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Pizza of the Month: Bravo The key is to: 1st plan, 2nd work the plan

I’m not Dino but here is a couple of sites you can use. You can also go to Small business developent bank for help. As far as business regulations and rules go to the city where your business is going to be located tell them you are going to open a pizza business and they will tell you what you...

Charles: Hi Charles. We too use a service like Daddio and the company you work for. The company charges us $4.25 per delivery they pay their drivers $3.00 and keep $1.25. Drivers are independent contractors. All you would do is get the orders from the restaurants. Another thing they do is...

Re: Bottom line…What is the best advertising for the dolla rookiepizzaguy: Depends on location, market, and advertising budget.

roma: I tried it and didn’t like it. I didn’t like the look it gave the pie. Having said that the biggest place in our city uses slices instead of shredding. He says it’s a big time saver and because you are using the slicer all slices are the same. That doesn’t make sense to me, because if you...

spizza: We started with delivery in our carry out and then dropped it. Our business dropped more than our % of business delivered. We put delivery back on and business has steady. We use an independent delivery service. They charge 4.25 per delivery. But we have no problems with drivers...

tpizza1979: We have double deck and I have been considering conveyors. Depending on who you talk to, the quality goes down or it doesn’t. 😦 I know it didn’t help me either. I think the big difference is with the conveyor once it’s set up, it’s idiot proof. I guess you have to decide as to...

Our main distributor charges $5.00 as well.

Re: What kind of oil lasts the longest for the $ in deep fry Integraoligist: We have and due fry: Chicken, Chicken Fried Steak, Fish, Fries, Shrimp, Onion Rings, Hot Dogs, Hamburgers and twinkees. No it does not give everything a beef flavor. It adds to the flavor. We have used Veg Oil...

brush liquid on the crust, just before going into the oven

Re: What kind of oil lasts the longest for the $ in deep fry Integraoligist: We use 100%. it’s the best. I think Sams has it we get ours from Sysco, your food reps will know for sure

sjwalker1: www.morebusiness.com/business-plans gives you an outline of a business plan. Click on pizza and they have an outline you can follow. www.businessplanmaster.com is one where the plan asks you the questions and you fill out the answers on your computer. If you search pizza business...

boston09: Look for a local realator who speicalizes in commercial in your area. They will usually know whats for sale, what’s coming up for sale and leases that housed pizza shops. You can also search Yahoo, Google etc. Type in Pizza shops for sale. That’s a couple of places you can start...

Chris@Taradel: Great advice Chris. I can tell you from experience this works

brad randall: Perfectly stated. Couldn’t have said it better CaptSammy

We’re closed. Friday & Saturday were their normal, but we’ll be closed Sunday & Monday. My wife is having a bunch over for a BBQ. How nice. . .I’ll be grilling instead of working in the restaurant :lol: Whatever you are all doing I hope you have a great labor day CaptSammy

Re: Something new and different… Nice Good luck CaptSammy

jjohnson: Based on what you are sayingg I think you would be allright depending on the rent you are paying. You should think about using the 50 seats in my opinion. Do you have enough room in the existing kithcen to put in a pizza?

RichM: You’re only a failure if you don’t try. Good luck CaptSammy

George Mills: Sorry George, my question was not put very well. What I meant to ask was once I guestamate how many pizza’s we will sell in a week, how should I go about determining how many will come in our busiest time. Pizza Pirate gave me some insight on the thread: “a few questions for the...