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The raffle idea is fine, but I would walk out and never return if someplace asked for my address, for a pickup order. The local Radio Shack did something like that, (and hopefully the employees misunderstood their instructions), my wife was refused service when she refused to supply that info...

This may sound silly, but (given an acceptable price for the existing business level), you WANT to see problems!! Poor management, lousy employees, bad inconsistant food, etc. Because those things are “easy” to fix, which should result in a much better business…

I always seem to be the “odd man out” on every subject… We have about 15 toppings, for our pizza, and we serve two different salads. Plus soda and beer. That’s it. We’ve considered menu expansion, but decided that an after-thought add-on was not where we wanted to go. (keep in mind that I’ve...

I supply two ‘branded’ T shirts, but don’t require that they wear them. (Most do, as it keeps their own clothes clean). Other than that: T shirts and shorts, or better. Must be clean, and not overly offensive, slogan-wise on the T shirt. Overly visible Tatoos won’t get hired in the first place...

bodegahwy: . . . I can’t argue the dangers of selling a “half price” pizza - 'Cause I am aware of, and fully agree with them. Which is why I devised my quite complicated, and very popular “special”, which gives everyone ONE day a month to get a great deal. OUR best selling pizza (outside of the...

Aside from a “special” I run, wherein everyone gets one “special” day a month (see my historical posts for details), I don’t discount anything, ever. A regular discount devalues your pizza, and a discount for a large order just rubs me the wrong way, as large orders are more difficult than small...

obviously you need to get more info. Like an equipment list. But 29k and your in business doesn’t sound bad at all.

I went with our name on the left chest pocket area (small) and a Giant Logo on the back. No phone number etc, tho.

There are a million kinds of dough, of course, but generally: the warmer the water, the softer and puffier the dough, (and the shorter the life-span), the colder the water, the denser and harder the dough.

piTzzaduo: m m THIS

Best: It’s your choice. What? EVERYTHING! Worst:…I got nothing. It’s all good. In reply to mbinca, yep, once you get the right people in place, the pressure is off. (unless $ forces you to work all the time). I pretty much don’t ever work - I’m there everyday until 4:00 - but I just help out...

Dealing with a proven thief is just a bad idea. We would have (politely) declined the order.“I’m sorry, but you seem to be on our do-not-accept-orders-from list.” Also, the ones that throw the biggest fits are the professional scammers - regular people are so shocked/embarrassed when they are...

Our policy is: If you return the pizza, we will either make u a new one, or refund your money if you prefer. In your example, since he ate it, the question becomes: Did we mess up the order? (Was the pizza made correctly? Since we don’t put much sauce on, and that is posted prominately, we would...

why wouldn’t it be legal? I assume the concept is, “I’m Bob’s Pizza. Hmm. What if someone doesn’t like the name “Bob”? OK, I’m also Giant Pizza, Tiny Pizza, and Super Pizza!” I really don’t see how it could help him, but you never know.

Unfortunately, if you close the account in question you can look forward to bills in the mail for anything they would want to debit that account for - with the usual escalating threats included with those bills. Good luck…

When I had that sort of audit, I believe they were mostly concerned with whether your time cards matched the hours you reported people working. They are looking for unreported, under-the-table type workers, so they are will look at your check register, looking for payments that might be for...

The Big Chains that open around here do big business…right up to the day they close. So, obviously they NEED to do HUGE business to cover their costs. This means that you shouldn’t be worrying about beating them in sales - you just need to beat them in profits.

Thrown dough…

LittleMissPizza: . . . . We wash our hands after every pizza, raw meat or not. So a wash sink at the end of the make line is sorta manditory.

I’m with gabagool, grease = flavor. Once you try to cut the grease out of your food, where do you stop? And more importantly, how does it taste?