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The flour they use now is an All-purpose enriched bleached flour.

I have an opportunity to add pizzas to a local pretzel shop. I was wondering if anyone knows if I can use the same High Gluten flour that I use for pizza for the pretzel dough. Or would I need a different type?

We usually don’t do anything in the way of marketing for Halloween. The last few years we have been so busy on that night that we have had to call in extra help or get one of the waitstaff to help in the kitchen. For us it is mostly take-out that gets busy. This will be our first weekend that...

I deducted the 7000 college kids on campus since they don’t have ovens in the dorms…

Napoli Pizza: I have also considered this option. We have a college campus,a hospital,court buildings,lots of schools,an industrial park and lots of construction crews around. My question is wouldn’t you still need a small store front as to make your dough,cut cheese and make sauce?

We have the same type of warmer and what we usually do is just take the can out at the end of the night and refridgerate it.

Tom Lehmann:

We are usually closed on that Sunday because it’s normally slow. But we do open on Labor day. We are usually busy with people returning home from being away for the weekend.

That was my next question. Would I have to install one if all I plan to do are pizzas and sandwiches? The sandwiches will be mostly cold.

How much do they normally run?

what exactly are grease traps used for and where in restaurants are they located?

I want to add pasta dishes to my quick service concept. I don’t have a dishwasher and was wondering if there are any upscale disposable bowls that could be used for this?

Does anyone have a leasing plan on them?

Nooby you could also consider a leasing alternative on your equipment and POS to help curb your start-up costs.

Who do you get your 20 ozs from? Did Coke give you a reason why thry wouldn’t do it?

Thank you Jesse…

14" and 18"…

I know that in any delivery area there will be certain crime areas that are avoided. My question is how do you handle them when they call for an order? Do you discount if they pick it up? How do you tactfully explain to them the reason?

I was wondering if any of you print up your own direct mail postcards? What are the advantages of doing this? What equipment would I need?

I wouldn’t really consider it pouching. The example clearly states that if they are happy they shouldn’t leave. So in my opinion if you give out a card and it sways that person to you than they weren’t happy and there should be no hard feelings. If someone did that to an employee of mine,first I...