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I’m definitely interested in this Tom, even though I’ve been hesitant to make the logic leap to the yeast. I just had a batch of dough blow that was less than 24 hours old. It came off of the mixer at 83, we had it rolled and in the 39 degree walk in within 20 minutes. Every thing has been fine...

Daisy, check out this link: http://www.themerchantprocessingguru.co … visa-myth/ This is a really common sales pitch with credit card processors… It’s basically a load of BS.

Patrick is correct… if you are using two routers, each router must be on it’s own IP range. The way to set this up is Modem -> First Router - > Second Router. You’ll plug the WAN port of the Second Router into one of the LAN ports on the First Router (in the old days you needed a crossover...

It seems like every thing has returned to normal for us. I can’t say for sure it had anything to do with the yeast as there are so many variables and it could be a post hoc, ergo propter hoc logic error. I’m also not sure if the packaging itself changed, or just the graphic work on the...

durbancic: This is interesting, because I’ve had a blown dough problem this week as well. Our Wednesday night batch came off at our normal 85 degrees. We rolled it and had it in our walk-in within 25 minutes (the normal time for us). On Thursday morning, less than 15 hours later, all of the 16"...

UncleNicksPizza: Absolutely… Wednesday or Thursday are always the days I mail for. Between those two it just comes down to what day I’ll have the best staff on and whether its better for me to go Tuesday or Wednesday that week. There’s too much shared mail competition on Monday and Tuesday...

Your response rate will be much, much lower on Valassis than a directly mailed postcard or menu. For a Valassis type mailing, I can send 30,000 for about $400 and will usually get about 50-60 back. For a direct mail (EDDM) postcard I can send 5,000 for about $1,000 and get 200 back. It...

bodegahwy: Click the link up there, it goes WAY back to the original Think Tank in 2003!

Gosh Scott, sorry I left you out of the “usual suspects” list… I read your old posts too. The best was the online brawl with “Steven”. If I hadn’t gone back and checked I would have never remembered that guy! Oh, that guy was some good TT drama. I also saw posts from Brad Randall and eupher...

I’ve been feeling nostalgic lately… I’m coming up on the 10 year anniversary of signing my lease and jumping head first into this business. So, I decided to go check out the Think Tank of old. It was 10 years ago that I first found the TT and starting reading, and reading, and reading. I went...

Reuben: I see what you did there

Hopefully Tom will be along to help out with this, but… Snap-back is caused by lack of fermentation. We never use dough less than 24 hours old here, unless it’s a real emergency. If it is, we modify our procedures to speed up the fermentation process (more yeast, less salt, hotter water, and...

Daysleeper: Have you checked the requirements for curing your own meat with your health department? They can be extremely cumbersome.

UncleNicksPizza: If you don’t have the time and/or money to get a site developed go to Weebly and create it. You’ll have a full-blown website in about 2 hours. You can do everything by drag and drop if you don’t have any experience making web pages. For an online menu I use openmenu.com. You...

UncleNicksPizza: I’ll make you feel better… I’ve been open for 9 years, and every time I send a direct mail drop I invariably get at least one person that comes and tells me how excited they are to try the “new place”. And when I ask if they’re new to the area, the invariably say something like...

We slice our own salami, prosciutto and capicola. I have never found a pepperoni that would be nearly economical to slice ourselves. In fact, I don’t think I’ve ever found one that would be cheaper per pound than what we buy pre-sliced for. We use a General slicer, 12" with a gear drive. It’s...

jollypizza: That’s actually perfect. I’ll send you a PM. Thanks!

Sounds like an ethernet connection. If so, I can probably make it work with what I need but let me know for sure. Did they plug directly into your router?

I might be interested in one of them. What is the interface?

VAScotty: You said that this has been fairly accurate for the stores you have figures for, so you must have done some calculations. Where did you get the total “market share” figure for your calculations?