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zaslice: Do you have personal experience with “Anvil”? I ask because they’re certainly cheaper, but I have been unable to find anyone to say “I’ve used their products for years and they are awesome”.

The address is off-center due to the knife. It detracts somehow. Also, the shadowed pizza guy in the upper left bothers me. I also think I’d replace the negative of “sorry we do not deliver” with “Dine-In and Carry Out” (not ONLY).

How does your drive through work? Are you a slice shop or do customers call in the order and simply pick it up at the drive-through?

One of the secrets to speeding up stuffed pizza is to put it in without sauce on top. Tear a few holes in the top of the crust to let the steam out. About half way through the baking process, pull the pizza out, put the sauce on, and put it back in.

Right, but what I’m eluding to is that as costs rise, net profit drops. However, the corporation is concerned with royalties, not net profit.

Probably oregano or parsley. One thing that you need to take notice of is if the part with garnish tastes differently than the part without. I’m assuming of course that you’re garnishing the center or the edge and not the whole pizza in which case the previous comment is useless.

dewar: Yeah, everyone knows Hunts is better :). If I can buy the dried pasta you buy and the same blasted sauce (and ragu does sell sauce, assumed to be the same as in the can), why is it I would order from you again? I go to a steak restaurant because they do it better than I do. Pasta and...

Re: “new” dough mixing procedure…any advantage ? I’m replying, not with specific useful advice, but to add on to the question. I’d think that dissolving the salt in the water prior to adding the flour would get you the best incorporation of salt into the mixture. However, I fear that putting...

There are a few things you need to consider (and I’m NOT an expert). If you’re talking about deli lunch meats, you need less of a slicer than if you’re going to slice cheese or steak. Cheese is HARD on a slicer. Also, you can get a belt driven slicer or (I think) a gear driven one. Finally...

I’d love to read the info you are sending. I’d bet if it won’t fit here, that PMQ would be interested in seeing it as a possible article.

It sounds like the issue is in the NUMBER of pizzas sold. After all, the money corporate makes is based upon the SALES of the franchisee, not their profit. Domino’s corporate has no financial stake in how much money the owner of the franchise makes.

George Mills: George, brother, you’re losing me here. The large chains buy new equipment when they open a store. They hire anyone that can show up for work occasionally. They hire dumb, keep them dumb, and get dumb work out of their workers. I’m NOT calling their employees stupid, but I am...

I’d suggest a 100% money-back guarantee with the return of the pizza. The return of the pizza is required to stop the scammers calling 3 days later about their “bad” pizza. If you have to send a driver back to the house to refund their money and collect the pizza, do it. Refund the delivery fee...

One other thing I’d suggest… the nesting type pans. They aren’t good for pan pizzas unless you have the flat “lids” to go between the pizzas, but stuffed pizzas are made and cooked right then, so the storage space saved could be helpful. I doubt they’ll be a huge seller, but you still need...

Black will “absorb” heat while silver will reflect heat. My suggestion would be to call AM and ask for a sample of each and try them out. I haven’t experienced the “puffing up” but the heat distribution would explain that. The black would cook more from the bottom up whereas the silver would...

I don’t like how the text runs over the adjacent text when mousing-over a heading like menu, etc.

George Mills: Wow, I’m sad to say that I thought “jury” was merely the ebonics form of “jerry”.

Raw chicken wings? I hope, hope, and hope that these are NSF approved containers.

Ramsey: I’m curious… why not rotoflex? If you’ve got experience that says not to buy one, I’d love to hear more.

Registered Guest: It was quite commonplace when I grew up. It was actually the the only phrase I can recall other than “jeri-rigging” which I believe has to do with jeri-curl, so same general idea behind it. I’m not saying it’s right, I’m just saying it’s not something the OP made up.