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I HATE CARDS!!! Debit or Credit. 25% of my buisness comes in on cards. I have to wait for the money , pay fees, and deal with peope accusing us of fraud or theft when they have a question about a charge or their account being comprimised. I had a women accuse us on 2 different occasions of...

The big three have allways sold on price. If the product results in a comprimise of quality to fit the price then they are happy with the end result. My issue is how they devalue pizza across the board. I charge $9.99 for a 16" cheese. The local chain in town , Papa Gino’s charges $ 13.99. But...

After 3 years of working for free, I have to throw in the towel. I cannot keep up with the overhead and buisness is wa yoff. I feel like a colosal failure. Gotta go find a job now.

Price is the biggest concideration for everyone in our town. People don’t think of us when they order Italian style pizza because of Papa Gino’s. I just want to point out we are bigger and better (our pizzas anyway ) and that they should give us a try. being cheaper in this case will be a benefit.

We do door hang like crazy and it really works great. Immediate response and new customers all of the time. I find that in my market I need to constantly remind people that we are here. On another note I have deceided to take on the big chain store in my town! They sell the same style pizza as...

Buisness has fallen way off. Wondering what everyone does during the summer to get over the slump?

We are thinking of getting a POS system. I understand the benefits but was wondering about the cost. Anyone have any advice for me?

During their shift our employees can have a small sub. They pay for their sodas. I used to allow free soda but got tired of finding half full bottles everywhere. Depending on the employee, when they come in I either give them the food or charge 50%. My employees never count on it fir free.

dman66: So you completely missed the sarcasm huh?

After reading all of the posts here I have been convinced that because the Minimum wage and mileage I pay my drivers is not fair and equitable and because of how dangerous their job is I am terminating all of them and just doing carryout. However I am having bulletproof glass installed and...

I make my employees find their own coverage.

I was using .5% yeast and reduced it to .25%. I do not have a walk in. I cannot cross stack the dough. The water temp is cold tap watter. I live in the Northeast so the temp is lower than 60 degrees. The finished dough is stored at 38-40 degrees. I make 25 pound batches so I use 1 ounce of wet...

I am making my dough per the video on PMQ’s main website. I follow it to the letter with the exception of using wet yeast. The issue we have is the dough over proofs. I made a batch on Saturday and Monday my daughter told me it was all blown. This is quite a mystery to me as we haven’t had this...

I allways make the call. As an adult and owner I feel it is my decision to make. My drivers will take every delivery that comes in regardless of there own safety and sometimes I have to step in and tell them NO. I am very lucky that way. In the past Ihave sent everyone home and ran as carryout...

I own a small shop and need to build up muy lunches. What have you done that has worked for you? We have dropped off menus and sent pizzas and subs to area buisness’ but haven’t gotten alot of buisness from that approach. Any help would be great!

I just seperated from what was essentially a Franchise where I was required to buy dough from the main store. Now that Iam making my own dough I am selling MORE pizza than before. Learn to toss the dough yourself. It really isn’t that hard and you vcan keep your food cost down. I was paying .75...