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I have absolutely no problem doing these things for non profits, but if it is a business i feel that it’s very tacky and says something about the company they run. I would never consider going to coffee shops and saying hey we are have a employee meeting can we have free coffee/doughnuts and if...

I received a letter yesterday from an apartment complex that i don’t really get much business out of. They are having their monthly party which they plan to invite the entire complex 750+ members. Of that i see maybe tops between 50-100 actually going. Anyway, they are asking for pizza/wings for...

Okay Dough Management I take the dough from the bowl. Ball and roll in flour. I then place each dough ball into a baggie and place on full sheet pans and take to the walk in. I place each sheet tray every other rack to help cool quicker. Once completely cool I eliminate the spaces on the dough...

I am in pa to me outside temperature affects water temperature (ground temp) I really don’t see a difference in my dough by using different temps in water season to season if im wrong could you please tell me why. I am trying to improve my formula as much as possible. Thanks

Okay I am really not seeing any problem with my dough but i am open to any improvements anyone has. Here is my formula 1)27.5 # Cold water (in summer) luke warm (in winter) 2)1.5 oz cake yeast mix for 2 minutes 3)50 # flour 4)10 oz salt 5)20 oz sugar 6)24 oz vegetable oil ingredients are added...

Thanks Pizzapirate im guessing your wings just fall right off the screen no scraping at all. I did not know they made these. We have been using those screens for pizza and never had anything stick since we got them. How is cleanup of the screen

Yes tried that already but as you said still have to scrape

I have been cooking (prepping) wings on sheet trays, running them through the oven at 480 degrees for 19 minutes. Then i remove them and cool them down to temp and use a dough scraper to remove them from the trays. This is my question, is there any way just to have them fall off the wing tray...

Thanks for the input. Still not sure what i’m going to do with it. Part of me wants to get as much off my plate as possible, but really don’t want to spend that kind of cash either.

I am looking into having a company manage all of my social media. Is anyone doing this? Is it worth the investment? They will be handling everything- yelp, facebook, google places, four square, twitter, urbanspoon. Any thoughts?

So here is the deal. We have a warming cabinet that we lend out to schools/churches for their fundraising events. As long as they buy pizza from us we offer them a special deal on 8 cut extra large pizzas. They picked up the warming cabinet last night and needed 14 extra large pizzas delivered...

We have been open for just about 10 years now. We have always focused on great service for a delivery store. We are busy (so we think Fri 70-80 deliveries), and we are also staffed well driver wise. Most deliveries arrive to the customers door under 30 minutes every time. Around the neighborhood...

How often do you replace your delivery bags. we go through bag solutions which have been great. I’m just not sure of the insulation over time

You can buy his phone number, but don’t pay a lot of money $50.00 - $100.00 should be fine. Remember with this you will be getting all of his tele-marketers & all of his bill collectors. How much aggravation are you willing to pay for?

okay so i have tried more vents (10) and i have also changed how i add toppings. Previously i was adding 4 oz cheese, 3 oz sauce, 2 oz ricotta, and guessing on the topping amounts. This is also using a 10 oz dough ball stretched onto a 12" screen. Now i put 2 oz cheese, 3 oz sauce, 2 oz ricotta...

Thanks for all the suggestions ill give them a try and see what happens. @patriots… just curious how many ovens are you operating at a time? It seems like 8.5 minutes would slow down the kitchen (having a backlog for food to enter the oven.) On the other end it seems like the oven would be very...

I am slicing four vents in the top of the calzone before it runs through the oven. we are also having a problem with the amount of moisture the calzone has after cooking (ricotta cheese &sauce are the only wet items used. As for pushing it back into the oven i dont think that will bring it up to...

I am having a problem with the final temperature of my calzones. I am getting a final temp of 93 degrees on the inside of the calzone. I am thinking my time/temp may be off. I am set at 490 degrees for 5:30 does that sound okay. My pizzas are coming out fine, hoagies could use a slight bump in...

Anybody have a solid stapler that they use? It seems like everyday I am fixing staplers. I know that they make jam proof staplers but the staples are very expensive.

Right now i am a delco location. I am doing well in pizza sales and just looking for an addition source of revenue during the summer months. I will have 2 walk up service windows and plan on keeping it pretty simple as far as toppings. Just wondering if anybody had any input as far as how...