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I hope you will reconsider not factoring in the paper & packaging costs. They can be quite substantial. I am presently buying 14" logo boxes at .37. We drop a single face ripple pad into each box @ .08 this week, so that’s $0.45 you are leaving unaccounted for. At the very least, add it in as a...

Wheat Falls as Report Signals Waning Demand for U.S. Grain By Tony C. Dreibus March 13 (Bloomberg) – Wheat fell the most this month after the U.S. said export sales plunged 51 percent last week, reviving speculation that importers have enough on hand until the next harvest begins in June...

Thanks all for your input. In my experience it seems that store problems/issues are of 3 varieties. #1) Those that can be overlooked & are not that important to the overall success of the store. For example, I have employed people whom I didn’t particularly care for, but their performance was...

Dealing with an untenable situation with one manager who has severe issues with the father of her child. We are presently at the point of his driving by the store, parking out front for hours at a time, repeated phone calls & so on & so forth. Based on our conversations this young lady is in a...

It’s hard to pass on much advice without having read your lease. You really should consult an attorney, have the lease reviewed & consider your options at that point. I would never PG a lease for another operator. NO WAY. Your lucky that you only had to PG 2 years of your own lease, many...

Here’s the link to an entertaining (and informative) article in this months NY Magazine. Touches on the same of the points the Dough Doctor brought up on the other guys board. http://nymag.com/news/businessfinance/bottomline/44607/

Smart move. I had them stack them about 6-7 high when mine came in & then had the driver give me the pallet & then we re-stacked. Good luck to you.

Well, next week is here & my flour pricing is at $32 per 50lb weight. I was able to get 100 bags at $20.25 in last week, but didn’t feel good untill an employee re-locked the back door after the driver had rolled in the last 7 bags. Heard many stories of purveyors telling their sales reps not to...

Paul, I agree. We should all be price maximized every day of the week, not just when inputs rise. [b]Wheat Falls as Weather May Favor Crops in Northern Hemisphere[/b] By Tony C. Dreibus Feb. 28 (Bloomberg) – Wheat fell for the first time in six sessions, halting a record rally, on speculation...

Tom, Very much looking forward to your article on this subject. Wheat did see $19.45 on MGEX, last Friday I believe. Increasing prices is the most rational approach to the present input costs in the manufacture of a pizza. Everyone can see the logic in your math, but that pre-supposes that...

I believe next weeks flour will be priced tomorrow (Thursday),so it will be interesting to see where it comes in at. At what price does it come back to earth & what price do people simply stop making the doughnuts? $40–$50? For those that believe speculators are manipulating this market. Have...

I understand that my purveyor (and others) can get no better than one week contracts for flour beginning next week. What are your expectations for flour pricing for the next 6 weeks?

I will check, but I am pretty sure i have an 8 cut and 12 cut…I will check on the diameters. Also, you can buy one of those boards they sell, looks like a paddle, cut on the board & then slide into your pizza boxes.

I have a few of these and they work well for equal slices, but I too prefer to cut in the box with a wheel cutter. I’ll give you a good deal on mine if your interested.

I have a Marsal Pizza Slice Display which I will be removing this weekend & will be listing on Ebay next week. It’s approximately 8’ in length and was manuactured by Marsal Brothers of New York. Please pm if your interested in this piece of equipment. My total investment about $1200 I believe...

I should note I got the stanislaus gift & grande card as well, but nothing from my main supplier.

A lively discussion at the shop today is based on a thank-you mailing we sent to all of our customers–every one. Ironically, we received no “thank you for your business, happy holidays & look forward to doing business with you next year… card” from our main food vendor. I really didn’t give it...

Received an order this morning @ flour came in at $19.55/50# bag. What does it look like for you?

Thanks for your reply doc. I had occasion to try some this past week & it tasted (the dough) far from chewy. It was very light, bland almost. What do you know of their dough formulation & does the lack of chewiness arise from low gluten levels? Thanks for your reply.

Hi everybody. Does anyone know if Papa Johns is using a High Gluten Flour, who the manufacturer is or what the protein content is? Thanks.