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I use impact usa. mailed 850 Merry xmas cards with $5 off as our way of saying thanks. Gotten back 325 so far, now these were existing customers. I actually expected a better return, but their still trickling in. I also do the 'We Miss You" cards, they pull about 20-25% and “Thank You” cards...

Re: Conveyor over -vs-deck.How much different will it makemy Perry, I have rotoflex in storage for about 6mos. until we get open. 1st store has conveyors after couple years of decks. I took apart(with help), and will put back together when needed. Any tips on using?, we are going to screen then...

We put $10 min. sign on counter and it gets completely disregarded. Now, if cust. wants to charge a slice I’ll say something, but $6,7,8, and i let it slide. It sucks but not much you can do. i just switched merchants this month to save a few dollars

Vito, it’s great that you want to help this boy, I’ve got three young boys myself. But man I went to that site before I even saw all the other posts, boycotting businesses that don’t support YOUR cause is sad. I immediately lost interest.

With multiple stores you have a nice amount of leverage over your box supplier. At a MINIMUM, they should be willing to eat some of the charge, in my case it was Half or $250-$300. I’m opening store#2 in 6 months & if I change my box design I’ll expect at least half covered.

we pay $5 per hour plus tips. they make boxes, fill soda cases, mop at closing and complain alot. The make 15-20 per hour. I rarely need drivers, they make more and do less than cooks. I’ve had same pay rate for 9 years & don’t plan on an increase any time soon. We cahrge .75 per delivery &...

We charge .75 per after years of FREE. I also went back & forth with the decision. DO IT!!! We kept it FREE from 11am-3pm like others in our area.About 2 months ago, after much back & forth I pulled the trigger and we now charge all the time. DO IT!!! We have an above average product and we’re...

Used them 9 yrs ago for about a year. We had just opened & I was clueless. After a year I dumped them, quality stuff but their pricing was poor and they did sub lesser brands at same price. Been using Cremosa(east coast) for about 4 or 5 years, good pricing/service, quality similar.

We’ve been open 9 years. first year or so FREE food for cops. Ther were always cops in the dining room(we only have 24 seats). Too much so cut it to 50% off, still too much. FREE drinks and no tax, closer. For last few years we’re at FREE drinks only, it seems to be just right for us. Also, if...

Will be our 9th. Averages about 150-175% more than regular Wed, lot of Pizza.Worst Friday of year, about 2/3 of a Regular Friday.I won’t be working!

Sorry I’m unfamiliar with VCM? Dough machine? If thats it we have an M802 80Qt mixer by hobart. are you thinking mixer would affect dough characteristics?..Ramsey

Evelyne, It’s straight 12% protein flour(no blending). We bake at 465 for 6 minutes, the pie is thin crust (sheeted then screened). Today I made a batch with Pillsbury 4X(I think around 10%) and baked a couple at 9 O’clock, no noticeable difference. I’m gonna try what you suggested, lower temp...

Hi Evelyne, I believe what I’m using is 12.2% protein(Cremosa’s highriser) and I think the Pillsbury and King midas are in the 10-11% range.We do a NY style pie, when they come out they are somewhat crispy but 30 seconds in a box and that’s gone. I’m thinking the lack of crispiness is due more...

In my 9 years it seems sales are tied more to marketing efforts than to seasonality. However, we’re about a 75 minute drive from the jersey shore so during summer mon-thurs are a little busier, fri-sun are a little slower(day trippers). For us Lent is a great month(especially fridays) but...

Evelyne…I posted under ‘rams’, talked to my lincoln rep and he told me I had the hearth-bake set-up. What about flour? We use ‘Highriser’, it’s high gluten, sheet then screen, 475degree bake for 6 minutes. Couple of different local places known for crispy crusts and selling LOTS of pizza use...

Russ, How many stores do you have? Do you have an assistant manager? if so, any compensation other than pay? Also, 20% of profits. Are you doing total sales-labor + cost of goods=Profit or do you take taxes and insurance into account? Either way I think your guy is happy.That’s more than I’m...

Take-out & Delivery w/about 20-30 seats. No alcohol probably 2/3 delivery on high-traffic corner in Philadelphia neighborhood. Pizza, cheesesteaks, wings, few basic pastas etc., pretty full menu. Expecting 700-1 million plus 1st year consevative depending how hard I push it. No really good close...

40-50K net salary + full health + IRA + 1% bonus…thoughts?

I’m opening 2nd unit have great manager, he gets good pay + health+ira, he’ll run existing store and I’m thinking 1% of gross initially, about 12K per year? Am I in ballpark? I don’t know what industry norms are either.

Opening 2nd location in philly, existing has 2 Lincoln double-stacked. Bake OK we do sheeted then screened pie on thin side. Been reading many posts on Q-Matic and conveyor vs deck bakes. Used to have decks, conveyors not same but MUCH easier to run. I’m leaning toward 2 Q55 ovens for new high...