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We buy them premade. If you have extra time, I hear they’re not too hard to make yourself. We sell them 5 per order with a side of pizza sauce

Our top selling items (other than french fries): -Wings -Chicken Tenders -Mozzarella Sticks -Onion Rings

Will try this tomorrow. Thank you!

Hi all! I am trying to start offering my customers frozen pizza this week. I’m having a hard time reducing the gum line. Here’s what I’m doing -stretch and dock dough -lightly brush with oil -sauce -bake for ~3 minutes at 500 F (in marsal deck oven) -Let cool for 15-20 min (should I go longer...

Are you currently using one already? We have a real hard time getting our’s serviced. The techs in our area just don’t come out, and we’re just outside a major city (philly). Just something to consider, they’re great machines but not easy to work on. We started moving away from them and to Vemag...

We current have 4 Marsal Deck ovens (ea holds 6 16inch pies) and we’re having a hard time meeting demand. We increase the wait times on the weekends, but sometimes the pizzas aren’t their best because the stones just lose too much heat. I’m looking for a conveyor oven that can bake a hard...

IMO if the decision is between switching distributors or switching cheese, I would switch distributors. I’d be hesitant to change any core products unless you have a really good reason to, just my opinion.

Thanks everyone. We are thinking about holding cc tips until the paycheck. We have a 401k plan and have a problem with one of our drivers. His paycheck is always $0 because he claims all of his cash tips and receives cc tips at the end of each shift. I can’t make a deduction from a check of $0...

Make sure you have 2 suppliers to keep them honest. Also, see if you can contact the manufacturer. We talk to our Grande rep a couple times a year to make sure our prices are in line

Our driver’s credit card tips and commission automatically get subtracted from their cash due at the end of their shift. Is this pretty standard or are others holding the tips/commission and putting them in the paycheck.

Congrats Walter! My parents have been talking about making the trek to Reno to get a pie from you guys. I told my dad about this and he was happy that the stones from his first ovens went to a good home 🙂

Just curious, why wouldn’t you cut Grande with another cheese? It would be difficult to use Grande for cheese only pies. We’re multi location, we shred our cheese at our commissary and delivery it to 7 locations; it’s always hard to get them to change anything. I’m not sure I like the idea of...

We charge for extra of something that comes with the order, like salad dressing; but if someone ask for a side of ranch or blue ch with something we just give it to them. IMO, It’s really not worth pissing off a customer to save $.50.

With cheese prices on the rise, we met with a rep from Saputo to see if their Gold label would work for us. We currently use 100% Grande (part skim), but with prices rising close to $3/lb we’re looking to cut it with something that won’t have too obvious an affect on taste and appearance. We...

I have 2 questions. First, does anyone use screens when cooking on their deck oven? Second, can you premake pies on the screen and put them in the oven when it gets busy? I’m trying to figure out Halloween. It just gets so crazy for 2 hours, it’s nearly impossible to keep up. I’m thinking about...

I’m not to familiar with Toast. But keep in mind cc processing fees, I think Toast might be one of the ones that locks you into one provide which could be hundreds more a month in fees.

What will you do if your person that you have to run it quits? IMO you have to be willing to run it on your own. For $250k/yr I wouldn’t expect to make more than $35-40k per year; your margins will go up if you can increase the volume. My recommendation is don’t do it unless you want to be an...

We switched from canned to fresh 10 years ago and haven’t looked back. We cook our fresh mushrooms with a little bit of olive oil in a hotel pan covered in foil until they are soft, roughly 40 minutes in a 500 degree deck oven. You can also saute them if you have a range or flat top grill.

We have Margherita “Red” and a Margherita “white.” Red is with our normal pizza sauce, white is with our white pizza sauce (minced garlic and olive oil). “Red” is by far a better seller.

One of our locations is right night to a creek and we have a constant battle with flies an moths late after the sun goes down. We have a fly light w/ sticky pad that gets them all over night after we close, but still have a problem while we’re open. They’re attracted to the light of the store...