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We’ve had to keep it at 21 and older. Tried running younger drivers on our policy, but WAY too expensive. We started out with 25 & up, but it cuts way down on the labor pool. I agree that along with the higher premium factor, the inexperienced kids are gonna put you at risk. As far as policy...

Re: stamp Hey Otis, do you have a website for that place? Thanks Tom R

Daaang! That r0kks! Wanna trade? Tom R

Dale, I’m around the 9% myself. Believe it or not, prior tenants DID pay rent based on a certain %. I think the reason why was that the owner of the building would “sell” the business to someone who was on a low budget for a few thousand down, and after a year or so, they would throw in the...

The dri-pie is a plastic screen. It keeps the crust off the bottom of the box, so the moisture is still going to collect on the bottom. When we prep the food bar, we strain the heck out of our veggies and use those little spacers in the trays that keep the veggies suspended above the bottom of...

They about 16 cents for the 12 inch, with shipping I pay about 21 cents. I’m on the west coast, so I get hit the hardest for shipping. I do use them in all boxes. There are other currogated cardboard products out there, but no one would sell direct to me, and none of my suppliers carry anything...

Yes, we use them. Our shop serves a pan pizza also, and once in a while we had the same problem. The manufacturer will send you some samples to try out. We did that and had some customers let us know what they thought. They were extremely pleased with the difference, even those who had not...

Thank you for your comments. It sounds like the $419 is pretty inexpensive peace of mind. I appreciate the responses. Tom R

We are finally putting together a POS system, and I’m looking at touch screens. Elo seems to be the most popular, but I noticed a lot of Planar items on ebay. The one I’m looking at is the 1503 model for $200. Are they comparable to Elo? Thanks Tom R

Like pizzaguy sugguested, there are many to choose from on ebay. We bought one of those Rodreguez Bakery warmers. I think it was about $400 new, with humidity control. Pros: it’s really light to haul around since it’s all aluminum and plexiglass ( we use ours at community functions), you can...

The thermometer in our oven is showing 475. Tom L. made a good point about the dark pans. That’s what we use. Tom R

Yes, it does cook a lot faster than the stone decks. What we do is cook in the pan, then do just as we used to with the stone deck and brown the crust directly on the deck. Are you cooking at 500-525? Tom R

Funny you mentioned WM verses Skim. I’ve been thinking about trying that. Tom R

Dave, The funny thing is, the whole time I was growing up we grated one 5lb block at a time and mixed it by hand as we went. I was just a kid doing what I was told. It wasn’t till I opened my own shop that I realized there was a better way (little older, little wiser). Man, what a time saver! Tom R

Otis, Eupher, We shred our own, mozz part skim, monterey jack 50/50. As far as pricing goes, $1.70 to $2lb. we chop 40lb blocks down to 2.5 lbs, run one each through the mixer attatchment (shredder) together and “presto” it’s all mixed. I don’t know how great af a blend it is from everyone elses...

525 Tom R

Yes, we have to rotate and “spin” the pizza 180 degrees to get an even cook. It sounds like that’s pretty much the norm’ with what Perry says. Nothing to do with cooking, but FYI: One problem I’ve encountered is that the door springs tend to break. I would advise having a couple in stock...

We have one. We cook our pies in the pan and then crisp them directly on the deck. Compared to a stone deck, it cooks faster, and pretty close to the same quality. But the air deck is a little noisy, and you have to learn to rotate the pies to get them evenly cooked. Tom R

I’m with Daddio. Door hangers with a menu, magnet and a couple of coupons can give you a quick shot in the arm. The same coupons as box toppers (printed on a different color paper for tracking purposes) helps. I’ts really inexpensive, with immediate results. Developing a system and sticking to...

This is an update on my last post on the subject. That post was from 2005. We went ahead and held another Cust. Apprec. night this year, mid June. With a little more experience, we went into it knowing a little more what to expect. For instance, we had less staff. Last year, too many employees...