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Here we go again. Another competitor is apparently opening on Monday. I’ve known for months now but have been unsure of the date. We actually had a few people come in to the shop today looking to apply to an “upscale pizzeria”. I took a look on craigslist and this is how they’re advertising...

paul7979: I actually did ask the Boar’s Head sales rep when he came in. He says the number is from the corporate office, so probably someone that has no idea we order from them. I should call Boar’s Head Corporate and let them know an employee of theirs is stealing their time making these types...

Here’s a doozie. Last Sunday night, a family of three came in. They had a Groupon and ordered a pizza with some toppings and fried ravioli. They decided to dine in so someone from my staff brought them the fried ravioli first. The employee returned to the dining area a few minutes later to tend...

royster13: I can see where you’re coming from on this. My only rebuttal is that I’m not looking to make this into a racecar in NASCAR or something with 1,000 different tiny ads on the box. Just our logo, front and center, web address, phone # and then one clean ad on the bottom of the box for...

Any thoughts on this? I have a big AC Company in town that I’ve been in talks with in an attempt to work on some sort of mutually beneficial advertising campaign. Currently I use stock pizza boxes from Roma. I threw out the idea of having a custom box made with our logo, phone #, and web...

royster13: The resources are there, but I’m skeptical of every marketing tactic around, so I tend to be extremely selective when choosing advertising methods. I’ve almost become complacent with my current sales and what I net, rather than spend money on advertising and potentially have a...

royster13: No & No, two downsides. They either have to turn beforehand into the friendly’s parking lot, drive through their lot and then into my lot, or they can pass my shop, hit the next traffic light, make the U-Turn and the first right into my lot. I’d imagine if they’ve never been there...

royster13: We are the first pizza place off the highway when heading westbound. The sign is whatever the standard is, on the highway probably 1/2 mile from the exit. After the off ramp, we are 1/4th mile west of the interstate, right off the main road. Potential clients will drive by other...

My shop is about a quarter mile off of I-75, a huge highway that runs north and south through the eastern US. I’m on the west coast of FL, so I’m on the southern end of it. For a little over $1k/year I could advertise my pizza shop in one direction on the interstate. Once concern I have is I...

Pakula's Pizza: Haha, you make it sound sooooo easy.

I wonder if my problem is different than everyone elses. I actually get these small clear blisters on my fingers, almost like the ones you’d get from a poison ivy rash. They’re very itchy and obviously become irritated if scratched. They then break open and leave red cracked and irritated skin.

I know that ultimately the doc is going to be the best choice. At this point, I’m just curious if anyone has had a similar problem to this before because of working at the pizzeria all the time.

I’ve had a nagging problem now which has been around close to a year at this point. My skin cracks and peels, is very itchy, and becomes irritated with tiny clear blisters. I wear gloves at all times when touching dough now (i’ve tried latex and non latex, no difference) and the problem only...

I was approached a few months ago by a guy who works for Smart Circle. Basically, the company advertises and promotes your business “for free”. The way they go about doing this is the create some sort of enticing offers and sell them to people. For instance, they may do something like 10 BOGO...

Here are what I’d personally say are the best and worst aspects of owning a Pizzeria: Best: I feel like I’m accomplishing something. I’m building equity at a young age as I continue to pay off the loan I had to take out to acquire this business. I look back at a lot of people I graduated with...

royster13: To be honest, no, probably not. I’d imagine the only thing that will help me stand out will be the frequency I am going to try and hit people with it. We don’t have the funds to produce these massive colorful flyers that the Domino’s does unfortunately.

OP back. Looks like this thread has taken off on numerous tangents. I can happily say that the declining, at least for one week has stopped. After 4 consecutive declining weeks to coincide with the open of Dominos, we just had our best week since December. Wasn’t anything special, but it was a...

jokergerm: Clearly I’d prefer the latter, and I know you’re just making an example, but we’d need to make a substantial increase in volume to make it work.

jokergerm: This just doesn’t seem practical. We’re not Dominos. We use grande cheese, fresh dough, homemmade sauce. How are we supposed to charge what they do for all the processed food? brad randall: Yes, we do. What have people found to be the best way to utilize this database of addresses?

Gotta do something as a dominoes just went in a few miles down the road last month and over that time we’ve taken a 20% drop in sales. Anyone else ever face a situation like this? How long did the “novelty” of the new place last, and when/if did sales start to recover? What ideas did you have...