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perfect pizzas: humm I have read something very similar to that somewhere before…I totally agree with you…What works for some is not going to be the answer for all…You have know who you want to be, who you are and how are you representing that to the customer. I am blown away by the shops...

I think that one thing that seems to get lost here on this board…is that much of what is thought to be the proper practice is based on the person who is sharing it local market…I do not think there is a one size fits all answer…When I joined this board a few weeks ago…I got taken to task for...

Thank you…I understand there will always be the exception…And of course this is only one area to having a successful shop…

I agree with you Piper…unless of course you business plan was to always be a very varied menu…I see some of these desert offerings by the big chains and they all look so unappealing…I don’t want my local pet store to start offering me produce…I don’t want to see my local donut shop to start to...

I think for me at this time…A Fish oven is the way I am leaning…

Their web site says quote "It’s Back… Better Than EVER! Introducing … The NEW & IMPROVED CUTLER OVEN! How do you think a fish compares or a Baxter…a friend and long time pizza and bagel maker was not a fan of the Baxter but did like the fish…any thoughts…?

Than it is the same as some would use sugar… 🙂

Why the honey… is it for the same reason some would use sugar ?

I think the cheese looks good as does the crust…seasonings for me would be better with less…toppings unsure…the seasoning kills it for me…I think if you want to do them on top than less might be more appealing…

I know nothing about it but their web sites seems to imply that they went out of business and are now back in…I am looking for similar oven and will check them out…

royster13: lol…I think they would have to be…What numbers do you think you should be at…Based on the other thread most shops seem to keep to 8-12% rule…I have found a location that is more than what I wanted to spend but it a bit larger and has just about all I need in place already with the...

OK…see this is where I am confused 9%…Net sales?..Not Gross…I am wondering to make this as simple and straightforward as it can be is this…if you are paying $5000.00 in monthly rent, do you need to produce 50 grand in gross sales to be in line to be a profitable shop…I know of course this is...

A few weeks ago there was thread running about rent %…I was unclear as to what the figures that were being tossed about were based on or what they actually represented…I tried looking for the thread but no luck in finding it. My question is this… the numbers If I remember correctly seemed to be...

Where are you getting the heat from ?

Tom, You are a help to many…Thank you for being there

When you speak of menus, are these for Dine In, take out or both ?

:roll: …Well here is my question… After looking and seeking the wisdom of the experienced. I have decided to go with a Rotating and or Revolving oven…When I started my search I had ruled out conveyor type ovens but I did take a long look at them based on the words of Tom the good Doctor and...

Tom, The skills of those guys are amazing…I am sure you have seen the new commercial that has been running where it is the guy just spinning dough…I am guessing he must be a member of one of the teams…Do you know most of the guys…I thought I may have saw you in the movie…

Steve, Help me out here…Is this sauce basically off the shelve grocery store stuff ?..If so forget about any chance of it being consistent…Why not work with a company you know whose commitment is to make the best, most consistent product available…It seems like you would be leaving yourself...