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Daddio: yes that is what I need to clarify as in great employee. I do have a hand book that I just actually put away after the first year I opened, becuase I only have had family working ever since. I figured with family I really did not need the hand book, BUT now that I really only have my...

Im agreeing with everyhting you say, yeah it is a tough situation, thats why Im posting it so I can get someone elses opinion, I thank you for yours, my mother who is my busniess partner thinks Im a little goffy for posting notes the way I do, she does not work in the store, and is only in when...

I totally agree with you, My husband has said the same thing. Yeah I really need to put my foot down, but like I said I have told her on certain situations to not do it or to stop, it just erkkkss me that she is such a busybody. I hate to say it but loosing her would put me in a hugh bind as...

OK I want to hear from business owners about how they deal with employees who kinda think they know every thing & or think they are know it alls. My 1st situation, I have an employee who is related to a very best friend of mine, she is in her late 20’s, she is great as an employee, she follows...

I did the 50-50 blend & made just a cheese pizza, honestly I really cant tell any difference in taste, must be the f&a brand of lite smoke provolone. Think I will ask my supplier to get me another brand.

NicksPizza: Do you use a lite smoke provolone? Im sure each brand has its own level of smoke to it. Im trying F & A brand of prov. Thanks

Im looking to switch up my cheese blend, using a 2% wisconsin cheese & a provolone cheese. I blended a tub this morning using a 2/1 ratio (2-2% / 1-prov) already, the prov has a light smoke, without trying to go thru alot of different blends & making a tone of sample pizzas does anyone have...

Oh yeah difference, just tried the Grande cheese vs Vantagio cheese. The Vantagio cheese seems to taste grainy not much flavor, Grande has a better flavor over all, not much of a difference in price Grande $2.47lb, Vantagio 2.23lb, may just stick with Grande for now till I figure something else...

Mike, yeah I know, after telling my last supplier last week I was going to try another, he came in and said oh guess what our cheese dropped to 2.01lb & flour down to 17.89 a bag, WHAT A SUPRISE. I told him let me try the samples I got in from the other guy & I would call him next week. I also...

yeah I agree buying from the local store is cheaper. I’ve been doing this for about 3 yrs now & works out great, especially when in season I go to the local farmers market, I get great deals there as well.

Mike, thanks for that I will, good idea. My new supplier is not commission, thank god, that was one reason I switched.

Not sure how portable you want to go, but you could get a small countertop one off ebay for about $50. What size pizzas are you planning to cook in it. If bigger than 10" that may not work. Hey while you are on here just a quick question, I talked to you awhile back about SOFO as a supplier...

Well I agree with you, but trying to get many differnet samples of cheese from a new supplier maybe easy, but when I have already ran out of my supply from my old supplier, I hope I dont loose customers from this trying to get the right cheese, in the mean time I have to use something and by...

Brad. Seeing that you are in one state over from me, the weather might have played a factor in the crops, do you purchase by the case? I found that going to my local grocery store & purchasing lettuce, I dont get that browning, I by lettuce, tomato, gr. pepper about every 2-3 days as needed, so...

I know that there is probably a topic out here on this but could not find it. Anyway I recently have changed suppliers due to cost prices. I thought that by getting a Wisconsin Cheese “Vant.D’ORO”, would be good. I did get a sample of the other “Vant” cheese but found it had just a little more...

Penelope. I will try that as well. thanks for all the help guys. greatly appreciated

Mike, that could be it, I will make 1 up today & actually wrap in plastic wrap tightly & see what it looks like later tonite or tomorrow.

I made a couple of salads up yesterday, my cooler temp is between 37-39 degrees, but what I noticed today was that the topping I put on it were wet in turn made the lettuce nasty. I put salami, ham, mozz cheese, & olives & I had them in styrofoam containers. I already keep chopped lettuce in my...

I know this topic is probably a no go. But my questions is, is there a way to prepare salads already made up for customers on the go, without the lettuce getting nasty? Im trying to premake up a few individual antipastos for customers on the go who do not have time to wait 5 minutes for it to...

Im actually transitioning over to the All Trumps flour, I hope it performs for me as well as my past flour, Im getting it in tomorrow and am going to try it out this week.