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Hi guys, I agree that “free sex sites” and other garbage is a hassle, and I am open to volunteer moderators. In fact, we did have a couple of guys who used to help out. I do try to check several times each day to remove SPAM posts and apologize for those that have slipped in and take up space...

Your package is on the way to Nick and Kim Sasso, 21 Smith Street, Grantville, GA 30220. Send me a few pics once you get everything together.

You’ve hit the jackpot. I like the ideas of t-shirts and menus so much, I went through my files of pizzerias I have been to and am going to send you some menus from Australia, New Zealand, Thailand, the UK, Canada and a bunch from all across the US…Just be sure to put a copy of PMQ’s Pizza...

What a cool idea. Tell you what, email me your address and I will kick in several US Pizza Team t-shirts from various years for you at no charge. Send your address to [email protected].

Shoot an email over to Tom “The Dough Doctor” Lehmann at the American Institute of Baking. He will get you fixed up, no doubt. I am sure he will have a few “starter” questions to try and identify teh problem, but I am sure he will find out what it is. He email address is [email protected]

Lloyd Pans used to carry them. Contact John Crow. You can find their contact info at www.pizzatools.com

Send an email to [email protected] and he will get you fixed up. Try to provide as much info about your registration as possible so he can locate it in the directory.

I have seen employee contests similar to this that have worked great. Here are a couple of articles that may help. http://www.pmq.com/mag/2002spring/streetfighter.shtml http://www.pmq.com/mag/2004july_august/ … ighter.php There is also another employee contest in this...

What name are you looking for? Maybe add the city you are located in…example"www.redbrickpizza(city).com or add a work like “the” (wwww.theredbrickpizza.com), or something simple that gets you in under the other name.

It could be one of several things. Here are some check points: Did you change the sauce recipe, supplier, amount used? Are you using fresh veggies or IQF? Do you put toppings on top of cheese or underneath? Did you change any aspect of your oven (cook time, speed, etc.)? What type of pizza are...

Hi and welcome to PMQ Think Tank. I am Tom Boyles, editor-in-chief of PMQ’s Pizza Magazine, message board moderator and den mother to those who get out of line in here (just kidding guys). Just to let you know, I check the board each morning and several times throughout the day and remove SPAM...

If you are looking for some additional information, you can read teh PMQ article “Portable Pizzerias” at http://www.pmq.com/mag/200609/article.p … epizzerias

Actually, this is called a “soft opening” and it is highly recommended before you do your grand opening. First, as you said, you want to break in a green staff. They need to learn the systems, how to handle a rush, how to work with customers and fellow employees and you need to see how the flow...

I would suggest you start with a sheet of paper…sounds simple enough, yes? But draw out a map of your kitchen and then start to think about how the work flow will go. Far too many times I have been in a pizzeria where workers were tripping all over themselves putting in orders, making pizza...

The thing you have to look at here is the strategy…he may…MAY…sell one of these in a month. He will have to keep expensive ingredients on-hand in case he gets an order and will loose some money on waste and spoilage (unless he is smart and eats the expensive lobster and caviar himself before it...

Re: Opening my own place You can also check out the PMQ Classifieds for used equipment. There are several companies that deal in used equipment (look in the Resource Guide in PMQ’s Pizza Magazine…the pages in the back of the magazine). Sometimes you can find stuff on eBay, but I have heard good...

If the Throw Dough’s he has have been sold and you would still like to purchase some, you can go to www.throwdough.com to order.

No, PMQ and all of its staff members have been officially banned from all Pizza Expos…guess they felt a little threatened 😉 PT sent us a nice (joke) letter telling us if we showed up that we would be asked to leave. Plus, having just returned from the NY Pizza Show, we have a lot of catching up...

Re: Anyone have a 3-step employee termination policy in plac I agree that having documentaqtion is the best way to go. It will more than pay for itself the first time you have to go before the employment commission when someone you fired tries to collect umemployment. If they file for...

😃 Thanks for the comment…big brother is watchin :shock: