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It’s too hot and loud in my kitchen. Thinking of upgrading my 360’s Paul7979 will you be around next weekend? Could we stop by and check out your shop? We’re closed on the 4th and looking at a road trip, Paul in Houston

Planning on selling a shop for $30k (cash) to an employee and would like to avoid paying a lawyer $5k. Advice, comments, anyone have any experience in this area? Paul

Is that John from Skimpy’s Pizza? Just kiddin We use 6 oz on a 12" and 8.5 oz on a 14"

I didn’t know it until last night, I figured it could be done and googled it. I’m pretty good with excel though. BTW you can also do it in reverse -Split the complete address in two - with the “text to columns” in the data menu. Paul

Royce is right too. There’s no need to separate them. It’s easier to sort the data by street with the data in both columns. Paul

Use the concantenate function Let’s say column A is street numbers and column B is street names and you want column C to be a combination of the two. Type =CONCATENATE(A1," ",B1) into cell C1 this should work then copy and paste the formula all the way down column C Paul

We’re looking at moving too, into a former veterinarian space. (going from 1260 sq ft delco to 1750 sq ft) There’s a nice floor and ceiling, but a lot of walls need to be removed, plumbing relocated, and we need an ADA bathroom. Our lease where we are now ends February 1. We’ve figured on 10k...

shortorder.com is great for equipment and free shipping. they’ve got a 93" turbo air for $4195 and a true or beverage air for a little more. Paul

I tried them and was impressed with the spice packet so I bought 12 cases. For several weeks we gave a free spice pack with every pizza then I stopped and no one noticed. So i decided to save my money and not buy any more. I guess our pizza is already so good that people don’t want to mess with...

Fontanini (Mama Ranne) Meatballs. We’ve used the 1 oz meatballs for 12 years. People love them. They are also available in ½ oz and 2 oz sizes. Paul

We opened our first location 12 years ago, a delco in a former Dominos. They left behind a working vent hood and 8X10 walk-in. Little caesars had just closed a bunch of stores and we got a whole store package minus ovens for $3500. We got a stack of lincoln 1000’s for $7000. We used DOOR sheets...

I’ll have weigh in on this one We use A&D 26lb CAPACITY LOW PROFILE DIGITAL SCALE Frys # 5321988 Mfr: A&D Medical 89.99 at frys takes 4 D Batteries lasts for years Paul

VCM - best kept secret better for dough and for cheese shhh I have a Hobart VCM at 1 store and a 60Qt upright (not Hobart) at my other I don’t think there’s a noticeable difference in the taste of the dough Paul

We have 2 vendors plus Sams and Walmart. I go to RD about once a week and spend $500-$700 it’s a 35 minute drive almost everything I buy there I could get somewhere else for a little more $ pricing is pretty consistent Paul

We do the same Bodega, the question was for making the pizzas. We use point of success though so unlike Paul we can’t bump individual items - only the entire order. Paul

What do you use to make orders from? We have point of success and have always used the kitchen monitor so that we can print box labels as we make food and keep them printed in order. what advantages are there to using a receipt printer? Thanks, Paul

I think you nailed the the 2 biggest pros and cons in your post. If you replace 5 screens per week it might take 5 years to spend five thousand dollars. It’d be nice to replace those gunky screens but few can afford it. Maybe Lloyd should offer financing. Paul

we’ll be there (and making pizza for competition) Paul

We sell 3 Philly Steak Pizzas Little pizza sauce with Cheese, steak, Onion, Green Pepper, Banana Peppers. and extra cheese Pizza Sauce and cheese with Ham, Steak, Bacon, Jalapenos, and Tomatoes Alfredo Sauce and cheese, Green Pepper, Red Onion, Mushroom, Steak, Bacon, and Cheddar on top We...

Usually about .02 per ounce or .28 per 14 oz doughball Paul