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I honestly think you might be better off getting a job… not sure though. I think owners may be weary they’re going to train someone who is going to leave soon; and you might as well get paid while you learn. Where do you live?

Is there somewhere I can find a spreadsheet for potential owner operators to give me an idea of not necessarily actual monetary numbers (since these will change by location) but at least a guideline of costs that need to be taken into consideration? I have put together a spreadsheet based on...

I got a gift card to CPK one time and went out with my wife once. It was like having Domino’s pizza served at TGI Friday’s. Sorry.

Taco bell and Pizza hut… CMON now!!!

Could you guys share what the COG is like, say for a 20 or 32 ounce coke versus the same for pepsi? Are they roughly the same cost to you? It is very interesting to hear that sales went up with pepsi. For me I like coke better, but I would go with what the people want. I always had this idea...

Very curious. I can imagine these things are a lot of work to manage but with great benefits of a very unique crust 😃

You are looking for a more distinctive bake, how are you going to achieve that? Higher temps? Top higher temp than bottom? For the curious mind…

FedEx is a messy situation… I was offered a route (for free) and turned it down.

FedEx ground are all contractors and have to follow all of those rules :oops: When I could deliver. What I wore. What my truck said on the side. Etc.

So, would it make more sense to hire a driver who uses his or her own car as a 1099 contractor? I skimmed the other post and it does NOT sound like this driver (making pizza and doing dishes) would qualify as a contractor. Finally, I have seen people ask several times WHOSE scooter it was and...

Well out of my own curiosity, what is going on? Many pizza places hire delivery drivers who use their own vehicles but have no commercial insurance, right? Was that the case with you? Or was this his vehicle? How should this be handled?

Thanks for the reply. I think the consumer oven limit seems to be 550F. I guess I have notion that the style of pizza that most closely resembles neapolitan requires lots of heat (although I know that a true neapolitan requires more like 800 F). What I desire is (if this makes sense, I don’t...

I live in Bergen County, NJ. There are so many pizza places around here. Since I’ve been obsessed with making pizza for a few years now, I’ve always thought about opening a pizza place, perhaps using “all natural”, for example not bromated flour, ingredients or possibly even a naturally leavened...

I hope you do not mind me asking, but I am looking for a range (stove with burners) that runs on gas, either 30 or 36" wide that has at least a 650F thermostat. It is for a residence but I love making pizza and am looking for higher heat than 500-550F as most ovens come. Does anyone know of one?

Is there some sort of idiots guide on this site? A spreadsheet that might tell me all the million little details I’d never remember?

I wonder if anyone could tell me roughly how many quarts it takes to store 5 lb. of shredded cheese? I am trying to spec out some different storage solutions. If you have any particular brands you like also that’d be great. I was looking at the Rubbermaid commercial line (NSF listed).

DFW: Where does your own take home fit into this equation? Is that the $1909? I guess what I am trying to figure out, as a prospective owner operator, is what I need to take home without changing the way we live, which is going to require about 50,000 CASH into my pocket per year. We live in a...

So I’m reading correctly… 3 cents per KW/H?! vs 15 !!! Gas is $1.45 for 100,000 BTUs here. I will check out Woodstone, thanks.

So does everyone use bleached and bromated flour???

I was just going to post “How many people use bleached/bromated flour” and wonder if the answer is 100% since nobody answered this question. So does everyone use bromated flour???