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My shop is pretty simple. Just to give you an Idea what I have going on. I do $6000 a week. open 4 to 9pm, 7 days a week. I manage all shifts, I make all dough and sauce myself. I have 1 Insider 4:30 to 8 monday to thur. 4 on Friday and 2 sat-sun. 2 drivers everyday 3 on friday. My store is 550...

[Dilemma about cheeses](Dilemma about cheeses why 50% Skim? . you mix yourself?

There is a pizza shop in my area that does by 1 get 1 on tuesdays. Just before I opened 5 years ago, my neihbors told me they switched from thursday pizza nights to tuesday. I knew right then I would never have a daily discount. If I wanted to be busy, just for the sake of being busy. I could...

Arent you part of a francise. Your post make it seem like you run your store how ever you want. Im just curious, cause I am from your neck of the woods. :grinning_face_with_smiling_eyes:

RD 2 liters only have less than a month left before expiring. They pull them out of grocery stores just befo they go bad and sell cheap at RD

for the past couple years it has been $13. at the first of the year it will be $14.

I make one for the crew sometimes. I just use a 15oz hand tossed dough. 10 inch pan. 2 or 3 tbl spoons of oil on the bottom of the pan. Not for non-stick, but for frying the dough, for crspyness. spray the sides for non stick. I flatten out the dough a little, careful not to degas it. put in pan...

I pay $15 now. Probably $18 after tip jar though. I got rid of Stromboli and Calzone, cause is just a slow process and complicated to teach.

Rico if your going to get a sheeter, you should look into making ypur own thin n crispy pizza. pizza hut 1980’s style. with sheeter pans. and 40% hydration dough. I think they would be a big hit.

I love drumsticks too. flats are dark meat, drumett is white, I think each drumstick is 4oz, so 4 to a pound. 12.5Cents a drumstick. container, buffalo(or BBQ) sauce, 2 oz ranch cup, a little celery and 6 drumsticks $1.20 Sell $6.00, food cost 20%

plus the cost of fry oil has more than doubled

Hell yeah. Wings were added to the pizza menu in the early 90’s. cause they were 25% of the cost of breast. Now there 3 times the cost of breast. FWings.

I got one a couple weeks ago. It felt like I was eating a water sandwich. Overhaul is Euphemism. 😀

I don’t think it did. but at least it didn’t decrease.

I took wings off the menu in January. sales up 5%

I don’t see employee on the list. Thats what I need.

I thought dough rollers were only used for 40% hydration and then put in a sheeter pan ala(Pizza hut thin&crispy) Like famousperry said, you should look into a heated press.

pizza flour and semolina.

Thanks perry. Thats A good Idea.

Anybody got a tip on how to not let pepperoni grease not destroy your crust?