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Room temperature but sitting on top of the oven from 7 until the following morning

Anyone doing pan pizzas? If so what is your process? Right now we are spraying our pan with pam placing the dough in the pan and letting it sit over night for about 14 hours Here are our issues Bubbles form as the dough rises. When cooked these turn into holes in the dough. On some the dough...

Anyone using these? I have but am seeing no difference. It seems like I should just put a $20 bill in the bottom to soak up water. anyone have any success?

Have you ever had lost equipment or any problems at all? Customers not comfortable with it?

anyone have any success with credit card transactions at the door? Pros/cons

We are closed for business this Easter. We are planning on donating our time to supply 500 XL pizzas to those in need within our community on this day. Question haa anyone ever done something like this? Any tips or suggestions?

So in our area we do a ton with school, church, boy scouts. Basically we have all of the non profits. We do have tax exempt certs from these organizations but is that enough? Is there a way to turn the sales tax issue on them where they need to apply for their money back. It gets frustrating...

Here is the deal. We have an ice cream store inside of our pizzeria. With the hot summer months people are always coming up for ice cream which means the window is always open. That also means I have a large hole for all of my a/c to escape and for insects to fly into. The shop is getting way...

Sorry, some may cringe but I LOVE my sheeter. I had the same problem a few years ago. Having this sheeter has givin me the ability to push out large orders 10 to 50 pies without breaking a sweat. As for training it is as simple as pushing the green button and dropping the dough ball. I have not...

I have a message delay app on my phone that sends out a text every Monday @ 1:00 p.m… They need to reply back with any request by Wednesday @ 5:00 p.m. This way I have a history of all days that were called off. Also they can’t say they called off. If they do I show them my phone and they show...

So we have been in the market for a new POS system. A friend of mine had purchased Speedline and loves it. While our initial thought after playing with Speedline was this is it, we decided to do some research and see our other options. Prism and Revention were called. We first called upon...

Just wondering what everyone is using? We are currently on regular receipts. I am wondering how labor intensive labels are? Are they even worth it?

I’ve been using a server cheese pump to warm my cheese for our cheese fries, loaded fries and pretzels. The problem I am having is the cheese is burning on top. (This is set @ 100 degrees) Also it seems like the cheese is taking on a sour taste and smell to it. We have the insert for it. Any...

First off i wanted to apologize for posting in general forum. I didn’t see the POS section. Pizzapiratespp, Ron White says it best “you can’t fix stupid”. Do you guys have any issues with updates? Any cost involved with them? What about being PCI compliant? Any cost involved there? Any idea what...

Are they good or… Please only post if you have experience with them. Please let me know about support Has it made you money anything else

You could Google it.

So back in Jan/Feb we decided to pick an organization and really get on the ball being involved within the community. We chose to team up with the local little leagues in our area. After a substantial donation we ended up sponsoring 28 teams and everything is going great but I still feel as once...