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Re: I wanted to share a story It was indeed the 10x17 with coupons on the right hand side. They also had magnets and frisbees.

Re: I wanted to share a story I think I know the place that you are speaking of. In fact, I remember the day that they opened up because I was having a meeting just across the street with my backgammon coach. I can tell you that they we’re not very busy at all the first couple of months. I...

Re: Managers: If you would have had this happen…(VERY LON And then what happened?

Do you plan on using a refrigerated dough management technique? I don’t know what your experience is with handling large quantities of dough, but at the volumes you speak of I think you should consider a proofer to speed things up.

If you think you might be loading that kind of dough (100 trays) into your walk-in, I would recommend going up at least a 1/2hp on the compressor. Are you going to remote the compressor for the walk in? Get some more large screens already!!

Ummm, I really don’t think you need anywhere near 200 dough proofing boxes. Also, consider just a few more screens.

One suggestion, try to buy a couple dozen extra screens in your top two sizes if you can. You can always add more later, but it’s nice to have them all equally seasoned. Just a personal preference. Also, I only buy exactly the smallwares I need–keeps the shop neater. Good luck

What price would you be willing to pay?

I’m sorry if I misunderstood your post,but did you sign a 10 year lease with 2 five year options? Is that correct?

Sorry, thought you meant two extra hands at 4 hours. Your right, 2 hands at 4 hours would be it under normal circumstances. So with overtime & payroll matches & contributions would be closer to $100 or so. I’m going to give some thought to this bodega, thanks for your reply.

Hi Bodega, I like some of your posts, but don’t completely agree. I menu 14" pies at $11.50 and specialty/gourmet 14†@ $14 Q1 08’ large pies sales averaged about $12.90, this is a blended total inclusive of coup redemption—I’m happy with this. I also serve a big Sicilian that runs up...

Yeah, I guess. But couldn’t you just make them a fresh one, exactly the way they like it for maybe $3?? I think not taking the money (I would be pissed too, believe me) means your just trying to make a point with a couple of drunks, maybe tourists, in a hotel. I try not to make those points...

I would take the $16 & forget about it. How often does this happen? Let me ask you this, would anyone have given the front desk $16 CASH? Well if you gave them that pizza you would have.

Bodega, I know you do a nice volume, but there are way more days than 15 per year for a few hours when I won’t super-discount orders. Also, I employ my best people full-time & have few part time employees. I have found this the best way to keep good people who are reliable,take their jobs...

Yep, that was exactly the case. Didn’t hear from them for about a year & then asked for the same deal & that I would need to throw in napkins, plates, cups etc…etc… this time. Quoted them 30% off, paper products at cost and driver tip. Never heard back. Offered a better offer if they would take...

I like the comment “you should feel good about sending this order”. When I first opened, I took on some big orders & sold some of them (against my better judgement) too cheap. The customers placing the orders kept reminding me of all the exposure I would get, new customers, blah, blah, blah…all...

Yep, Paul’s right. Hope you got the order & made some money. What was your offer?

“read all his post to others and concluded his experience (and I may be wrong) as a pizza maker is opening a totinos box and throwing it in his oven at home”. Pizza Boom, I’m guessing that’s directed at me. Good luck to you. I will no longer be commenting on this thread.