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Wizzle Wassell: Yeah… We actually do this or we just pull it early. But then I’m not satisified with the crust 🙂 I guess you can’t win em all.

If we put a topping or two on our pizzas, the cheese comes out perfect but if its just a straight cheese pizza, the cheese burns really bad. I’v tried just about every blend of cheese there is, and can’t come up with anything acceptable. Anybody else experience this problem? Thanks

canukfanlady: I’d say your pretty screwed… 🙂 I have a few slow people, that I can’t get to move any faster either. It seems that a good amount of time on 1 station (2-3 months), always improves their speed on that station. Let them specialize in one area and then move them to the next. I’v...

Anybody care to share some recipes for sauces that are not tomato based for pizzas? In particular I’m looking for a “white sauce” recipe. Thanks Rob

Just wondering if anybody sprinkles a little magical garnish on their pizzas, wings, breadsticks, etc… And what is it? I’v seen some pizzas with chopped fresh green leaves sprinkled on after baking… Any idea what that would be? I think my pizzas may look a bit better with an added garnish… Thanks

Anybody have any idea how many ounces of soda should we be getting out of a 5 gallon bag in the box? Thanks… Rob

Does anybody electronically store your invoices/employee info? Is there any law that says it has to remain in paper form, or does electronically storing documents satisfy the requirement of keeping them? Thanks Rob

We haven’t hit $30 yet but its coming… This is getting ridiculous.

Someone mentioned in another thread that “Soccer Moms” would rather order from a chain then an indy… I’d just like to continue on this subject, but of course in a new thread… Since that was not the original topic of the other thread… Anyway… Is there any real data behind people choosing chains...

I’d just make them a key and call it a day.

papajgirl: I’m surprised to see the Chicken Strips still on their menu… Do they really sell? Seems like more of a dine in item opposed to something you’d order for delivery.

We are currently using General Mills All Trumps. Anybody know if there is a cheaper alternative with the same profile as all trumps? Thanks Rob

Anybody notice a huge increase in bad checks lately? Or is it just us? I’v gotten quite a few so far this month.

Dave B.: We tried labeling once and it was too much of a pain w/ the thousands of different combinations. Just be smart about where you put the toppings. Customers aren’t too happy when they bite into some jalapenos hidden under the cheese and pepperoni 🙂 or those anchovies…

mar1812: We started out with a used doughpro… It didn’t work out so well… We now use a $5 rolling pin/combo of hand tossing 🙂 Rob

Pizza Roadie: Those are some nice sales… What is your store called and where is it located? I’d like to check out the menu and website.

Re: Do I have a legal leg to stand on, or should I just give I also suggest talking to another inspector… Hopefully there is more then one 😉

Re: Do I have a legal leg to stand on, or should I just give We were able to pay a “rush” fee to get our permit within 1 week, when we did our expansion… Otherwise it would have been months before our plans were reviewed… Call and see if that is an option…

We are right outside Louisville. I don’t really have a reason to get a building inspector involved… I am just replacing a fan on a hood thats missing. I’m sure the hood was certified at one point in time but the store was originally built in the 80’s. I’m not sure what the code required back...

I’m in discussion with a hood vendor right now, and hes not recommending installing an inline fan in the attic. He says I should be using a centrifugal upblast fan that mounts on the roof… Its roughly $600.00 for the part… Any comments?