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Rob, It’s doing… okay. I’m not blowing the doors off like I was a few months back. But, I’ve consistently increased sales a modest $1,000/month the last 3 months. The end of January and all of February should show solid results. We’ll see how it goes. Tonight we topped $1000 for the first time...

I’ve been known to sell a wheat pizza or two from time to time. However, I will highly recommend a wheat blend (50% wheat, 50% flour). 100% wheat is just a little too grainy for my taste. Last I checked we’re running about 40% wheat. -J_r0kk

Rasmussen would be Mike Rasmussen. He’s a CPA who writes articles from time to time for PMQ. Listen to what he says because he knows his stuff. As far as fitting another pizza store in your town, the fastest way to calculate is to take the total population and divide by number of pizza stores...

Nick, that’s gotta be tough. I’m sorry to hear about your loss man. -J_r0kk

robozig, I’m an old Domino’s guy once upon a time, so I will highly recommend the 6 oz black handled spoodle with the trigger grip. You can use the same spoodle for 10", 12", 14" and 16" pies with one scoop. Once you’ve practiced your efficiency, you can apply sauce with 3 1/2 sweeps in about 3...

Nick, Y O U D A M A N ! THANK YOU! That’s the kind of info I wanted to see. I want to thank EVERYBODY for sharing their thoughts with me (Scott, Patriot’s, dewar, Tango, Dennis, Dave, Brad, pizzabarntn, haarvick, Rob, Ricky joker and especially JOHN SMITH in PMs). I really needed to hit this...

Scott, Actually, I came across a pre-prepared lasagna, so only have to worry about two types of noodles. Do you think I should cut it back? -J_r0kk

I’ve created a new one over here that everyone loves: Start with a kikkoman teriyaki sauce as a base. Fajita chicken Pineapple Broccoli Cashews We haven’t thought of a creative name. We just call it teriyaki chicken. -J_r0kk

Good stuff. Thanks guys for all the info. I do have one more question about the pricing: I’m thinking about using 7" and 9" containers (small and large). How would you price them? Here’s what I’m thinking… Spaghetti and meatballs Fettuccine Alfredo Lasagna And, if you have ideas on other types...

Dave, Thanks for the quick answer. Also, one thing I forgot to mention: The only thing I’ve got to cook with (besides the microwave), is a Middleby Marshall pizza oven with a class 2 hood system. That might change some things, would it not? -J_r0kk

Tony, I’ve never been in the competition but I’ve seen it first hand this year in Orlando… Make sure you bring EVERYTHING it takes to make your pizza… 4 times. This includes ingredients, sauce, and dough. Also, don’t forget your utensils. In these competitions there is no “makeline” to store...

I’m thinking about introducing pastas into the store. It seems with the additional customers subs has produced, menu expansion is a good boost to significantly increase sales. However, if I were to do pastas in my store it’d have to be operationally efficient. Who’s selling pastas? and can you...

Here’s a couple “quick fix” ideas. I was actually very recently in the same boat as you are now: sales falling with no apparent reason… Have you and all your employees park in front of the store (even drivers), creating a “busy” look at your restaurant. When everything seems to be blowing up in...

Sorry I haven’t been on the past couple days. We had a little ice storm over here. It knocked out electricity at my store Mon night, Tues, Wed, and half of Thurs. I just got power back at home today. Anyway, sales are getting stronger so I’m getting a little more breathing room. I’m still here…...

I’m sure a few of you deal with Pepsi as your vendor. Can any of you tell me if they’re requiring a minimum purchase for delivery (i.e. 4 cases, etc.)? If so, are they replacing bottles that are getting close to the expiration date to ensure freshness? I’d like to get some input from you guys...

Scott Hack wrote: Junction City, KS: 9,600 addresses Ft. Riley, KS: 3,500 address plus 5,000 barracks (usually 2 people per room when post is at full staff). Total addresses (including Ft. Riley) is 18,100 Junction City, KS pizza shops: 10 Ft. Riley, KS pizza shops: 3 Total number of pizza...

td_VP192 Scott Hack Jackaloo pizzaguy Otis Daddio BlueSkyPizza knightwing1995 nickspizza . . . maybe SaraH Canukfanlady J_R0kk I’ve been getting bombed lately (thank God) and have been working open-close the last few days but, if I can get off at a decent time and get home I’d be happy to hang...

In town I’ve got approximately 9,600 addresses with 10 pizza places (including myself). On Ft. Riley there are 3 pizza places which don’t deliver to the 3,500 private addresses and 5,000 barracks located there. Of the 10 places in town, 5 of us deliver to post. -J_r0kk

Today was payday and after a 3 day marketing blitz on post we wound up with a $650 dayshift. Night is still going but it’s looking pretty good… finally. -J_r0kk

Just got my delivery today… $2.62/pound We’ve changed our cheese also. We went to diced QLC cheese from Leprino. -J_r0kk