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paul7979: I am not sure what will happen with our prices but right now they are up about 8.00 a bag. Up untill about 6 weeks ago I was paying. 11.75 it slowly went up to where I am now and that is when I asked the sales rep if he could guarantee a price. He said I dont think it will go up...

List the menu. Right now the only option when you click menu is to print it off. You should have it so you can look at it on line and print it if you want to.

So I asked my Rep if someone came to me to buy flour would he be Ok with that. He asked why would they buy flour from you? I said if they ran out or if they could get it cheaper from me cause they know I am paying less. He said as long as it isnt one of my customers that is up to you. I asked...

That would explain why the website looked so close to perfect pen lol I figured it must be related somehow

dewar: And why would that be wrong? Are you going to tell me I also cant sell my sauce that I make to the guy down the road? Or I cant sell my 8" boxes to another restaraunt that cant get them from their supplier? Oh what about the Susage I use now I shouldnt sell that either? When I buy it it...

I dont need luck I have a supplier that is honest and trustworthy. They have never backed out of a contract price yet in 8 years. I think they also know I would not back out if it went down.

50# bag for me is 15.50 I got my supplier to lock me in at a contract price 4 weeks ago. I am good for 6 months now. I have thought of buying extra and selling it on the side to customers other then the one my supplier already sells to.

I have used perfect pen. Price was reasonable. I gave the bank a whole bunch and they used them at their counter for their customers they said a lot of people thought it was nice of me to supply them with pens!

Office at work is 10X5 2 desks, shelf for store sound system, security system and a book case. Home office is 15X20 with a walk in closet 2 computers 2 large book cases, easy chair, coffee table, filling cabinet and a place for my coca cola collectibles cause my wife wont let me display them...

I would never give them the key. I want my staff checking the order what if there is a short or they forgot something? When this happens I call my rep right aways and they can then fix it immediatly. I would also worry about rotation and also sometimes I have such a big order that I dont have...

I was recently oput of town for business and brought my wife and daughter and her friend. The Kids wanted to stay in the hotel and order pizza and watch movies while my wife and I decided to go out for dinner. I wanted to find an independent pizza place but didnt know the area. I looked in the...

We also got hit hard. We were up about 90% over last year. Thur, Fri, and Sat are our bussiest days so I knew it would be extra busy and had extra staff on hand. I had to help with deliveries but that wasnt so bad I think I made about 25.00 bucks in tips on the 6 deliveries I had to make. I...

I find that strange that they say it leaves a skin on it. I have used mine for 8 years and have not had that problem. The only time there is a bit of a skin on it is if I dont cover my dough up within a minute or two. Maybe that is the problem for them?

I also have a plexiglass circle (one for each size pizza) We screwed a cupborad knob on the top side, screwed small stainless steal bolts through it around the edge to mark where we would cut and before the pizza is put in the oven we press this down on it and it puts little indents in the...

Busy as ever the 10" of snoew in about 4 hours Sunday night sure did help out for Sunday sales as well as Monday. I was really surprised when we had about 20 eat in orders today I thought it would be all delivery.

I have one and use it sometimes but I find I can cut faster with my knife and just about as accurate. But it is great for beginers. Mine is an eight cut for up to a 14"

An American businessman goes to Japan on a business trip, but he hates Japanese food, so he asks the concierge at his hotel if there’s any place around where he can get American food. The concierge tells him he’s in luck; there’s a pizza place that just opened, and they deliver. The...

I use a dough pro press and love it. I wouldnt think about doing it by hand. I put my dough ball in pull down the handle and in 2-3 seconds it is spread out and ready to go into a pan.

bodegahwy: I would like to correct you on this point. To YOU beef is not important enough to rate the effort and to YOU the quality gain isnt there but to ME it is I have tried to find a good quality beef topping but I cant so I make my own.

bodegahwy: I have to dissagree. I dont know why keeping thawed beef isnt a good idea I will bet about 90% of all restaurants keep thawed beef at some time. Our beef comes in every Tuesday (30lbs) we cook it that day and then freeze whatever we dont need right aways Clean up takes about 10...