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There are so many types, I’d try to get a suggestion from the manufacturer. Mine say “do not put bag in washer” on them - but they can be washed pretty well with a wet sponge…

Pretty nice! - Hey, where do you get your desserts? I’m considering about the same choices you offer!

I think it is critical to have a vision of what you offer that is unique, and to consistently repeat those things in marketing. But I think a USP and a “slogan” are different, and I don’t think you NEED a slogan.

I think it depends on your market. If you are in a city, with a lot of lunch orders coming from office buildings, then online ordering would be important - people want to peruse the menu at their leisure (on the clock) and order their meal to be ready for them when they take their lunch, etc. In...

:idea: I’m thinking there’s something “deep” in here. :shock: Read it again. OK, maybe not… 😉 dmalh755:

Not even CLOSE here - but… Once upon a time I ran another place that did an avaerage over 100K/month. It was long enough ago that we did that kind of volume with MOST transactions being under $2 (slice+soda). That’s a lot of foot traffic, and we ripped out most of the seating to get people in...

Or a crumble-style pepperoni - little teeny chunks like you find on some frozen pizzas?

I have too darned many yellow page books in my area. I can’t afford to have a big presence in all of them, so I’m doing one each year, too see which seems to have an impact. First year, I got nearly NOTHING from a book that I used myself…this year it’s the ATT book. I’m doing everything else to...

Could that be just a pronunciation of Kielbasa? That’s something you could pick up anywhere - a giant “link” looking sausage that you could slice and place on pizza. Kind of link linguica, if you used sliced linguica…

That’s a different style of pizza. Like this - http://sfgate.com/cgi-bin/article.cgi?f … URG7UG.DTL

Hobart is the tried and true pizzeria workhorse 60 Qt mixer. You should be able to find one a couple years used too…

You mean a brand to use?

dazzle your customers - please them, and provide more than expected so they become repeaters and maybe tell their friends Know your market and identify “strengths” or an identity that fits your market. What are you known as? Cheapest? Fastest delivery? Highest quality? Broadest menu, or pizza...

At a glance, I kind of disagree. I think the menu actually is pretty well done for a black and white copy style menu… I do like full color to look like a real player - but a copied B&W can work. Here’s my primary comment to you - I don’t think your menu has you stuck at your current volume. I...

It is a PDF - a safe document, and you don’t really need to “download” it - just click and select “open” - as long as you have Acrobat Reader (free) you’ll se the menu.

I’m having different results - my bad checks typically have been during a rush, when the drivers are busy and don’t doublecheck that it meets our check acceptance policy. And the late night customers we get are not the “shoppers” - they tend to be loyal regulars, pleased as punch that we’re here...

I sampled the chix ribs a while back, while deciding what wings to use. I did go with a Tyson product - but not the chix ribs. I would consider adding them to the menu, but I wouldn’t use them inSTEAD of wings. If customers want wings, those ribs aren’t going to seem right as a direct sub -...

Just a thought Kyle - and I understand markets vary. But if your 16" 1 topping were on the menu for $14, but you couponed it and advertised specials on it all the time… “Extra Large Pizza $5 OFF” and “SAVE $5 - Extra Large Pepperoni only $9.99” Then it would be a BARGAIN. Right now, $9.99 is...

Wish you’d reminded me of that about a year ago… Every morning, I get a splash of flour on the floor! But I agree - a gently used Hobart 60 or 80 is the best bet in the business. For mine, I let a few people beat each other up over the first ones up at an auction, then quietly won the one I had...

Who me? Of course! Thanks for asking! Still here, with a LITTLE more later night business, and the occasional 9 PM “rush” on a weekday, or 11 pm burst on a weekend. Still a bit unpredictable, but certain nights (Sunday, surprisingly) we know to be ready for at least a handful of orders during...