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Okay, I finally remembered a good article for you. It wasn’t a forum thread; it was a magazine article. Look at the January/Febuary Issue of PMQ’s Pizza Magazine. You can download it online from this website. The article is on pages 26, 27 and 28. It was written by Liz Barrett. It is one of...

Forum Tip: Use the “Search” feature here. Just enter “Birthday” as the information to search for, including topics and body text. You will see several threads. I remember that there was a poster whose pizza business centered on birthday parties. He’s in California. I don’t remember if I read...

Re: Heat - and pizzas - how does the type of heat affect piz I agree with the previous comments. Also, one other point. I don’t know it’s effect in your comparison, but natural gas does add moisture to the cooking environment. So that is something else to add to your list of variables.

My Suggestions: Include a veggie selection (traditional red sauce) in the “Specialty Pizzas†section. Pick an appropriate name, such as “Veggie.†Give more details under the “Calzones†and “Stromboli†sections. Are they made with tomato sauce inside? Do they have any cheeses not...

This was one of the links today on the welcome screen for AOL. Dioxin Found in Italian Mozzarella Milk http://news.aol.com/health/story/ar/_a/dioxin-found-in-italian-mozzarella-milk/20080321110809990001

Saw this auction on e-bay and thought it might interest someone. Expires March 22nd. Current high bid is $1.25 http://cgi.ebay.com/Dough-Pro-DP14-Pan-Pizza-dough-press-par-baker_W0QQitemZ200207390514QQihZ010QQcategoryZ95087QQssPageNameZWDVWQQrdZ1QQcmdZViewItem#ebayphotohosting

“I would like any and all opinions if you all don’t mind.†Okay, you asked for them. “My food cost is 24-28% I just sell pizza and subs. rent is 675 month. 450 average for all utilities including phone.†“I am on the main drag across the way from the lake.†It certainly reads as...

Bartenders have followings (especially good-looking female bartenders). If you can hire a bartender with a following, she or he will, over time, attract some of that following to become regular patrons of your place. If you can, it would probably be better to hire one who is currently working...

It seems appropriate, somehow, that “pizzanerd” is giving advice to “pizzahead.”

I wish you the very Best of Luck !!! However, I expect you to continue to return here and offer help and advice.

pizzacplinsocal: There was a successful Italian/Greek restaurant in my hometown for years until the death of the owner a few years back. Their recipe for their Greek salad dressing was the same as yours, except I don’t think they added garlic. Their pizza wasn’t very good, in my opinion, but...

In addition to what others have said, let me add this. If he does business using the same store name as yours, regardless of the legal arrangement, what he does will reflect back to you and your business. In the community, perception will be reality. It would be very bad news for you if the...

George Mills: I copied this from another thread, I believe titled “average ticket,” where it seems to have been placed in error.

George Mills: This post seems to have made it onto the wrong thread, so I’m copying it over to the “dough pro” thread.

thepassionofthecrust: hmmm… you’re in Columbia, Tenn. …are you sure it’s not mule meat? just kidding

Thirty years ago I was taught by an old Italian baker how to make par-baked pizza crusts. … These were the old Italian style square & rectangular shells. They were absolutely incredible. The shells were so tender and light that even 8 hours after baking you could fold it into quarters and it...