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OMG, besides my ovens not working that’s got to be my #2 worst nightmare… to lose the mixer. You may want to talk to a bakery or other type of restaurant (that has a mixer) and ask if you can have a reciprocal fail-safe plan in case something like that happens again. As for the dough, I’m glad...

general: Lighten up dude. If you read the responses, you will see that the consensus of this board is “don’t go there” with the sauce pump. It’s not needed no matter what your volume is. Use a spoodle, a ladle, a brush, a spoon, whatever. But a pump like the one pictured is just plain gross and...

I’m going to have to lean towards the “no fountain drink delivery” side on this. I know there’s probably some direct cost savings in doing fountain vs. bottles. But I think there are just too many variables that could make someone dissatisfied with fountain drink delivery (and overall experience...

I may be misinterpreting this question, but I don’t think selling pizzas to bars, pubs, colleges, etc. would necessarily be considered “wholesaling”. We sell lots of pizza to bars around us. The bar owners let us put tents up on their tables and we get lots of calls. Every once in a while, we...

Anyone else having a dead Monday? It seems that when we turn the clock forward or backwards, it always messes things up.

Definitely. We only open for dinner, but it’s well worth it.

Who’s Pam?

rookiepizzaguy: Bottom line… hire great people. They can honestly make or break you, regardless of how great your food and atmosphere are.

Charles: Hey, someone stole my digital camera and now my pictures are all over the internet! :lol:… kiddin

paul7979: You da man Paul! That’s pretty awesome. I’m at 1500 sq. ft @ 9%

The Fat Boy: A Balsamic Vinaigrette would work well for this. I would not want to mess with a selection of dressings; it just gets too messy. If you pre-toss the salad, be sure to wait until right before it’s served or you will end up with soggy lettuce.

ditto. I did a lot of research on this and other internet phone solutions. I just couldn’t justify the savings vs. the possibility of down-time.

Rook, Welcome to the board and the business. Sounds like you’ve got a great opportunity ahead. I know you said you don’t have pizza experience, but do you have general “restaurant” experience? Even this will go a long way to understanding the nuances of the pizza business. I personally did not...

Here’s an idea that I tried last night… I bundled a Large Pepperoni, Cheesy Bread, a 2L Soda, and a box of Girl Scout Cookies. Although the discount was less than a dollar, we sold a bunch of them. It’s a Win-Win-Win. Plus the indirect benefits of showing community support makes it even better...

ddariel20: So do napkins. Do you charge for those too? pizzapirate: That’s exactly the info I was looking for. I’m thinking self-service is probably not a good thing. Thanks Pizzapirate!

mrkona: So, maybe I just have a different view on this… But, do people really come to your restaurant for a condiment? Do you really want people to love your ranch so much, they want to “drink” it? Of course, if you’re charging for it, then it’s a different story. The Sam’s Club Ranch that I...

royster13: Because I can’t do fridge magnets like you can… still looking forward to getting my kit. 😃

Charles: I have to agree with you to a certain extent. However, I’ve been to some restaurants that have had garnish bars. I always think “wow, that’s nice”. I’ve also been to places that nickel & dimed me for everything and I thought, that stinks. So, what kind of place do I want to be? I want...

joemole: I bought a slew of poker chip labels and the software to print them myself (http://www.chipcustomizer.com). However, I just bought a hot stamp machine on Ebay and will be switching over to Foil Printed poker chips soon (once my dies are made). These will more professional looking...

No, this isn’t about raising cows and pigs. This question has to do with the white sauce that makes even the phone book taste good. How do you manage your ranch? Do you charge for it? Give customers an “allowance” based on their purchase and charge for extra? That’s what I do, but it still...