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NicksPizza: Sorry man, my bad. I thought that I remembered reading you describe it using those words. I must have been wrong. I thought it was a great idea. I was looking at someone else’s menu and noticed a “Widowmaker” which appeared to be a meat lovers on steroids.

Big Island Pizza looks great…some very unusual recipes. Mill City Pizza looks great…everyone looks great. I would love to see some pics of the decor inside your places. Mill City looked very classy. I am remodeling my building and need ideas for decor.

Otis Gunn: That’s great. And I remember Nick…I think it was Nick…having a “trainwreck” pizza. It was topped with all the make table leavins.

Give me your opinions. “Helping fight the battle against anorexia one slice at a time!” Maybe I got a twisted sense of humor…but I like the tongue in cheek stuff. Maybe if I become rich (probably not from this business) someday, they will call me eccentric instead. Right now my wife just calls...

How do these work for those of you that buy diced cheese. I know that you would have to put shredded on the salad. Do you buy both types because you prefer diced on the pies? It seems that just purchasing shredded would be more economical.

I want to get some T-shirts done up with my logo on them. Anyone know where I can get some done for a reasonable price? Looking for small print and design on left front and large print and design on back. Any reputable online vendors?

Prep lists for openers and closers. Give me some examples. Anyone following a set routine? How early before opening do you arrive? What do you do to prepare for opening? Then before leaving to go home etc…certain means of delegation with a small staff. Need a way to get everything done efficiently.

Focus groups in my area are demanding salads. I figure I have everything to make one anyways…so why not.

I was looking at the EP series. Unfortunately for some of us, gas is not an option. I was intrigued because I saw on the sight somewhere that they could bake at 800 degrees. But the thing that changed my direction was the warm up time. 4 to 5 hours for the things to fully heat up. That was what...

Do you have any information on the Doyon PIZ6?

NicksPizza: You should try the brick paneling. DPI makes one called Carriage House that looks fantastic. I was going to use it myself until my vendor told me that it would take him 5 weeks to get it. You would not need to use any drywall then. I still may wait for it. I was going for the...

What if I hook up my stereo or computer and play whatever I want to play? I just don’t get it. Any needing a license to turn on the radio!!! They are the ones broadcasting that over the air, if I play it, how can I be sued. I am sorry guys but I just don’t get it.

BOB W: Which oven are you using? I am in the market for a Doyon PIZ6. I am thinking you may be using either a PIZ3 or PIZ6 because I think the others are conveyor ovens like everyone else has mentioned. If you are using one of the PIZ ovens, how do you like it?

Well, I’m not talking 40’s and stuff like that. I’m talking like somebody comes in with their buddies and they order a couple large pies…they want a couple 12 ouncers of Coors Light or something to go with it…Super Bowl Sunday…wing and beer specials…etc…you get the point. I’m not talking about...

Bump

Would like to serve bottled beer but afraid to do so in the bible belt. Don’t want the majority of the population (who are religious fanatics) to have a poor opinion of my establishment and boycott me. Don’t want to be a bar…no liquor etc…just beer. How many of you are selling beer currently...

Good company? Good product?

Killians Irish Red Arrogant Bastard Ale and of course Guinness

I was looking at this foodtec system. They were going to do an online demo for me. Some guy named Andrew called and said “A one station system starts out at $6500. Then it goes to $9000 for a two station. If you don’t have that much in your budget we won’t waste our time and you should shop...