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Thanks Steve for all your input and advice. You truly have a very good knowledge of the pizza business.

I do as well. Very popular topping here.

Mine is just under $200 a year.

Yes I do both delivery and dine in and delivery. Beer is a small percentage of my sales, however I tried going with just bottled beer a few years ago and regretted that decision, since I pissed off quite a few customers by not having any draft beer. So now I have both. I have 5 taps and 4...

I know what you are saying is true about a liquor license, In Idaho the state controls them and they only issue so many per population of the city/town. They have been sold for $500,000 or even higher to the person that owns one. I do know that some people lease them. As far as beer is concerned...

Good thing I don’t operate over 20 units

I use 9 oz for regular & 13 for extra

composite wood peel

Okay I can’t figure out how to PM you.

Can you provide pictures?

I charge between $2-3.50 all depending on distance from my store. The driver gets $1 out of the $2 and all but .50 on the others when they drive their own car.

Good luck Jill. This forum is an awesome place to learn and to trade ideas.

Plus you need to figure in the waste that will come from employees slicing to thick or throwing away the ends instead of cutting them as far down as they will go which you will always have a little bit which can not be used.

We make ours in individual dishes. We only make enough to get us 3-4 days max. Yes after it thaws it cooks 10 minutes in my deck oven. However we usually do not freeze the individual lasagna but we have in the past with no problem.

I freeze my pasta sauce in containers, They have kept as long as a month in the freezer. All my pasta noodles I par boil them Spaghetti, Fettuccine, Lasagna. As far as keeping my health dept will not let me keep noodles or pasta over 1 week, which is not a problem since I just cook small batches...

I started using zero fee solutions and it charges the customer 3.99% to use their card here. It says I give a discount for cash. It automatically figures it on the ticket. No one has complained about it.

I have deep fried them for a customer and they are really good! I normally bake ours 1st by putting on garlic butter and Parmesan cheese and in the oven for 6 minutes. Serve with a side of warm pizza sauce or Ranch dressing.

I use them and so far I like them. Been using them for about 5 months now. Occasionally they get the prices wrong but for the most part they are good. I especially like the $1.95 per order instead of a percentage of the order.

Happy Birthday George!

I just purchased a SABA 67" to replace my 37 year old unit. I paid 2,000 for it but I also bought it locally from a dealer.