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:? I thought it was the other way around… longer cook times when you go up in elevation. Maybe I’m wrong. You may need to send a oven temp gauge through your new ovens to make sure they’re heating properly.

Besides PMQ which is awesome for mindshare, you really should (if you could) go to the Pizza Expo in Vegas next week (or one of the other pizza shows). I did before I opened and it was worth every penny. They have seminars and workshops every day, plus the expo has just about everything you’ll...

Yes, got the green light from the “real” boss and she actually wants me to go. I’d be a fool to say no. Flight, hotel, shuttle all booked. I’m joining NAPO tomorrow to get my pass for the show. I’m stoked! Is there a TT gathering or is it just the Beer N Bull?

I think it’s kind of funny that the big chains use cheap bait to lure in customers, piss them off by charging more then their advertised price, and then serving them inferior product. I’ve had a couple of customers tell me that they were so disappointed with the so-called $10 PH pizza offer that...

I have a single digital scale that sits between the sauce/cheese and meats. Instead of putting the pizza on the scale, we use plastic bowls. Since the bowls are tared at zero, it’s pretty easy to weigh out the toppings quickly and accurately.

From a user’s standpoint, I’m more inclined to become a fan of a page more than a member of a group. It’s like electing to get info that I can “pull” at my discretion versus getting info that is “pushed” to me whether I want it or not.

Tonight, I had one of my best drivers do something that I still can’t believe. I should preface that she has always been a good employee and has been with me since I opened in 2007. I’ve never had any major problems with her. So here it goes… My driver goes on a routine delivery with bill total...

Very nice offer and as tempting as it might be, I wouldn’t feel right about using them for car washes, water bowl for the dogs, or growing flowers in. 😉 I’m sure someone will snatch them up and use them the way they’re supposed to used for.

You should definitely download the demos for any software you’re interested in. Don’t just take the word of a salesperson or even from someone on this board without checking it out yourself. I looked at many and decided on Point of Success for it’s ease of use and price. Its works for me, but...

knightwing1995: I use a pizza press, which I think might make shaping hearts a little easier for me. I just make a rough shape of a heart with the dough, press it, and then shape it onto an “upsized” disc. Mediums go on large, Larges to on XL, etc. When they come out, I also upsize the box. I...

Does it make sense to join NAPO for $99 per year which includes registration for Pizza Expo? Seems like it since registration at http://www.pizzaexpo.com is $169. Am I missing something?

Sounds like you’re going the gourmet route and that’s cool if your clientele desires that. If they’re willing to pay higher prices, I’m sure sub 25% food cost is possible. But that’s going to require good portion controls and inventory management. A lot of your toppings are perishable and do not...

Yea, I think I’ll open for normal hours, but I’m going to prepare to be busier than a normal Sunday. Our heart-shaped pizzas were a hit last year.

Valentines has been a very good day for us in the past, but I’m not sure what to make of it being on a Sunday. We usually open at 2 on Sundays (vs. 11am every other day). I’m wondering if I should modify my hours for that day. Thoughts?

Maset54: In my state (CA), the bathroom counts are based on the number of employees working; not customers or seating. Seems kind of strange, but that’s how it is.

Hey, I just noticed that there are quite a few people just using the default URL that Facebook issues out when you create a business page. I know that there was talk about a vanity URL earlier in this thread, but I found out the other day that you only have to have 25 fans (not 100) to get your...

I use a press in my operation. In fact it’s the same press that you got, but with a digital temp display. We are a medium volume shop that does about $450K per year. I decided on a press for the same reason as you described. I didn’t want to have special dough handlers to have to toss or sheet...

oh man, I wish I was at 50% CC to cash. I’m more like 60-70% credit/debit sales. We are living in a plastic world 😦

HannahBananasOnline: I’m not sure how they police the thousands of fan pages that they host, but it sounds like facebook is also looking at how they could make some money. You may want to read this cnet article… Running a contest on Facebook? That’ll cost you I couldn’t imagine facebook...

knightwing1995: I’m doing the same exact thing. I would rather provide them with food than cash any day. I provide my LL with pizzas but with a limit. Find out what sponsorship would run (say $500 for example), then tell the LL that you’ll provide them with that amount with discounted pizzas...