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there is no sauce on the cripino… somtimes people put a very very very thin layer of sauce cook the shell then all the ingredients go on top… dont cook the pizza with the tomato and mozz. also if your looking for a white pie try this cook a round shell with just a little cheese… once the shell...

Crispino Thin sicilian shell with fresh tomato, fresh basil(or a pesto) with fresh mozzarella, and roasted red peppers a little parm cheese on top and a side of balsamic … sells liek crazy!

send me price!

J_rokk. I dunno how it is where you are but by me you also need 2-3 monthes security and on LI thats about 7000 … I didnt see rent figured into your total price

i have worked with Next pos and it wasa pretty good system … after going through many demos i really like PDQ and system 3 Pos… Point of Success seems pretty difficult compared to the others… I am playing around on the demo now… PDQ is defiantely way overpriced . i mean holy Sh*t 13k for a 2...

i was waiting for an E-fax at my friends office it took like a half hou for it to get to the damn computer after the lady sent it… im not sure how fast it goes to an actually fax maching if you are gunna send from e-fax but i don know there can be a significant delay recieving a fax via e-fax...

Efax.com … but i dont think the free program would work in your case… but either way they have cheap monthly fees. but check it out sometimes there are delays sending and receiving

St Vito: CLEAN YOUR OVENS!!! nobody like 3 year old grease… thats like sayiing dont clean your frying pans, it tastes better when you use them dirty… clean your ovens at least onece a week

PIZZAMAGOO: I dont have my place yet, but not for nothing you guys are being ridiculous. This is a little kid there is no reason to judge his parents for making the decision to put that up on the site. let the little 5 month old suffer? And in all honesty… what would bethe big dealof a local...

we use canned… you just gotta watched that they are drained really well otherwise the pizza goes to shit… fresh do taste good but the appearance isnt so great and the shelf life doesnt compare to cans… and they dehydrate severly in the oven leaving nothing left of the damn shroom!.. IMO canned...

just put like 3 tbsp on salt, into a large cup of club soda… wrap your oven scraper with a rag… (you will go through more then one rag wait till you see how dirty it gets!) splash the cup in the oven at baking temp and wipe away. you are going to need more then just one cup per oven … you will...

try getting a cappicino machine and selling real cappicinos not that 7-11 garbage… its a hit at the place i worked at… we did espressos as well

im going to recommned one thing … its a little pricey but i think i am going to buy one for my opening!.. its a huge 15 foot blow up pizza and you can have your logo attached to it on a banner… its 1600 dollars but i feel WELL worth it, you could get some banner made for cheap with so different...

td_VP192: im not sure if it was pizza today or PMQ but one featured an ad for a football shaped pan… those will definately sell… you could probably get some business through some bars with those pizzas!!

see if this all works i plan on putting a pos system in first week or 2 im there… and after this i would like to eventually build my own place… im not to fond of buying existing places… its just scary as hell this is a risky business and most business are run a little shady thats just how it is...

i have seen the actually invoices from their distribuers… they are spending between 1700-2200 a week in food

scraping does not fully clean the stones… i have never ever ever had a stone crack on me… not in a blodgett bakers pride or marsala oven… club soda and salt get the stones looking brand new… and gets all the grease out of the stone scraping does not do it

i ahve looked at about 25 different places on LI and they all do this one cash one check thing, they all hide large amounts of cash and claim only some cash and all credit cards…

so what your saying is i should negotiate on a price based on what he repors? he pays one distributor cash and one check and splits cheese orders, so its hard to track for the IRS thats just how pizza is done in NY. a lot of money is hidden. he reports a 700 food cost to the IRS then his other...

just to add insight to this topic. I dont know how independants compare to Franchises outside of NY. BUT a place like little caesars or dominoes is not even considered real pizza at all in NY. I mean grant it dominos and pizza hut express do very well here but i mean come on when is the last...