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sounds like athletes foot. Obviously in a different area. Get a pizza guy and just manage the place.

Forgive me if I jump around. I had a long busy day. The other day, might I mention my first day back at work after spending 5 days in jamaica, I got a packet of information from my local school district’s purchasing dept. They offered me a chance to bid on the school contract for next years...

Rent a fryer and par cook them. Just drop them for a min of two. Fresh crispy wings

Hey Tom. In another thread we spoke of these. Im curious to know how you use them as your sauce. Im gonna get my hands on a can but I want to have a plan. I’m picturing throwing them on top of a “Grandma Pie”…a spin on a margherita pizza. You mentioned nothing about grinding or chopping, sounds...

Social media marketing does not work for me. You know what does? Spending 8,000 on a mailer. Good luck

Tom- What is a tomato “filet”? I am familiar with most stanislauss products but have never heard of them.

i use a 3/8 coated straight cut. more expensive than a regular 3/8 straight. as nick said they hold wayyyyy better and personally, i think they taste better.

Here’s the problem. Your in an area that has an idea of what pizza is. No offense to the conveyor users, I have never seen someone succeed with one around here. People in the northeast know a deck oven pie when thy see one. Im not saying you can’t make a great pizza on a belt. I just don’t think...

Hour and a half? Where r u? Atlantic city?

Thanks mike for giving away my secret. I was gonna hit them with a fee after the video. I’ll do both the pinwheels and sicilian.

Hey guys I want to make a couple of videos. Is there Anything you guys would like to know how to do? Sicilian? Stromboli? CAlzones? Pinwheels? Some kind of pizza? I’m trying to make somewhat of a how to video.

if it aint broke. don’t fix it

A year after I opened I raised my prices about 7%. I don’t think 1 person said something. Literally not one. I haven’t raised my prices in two year being that food cost went down from there. Now it’s back up, maybe time to look these over again.

Same thing happened to me once. My insurance agent called me and told me to get on it. He happens to be my best friend but it just seems like professional courtesy. Especially when their paycheck comes directly from your policy.

rock- those prices are still pretty good. assuming they are corugated(sp). i pay 17.95 for 50 custom 16inch boxes. the quality of this box is def better than the generic one. I think about it like this. it costs me $1.50/bundle more then generic. 1.50 x 7 bundles a week. $10.50 52 weeks a...

100 9oz dough balls is possible in a 60/80 qt mixer. Sour dough is fantastic, so good luck with that.

Best: make the rules. Do things the way I want them done. Have the ability to try new things without having an owner worried about waste. If I make a pulled pork and it doesn’t sell I chalk it up as a loss and move onn. I have also made tons of connections through customers and other people in...

If you need 6 people hire 12 and get rid of the ones that suck and the others will find their way out if they can’t cut it.

Ok bro. I think we are done hijacking this thread. Op- I think it’s time to step back and look at your operation. What is wrong with it? Maybe your meatballs could use some work. Maybe you should change the menu around. First thing I would do is run a report through your pos. Find out what’s...

indie pizza: You followed your idiotic advice with a snooty " we don’t have to make a profit EVER" as far as I’m concerned the other %99.9999999 of us do need to make a profit. And not just off the four people who like your cheese , but enough people to keep us in business only because not all...