Search results

Hi, ours is dipaulospizza.com

Close at 6pm on Sat. Closed on Sunday…Regular hours rest of holiday season

I am looking to upgrade our exhaust hoods over our grills and fryers. We now have galvanized hoods with no make up air so it"s time to upgrade. We are getting a 12" stainless hood with make up air, lighting and new exhaust fan and ducts. Also a stainless backsplash to cover the wall behind the...

Our original menu is from 1968… large 16" cheese and pep was 3.24 . We bought the pizzeria in 1983…our 10 year anniversary in 1993 we rolled back the prices to 1983 large 16" cheese and pep was 7.99. I believe we were selling them in 1981 for 7.29 when I was managing the place. Hope this helps. Mike

Now that you’ve got the smoke break situation figured out …now is the time to tackle the dreaded CELL PHONE crisis in the workplace 😃

Hi Bill, Be my guest and post away. I appreciate leaving my screen name out. Thanks, Mike

I just recently found a manager giving away food to a boyfriend and after this was found out it was brought to my attention that other things were being given away. I called her into my office asked her if she gave food away to boyfriend. she said i dont know what you are talking about. I showed...

I have been using Margherita Fine Pepperoni for about 30 years. It is the 12"" sticks we slice ourselves. In my opinion it is the most flavorful and best you can buy. It our area people love this. In other areas it is different.Bottom line is every area has different tastes Find out what is best...

wow thats a long sentance. are you wondering how mercury payment systems is for your business or are you trying to get a discount for refering a new customer. I wasn’t offered that when i went with mercury. I just like their customer service no charge gift cards and rates they are charging me...

Hi Pizza King, See my post about PDQ a few before yours. If you have any questions about PDQ im me. Mike

I was down to PDQ and Prism by Microworks both were excellent for me but what pushed me to PDQ was their ease of use and they were pizza specific. I dont know about Speedline. Sorry. Mike

Hi Zeus I have had my PDQ sysem for about 1 1/2 years now. I have 3 all in one terminals. The cost was around 16500. I can tell you my experience with them has been fantastic . I cannot be happier with my decision. I have a delco with counter service and seating for 40. Tech support has been...

Hi Rockstar, We’ve been using sorrento whole milk low moisture mozz since the mid 90’s. It’s been a excellent product for us. Bakes really nice. We are in Western New York and I’d say probably 85- 90% of the pizzerias use this cheese. We are very happy with it. Mike

Same for me 200 free cards when I got my POS from Signature Systems and processing with MPS. Just ordered my second batch package is $290. for 500 with holders and table tents. Been very satisfied thus far Mike

Being from the Buffalo area where prett much everyone has good wings made fresh to order not baked in oven or sent through a conveyor oven there are a few things that help set you apart from the others. One is packaging. Back in the day a lot used 9" x 9" styrofoam container, many still do. To...

pgaks2:

shredded mozz…1.82 going up up up 600lbs/ wk

Hi DC I have used Blodgett deck ovens for the past 35 years. They are very dependable workhorses. I’ve got 2 double deck model 999C ovens and they will do about 80 16’ pies / hour total. I’m a decent sized pizzeria in the range you were talking about. In our area I think 80 to 90 percent of the...

logo mats look great . we have had ours done from cintas for the last 5 years. boxes are custom printed from a local distributor … 16"-- 22.95/50 14" 16.95/50 9x9x 2.5 cor wing boxes – 14.95/50 18"x 26"–21.95/ 25. all 2 color B flute.

Hi pie bar, Its been about 25 years since we shreded our own cheese. I used to use a non caking agent. I’m sorry I don’t remember what it was.My memory is not what it once was. You can ask your distributor they should have something. I’m just curious why you shred? Do you figure you save $ by...