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People say “Pop” in New England, too. I remember the first time I heard it… “huh?” Yes… I remember the Domino’s ads… made us feel like idiots, to a certain degree.

All of those… those are the positives. There are, naturally, negatives as well. I don’t know that answer- I know 10K are within 2 miles. This is a VERY different thing I am doing- so LOTS of new for me. This is a downtown slice/pie type place- slices, pies, paninis & salads. No delivery, 11-8...

Yes. I’ve always believed in franchising- has its + and - but I think it can be a good thing. Like everything- lots of factors and variables but I think that may have been a good way to go. Next 6 months will tell! Franchises and franchising are like a marriage- it has to work and make sense for...

We just charge for dough, sauce, and cheese which we keep between 30-35% of the menu sale price of a pizza. Do you set prices? If dough, sauce & cheese is 30-35%- not including box, toppings, etc, what’s your ideal FC on a large 3-Topping Pizza, for example?

I start in a few weeks- 1000/week for 10 weeks. Small area and worth the shot. Been open 3 weeks so, we’ll see. I was a big mailer as a Domino’s franchisee. But, I did see a drop in ROI over the years and we rarely got the “pop” when we’d drop 10K cards. But still worthwhile X/year.

I’ll tell ya… after 32 years w/ Domino’s… and 3 weeks on my own— not so sure I made the right choice. I hated Domino’s… by the same token, sometimes the devil you know is better than the one you don’t. That said- whether I sink or swim- no regrets leaving the mob. I think, ultimately, maybe a...

There are a lot of legalities, which I assume you are aware of. Do you have a UFOC?

Also, time and temp affects the top and bottom differently. I know what you are after, Boston, because I was, too. I can tell you that- without starting an argument or heated discussion- you won’t get it in a conveyor.

I liked that idea, as well, but I had a few concerns; service, parts, reliability. Friend did say “LOTS of moving parts… to break” I went with a new rotating deck oven.

Friend just got one here in S.NH… worth a short drive if you are in/near Boston.

There was an article in one of the pizza mags saying that having more than one was not the way to go and that the costs outweighed the benefits in the long run. Anybody see/read that? I know nothing about that stuff!

Some DP stores are 80-90% OLO now. Most 40-60% I believe. I find it hard to believe that the cash-only crowd is a measurable %.

I think there are too many variables- downtown, urban, NYC, Suburban, country… people walking to your place, driving… grabbing a slice, having a 3 course dinner, the menu, etc.

Thanks, guys. Did the outline and yes… I do lack some confidence in removing from the peel. Started re-stretching a bit after cheese/sauce/toppings this am and that has helped a bit; just getting back the 1" I seem to always lose. Thanks, again. Just got one of those slotted peels to help with...

OK… I mean if it is what it is, then… I tried the screen thing and it works (I was on screens for 32 years) but man… that’s a PITA! Thanks.

What’s the preferred size peel in relation to the size pizza you are making? I do an 18" but it often is more like a 16-1/2"! I have an 18" peel but also a 20 as I thought that might give me the opportunity to oversize it a bit. (The issue must be some shrinkage coming off the peel and in the...

Thanks for that, grassos. I don’t deliver and don’t see a huge OLO need for this particular business model… flawed as I fear it may be 🙂 That said, I do understand the world we live in so… acknowledge OLO is not a foolish idea. And if I have Prism… duh! I need another platform, more hardware...

Yes, those are the ones I’ve seen… last day or so. Do you mean that they will require more a/c than if not used at all? That slice oven puts out some smoke from time to time. I bought a liner (so to speak) that can easily be removed and wiped, debris scraped off, etc and that seems to have...

Anybody know anything about them? Between the slice oven and the panini press… no shortage of smoke. Would be VERY difficult (costly) to vent traditionally at this point. Thanks in advance.

Prism has a pretty good online ordering platform. I would suggest you look into that as a first step. This is going to be on your website and integrate directly with your POS system. 2 birds with 1 stone! Ive used ChowNow for 3yrs now, its a HUGE part of my buisness any questions you can ask...