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We are in the process of finalising our new menu and all our current specials - 2 large for $28.90, 3 Large $42.90 and 2 Family $39.90 are going. We have a Mad Monday coupon for a free Small pizza ($12 value) a with any order over $40, a Tight Tuesday coupon for a Garlic Pizza and dipping sauce...

If you ever got held up it is bundle of credit card vouchers rather than a bundle of cash

Luke I’m in Western Australia. We use Pronto Pizza Sauce and add a little sugar , even less salt, minced garlic and dried Italian Herbs. Customers rave about our pizzas and the sauce (see our 243, 5 star reviews on WOMO (www.womo.com.au) At one time we did use a mix of Pronto pizzas sauce and...

Along the same lines as Joe. If you have to wet a mixture and you’re putting the base on screens then the dough could be seeping through the holes in the screen and giving the under base a dimpled appearance. Try less water in your mix and see how you go

First point. HARSH REALITY If you are the owner you should have a pretty thorough understanding of where streets are and in what area. Second: As a few of the more experienced guys have said you have the capabilities of having zones set in you POS (if you have one) If you don’t have a POS get...

We have got to the point of having signs around the kitchen and prep area that use of mobile phones during work is instant dismissal. Experiencing exactly the same as you Steve. Only time they are allowed to use them if they need to call their parents for a lift home. Drivers can use them in...

Smells like a blocked drain Paul 🙂

I would go with 10", 14" & 16" and stick to your prices. Don’t get in the rush to the bottom of the profit graveyard because some people want $5 pizzas. Let them go. You are in business to make money not feed the public cheaply at your expense. You will sell less but make more money sticking to...

Personally not a fan of huge pizzas. See them as a gimmick and not portraying the quality aspect of what you do. Need to think about the consequences if you get complaints and need to re0make them and the cost you will incur doing so, not to mention extra time wait as these get cooked. Too many...

I’d look at cutting back on your top cheese a bit. Looks like heavy cheese on top of your toppings which would trap moisture from vegies etc. Try cutting back back by 1/3. You will probably find there will be less moisture under the topped cheese letting the dough firm right through. Nothing...

Good to see you have an alternative look at things and take my notes the right way. We are in the $20 - $30 bracket for a large pizza but our demographics are more middle to middle upper levels and people don’t mind paying for quality but with a large section of our area FIFO workers sales have...

We do CC over the phone for a huge majority of deliveries. As long as you log the CCV 3 digit number on the back of the card you are safe. Our EFTPOS is via the internet and when it went down fora day and a half we lost about 30% of our deliveries as they didn’t have cash to pay for the order...

Wishing you all a very Happy and Prosperous New Year May 2016 be a great business year for all and that you and your families remain safe and healthy Dave

Going by the description of your area I take it you are in the Ringwood area? If so carefully check the demographics first. What I see is not a large population area with industry circling the area which reduces your customer reach. Not being from Melbourne but visiting a fair bit a couple of...

To all the Think Tankers across the pizza world. A Merry Christmas to all Enjoy the cold as we swelter in 100F heat The pool is warm and the beer is cold Dave

Thanks Richard. But no suggestions ?? :confused:

Topic should read STUFFED GREEN OLIVES. I think my keyboard is stuffed, not the green olives

Has anyone used or tasted stuffed green olives on a pizza? My wife thinks we should add them to a few of our Gourmet range pizzas but my thoughts are that they will be too expensive to use and that they may go hard when cooked as they are usually harder than the sliced spanish olive or the halve...

I made up my own on Excel. Food items down left side and each pizza across page. Weighed each topping for each signature pizza and listed in Excel by gram. Cost each ingredient by gram. Did the Auto Sum calculation to bring cost for each pizza. Aimed for 28% food cost and made adjustments...

E-bay listing coming up 🙂