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wow, nick thanks so much those are GREAT ideas, I didn’t think about carraway but we’ll try that, we’re not rinsing the kraut but draining well, I almost was wondering if we should leave more of the moisture because it was drying out to much, but I need to experiment with different brands...

anyone doing a reuben pizza??? we’re in the experimental stage right now, we’re doing sauceless, cheese, then corned beef, saurkraut, green onions, and then bake, when it comes out we drizzle it with the 1000 dressing. the thing is it seems flavorless, the saurkraut loses it flavor, and I’m not...

do you realize that you do not need to be unemployed to qualify for food stamps??? a single person working full time trying to support there kids, working minimum wage could qualify for food stamps, and what exactly is wrong with that?? I realize there are many people that abuse the system, but...

If I’m not mistaken I believe she is a take and bake place, I would think it would be very profitable to you to take food stamps, we have a papa murphys here and they have always taken them.

I believe he’s in australia, so there law’s could be different than ours, and my first job was a pizza delivery job at 17, yes it was a few years ago so things have changed, but when your desperate for workers and there reliable as I was back then, why not give them a chance? its too bad...

oregon is already at $7.80!!! and I believe we’re going up again next year.

We’re planning on closing mondays, I think that is a sensitive subject in here because you want to be available to your customers all the time, BUT…we need a day off too, and we’ve worked at stores that have been closed on mondays and didn’t seem to hurt the business, we will try it and see, if...

call us crazy but we are planning on giving these away “complimentary” with dine-in service, kind of like our take on the chips and salsa in the mexican places. there super easy to make.

we defintally will be trying it, we will have samples of a lot of different blends before we open, just wanted to hear the consensus on this one. We are going for the highest quality possible, so price wise isn’t really an issue at the moment, we need to fill a need in the town we’re in and...

Hi we were wondering if anyone was using this combo and what the benefits are?? we talked to the roma rep last night and he told us that the only reason people were doing this was to be able to raise there prices because use provolone is more expensive than mozz, and that people think its higher...

call the cops and let them figure it out, and whoever said if this was a 15 yrold girl it would be a completly different story is sooo right, I know someone(not a friend) that got 25 years for the exact same thing except he was the 27 yr old and it was a 15 yr old girl. I wouldn’t want someone...

alfredo sauce, spinach,chicken,sundried tom, kalamata olives,feta cheese, green onions(it’s going to be one of our specialty’s, we’re not open yet) sooo…good:)

I’d like to know about the pos system, thanks

we haven’t opened yet, but I can tell you one of our competitors 14" one topping is $15.30 and thats not the most expensive place in town, and they are busy.

ouch, I didn’t realize it was that big of a difference, we’ll have to look into the leprito??

I’m sorry, I know that this gets discussed a lot, but I’m having trouble searching the archives. anyways, I just talked to the grande cheese rep in our area because we are trying to decide which cheese to go with, we have not tried the grande yet, (we’re opening sept or oct) is it worth the...

Hi, we’re opening in a about 2 months and I’m wondering what some of you do for desserts and if they do very well?? we’re going to have homemade tirimisu and carrot cake, is it worth it to have many more?? where we have worked before they didn’t have any desserts but I want to have a couple at...