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12" 4.5 oz sauce and 5.0 oz cheese 16" 9.0 oz sauce and 9.0 oz cheese

Hows the lettuce look and taste on pizza after delivery? Why isn’t feta cheese on menu description of pizza on your website? How’s that black book working out for you? We put the lettuce in a separate container so it doesn’t wilt. The combination of flavors is fantastic. It’s one of my...

I sell a white pizza that is mind-blowing good. But it doesn’t sell well. Check out the White Chicken Caesar at www.cowtownpizza.com. The recipe is extra virgin olive oil, garlic powder, romano, oregano, then provolone, chicken, feta, fresh garlic, and more romano and oregano. Topped with...

Cutting slits through the stromboli is the key. We cut down through everything but the bottom layer of dough and bake at 500 for 4:25. It comes out perfect and everyone raves about our stromboli. We make the cuts about every inch.

For the love of God if you take nothing else from the Think Tank, get a digital pizza scale. They cost about $500. Mine has an electric eye. I wave my hand in front of it to zero it. I’ve had a scale since day one and wouldn’t do it any other way. All my employees are trained to weight the...

You can buy a stand-alone cheese shredder for about a grand. http://www.equippers.com/shop/product-d … 3dshredder

Daddio: A couple weeks ago I called my grease trap guy to come out. He never called me back. So I went to Lowe’s (think Home Depot if you don’t have one in your neck of the woods) and bought a Shop Vac for $40. I sucked it dry and chucked the whole thing in the dumpster afterward. Grease trap...

I placed my order today. They have a shipping option where I can pick it up at the Greyhound station and shipping is only $20.

Pazzo di Pizza: It’s always good to use conservative estimates but that seems high to me unless you’re making gourmet pizza or selling really cheap. Pizza is my best food cost category. 1-top, 2-top pizzas make up about 60% of my sales and are in the 15% - 19% food cost range. My specialty...

NicksPizza: Good plan! Out of curiosity, what are your best margins? Per-topping pies or specialties? I price my specialties at a discount of about one topping. But my best margin pies are my 12" pepperoni at 15% FC and 14" pepperoni at about 17%. Contribution margin is a whole other topic but...

I just did some Googling and found www.proxprint.com. 20,000, 4.25" x 14", 100# gloss text, full color both sides $958.80 They even throw in one perforation line free if you want it. If you use them tell them Jason from Cowtown Pizza sent you. Maybe they’ll give me a discount. 😃 Anyone got a...

Scott Hack: Good point. In addition to scales, systems, etc. I employ a large and scary whip. And I wield it with enthusiasm. 😃

I just pulled the stats. I sold a little over $11,000 worth of salads since I opened 10 months ago. Go to my web site if you want to see what they are (http://www.cowtownpizza.com click on salads). Here’s the percentages: Sm. Garden - 23% FC Lg. Garden - 25% Caesar - 15% Cosmo - 24% Chef - 26%...

Daddio: That being said… http://www.leestreet.com/images/map-on-ass.gif

Re: Starting out need help What do you guys pay for frozen dough? I’ve only made my own. I calculated that mine costs a penny an ounce. I figure I go through about $5000 worth of dough a year at that rate (80-100lbs a day). It can be fickle and annoying sometimes but I don’t see how you would...

Here’s my local restaurant supply store: www.equippers.com

I hate discounting. I spend a lot of time and money convincing people that I have the best pizza around and I only buy the best ingredients in order to make it so good. But darn it all if not everyone wants the best. This is the pizza business and everyone wants a discount. Actually only about...

Does anyone solicit catering companies for their pizza business? I’m wanting to send out a letter to try and get some of that business but I’m curious if anyone else is doing this through catering companies instead of doing your own catering. I’ve heard that companies have meetings and whatnot...

What on earth is Gobpile?

I’m in a dense metro area and only go about 2 miles. But I agree with the others, time is most important. Don’t forget about rivers or railroad tracks. If there’s only one bridge that will slow you down and a train could kill your Friday night service.