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Ive been in business almost a year and in a very competative area with very little advertising capital. Im doing around 4K per week in pies and subs. Not at all what I had hoped for but I average a 3% sales increase each week. Thats an overall average increase. Im not sure what the target is for...

Anything that can be a sandwich can be a pizza. I used to sell the hell out of Rueban Pizza. 1000 island for sauce, topped with cornbeef, kroaut and swiss, with a few caraways rimmed on the crust. How about a shrimp etoufee pizza. just ladle on some etoufee and top litely with cheese. How about...

The Question should read… What costs about 12 dollars and yeilds a profit of about 65 Cents?

break his legs

That’s a very vague question. You may want to research some more. Try the national restaurant association website. It has some industry averages and other resources for new entrepenuers

try 3 qts water 3 oz compressed yeast 1/2 cup salt 10.5 lbs hi gluten put ingredients in mixer beat slow for 5-10 minutes turn speed up and mix an additional 5-10 this is half of my recipe and adjustments may be needed to obtain desired stiffness. I have a firm but not hard dough This will...

I roll my sub rolls and then place them on the baking pan with light oil and light cornmeal to proof, and then straight to the oven. I dont ever move them after proofing.

The System?

I think the biggest myth about NY crust is the addition of sugar and oil. This makes a fine italian bread, but it is my experience that the NY pizza crust is made somewhat stiff with salt, yeast, water, and flour. & Oil by absorbtion only. A lower yeast percentage, than most doughs gives it a...

5 or 6 people is good for a chat room

50lb flour 12.25 1lb yeast .84 1 salt round .88 oil 6.00 gallon one 50lb bag will yeild around 50 22oz dough balls approx 26 cents per dough ball

What you would do is ask about leasing options, however, these are generally done on NEW equipment. You can save a bundle of money purchasing your large ticket items USED. ex Mixer, ovens, worktables, slicers, etc. If you can hunt around and find them (ebay). I did this for only my mixer and...

I think PHPBB has a mod for flagging posts such as this.

one little cake of yeast about 12 oz water tablespoon salt add 2 cups of flour to start let mix low speed and then add flour 1/4 cup at a time until it starts to firm up. mix on 5 for about 4 minutes, if dough seems to soft, add a bit more flour if it seems to stiff add a tablespoon at a time...

Superior products offer a complete 8X8 walkin from Leer for about 4K I would just opt for a stand up freezer.

It really depends upon your square footage, a restaurant needs more space than a strictly delivery/carry out. I have 29 seats and my counter girl takes all of that for min wage, plus she gets tips from some diners. I also deliver but only because my location is not doing enough walk in business...

I use a 5lb scale that I use to portion doughballs Tare a 1 gallon bucket and weigh 5lb 4 times. If you want just weigh out your 4 lbs and use the remainder of the bag.

Start with the government offices to seek financial advice. Ask about any Neighborhood developement loans, or even if they may have a program targeted at particular areas that they may insure a loan for you. Ask if the state govt has any properties that they own or have an interest in that they...

I put a 3 phase converter on my hobart 80 qt mixer and it works fine. it runs 2/3 power but I havent had any problems yet. I have mixed up to a 50 lb bag of flour for pizza dough with no motor strain what so ever.

Re: TAKING OVER AN EXISTING PIZZERIA and have a few question I opened 7 months ago, and havent paid a bill on time yet!! But I run a clean operation, and am here 120 hours a week, with sales growing and accounts payable shrinking. I lost a nice shop due to a greedy landlord so, I’m very biast...