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Been looking in back posts and could not find what is everyone’s portion amount is for raw sausage on your pizzas. So I ask what are your portion ounce weight for your different size pies? 12", 14", 16" and 18" Thank you in advance.

From what I understand is that Papa John’s ROI just wasn’t there anymore with the NFL ratings in the tank.

I was going to tell all of you a pizza joke, but then I thought it was too Cheesy.

Count me in. Looking forward to it.

Been hand pinching fresh sausage right on the pizza since we’ve opened 11 years ago. Business is good and guests like our sausage pizzas. My question is, to speed up the make time of pinching sausage on pizza, would it make “cents” to par cook our sausage to speed up the make time when sausage...

Just keep doing what your doing, but just do it better and smarter. Do a Grand Re- Opening the same day that they plan on opening. And market the heck out of it.

There like Bosco sticks but only better and less cost.

I make my own. I slice Grande’ whole milk about 1/2" thick X 1/2" X 4" Roll them in our pizza dough brush them with water and sprinkle with Italian seasonings and run through your oven, brush with garlic butter and Parmesan cheese, back in for a minute and presto Mozzilla sticks. They travel...

2.83 Grande’ 50/50 But my margins are still good, because I’ve learned from the past, and priced my menu accordingly so price spikes like this doesn’t make me lose any sleep. When the prices come back down, the smiles on my face go up:)

Did you here about the Italian Chef that died? He Pasta way. We Cannoli do so much. His Legacy will become a Pizza History.🙂

12" small 9.99 1.50 topping, 14" med. 11.99 2.00 topping, 16" lg. 13.99 2.50 topping, 18" Xlg 16.99 3.50 topping. Premium toppings like Chicken and Shrimp are 50% more per topping. I think Papa Johns charges more for just a plain cheese.

Two Words. Move On! or Jack Daniels:)

I to have a XLT 3240 Great oven no problems in 8 years.

Lloyd’s Hearth Baked Disks work great. High temp 550, cook time 5.45 minutes works great for us. But you have to watch your plain cheese or one topping pizzas, the cheese may get a little to dark for some.

Patrick Cudahay Pavone’ #15430 Spicy cup & crisp for me. My guest love it. About 100 lb. a week.

I only work half day’s. I come in at 8:00 am. and leave at 8:00 pm. any more than that, I get cranky.

Once I had a complaint about a Moth is a pizza box and the guest just would not agree to any solution I offered. So I ended up telling her the Moth was free and she hung up on me. She called back a while latter and said that was the funniest thing she heard for a long time, she is still my...

Those look expensive.

I have started using Panko/Krisp It, for the past 6 months and the only comments that I have gotten was how crispy the crust is on all of my heavy pies. I use a lot of mushrooms and other vegetables on my pies and use to have problems with sogginess, but no more. Since I started using...