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I’m working on a business proposition letter and would like your feedback I just have a text version for now. Thanks. The staff and management of Free Wheeler Pizza would like to cordially invite you to consider us for your next office party or business meeting. To make the offer more tempting...

Napoli Pizza: Ha ha ha! That’s about how we abbreviate it on our order sheets: Buff Chk. Ours starts with a base of blue cheese. Then we top it with white meat fajita chicken strips coated in frank’s and top with half the amount of cheese. Again small but loyal following.

We have a pizza on our menu called the Grilled Vegi. However it has more to do with the toppings than the process of making it. It has mushrooms, red onions, red bell peppers, zucchini, asparagus, cheddar cheese and a dash of Tony Chachere’s Cajun seasoning. One of our top sellers.

All delivery times we quote are approximate. I have a theory that a lot of customers will combine the time they THOUGHT about placing the order to the actual PLACING of the order thereby making their wait time seem longer than it really is. Also customers will call to inquire about the...

Thanks guys. Can one order direct from Allied Steak? Do they have samples?

Our Greek Supreme pizza consists of the following Greek cucumber/yogurt sauce also know as Tzatziki, red onions, black olives, feta cheese, fresh sliced tomatoes and optional gyro slices or chicken strips. It’s very popular. To help celebrate Greek Fest in our city, our shop is running a...

Just tried a Domino’s sandwich last night. It wasn’t…terrible…It just seemed rather small in comparison to our own subs. Glad I got some Chicken Kickers to go with it. But then we make our sub bread from a 3/4lb dough ball that we form and let rise for a few hours before baking it. Also...

Currently our store uses steak strips but we’re considering putting a Philly sub/pizza on the menu. Looking for a flat steak that can be heaped upon pizzas or put into subs. Any recommendations would be appreciated. Thanks

Thanks for the input folks! canukfanlady: Yes I agree and will impliment your fourth bullet point. It’s funny because I got “let go” from this very pizza place a long time ago for some of the very same reasons you mentioned. Not able to think on my feet etc…It was the nicest firing I ever got...

Does anyone here have a Probationary Employment Agreement? A document you have new hires sign that says they know they’re working on a “trial” bases and lets them know the restrictions are and what forfeits the agreement? I decided to draft one up for our store because we haven’t been having...

Thanks for all the input. Gonna try a simple version with a blue cheese wing sauce base, chicken coated in wing sauce, not too heavy on the cheese and serve with a side of blue cheese. If that does well we might try a super version with red onions and red bell peppers. Also liked some of the...

So I’ve been experimenting with a buffalo chicken pizza. It’s a blue cheese base topped with chicken strips that have been marinated in buffalo wing sauce then drizzled with even more wing sauce. I’ve made it for a few employees and they say it’s awesome and no reason it shouldn’t be on the...

We’ve had a regular customer who lives in an apartment complex where you have to either call on arrival, or get buzzed in through a door security code. On more than one occasion our drivers have had to return with the pizza because he wasn’t answering several attempts the driver made to get a...

Whether or not we “bend” a special or coupon depends on what the offer is. Sure people can add toppings to our 1 or 2 item specials. But if the offer is on a specific pizza, especially introductory pizzas or those we have to keep extra inventory for and someone wants to change it up and still...

I would hope I would have told the guy. “Look we had an agreement and I kept up my end of it and just because your buddy decided to order elsewhere doesn’t release you from your end of it. This is a consumable product, I just can’t put it ‘back on the shelf’ and hope to resell it like I might be...

Day shift drivers: Minimum wage + $1.00 per delivery, $.75 each per extra pizza on a single order, $1.00 per each out of the area $.75 per store run Night shift drivers: Minimum wage + $.75 per delivery, $.50 each per extra pizza on a single order, $1.00 per each out of the area, $.75 per store run

Our place also uses a Baker’s Pride stone deck oven as well as screens. We spray the screens with pan coating so there is no sticking. Only if the bottom appears to be lighter than the rest of the pizza we’ll “slate” it meaning we’ll cook it on the stone for about ten seconds until it’s done...

We have a regular delivery from one of our suppliers on Wednesday mornings. Usually their truck is parked in front of the store by the time I arrive to open up. They bring the stuff in, I fill in the amount from the invoice on the check, we say our thank yous and goodbyes, and then I start my...

We’ve been offering sourdough whole wheat at our store since 1991. It seems its popularity is based on availability as we only make a half batch at a time. It seems that when we’re running low or out of a particular size that’s what people will want. It’s kind of hard to gauge the demand. Maybe...

Here’s something that would boost MY morale About 6 months ago our two door fridge that we used to keep our dough in went out. Now we keep all of our prep including the dough in our three door fridge. Every time I or anybody else need to get a dough I have to take stuff out, move it around, get...