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if you’re going to do BOGOF as a permanent thing you may want to push your normal prices up a bit. Better to to BOGOF with a $16.99 price tag (for example) than a $14.99 price tag. Also consider: buy one get a second for just $1 or $2. Buy any Pizza and a side and get a 2nd pizza free. buy one...

Hi, It can vary from area to area and also by market (residential, city, industrial). Whats your market like? Dark nights, cold and rain bring out the busiest months, summer is quieter but thats when I do some stealthy marketing!

I’d certainly not want to burn my bridges but I’d want the new car in my driveway not his! Show him the costs explain your position and see what he can. If he can match them or better them then you’ve saved straight away if not move the items he is more expensive on. But as suggested above...

Sorry my 5.99 would be a 1 -2 topping, of course I’d allow to add more toppings - I say ‘would be’ but I ain’t doing any time soon I’m only ‘supposing’ in answer to your post. My issue is around damage to my existing price line. I simply wouldn’t even consider it, other than as I say a very...

I’d consider doing something like that for an opening special (making sure it was clearly advertised as that, or even coupon only). Its such a big difference from my normal price point that I’d have a hard time justifying the price difference to my normal products and in that way it would be...

The one thing you really need when you do a grand opening is to have a slick setup, the last thing is to make people wait, poor product, wrong product, long delivery times etc etc. Everything needs to be running smoothly, all the problems and glitches solved, all the crew experienced enough to...

smeagol8: Nah thats just not true is it? Find me a singe post where someone says that! Sure there are a lot of business owners on this board who feel that you need $200,000 + to open and run a shop properly (I’m one of them) and then there are some who feel you can do it for $10,000. Each to...

wa dave: how well illustrated… that’s what you get when you don’t ‘keep it simple’ and try and be clever! it all goes wrong!! lol (sorry Dave couldn’t resist) :twisted:

pizzajoey: if you think that at this point then if I were you I really wouldn’t go any further. If you don’t think that you have a fighting chance to succeed then why even attempt it? pizzajoey: Just because they’re family doesn’t mean they will work for free, they are still entitled to be...

just tell the opening manager to use a different oven on different days much easier than swapping them over.

thanks for sharing that.

If you have on-line ordering then I really think that you should have as much on-line presence as you can, the more the better! I’m not diminishing the role of face to face at all BUT an increasing number of people prefer to browse and order on-line so you should have as many chances of them...

Rick G: Rick/Paul would you share on here as well please?

PizzaAmore: OMG they’ve started to accept $'s in England?

I’d never sell anything that was ‘unique’ me to a potential competitor regardless of whether it wasn’t their main type of food. Dough, sauce or anything which I’d added to or I’d gone out of my way to sauce. I’d consider if it were something in common maybe a topping, drink etc.

sure, a logo’d car is a great way to advertise. For a shop that only has 1 or 2 drivers at most then having company cars is probably a sensible option. Any more than that then unless you’ve plenty of parking space then its not really viable.

some thoughts: box size screen/pan size the weight getting it in and out the oven will it fit down your make-line its going to be ordered very few and far between

George Mills: LOL! couldn’t even look at the article as it keeps timing out. Maybe the guy who wrote the article also advised them on webserver capacity for them as well! Was the article written by the Desk Oven Manufactures Association by any chance?

glad it seem to be sorting for you. hows progress on the other chain starting up?

pizzapirate: good point. Its not your customer who you want to ask as they are obviously prepared to wait otherwise they wouldn’t be customers. That’s like asking your best customer if they like your food - of course they do!!! Maybe you should check the lapsed customer that would give you a...