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I buy over 2k lbs weekly and am currently paying .15 above market. Last week was 1.97lb for whole milk block mozzarella

about how many slices do you yield per ounce with this?

.37 for 16" .30 for 12" .24 for 10" I too use inserts/ripple sheets and those go for about .07

Good rates. What state are you in? I am in Southern California

No. That is just for our non owned auto policy. I am paying a little over 4% for workers comp

For non owned auto I am using Berkshire Hathaway. For three locations I pay about 10k total annually in southern california. We do about 50% of our business as delivery.

Just like others have mentioned. Depending on your current situation and cost of your buildout I would try to negotiate a min of 90-120 construction time and ti monies as well. Being that it is a shell as you will need to upgrade the space substantially to turn this into a functional restaurant...

The impact of bad decesions from upper management have lasting effects on their franchisees. Having worked with that brand for 10 years I know first hand. https://money.cnn.com/2018/08/07/news/companies/papa-johns-earnings/index.html

Is the 650k in gross or net sales? I find it hard to believe with 5-7% in royalties plus 2% marketing co-op and 40% food cost for the year that they are even making any money let alone 100k. And is that 100k ebitda or net profit. Papa Johns is definitely struggling right now with the turmoil...

Have had good luck with continental and bev air. Not sure if they have equipment to meet your specs but worth checking out

Settle in cash daily. Although I have considered paying via paycheck but after talking with my drivers they like leaving nightly with cash and I want to keep em happy.

Hotsawce, Yes I cook using the SD 660 and 1060 series with firebrick top marsals. Both of these models have the 36 x 60 cooking surfaces. These ovens are top notch and a stacked set can handle 40 -50 18" pies per hour without any issues. There is a big difference between the two models though...

I have used marsal sd series for many years. I typically do not put more than 5 at a time in each deck so that the stones recover properly and pies bake evenly. If you have a double stack and are making traditional NY pies your pizza cook times should be say 5 to 6 mins so with say 10 in the...

I had to deal with this issue in Orange County. I decided to purchase an adapter for my hobart mixer and a 30 qt bowl to fit into the 3 comp sink to pass inspection. While this may cost some money it will get the job done and get you open . Steve