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I have entered the Pizza Expo competition for the international pizza challenge, first time. What should I know going into this type of competition? How much stuff should I bring? Has anyone here done pizza competition ? and what should I expect? Thanks :? ps. I just found out my wife is 9...

Huge snow storm 6-8" 37 delivery’s 67 pick-up best tuesday ever 😃 1900.00 day busy all day. did it with 1 driver 1 first day pizza hut guy, just started, and my wife, great day.

4" of snow, frezzing rain and 40 mile winds, 12 delivery’s and 132 pizzas out the door. People are CRAZY or I just have great pizza 😃 Best Saturday in 6 weeks $2250.00 for the day. Almost hiy my first $2500.00 day

$3.22 50/50 shredded Grande’ OUCH! :shock:

I agree with the above statement adding ovens will buckel PM at there knees it worked for me. 😛 Trippled my buisness in three months.

thanks everyone for the support, you guys are great. 😃

Their is 10,000 people within 5 mile range, there is one papa murphys and three other places that sell pizza, no big three, I guess i’m lucky about that.

I’m beat! 422 days in buissness and i hit my first $2000.00 day. Back in July I bought a four shelf bakers pride counter top oven and was able to hit my first $1000.00 day. Before that I was just a take and bake indy doing about $3000.00 a week. September 27 I bought a Bloggett 1820 conveyor and...

My favorite is FREE BEER :lol:

Both del/co and take & bake have to change the front cover $8.95 for 12 wings

Would like to have your thoughts on it, thanks in advance tonymaronni.com Don’t know how to post it otherwise.

John my sausage is not really spicy hint of garlic, fresh squezzed lemon juice and fennel along with the other seasonings, but my pepperoni is a bit on the spicy side, I use Patrick Cudahey # 15430 38 mm it cups and gets a little crispy around the edges, my customers really like it.

Who bakes the best pizza in town? you do! I started out as a Take & Bake but now I bake them to so now my usp is who bakes the best pizza in town? you do or we do

Ground fennel

John I to use 8oz. of sausage, The customer really likes the fact that I use fresh sausage(my grand dads recipe from the motherland).

16" $10.99 cheese Grande 50/50 shredded, $2.00 a topping 14" $8.99 $1.50 a toppong 12" $6.99 $1.00 a topping Highest price pizza in town. No PJ. PH. or Dom. just a Papa Murphy’s

Sept, 5, 2006, high noon. 370 days ago, other than the 2 days in Vegas I spent at the pizza expo no days off 10-10 every day, But working for yourself is the best and making a living.

Nick I like to advertise that we put over 100 slices of pepperoni on our pizzas it’s one of my usp. Quality pie take time, most customer don’t mind the little extra wait.

up23 I just started using 4 color menu’s from cfm concepts out of Canada, they I think really made the diff. I sent them out with the million dollar, also did just mailing the menu’s out. I had a press release 2 weeks ago, my one year ann. and remembering 9/11 For every large pizza I sold in the...

Nick I don’t have a three phase electric and won’t, to much $ to hook up, I guest that I have to invest in another single phase, gas oven is not a option, no hoods. I think that using fresh sausage and putting 101 slices of pepperoni on our large 16" pie is to time consuming but the customers...