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I was wondering if there is a “standard” formula for calculating the maximum amount of money spent on payroll. I have a few good employees, yet I always seem to feel that I am overpaying them considering the amount of money the pizzeria brings in versus the work they actually have to do.

Re: I am having some trouble pre-stretching my dough skins!! Thanks for the advice! Our biggest limiting factor is our work space(or lack of). The walk-in cooler is only 6x6 and is already packed. We simply don’t have the space necessary to store the skins in our cooler. Hopefully your advice...

I’m sure you’ve been asked this question a million times before…so I guess one more won’t hurt. My pizzeria currently puts out around 200 large pizzas on an average friday night. I am the only one making pizzas, so this can get a little crazy at times. I have tried to pre-stretch skins prior to...