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Our schools check the temp. on arrival. If they aren’t 140 or hotter, they send them back. Russ

Does the location have 3 phase electricity? If not, the converter is costly to have installed. Might want to check into it. Russ

Being in a Army town, we get people from all over. Seems like the ones that call it a pie are the ones from the east coast.

Oven type: baker’s pride y-602 (double deck) Oven age: approximately 15 years old Purchased new or used: new Mixer type: hobart VCM 20 QT Mixer age: approximately 15 years old Purchased new or used: NEW Pizza prep table: DELFIELD 9FT PIZZAS, true 60" SUBS Prep table(s) age: 15/5 years...

A frozen dough ball from your distributor is more than the cost of makeing your own. A parbaked crust is more than a frozen dough ball. That’s just the way it is. You are paying a distributor, who is paying a company, who is paying their employees to make your dough/crust. Make it yourself, its...

Bottom Line x 20%. My assistant get $8.50 hour. Russ

How many business are in your town? If you have a driver available, put them on the road. Have them go to every business in your area. Make up a business lunch flyer. Send your driver out around 10:00 am with the flyers and menus. Make sure he or she has a cell phone though. Nothing worse than...

Purdue has a great buffalo wing. Try the Kikin cajun wing. It’s great by itself or put Franks Red Hot or Cattlemans on it for hot or bbq. Russ

Check out the drivers handbook. I think it covers that stuff. http://www.correllconcepts.com/ Russ

Turn the pizza 1/4 turn. 3-4 turns and it’s done.

We are a delco. I pay my manager $500.00 per week + 20% PROFIT. If he keeps cost down and keeps sales up, he makes ALOT of money. At least in my area. Central TX (Ft Hood Area). Russ

We have a Bakers Pride Y600. Don’t know if it is the same size as yours, but…We go right to left, front to back. Turning every 2 minutes. We have a digital timer from the dollar store. Seems to work out pretty good. Just don’t try to load the WHOLE oven at once. Remember they will ALL get done...

I would start by getting rid of the buffet. What is your percentage of deliveries? Can you afford to drop them too? No other pizza places around…Make your customers come to you. 1 manager, 2-3 insiders. Keep labor low. Keep food cost as low as possible. Concentrate on makeing PROFIT.

I like eimpactusa.com Russ

Sorry, I thought I was responding to another post…Still not used to this new board. Russ

I NEVER use expiration dates on my post cards. Coupons, yes, “post cards” NO. My store has alot of rural customers. When we get a post card back from the post office, ie VACANT, NO SUCH NUMBER,…or even when they are redeemed, I KEEP THEM! EVERY post card! When I get a 100 or so I go the the...

Try melissadata.com Lots of info on their site, as well as GREAT mailing lists! Russ

Do you want Pappa Johns customers, or do you want Pizza Huts customers? Who is most profitable per store, and who has the most volume per store? If you are makeing it with HIGH prices, I say stick with it. You just need to figure out how to attract NEW/MORE customers. Russ

I guess it depends on the market too. We will be open on Monday, however, the hand full of calls we MIGHT get on Tuesday are not worth the time or energy. My drivers NEED a day off. MY insiders NEED a day off and MY Managers NEED a day off. They will appreciate it. I will enjoy my time OFF, and...

Then practice some more… Russ p.s. – try useing a towel for a while. 1/4 turn per slap. Stretch the dough with the palm of your hand and your forearm.