Search results

WOW. That is a fast response. Thanks. However I found that 1lb of uncooked penne was enough for a half pan… That would probably come out to about 4lbs of cooked I would assume. when you say red sauce do you have one specifically in mind. Thanks.

I am having difficulties trying to come up with a quick easy and good ziti recipe for 8 - 12 people… if any body could give me a hand with how I should go about doing this I would really apreciate it. Thanks.

To be completely honest. I do not do physical product counts. I seem to have to many items in the shop at any one time to even want to count it all down… I know it is something that I should do. How would this help me to keep product cost in line? What would I look for as far as counting down...

I am in the same boat… Last month… July my product cost was 28% then in August I was up at 49% this was insane. I am trying to figure out an accurate way to determine product costs. on a monthly basis instead of quarterly which I have been doing…

boy do I feel like an idiot… that is the same company that does pizzatools.com they wanted something like 400 to creat 4 pieces. not all together a bad deal however a bit pricey. any other sudjestions would be apreciated. thanks.

I am using rectangle pizza pans for deep dish, 913 and I believe a 68 and am having the most trouble trying to track down a bread stick stamp, similar to the way PH does it. if anybody can shoot me in the right direction I would really apreciate it. Thanks for all the help.

So basically I put the raw wings on a sprayed dough sheet and run through, 3 times, do they come out pretty good or maybe come out with an interesting texture and what not?

Oh my Gosh, such great imput. Has anybody figured out a way to get costs down to about 35% with packaging. and without frying?

I am doing wings right now, I purchase them from lanova… they are fairly good… however cost a ton, at the last pizza expo I went to there was a seminar about doing wings that are either not pre cooked or pre cooked but un sauced that taste amazing. can anybody offer some cost effective wing...

You are right it does seem like a big can of worms. But if done right in a business rich enviroment, it can prove to be profitable, and a good way for that company to boost sales with us. So is sending an invoice once a month a good way, and then bill the credit card once a month. might this be...

I have lately had many businesses try to get us to set up an invoice system so that there employees can order food, and the company will be sent a bill at the end of the month. has anybody done this and if so what is the best way to do it. Thanks.

I am developing a catering menu in the next week or two. Up until now I have been doing very well just selling large pizza orders for catering, but I would like to develope it. I am not sure how others do it but I would love to hear. Ie do you offer pastas? do you charge per person? what set...