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IMO, unless you guys are really “tight”…it may be more prudent to sell space via magnetic signs on your delivery driver’s cars (those flexible magnetic ones, not car toppers), instead of the advertising on your boxes being other people’s businesses/services. Our customers love having coupons on...

You hit the nail on the head right here Nick. Ideally, as an owner, you’ll have other qualified individuals that can slap out the pies for you…and you’ll be the one “in the office” crunching the numbers and ordering and staying there the long days when employees call in. If anything, start as...

Hey there…yeah, I’m just outside of Tulsa. Let me know when you open so we can take a family trip over and meet ya! Kristi

Nice! I hope it makes good points for you on many levels. Especially you independants who have such awesome pies and have to take such hits to stay even marginally competitive price-wise. My dream is to be an Indie some day, too…so even though I’m “just a PJ cook” right now, don’t think I...

Actually, I can check out eateries in my state online. The records show “bad” marks, but don’t expand on what the problem was specifically. It may say something like “evidence of infestation of insects, and traps installed” pass?? yes/no and say no, but that’s it. It leaves it way open…did...

Well, and there’s also a lot of hubbub going on right now about the affects of diacetyl in pop corn causing cancer and harming those with allergies. I would wait until this blows over before adding popcorn to my menu.

LOL Sarah, I just had to chuckle…not AT you, so don’t take it wrong. But how many of these kids probably hear that “back in the day” rant at home when their parents realize they’ve over-priviledged their children? Won’t work…they’ll say “play a violin, here comes the sob story”. You know, I...

The unfortunate thing about anyone who owns a business anymore is the “breeding” of the new age of employees. Gone are the days that hard-work means anything to the younger crowd. Cell phones, cars, insurance, college, even homes, are handed to kids barely old enough to know what to do with...

The owner I used to work for at Mazzio’s sister owned a Ken’s in town. That store, I never worked for, but their drive through wasn’t nearly that lucrative…however, the restaurant is in a pretty bad location for driving in and out (actually, the “best” way to enter is a SHARP right up a very...

I agree with PF. Let your opening be soft and “work out the kinks” of your operations, and then have a countdown to a grand opening. IF I were in your shoes, that’s how I’d do it.

My thoughts exactly haarvik.

Yes, we hand-toss at the store. We edgelock the pizzas and slap them out to form the crust. I know this sounds funny, but go to You Tube and do a search using either Papa John’s or Dough Slapping. There are some videos that are jokes or sarcastic toward Papa John’s, but there are also real...

If you like something, you like something. Nothing wrong with that.

When I worked at Mazzio’s, we used a sheeter with plastic covered rollers. We did use flour, and only used it on our thin crust formulation. We never really had any problems with the rollers or any other performance issues.

No, only the things I mention have the parchment under them. Our hand tossed crust that you mention with the toasty-ness is without parchment under it.

Parchment paper…like wax paper but no wax that I can feel, and it’s placed between the food and the screen.

Actually, in my area, we do sell a lot of them. There’s 7 to an order, and 2 dipping sauce choices. I think people like them because they are boneless and unseasoned, so they can either have ranch or bleu cheese or any of our other sauces (I personally love our Buffalo sauce…nice and spicy)...

Aves, our ovens are all set to the same temp, run the same speed, and run 10" to our Big Papa (16") as well as our sticks, sweet treats, wings, chicken strips, square pan, and personal pans (all, of which, run through on a screen…the wings/strips/pan pizzas have parchment under them as they go...

One of the pizza places I worked for that had pasta would do this: Boil the pasta and add oil into the water. Cook to al-dente then drain. While in the colander, shock with ice. Store in white plastic tub. Portion out of tub as needed. THEN…to reheat… We had a water bath (hot) that we would...

Hi, I think you PM’d me a few days ago, and I haven’t been able to really “get online” for a few days cause of all of my kid’s basketball games and working. I think the toast like crunch comes from the airflow and heat that the screen allows to the pizza, personally. I have worked in...