Search results

Whoa…there’s a poster that I haven’t seen for awhile. Welcome back Jrokk. Glad to see your still around. Missed some of your advice.

My color laser printer was only $800. And with our abilities to our on designing, it turned out for us to be cheaper in the long run. For us, it’s easier and saves money.

When I worked for Sbarros and Villa Pizza, they were both experimenting with free standing units. Villa Pizza was doing alot more with different brands and very nice restaurants. They were more diverse than Sbarros, atleast in my opinion. Just have to wait and see.

Nick is right, doorhangers can give you the immediate results that you’re looking for. Atleast it has for us. The customers may not use your specials, but it makes them aware of your shop and to try something anyways. You need to figure out where you’ll get the biggest bang for your buck. And...

I think it would be beneficial to update your menus with all your new information. I’m fortunate to have my own graphic designer with a laser printer. But we print as we go which makes it easier to make changes and even revamp the menu when needed. Being in business for less then 2 years, we’ve...

Fireside Pizzeria: The heat leaks around the door because it’s old. I am looking for something to line the door too keep more heat in.

As I originally posted, I have a hood system. I’m looking for something to keep the heat in the oven better. As mine has aged, the door has sagged just a little. I’m looking to anything to put around the door to seal it better.

I already have a hood system. These are older ovens and they tend to leak a little. Steve, I’m glad to hear that your don’t, but I’m looking for someone who has an idea on how to fix the problem.

I have a couple of Vulcan ovens and like all ovens, they give off a certain amount of heat out from the edges of the doors. In the summer time, it contributes to the heat in the kitchen which makes the air conditioner work harder. In order to reduce my summertime costs, I’m starting to look...

When I worked at Sbarro’s and Villa Pizza in the mall…we use to turn them on an hour before open and could cook a couple thin crusts for the table…for full heat was about an hour and a half. Hope that helps.

For us, we listen to road reports and the state police. But if we quit delivering due to a little snow or ice, we’d get bored pretty quick. Since we’re a mom and pop operation, whoever is delivering makes the call, it’s either mom or pop.

You want to do what’s going to give you the biggest bang for your buck. Sometimes, it’s trial and error. But, think of it this way, if you doorhang and do magnets, you know people will see them. If you do radio, they may or may not hear it. I did a radio sponsorship one night, didn’t get...

If there was an explanation letter, it could have had a different outcome. But you’re right, without communication, it probably won’t ever happen.

Hey Nick, I also received free boxes in the mail. Nobody called me, they just showed up. These boxes were advertising tabasco sauce with a free sample. I decided to throw them away due to the fact I don’t know their origin and they were flimsy and I didn’t ask for them. Free is good, but only...

Tom is definately right, another factor that happened to us was the age of our cheese. I called the manufacturer when we were trying to figure out the problems and they had said that with their cheese, if it had not aged enough, it would also cause water problems. Any produce has water in it...

I also agree that there alot of coupons. It’s all about perception. We offer phone special that are typically 50 cents or less off the original price, but the customer still feels like it’s a great offer because we told them it was our special. Everywhere has tough times, and being in Michigan...

Papa Murphy’s has been around for a long time. It started on the west coast where I’m from and it was a convenience to buy u-bake pizza. The cook time is not much difference and they have a big price difference. Plus, in the early days of u-bake pizza places, they also had movies to rent so it...

Congrats on the $1k. It depends on your expenses on how much per week you can afford. We’ve benn staying steady since we took over our new location and havve been able to reduce costs in every aspect including rent which has made it easier on us.

Thank you very much, that a great place to start.

We’re actually going to be doing some soups during the winter time. But we haven’t gotten it set up yet. Seem to be too busy without it. So far, we’ve tried one free sample, working on the second.