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I need some ideas for a package. So many pizzas…breadsticks…2 litre of coke and a reserved table for so long…all for x amount of dollars. Give me some ideas that are working for some of you. I appreciate your input.

I hope I am the only one that is suffering right now. Need to turn this around fast!

I think I remember someone talking about taking their scrap dough and recycling it with a new batch of dough. What is the process on this? How much can you do?

Baked the first couple of pies today. This thing rocks. Good bake. Fast. No cheese burning. Very happy with the preliminaries. The nickel decks in this thing must weigh 80lbs each! Its a brute. No worry of cold spots. Again, just preliminaries, but I am very happy.

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Just saw some pics of your place. Very impressive. I need to know where you got your menu board. It looked great.

George Mills: Doyon lists production for 18" pizzas at 60 per hour. Going from the dimensions, it can hold 6 at a time so they are basing that on a 6 minute bake time. I will let you know.

Came in yesterday. Still sitting on the floor though. Man this thing is a brute. I am really excited now. Just opening and closing the doors…you can sense quality. I say that now, but I may hate it 6 months down the road. It sure is nice looking though.

My Doyon PIZ6 will be in today. I am looking forward to it. I was stuck in the same boat as you boatnut. Only single phase and no gas. Cannot wait to try it. I will let you know how it does.

xpk: I am getting samples of it from Brown’s. It is the frozen stuff. I haven’t given it a try yet. He tells me the secret is make sure that it is completely thawed before using. I am getting diced cheese. My oven is a Doyon PIZ6.

papajgirl: I think that is because you have to be 14 to register.

How much better is Grande? Is it worth a dollar a pound more?

I have to try a creme sauce. I use a light touch of marinara right now. That creme sauce you describe sounds perfect. After the bake…try sprinkling on some broccoli florets along with the chives. Superb pie.

Anyone hear using or have used Leprino Cheese? I have asked about Grande and Saputo and cannot get a definite answer about availability. My vendors say that they cannot get either of them. At first I thought they were just wanting me to buy their stuff. But now I have spoken to a Grande rep...

pizzafanatic: It is just like any advertising to a point. You have to wait for them to come to you. Now I don’t mean come your shop…I mean you have to wait and hope that they even look at your website. Then if they are there they might see something they like. My point is that with this...

This is what I have ordered. Ask me in a couple of weeks and I can tell you how I like it. From everything that I have read and heard, it should be perfect. I got the electric model though, not gas. http://www.doyon.qc.ca/html/en/products … s/piz6.php

pjcampbell: Why? Define “the type of person that goes on MySpace”. With a dedicated website, I have to wait (hope) for people to search for it, or find it, etc… With this approach, I can be proactive in raising my clientele. Instead of counting views or hits, I can go after them. I can make it...

I tried to get them and was told that noone in my area does them anymore. Used to the local amusement company would place them in your shop and split the proceeds with you. They stopped doing it. The only thing they fool with now is the poker machines. They said that too many kids have PSP’s and...

Anyone here using myspace as a form of marketing. I was thinking of using it to market to local “friends”. I thought about a web page…but who would search for it? If I get a large list of friends on myspace, I feel like I would have alot more exposure to the people in my area compared to a web...

goomba: Great idea. I can let the pharmacy absorb some of the cost and advertise it on the side!