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I also use the 3/32 disk on my hub. The best way to go with your portioning is by weight but if you do measure try to make sure the person doing the cheese shredding presses hard enough otherwise you can get very fine cheese and you will use more in a measuring cup the finer it is.

I use leen ground beef. I dice it all up (10lbs at a time) on a big cookie sheet throw it in the pizza oven for about 5 minutes chop it up some more and stir it up drain the grease throw it back in the oven for about 5 minutes and then chop it up once more and cook for about 2 minutes and its...

My ticket average is about 28.00

Just let them know what you are doing. Tell them in order to serve you better here is whats happening.Here are the phone numbers you can call us at and this is the address. I would box top and put a sign up. Also on the last couple of days give your pick up customers a coupon for a free pizza at...

My sales were up for January by about 9% but I do a fair amount of marketing. I do a mail out of my menu every Thursday to about 1200 addresses with 5000 addresses in town every month I have hit everyone. I then repeat this every month. I think this is why my sales keep increasing, it may have...

Talk to the folks at FEDEX they can even custom build you boxes that hold dry ice etc and they know what can and cant be shipped

Takes us longer then that but we ball our dough let it rise for about 10-15 min then press it out into pans. We do about 180 crust from start to finish in 2.5 hours. We mix our water flour and yeast pak for 2 minutes then add the oil and mix for 7 minutes.

Re: What does a Pizza Owner do when they are sick with the f Imagine if everyone every where didnt go to work because they werent feeling100%. I guess I should clarify what you mean by “sick” Headache? Sinus cold? Flu? upset stomach? Hangover? This last time I was sick it was in my sinuses I...

We have deck ovens and cook our pizzas in the pans so when they are done we take them out of the pan and place them on a pizza cuting board(round with a handle) and use a rocker knife and then slide into the box

Re: What does a Pizza Owner do when they are sick with the f I go to work. Ya I could stay home but I make sure I take pecautions not to spread something. The thing is it could be spread before you even know you have it. I have owned my own businesses for 15 years and have never had a problem...

Re: Door sensor or chime or something for the cashier to WAK Once in awhile they do but it doesnt happen much.

It always amazes me how we will spend so much money trying to get customers and then when we get them we piss them off. It sounds like this guy got the wrong pizza was told what would be done and agreed with it but then when the time came he decided he wanted something more. Has this guy done...

Re: Door sensor or chime or something for the cashier to WAK We use a door chime for our front door. you plug the receiver/chime into a outlet, put a sensor on the door frame and the cotact on the door when it opens it chimes. For the people that are already in the store I have tried a few...

Re: Got bored and wanted to share some pics of my restauaran I have some pictures on my website at www.jpspizza.ca

Re: Got bored and wanted to share some pics of my restauaran You cant have wood bakers tables? I didnt know that was a problem anywhere. Ghey are very common in all restaurants around here. What is the reasoning behind not allowing them where you are?

I grate and blend my cheese. I use Ricolli (18%) and Full fat (27%) You can get it from GFS/Bridge brand and I am sure a few other suppliers as well

All I have used is BP Y600 and I love them They are almost indestructable and easy to maintain. I also like the fact that you can control the dampers on the side to adjust the heat settings

I am actually looking at starting a marketing/consulting business for small independent restaurants, video stores and other retail/service businesses and you are just the kind of person I need to use as an example. So here is the deal. I will custom build you a plan for FREE and you tell me at...

How much does a 12" ham and mushroom cost you tomake what about a 14" pep, bac, ham,beef? I had an idea of what my food cost were but untill you actually figure it out how can you properly run your store? Hey I have been in the business for 8 years and I didnt have this program until 9 months...

Re: Management Advice Needed…Dealing With "Shunned&am Otis Gunn: The term eighty-six is restaurant/bar slang for an item that is out of stock or a customer that is to be denied service. The origin is obscure, but it seems likely that the number has no significance; it is simply part of a larger...