Continue to Site

Search results

  1. N

    I am shutting down my pizzeria. I AM DONE!

    I’m sorry but I HAVE to put in my two cents(mainly because I am one of the strugglers and that’s all I have right now 🙂 anyway…for those who are gloating and think you have the world by the ass…I have only one warning PRIDE GOETH BEFORE THE FALL!!! Remember that, your world could come crashing...
  2. N

    I am shutting down my pizzeria. I AM DONE!

    freddie, best of luck. i often long for the worry free life myself. especially in recent weeks with business dropping off and cheese prices skyrocketing, i’m still not sure what is driving me.
  3. N

    Cheese prices... what are you paying?

    although it is expensive, try Grande if you can. It is nearly impossible to burn. I have my decks set at 525 and the pies get done evenly. bottoms nice and brown and cheese perfect. It may require a little higher pricing but it is well worth it unless you are in a price driven market where...
  4. N

    Roma Foods

    Play the game. Don’t use just one supplier. I use Roma, US Foods, and Ferraro. I know they are commissioned and need to make a living but so do I. I am upfront with all three salesmen, they all know I deal with the others and they know I am not afraid to leave them for a few weeks to a month if...
  5. N

    menu question

    I buy it by the case but offer it as a topping on eggplant parm subs and I also have a “california” calzone on the menu that has spinach, brocolli, mozzarella, ricotta, oregano and fresh garlic. It seems giving it a name makes it more desirable. I also include it on my veggie pizzas.
  6. N

    Cheese prices... what are you paying?

    Debbie, Are you using conveyor or brick ovens? This may play a part in making a decision on which cheese to buy. It seems the cheaper the cheese the more likelyhood of burning in a brick oven. My old bakers pride y600s burn everything except Grande and the five cheese blend from US Foods. I’ve...
  7. N

    Large 14" 1 topping price

    14"(medium) one topping $9.00, 16"(large) $11.00 and 18"(ex large) $13.25
  8. N

    Cheese prices... what are you paying?

    Debbie, I don’t know if you have a walk in or just small refigeration units but it would really be in your best interest to talk to a food rep, rather than buy local. The difference is huge. Just as an example, you stated $6 for a small tray provolone? You can get a large block of GOOD provolone...
  9. N

    am i using to much cheese

    I started weighing about two months ago and watched my overall food costs drop from 41% to 33%. UNFORTUNATELY my cost is back up to 36% thanks to the price of cheese going up up and away!!! However, I must say, I probably wouldn’t be staying in business much longer if I didn’t start measuring...
  10. N

    cheese,cheese, yes another cheese question!!!!

    I too have used Grande since I opened, blending one part skim, one whole milk and a lesser cost part skim and have a great tasting product. I decided to try a few things and recently changed over to US Foods Roselli five cheese blend. I taste tested it on my entire staff and family before going...
  11. N

    slow?????any1???????

    down some on friday, about normal for saturday and extremely slow today…thinking it might not be worth opening tomorrow…just enjoy a day with the family…any thoughts from the long timers???
  12. N

    How Do I prepare for a 150 pizza order?

    Before you start even thinking about slapping, saucing, cheesing you have to consider when is this order due? tomorrow? a week? when? No one has mentioned that you better have the extra prep help or come in early every day and make extra dough unless you buy dough balls frozen, in which case you...
  13. N

    ?_Correll: National Ave Hold time for pizza order

    If you ask the customer they will tell you 30 minutes…more likely a minute or less
  14. N

    How do you pay your managers?

    WHEN I grow enough to the point that I am not working 75 hours a week and I can hire a manager I plan on paying based on performance. First is salary…approx. $28,000 a year(roughly $540 a week). This isn’t enough salary to allow someone to sit on there butt and make a decent living so it may...
  15. N

    freezing dough

    Is there any down side to freezing dough? I decided one night to stay late and make a few extra batches of dough so I wouldn’t have to come in so early every day for a week. I froze the dough so it wouldn’t go bad and took what I needed each night and put it in the cooler so it would be thawed...
  16. N

    Pre making skins

    I premake several pies of different sizes every Friday. These pies are made between 3pm and 4 pm and we usually run out of premade pizzas by 8 pm. We have never had a complaint in regards to the taste or quality from the first pie to the last. The only difference is the last few may rise on the...
  17. N

    Aprons and Linens

    GOOD GOD NO!!! Most laundry/uniform companies use special chemicals to get the oils and grease out of aprons and towels/rags. We tried bringing ours home and washing them and it was a nightmare. It’s a lot of work, you can’t get the odors out, and they still feel “greasy” after you wash them. My...
  18. N

    FOOLS TAX....top my story if you can!!(BET ME)

    Because of another thread I just read I thought I would start a topic of discussion that will make many laugh(at me), but hey… OK…I am EXTREMELY embarrassed by my fool tax story, but here goes…please, please don’t criticize too much…i’m still stinging. Back last March a guy I had met opened a...
  19. N

    Why would you use screens in a deck oven instead of pans?

    Re: Why would you use screens in a deck oven instead of pans I use them for a few reasons. First, my ovens are old and heat unevenly. I use screens and I don’t get “burnt” spots on the bottom of my pies because air can circulate under the pies. Another reason is that if I make pizzas on the...
  20. N

    Any one slow this weekend

    paul7979: I wasn’t trying to get into a debate over whether the economy is bad or good. I thought this forum was for ideas and questions not snide replies such as the one above. Maybe the few that mentioned the DOW records etc have a ton of stock investments and money isn’t a problem but with...
Back
Top