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and is your dough tempered before you stretch it…

s corp & an LLC are taxed at the same rate, as profits are passed thru to the individual…LLC are great if you have partners or investors…there is a ‘General/Operating Manager’ and they have specific duties…you can also define other responsibilities for other members of the LLC if needed…and its...

S corp & LLC are taxed thru to the owner…no difference in rate…

LLC’S are better for raising $$$ I’ve had both…same cost to set up…easier to run a LLC IMO…I had partners in the last LLC…easier to give 'em the boot…

don’t forget, you need less of the Quick discs, as the cool off quit quickly, allowing for quick reuse…

is your sign a flat panel sign or raised letters? you might consider a vinyl graphic print …

Point of Success still rules the nest…you can d/l a demo, but it will take some time to input the menu & its design…

sorry Patrick…you are not ready to own/operate a pie joynt…yet…u gotta have some $$$ on hand…an ExecSum at this stage is worthless…that part needs to come from the heart, with wisdom & knoweledge…u r not quite there yet…keep the dream alive & save some cash…

gotta luv Point of Success/BigHoller even more then…

dough has ‘memory’, hence the shrinkage, I believe…I don’t see the reasoning to pre-make shells…keep your dough in dough boxes, at room temp, to temper, then form as needed…the skins ‘suffer’ when slapped out & recooled, IMHBCO…

my Somerset ran 1500-2000 skins/day for years, when I was wholesaling…never missed a beat…I would tho, break it down weekly to clean…replaced a few springs over the years…maybe spent $5…

I had one with plastic rollers, but the real question is, do you want a roller in the 1st place? It degasses the dough considerbly…

but we also use Cattlemen’s Gold for a 2nd pizza that features pulled pork…

Point of Success…end of story…

Sweet Baby Ray’s rulez…

“Nothing happens until someone sells something…” Pizza operator’s are salesmen as well, with direct mail, tv ads etc…

no, George, we added complete regular fingers after fooling with the lighting fingers…it really makes a diference in old MM360…you might be surprized…not so much with the top fingers, but it really crisps up on the lower…

oh, no…we cook cases at a time…cool & wrap…sauce & run thru the oven with their pizza order…sauce bakes in…yum…

I found adding more fingers top & bottom improved the bake I was seeking…I’m not a fan of the drop down ‘lighting’ fingers either…

You can run raw wings thru your oven…we season 'em up & but them on a sheet pan w/baking paper…18/20 minutes…let cool & package…toss in sauce when ordered & run thru once…the sauce bakes in…we use Llyod disks…package in a small pizza box & a foil tin…