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I get advertising agencies, brokers, investment bankers, insurance salesmen, you name it, offering me their services on LinkedIn. Can’t hurt to try and if it doesn’t work out, all you lost was your time and a small piece of dignity 🙂

I like US Foods, but I’ve had good Sysco experiences too. I’m paying 1.86/lb for block this week. They’re typically 20 cents over market. 2.83 is bullshit. You’d be better off buying block and grinding your own cheese.

Pre-sheeted dough on cardboard? Do you mean these doughs are cut by stencils and kept in the refrigerated section on corrugated cardboard circles? Make line efficiency setup for me has always been two things: have the most used toppings closest to the front and keep the setup the same everyday.

Had issues with my Cintas too so I bailed and went to Aramark. Better rate and consistent service, at least where I am. Other areas could be different.

Let me know who your distributor is and I’ll reach out if they do warehouse them for smaller shops?

No. The big boys you contacted are for the big boys in pizza business unfortunately for us small mom and pop pizzeria folk. Instead of doing custom boxes, it’s been a huge cost saver for me to do Box Toppers. They’re also much more versatile and interchangeable if you want to swap out specials...

Can make biscuit dough yourself or yeah you could buy biscuit dough. Par bake dough for 3 mins since it’s so wet and then top the pie. I run thru one time covered and one time uncovered at 6:30 belt time

What kind of oven do you have? I’ve done several. My favorite is using a biscuit dough to make a deep dish and add sausage/country gravy. Top with hash browns and/or scrambled eggs and some fresh herbs after. Have to get past the common red pizza sauce and use others for breakfast items. I...

Pickled. I started out with fresh and people here kept requesting pickled so I changed over. I will say the best bacon topping for pizzas is from US Foods. 1/2" cut. We top each pie when it comes out and push back in oven for 90 secs to get the juices flowing. If you try it, let me know how it...

All different types. The spicy peppers are typically Serrano, sometimes Jalapeno though. The one from Fontanini uses celery, red peppers, green peppers, Serrano peppers, and small green olives. These are all pickled in vinegar and then the vinegar is mostly drained and then they are packed in a...

Nice Patrick, glad you’re kickin ass my man! I still remember my ISU days when you first opened and were giving away the now epic-and-legendary Cheese Bombs to in the new student coupon books handed out at the dorms! I hope to plan a trip down to ISU sometime when I’m back home and stop by your...

That’s a great simple pie every time, I make it a lot for the staff when they’re hungry. Top 3 pies: Bacon Cheeseburger - ketchup/mustard mix, ground beef, pickles, mozz, cheddar, red onions, bacon, and sesame seeds Jalapeno Popper - cream cheese, extra jalapenos, mozz, cheddar, bacon...

Curious about what other pizzerias sell the most of. So what are your top 3 selling pizzas? Hell, while we’re at it, what are your top 3 selling toppings?

Appreciate the feedback, fellow Californian. Happy Thanksgiving!

The dough sheeter is nearly as simple as it gets. Dough presses always seem to have a lot of issues. Get a double pass sheeter. You take your dough ball, flour each side, put it thru the first pass to open up the dough ball and then put it thru the 2nd pass to get it thinner and I put it thru...

Use a dough sheeter instead of a dough press if you’re going the conveyor route. You can get a good used Acme double pass for $1500-2000 and it’ll last forever. Mine has worked every day without one single issue since 1992! Knock on wood

Congrats buddy! I’ve opened 20+ restaurants and no matter how ready you think you are, it’s always a growing process at first until you find a rhythm. Sometimes it takes a couple days and sometimes it takes even good management a couple weeks. The media can put you in overdrive before you’re...

Agreed, thanks Tom. Was just curious how he did it. Wish all the health dept would just require the same black and white rules for all establishments to make it easier for everyone, especially multi-unit operators who have units spanning over several different cities, counties, and even states...

Thanks Perry, how long does the Health Dept allow you to keep the slices in that non-refrigerated display before they are no longer compliant? This is probably how we’ll end up doing it so thanks for your help.

Don’t sell slices and never have in my career but might try them out when we open for lunch starting in January. I have a conveyor oven. For those that do slices, I want a really good quality product and I’m wondering if you guys par-bake the pizzas or do you cook them the whole way and just...