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Thanks for your comment it was appreciated, I was thinking somewhere in the 60- 75000 range. We were doing a buffett with sales close to the $340,000 mark but downsized for leaner more profitable business with less headache. The bottom line is much better.Thanks all comments are appreciated,

Hello Everyone, I dont post a lot but read alot. I am thinking about selling my independant pizza shop that does pickup, delivery, and small dinein. There is not any big franchises in town. The town is about 2200 people and we gross approx $230,000 a year. My question is what is it worth ? All...

I have had a salad bar/ hot bar buffet for 3 years but this upcoming monday i am removing from store and going back to just pickup , delivery and small dinein. The health inspecter hasnt been too bad, he just refuses to eat off a salad bar or buffet. The 8 year old kids are one reason, high food...

We have been in business over 2 years, started out with double blodgett deck oven, lp gas. it couldnt keep up but made good pizza, since then went back to triplestack lincoln impinger 1301 countertops, still get behind some on fridays and sat. i need more oven but not sure which way to go. i do...

Has anyone here ever used elec. lincoln impinger # 1162 or the 1130. How well did they cook and how many 16" pizza’s per hour. Any info would help… thanks

Thanks for all the help everyone. I have a hobart mixer that i mix my dough with, also a pelican head with the dicer att. but my plates were 1/4" which i fill like is too big a piece of cheese. I buy bagged diced cheese now and i like it better than shreded. So is my plate size wrong because the...

Hello everyone, i’ve been busy lately making pizza and wondering how many pizza places shred or dice there own cheese and what equipment you use to do it with and how much money do you save? Currently we make our own dough and sauce, so looking at the cheese. All help would be greatly...

I was using lincoln impingers, double stack, went to blodgett double stack with stones, electric to gas, same problem you got. I am going back to my lincolns, adding a third one. the taste wasn’t that big a difference. the blodgetts are slow and slower to recover. closing tom. to rewire.

It was the second time i used them, nothing drastic as far as temps. go. oven set at 475-500 deg. they just popped. I have stones in top oven they are ok. the bottom is slate, they cracked in a couple of places. And also found out they can’t keep up with the demand, don’t know what to do...

We just added our dine-in with gameroom,salad bar, hot bar,going good. my question is i have a blodgett 951 with stones on top oven, bottom oven has slates in it.? they cracked tonight, why? are they not durable or what did i do wrong? all help would be appreciated. thanks… :roll: :roll:

subway pizza’s aren’t anything to worry about, i currently own a subway along with my indie pizza shop, the program is not pushed very well, the pizza’s aren’t very tasty, they are quick, 90 sec. but the cheese burns so i switched their on cheese to make it apealing, i sell less than 75 a week...

Thanks for all the input, all suggestions are appreciated. I am thinking about just catering to the younger crowd with the grabs, youth air hockey maybe skeeball . I think the money is from the younger crowd begging parents and having fun with parents acting like kids with there kids. 😃 😃 😃

Hello everyone. I am building a dine in pizza rest.,currently do pickup and del… just wandering if anyone has any games or toy grabs, video games,etc. for kids. if so what are they and is it worth the trouble and money… thanks 😃

We currently use lincoln impingers, we make our on dough, our pizza is really good and i want ot keep it that way or better not worse because it might be faster. just tryin to make a better pizza but also tryin to cook more than 20 per hour with current setup. thanks for all help…

I am ready to expand to a bigger, better oven, also adding dine in. I was just wandering what everyone else’s ovens are and why. cost, quality,quantity? I would like everyone’s opinion if possible. thanks :idea:

we live in a small town,Westmoreland, a lot of people call it MO-TOWN for short makin fun of us country folk. so we say EAT MO-PIZZA :lol: :lol:

We also use fresh whole mushrooms,10# for $15, slice,em when you need em. They will last lots longer if you don’t cut,em till you need them.

Thanks for all the info, it is helpful,but keep the ideas coming.thanks 😛 😛 😛

For our small town it is hard enough to keep sober people happy must less someone drinking. Right now our del. is only about 25% the rest is p-ups.Do you like the buffet idea? Any thoughts. Does anyone sell very much scooped ice cream,ideas.

Hey nick, what % of business do you think you will have after your reopening for dinein vs takeout, del? Not planning on selling alcohol,plan on doing the counter order and maybe lunch buffet also buffet a few evenings and sundays.Not sure how big ice cream cabinet will be yet. all ideas...