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chuck, Actually, you can find a decent break even calculator on this website. Go to the front page and select manager toolbox. It’s in there. Just remember, there are a great many more costs not included in that break even calculator that you will have to account for. -J_r0kk

I get my veggies locally. -J_r0kk

Yeah Nick, how close ARE you to Hazzard County?

jjac, You’ve got a good idea. I was actually thinking the same thing. I just don’t have the funds yet to justify purchasing anything like that. However, once a trailer is purchased, you can bet I’ll be going into smaller markets to “gauge” the potential business. Also, small festivals will be...

For those of you who go straight to the forum section and skip the front page of this site, read on. This is a fantastic article written by J. Scott Wilson, a staff writer for ThePittsburgChannel.com: Each man, woman and child in the country eats an average of 46 slices of pizza per year...

Guest writes: Don’t you think you and the other chains can compete against them? You are established. What makes them so good? It’s inevitable. They will take sales from somewhere. ANY new pizza restaurant opening in an area will take sales from the existing pizza restaurants. They just don’t...

Daddio, I understand what you’re saying but you can’t look at it that way. Firstly, if you’re food cost is at 29% for a chicken pizza, raising your base price $1 will reduce your cost to 26%. Secondly, just as you told me a few months back about the school lunch program: don’t look at it as...

I kept my marketing the same. I just raised the base price of all pizzas by $1. Worked fine for me. -J_r0kk

Well, it had to happen sooner or later. PJ’s just opened up in my area on Saturday. Poor Domino’s, Ceasars, and Pizza Hut. They’re not gonna know what hit 'em. I passed by Domino’s tonight and there were 4 crew members BS’ing on the side of the store in the parking lot. It looked like they had...

Daddio, I raised my prices quietly. Here’s how my menu was layed out: 1 Large 1 topping = $10.99. Additional toppings = $1.25 New menu pricing looks like this: 1 Large Cheese = $10.99. Additional toppings = $1.25 That’s how I changed my pricing and nobody even batted an eye. Maybe it’ll...

I pay my manager a salary with a bonus system in place. The salary is $500/week. Bonus can be as much as 20% of the profits, based on certain criteria: …Bonus Structure… Sales over budget…20% Labor Cost…20% Food Cost within .5%…20% service…20% product…10% cleanliness…10% Total Bonus...

Steve, Take a look at the “sticky” at the top of the forum page headlined, “PMQ’s Think Tank FAQ List”. In there you can find many discussions about demographics, traffic counts, expected sales projections, etc. After reading it, and you still have questions… don’t hesitate to ask. -J_r0kk

It depends on what kind of POS system your competitor uses. But, if it’s like most: The easiest way to figure out his sales is to order a pizza first thing Monday morning. The following week, order first thing that Monday morning. Subtract the order numbers and that will give you the total...

Registered Guest… good post and good thought process. With that post, I think we can learn something: I think it would be safe to say most of us in this forum are genuinely good people. We look at our past as we came through this business and learned the things that make employees want to work...

Thank God I’m in a military town. The city puts on a big festival called “Sundown Salute” downtown every year for the 4th of July holiday weekend. It’s a free outdoor party that starts this year on Friday and ends on the 4th. There are carnival rides for the kids, elephant rides, carnival games...

Roger, VERY, VERY, VERY nice post. One million kudos to you sir. -J_r0kk

primo, I wish I could help you. I’m just not a mechanical engineer and don’t even know what CFM stands for. We had a poster in here a few months back who sold used pizza equipment. His name is George Mills. He’d be one to give you sound advice on this subject. Has anyone heard from George Mills...

I’d like to post a comment. This comment goes to all pizzeria operators that view this forum who are struggling: It saddens me to see this happen to you fedup. I was in your place once before, not with an indy, but with a Domino’s Pizza store. Even the big name like Domino’s couldn’t save me...

Actually, you don’t need another 5 tons. You need to find a way to properly ventilate your ovens and the recommended tonnage for commercial A/C is 1 ton per 200 square feet. Sorry to step on your toes Guest. -J_r0kk

Paul, What? You got something against traveling to Kansas? :lol: -J_r0kk P.S. I know you’re from NY. Just giving you a hard time. Also, the KU Jayhawk basketball team is thinking about hiring a cajun chef to do all their cooking. His specialty: battered and fried alligator tails.