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Doesn’t matter. Unless we pay them, no one is going to see positive reviews anyway.

I’d show you mine, but it’s currently set up so inefficiently, it’s kind of embarrassing.

We run our pizza shop and our other carryout on Quickbooks. We do our payroll through it too. It’s pretty easy to use.

I would even mention the real life cost differences they are causing. I think they think it’s no big deal and that you are just penny pinching and being cheap. They don’t realize that this all adds up to big dollars. When I explained the difference to my staff, I saw a marked improvement. Now...

Water would have been my suggestion. But I wouldn’t make a major purchase until Tom has weighed in. He’s pretty good about helping with questions like this.

I like my Bakers Pride ovens. But GotRocks has my attention with his ovens. I’m going to have to look into them when these 20+ yr old ovens crap out on me.

I got a similar call the other day. She was talking about how many views I was getting and what I can do to maximize those views. After I (finally) got off the phone with her, I checked it out. In the past 30 days, we had 1 view. That one might have been me.

Hastily cobbles together movie script for “Home Town Pizza” and sends it to Hollywood

Normally, I would say no. But nothing, especially from NY or California, surprises me anymore.

We only do pizza for the football teams’ concession stands. HS and peewee football. I price it for them for resale at just barely over cost. So I’m not losing anything on the pizza itself, and all the rest I consider both advertising and community goodwill. It has paid off well for us. I know...

I’m sorry, but I’m going to have to disagree with you here. As an owner, I don’t expect a tip for carryout and as a customer, I don’t tip for carryout. Are the large orders heavily discounted? Because otherwise, I don’t see how you are losing money on other potential orders by making the large...

For $26,000 you could hire someone for a year to walk around town all day and tell people about your business for 8 hours a day, 5 days a week.

Yeah, we mix it in a small plastic Cambro container and store it in the cooler with a snap lid. Each day when we open, we fill the shaker from it and each night at closing, we dump it back in the container and put back in the cooler. It seems to be clumping while it sits out. It’s not left out...

Does anyone have any tips on keeping parmesan cheese from clumping up in a shaker? I keep a shaker of “Pizza Crack” - a 10-1 mix of parmesan/romano to kosher salt - by the cut table and sprinkle it on every pizza, pizza sub, calzone and mozz sticks that go out. It seems lately, the past couple...

One of the reasons we precook as well. Plus, I use so many of my other pizza toppings on salads and subs, I don’t like having the raw pork on the make line with those RTE items. We just par cook in large chunks on a sheet pan for 5 mins. Then we can break it up as we top if needed. I know you...

I want to do a couple poutines when I get fryers. Here in rural Ohio though, I’ll probably have to call them something else. But really, who doesn’t like fresh fries, cheese and gravy?

I don’t know about that particular model, but our electric Bakers Pride ovens are solidly built. I have no idea how old they are, but they have been around awhile and still work great. I’ve never bought an appliance that big from Webstaurant before, but I use them quite a bit for small things...

Wow. That many in a deck oven? We usually do about 30-35 for our games. Good luck!

What process does everyone use when training new hires? Do you have a training manual or do you just have the manager or other staff show them around and let them pick it up as they go? We have always had such a small staff, that we kind of just show them around and have them work side by side...

We do the same thing for our school. Ours is a sheeted dough though and it holds up better to being made a little ahead of time. About an hour before we are ready to bake, we sauce, cheese and pepperoni them. Then we box and stack them in the walk in. I think the thinner, sheeted crust gives us...