dough for all of our thin crusts, double doughs, deep dish, stuffed and pan pizzas and use a sheeter for all of them.

Whats changed since the old owners? If they didn’t have problems like you are now, something has to be different or changed…

Pizza Sauce, Salt, cracked and ground Indian fennel seed, extra Turkish oregano leaf and powder, sugar, garlic, Tellicherry black pepper, extra sweet California basil, white onion, crushed red pepper and cayenne red pepper powder… What country are you from? Is that how they spell “sause”?

gregster: So we should raise prices for customers that choose to pick up their pizza? Not sure about your appearance, or the area you live in… but our average tips are 4 bucks (plus delivery charge of 1.95)… Maybe you should stop working for crappy franchises where customers prefer cheap junk...

We serve a breakfast pizza. Heres what we do: For 12" 1 egg, 14" 2 eggs, 16" 3 eggs Whisk eggs in a mixing bowl Add green peppers, onions, chopped tomatoes, canadian bacon (small pieces), cheddar and mozzarella cheese Mix very well until its fully incorporated and all toppings are coated with...

Re: The receipt printer’s que is full on a Diamond Touch POS Try going to Diamond Spool, click “shutdown”, and then click the icon for diamond spool and that should start it back up. Hope it works.

Are you asking about take out bags pizzerias use to package the customers food? Or are you talking about the reusable take out bags that are given to customers so their food stays extra hot?

LOL @ 250k… WOW. I was just watching the dumbest criminals show last night, and these bozos drove their car through the storefront causing thousands and thousands in damage to steal an atm machine that only had a grand in it…

Thanks for all the replies guys! Royster- Yes, it is turning a profit. They put up some pretty decent numbers. There are just way too many things that are negatively affecting his bottomline. It could be much more profitable with some serious managing, portioning, quality/consistency control...

Hey, guys, Totally 100% irrelevant to my current situation, I have a friend who just signed the papers tonight to take over a del/co. The location has been open for 13 years, and had 1 name change for a little over 5 years. He bought into it about 8 months ago and decided he wants it all. There...

At least I can always count on you guys for the laughs :lol: But some real good advice. I know people make it out alive (although battered and bruised) after closing a business. Just gotta chalk it up to a learning experience. But its been noted, my next experience I’ll definitely have to make...

You guys are absolutely right. I need to accept the fact that it failed, and most likely will fail again with a new owner in place. We are now part of the almighty statistic. The whole situation just sucks. We really did have great pizza and its a shame its gone. Just a tough pill to swallow ya...

Well, to be honest, nothing is under my name so I dont need to do anything… But no one said anything about bankruptcy. My partner knows this is going to cost him a whole lot, and be one big huge mistake/loss. Other than the startup cost, there isn’t any other debt and if there is, its minor and...