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I could use 12" and 14" round deep dish pans as well. What type of pan do you have? Black Steel?

what otehr sizes do you have Perfect Pizzas? I need more 18x18 square pans, let me know?

We use a blend of 75% Mozza and 25% Jack, our customers love it and we are the only shop in town who blends cheese, eveyone else uses 100% mozza.

We have a 15 chicken rotisserie and use it for our pulled chicken pizzas, salads and for chicken dinners. The rotisserie is displayed out front so custoemrs can see and smell it. This allows an additional revenue stream and it allows us to market a whole line on Rotisserie chicken pizzas and...

we are open 365 days a year, being in a resort town we can never close nor would we want to, holidays and Sundays are the biggest days.

here here… was going to ask the same thing, i need a set up like that over my salad table. pizzapirate:

when cusotmers want their slices for take-out we give it to them in a stryo container like you would get a salad in.

I think new menus should be done without hesitation if you plan to keep the shop alive. if you do new menus, do a new grand opening or some big promo to rebirth your shop. Make sure to create your menu in full color and on glossy stock to give credit to your better higher quality pizza. Your...

ops, my proofing reading skills are poor i must admit. www.resortroomservice.com

thanks for the input guys. i actually am a graphic designer, and i did my own website for my other biz www.resortrpoomservide.com - what do you think? I was actually looking for ideas on the different of pics I should get done of my food. Last weekend we had a free slice promotion on Fri and...

Well, I am now finally pumped to do my website. i got a photographer/ movie guy who will do shots and small movies for the flash intro, what do you guys think of different action shots and frames for the pizza? A shot of a slice being lifted from a pizza while the cheese strings along etc… A...

close to us, thx. You don’t have any problems with too much browning of the cheese?

pm me your email addy and i’lll send you my in-room menus, etc…

in my resort town it’s all about getting into the hotels. if you are getting a specialty product made for your menu (pop-up stands etc…) they will work fine but tacky in my opinion. Go for a nice 4 color menu to be displayed by the phone (encourage trust and credibility) . Keep it simply as...

thanks for the info Mr Lehmann, Daddio, what temp do you bake at and for how long?

we put most of the topping under the cheese aside from Pepperoni Sausage and diced ham. Thanks for the info, we’ll play around with cook times on a few test pizzas with different toppings etc… I was also thinking of playing with our pizza sauce recipe and try using less oil in it as I understand...

We dock our pan pizza with a docker before we sauce and cheese to get rid of the air pockets etc… We do have issues with air bubbles during baking mostly with our 1 or 2 topping pizzas even after docking and i think it is a result of the pizzas being pulled direct from the fridge per order. I am...

Same situation here in Whistler, numbers are way down, just like 2003/2004 even worse. At least we got the Olympics this winter to look forward to.

We have: 1- used 60qt Hobart Mixer 1- used “Acme” dough roller 1- used 7 foot pizza table 1- used 16 chicken (3 phase) rotisserie oven 1- used 6x5 walk-in 1- used prep table/ uder counter 2 door fridge etc… We only bought our triple stack pizza oven, salad table, giant stick mixer, 6 burner...

Re: Monday-Tuesdays, building the slow days into busy days i Great ideas, but we are take-out and delivery only. When i get a dining room, I’ll consider something like that. Our half order is 5 wings BTW.