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wa dave: i think what seperates us from chains and what not is our ability to be flexible. I only charge for a half item in these situations. Helps to build a happy and healthy customer/operator relationship whenever you can say yes as apposed to being the “pizza nazi.”

with the talk of the economy are you doing anything different to attract new and old clients or is it status quo for you?

we had a great superbowl sunday 3 times the normal take for a sunday which is right around what we always do for the superbowl

Good Luck to all today, may it go off without problems for each and every one of us.

for ourf business they are a must at lunch time with people running around looking for a quick bite…the rest of the time they are hit or miss

do the other 40% get something or just leave? you could just produce slices for the lunch rush

its a preference thing…traditional buffalo wings are never breaded always deep fried (about 12 min) and then sauced with a combination of hot sauce and butter and served with bleu cheese and celery sticks

i paid 14.85 for all trumps last friday…50 pound bags

if thats the case you never plan on being busy enough to make a living

I am so sick of reading this crap…move on

i think the main ingredients to a new york style pizza are a thin foldable crust baked fast at a high temp with some charring on the bottom, a fairly lightly seasoned sauce with a good tomato product, a light amount of a good quality cheese and i have noticed some of the new york style pizzas...

i agree with nick and patriot…i also use that same process when i am doing my southern fried chicken…

busted

We open monday through saturday at 11 am and on Sunday we open at 4 pm. It is a great day of business for us even though we open later in the day.

what is your recipe?

the best i will ever do is 10% off and thats it. if someone wants to do it cheaper it’s fine by me. none of us are in business to give away the farm and if cheaper is what they want then go for it. our customers are ours for many different reason and we cannot work for free.

i would like to thanks all of you guys that replied, this works great (the twice frying method) and i think it is a no brainer to make the switch from frozen to doing it this way, the product comews out awesome!!

who does fresh cut fries and what is your process?

business as usual this is one of our best days of the year

maybe they have families to worry about…just a thought…there are more important things than business