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one point i wanna touch on… I live NY and have my whole life… you must remeber you say noone can make a proper pie and your recipe will shame all in a 20 mile radius… whats good to you is not necassarilygood for them… they might not like NY style… i know i know who doesnt love NY pizza… lol …...

NicksPizza: I agree… but i dont feel size should have anything to do with it… Customers like talking to you. they like feeling at home in a pizza place… in my travels i noticed people like talking to 2 people… the pizza guy and their barber… 1on 1 contact is the better then any advertising…

NicksPizza: you could create a pie and call it the “derailment” where i went to college i worked in a place that was an old rail road station and they had a drink that was called that… the people lived the name and the drink 5 different liqours in it!..

I am definately considering starting out in a brand new place… the only thing is yes deck ovens are cheap but this will actually turn out to be the only thing i buy brand new… I want the mb42 stacked marsal ovens… they cook amazing and are impossible to find used… ut everything seems to be...

by me they either call it a deluxe or a garbage pie

this site will def give you some good ideas. Pyzanos makes so crazy pies and i stopped there in my travels to cali and they are delicious… http://www.pyzanospizzeria.com/

i feel letting the pizza sit for 2 minutes is a little weird… the only time i ever do that is with extra cheese pies… i also find hat if the pie isnt cut right away it does lose some crispiness the deck provides

to expand a little on J_rokk my feeling is you have to take the hit the first 3-4 weeks heavy advertising will be a waste… i feel the important thing is not to reduce your prices because then your customers will expect you to keep lowering to keep up with papa johns… hold your ground and once...

Re: Banning Customers… and they still come back for more l my feeling onthis are pretty simple… just ok them to death and apologize if they dont back down they look like the asshole not you… banning is extreme… word of you banning people and refusing them service will travel very quickly among...

no his food bills total 2100 including cheese costs… not 2100 for cheese

you do prove a very valid point, from seeing his weekly invoices he does 8 cases of cheese… one vendors bill is about 800 which he pays check and claims and the other is 1300 which he pays cash so it doesnt show… so his food cost avgs about 2 grand a week. … … this other place is in the middle...

bump

I have the option of 2 places… 1 place is asking 50k all the equipment is like new it has granite counter tops dark cherry wood work with archways and roman pillars… 500sqft kitchen and seating for about 24. the problem with this place is is it shut down because the owner tried to turn it into...

New York Chicago sicilian

I used to love bakers pride but after using the marsals they cook so much more even… what are all you deck oven guys using? have any of you ever tried a Marsal oven?? The burners run oppisite of a bakers pride and allow for a more even faster cook with little to no rotation of the pie… im...

u have never seen canned pepper? they are sold in in strips… very common

is anybody usin NEXT pos?? also … Point of success… how hard is the set up? do they offer a technician service that would come set it up?

im not saying him soley allow my to clarify… the manager should be the only guy with access to the drawer outside of a transaction… IE no sales and voids… other then that the manger should be responsible along with whatever counter person is on the drawer… the place i work at does 12k a week and...

since we have the mushroom debate and i have decided to switch to fresh mushrooms… thank you all… i figured i would ring up the debate… who is using pepper out of a can? I use fresh bell peppers and roast them a while myself… what are all of you doin out there??

make the manager on duty responsible for all shortages… he will for sure watch the drawer closer. .then when shifts are changed let the 2 manager count out the draw to make sure its right… then the responsibilty is on the new manager.