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Hello All, I am about halfway done with the construction of my pizza shop. I decided to only have two Bakers Pride (602) Deck Ovens for my cooking purposes. I decided not to have fryers, stove, and grill because of the pain and expense of a type 1 hood. I am in the process of making my menu and...

Just wondering if anyone out there has tried selling advertising space on their pizza boxes or box toppers. I was thinking about selling business card size ads on my boxtoppers. I figure there are plenty of real estate agents, contractors, hair dressers, gardeners, contractors, etc… that would...

Hello All, I am in the process of making my menu and was asked by a freind of mine if I was going to be offering any type of “diet” or healthier type of pizza. She mentioned things like a whole wheat crust and less fattening cheeses… Im just wondering if any of you offer pizzas like this and...

Hello All, I just wanted to see if anyone out there knows how Straw Hat makes their dough. I just went to a Straw Hat today for the first time and really liked their crust…so did the 60- 80 other people in the place. I know Straw Hat manufactors all their own supplies, but Im sure they have to...

Hello Everybody, I wanted to ask you all if you could share with me the most costly mistakes or common mistakes you have made while operating your businesses. I know employees are a problem and so is the cost of food, but what other pitfalls are lurking in the shadows that are not so obvious...

Thanks all so much for your replies…Im learning…Its nice to read the forum and see some people in the biz have good hearts and great senses of humor! Thanks again.

Hola Amigos, Wondering if any of you could point me in the right direction for a good white garlic sauce for some of my specialty pizzas. Im looking for one that I can use right out of the can or jar…no laughing…🙂 Thanks

Its me again, Id like to get some input from you all on what types fo advertising works best for you and what promotional ideas work best as well. I listed some more specific concerns below. Box toppers?..where do I buy them, who designs them…etc. Menu Design/ Layout?..who do I go to for the...

Thank You ALL sooo much for responding. I was pretty devastated to hear I wasn’t going to get a liquor license, but all of your words of experience and encouragement have given me back some of my confidence.

What Ive been doing is prepping the pizzas on a screen then baking them for about 4-5 minutes…then removing them form the screen and placing directly on the deck to finish them off…Id just like to eliminate the screen all together and get the pizza on the deck from the beginning…Im thinking corn...

Thanks for the quick responses…Ive been using an alluminum spatula…and when I said counter, I meant my prep table. Does a wooden spatula make a huge difference? As far as corn meal goes, is there a way to not use corn meal? Ive used corn meal on my pizzas before, and some people told me they...

Hello All, Im new to the pizza business and need some help in the delivery area. I am opening a dine-in and delivery pizzeria in about 6 weeks. Im currently in the process of securing my insurance for the business and it seems that delivery driver insurance is a HUGE concern for the insurance...

Hello All, Ive been having a problem while preparing my pizzas for the oven. I am using a Bakers Pride 452 deck oven and want to cook the pizzas directly on the stones. Problem is, once I get the crust all pressed and rolled out and floured, I top it with the sauce, cheese, and whatever...

Hello All, I have run into a bit of a snag during the process of opening my pizzeria. It seems that I might not be able to secure a license to sell beer and wine in my establishment. The reasons why the state may not grant the license are not really important as I dont have any control over...

Royster, Thanks for your reallistic outlook…if I have the best pizza and atmoshpere in my town (just for the sake of this forum), what else would you recommend that I try to offer to my patrons…I am confident that my product and atmosphere will be superior and more like than that of my...

Hello to you All Again, First off, I cant tell you all enough how thankful I am for your input, thoughts, and constructive criticism. With that said, I have some more questions for you all… I live in a town of approximately 30,000. My town, as I call it, is a suburb of a larger and less...

Hey guys (and gals), thanks so much for your help and input so far. Any idea what a consultant would charge for a week?..like my opening week…in a couple months…

Hello All, Here is my story. I was in public service for 8 years and just recently lost my job. I have been considering opening a pizzeria for over 10 years and recently secured a PRIME spot for my pizzeria. The spot is absolutley perfect and sits on on a corner lot on the busiest street in the...