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Thanks guys for the input. The mushrooms are sliced 1/16 of a inch which is right on the money for us. Roasting them first seems first like a pain in the a$$, and I think that would defeat the purpose. We go through roughly 120# of mushrooms a week. As far for you GotRocks if you have Dierks...

My wife and I own a small pizzeria just outside of Milwaukee. There is a mushroom cellar (Palm’s Mushroom Cellar) about 20 minutes away, and I’ve just starting using them. The mushrooms are harvested tonight, cooled over night, sliced in the morning, and brought to me by 8 in the morning, super...

GotRocks. The cost of airfare and lodging is justified by the amount of information and new ideas that I bring back to my restaurant is invaluable. I estimate that I increase my business at least $40,000 a year by what I learn at the Expo, either at the seminars or walking the show floor.

East coast blend diced 2.77 lb. I’m use to Grande always being higher compared to the price of other brands, but I feel the quality of there cheese justifies the cost. And my guests LOVE it. Plus Grande’ gives me free passes to Pizza Expo which saves me some $$$

I have a great team. Some been with me for 10 years. They’re almost like family. I leave the store at 5 on Friday night and take Saturday and Sunday off (most of the time) to be with my family on the weekends, It’s a life style I choose to live. Are there issues and problems over the weekend...

If it needs to be done I do it. It’s called running your OWN business. Nobody cares as much as I do! It’s my kids shoes, my kids schooling, it’s my mortgage, it’s how I pay for the things that I need to survive in this world. Why would I leave it up to someone else? Just my thought.

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I will be going. I’ll be there on Saturday through Thursday. I’ll go and have a drink and some pizza at Tony’s. Sounds like a lot of fun. Who’s driving?

I have a 4 panel 4 color menu board made by the Grande cheese hanging over my 8’ counter and it is very nice, had it for a year now and I’m thinking about a digital menu with 3 or 4 large screen televisions for easier updates. My question is, is there a ROI profitable difference between the two...

I just use the cups every time. Don’t have the room for a shredder or mixer. I have my baker at another location make my fresh dough balls and he then brings them over to my shop. Works out great for me. (Same Sicilian baker for 30 years making my dough.)

I too use the Grande’, East coast blend diced, with their measuring cups. Been using it for over a year now. Switched form their 50/50 blend shredded, because of the stretch that you get from using the east Coast blend cheese. Since I did the switch and using the measuring cups every time we...

I have been doing some R&D with this style of crust. I have found a Old recipe in my Great Grand Nana’s recipes box and started to play around with it. I was told that this is a true Sicilian style dough. It said on the recipe card that it is made mostly around Christmas time and for special...

I do what they call down here in Milwaukee Dine for Less. It is were the radio station promotes your store all week 60 times on air and a continuous streaming on their web site. In return they sell 2- $25.00 gift cards for 25.00 and the radio station keeps all the money. They sell 100 of these...

Just finished with my scratch off post card sent out 10,000 over the past 2.5 months, so far no grand prize winner (free pizza for a year) but I have gotten back 387 post cards with the scratch off part on it and 591 of the coupon offers, the most popular coupon was the 10% off followed by my...

Same here, looking for my first $15,000 week in 8 1/2 years, if I just do my normal Saturday sales.

I have been cutting my pizzas into triangle slices for years, but living in the Milwaukee area it seems that everyone cuts there pies into squares. Just wondering what style you cut your pizzas into. I have a dining room with 40 seats and a nice delivery and carry out business. Our pies are...

Hope to have another record night. All ready up 35% just for lunch compared to last year. 4 drivers, 3 phone, 6 cooks and I’m going to the airport to catch a flight to New York City. Have a profitable holiday season.

I have a 3640 XLT have had it for 6 years and NOT one issue. Works every time. Pumps out pizzas as fast as I can make em’ They didn’t have the hoods back when I bought the two that I have now, but thinking back on it I would prefer not to have that style of hood because I would not have a hot...

I’ve been a Chef for over 30 years and know a little about cooking. I also have caramelized onions on my topping list and sell over 50# of caramelized onions on any given week. First I don’t put them in a fryer because then they become fried onions, and you don’t put them in the oven because you...

If you LOVE what you do is it really work? Yep! 1 store 40-50 hours per week 1/2 of that I’m working on my business not in it.