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I’ve never had a situation quite like this… any insight would be great… not that I expect to have it happen again any time soon, its only happened this one time in the 5+ years we’ve been open. As posted on my FB page… Customer: Absolute disappointment for our fathers day dinner. We were the...

I realize that minimum wages vary substantially - but Im curious for some input on this… Where we are minimum wage is $11 I currently pay my training pizza cooks $12 my highest paid cook (been with us 1.5 years) is making $13 Recently theres been a fair bit of talk about wanting raises...

I had posted here regarding menus a while back and had contacted Taradel a couple of weeks ago. Now since I have yet to hear anything back am wondering what the other options are as I need to move forward on this. So - For companies that offer design and printing, what is there aside from...

So - as I only had the pleasure of spending Monday and Tuesday at the Pizza Expo I have been left with a couple of questions. We are coming up on our first year in business (April 16!) and would like to make some changes to our current menu. I spent a lot of time creating the original in excel...

My husband and I are heading down next week for our first Expo. Spent a bit of time this afternoon reading over the pamphlet and schedule and are now somewhat confused. Not overly but enough to warrant a few questions. We noted that some of the seminars cost money - such as the one by Jim Laube...

We’ve been in business for close to a year now and are still battling the same problem. At least three or four times a week we have customers complaining about their pizzas being undercooked. Sometimes this is the whole middle (crust) of the pizza and other times just smaller spots in random...

Hi, Would you be able to tell me the shelf life of fresh yeast? Along with the best way to store it for longer life? I can’t seem to find an expiry date on the yeast I have or much information about it online. Also can you freeze it and use it after thawing it? Thanks, John

So I have a recipe I used when I was 18 and now that I m 30 I don’t remember the numbers I used to make the dough. I m looking at making my patch of dough in a doyon 40 qt mixer anyone albe to help me with the numbers I would use for it or have a good recipe I could try. I m looking for a dough...

I m looking for a pos that will run with simply accounting and work with 2 menus. My building has a area set up for take out for pizza and on the other side of the building I will be doing a dinning room for Thai and Japaness. so if anyone has a good tip for what pos I should be looking at or if...

I’m just starting out and in need of lots help. My looking at buying a doyon piz6 and there mixer. Would love some feed back on them items. I’m going to be the only pizza shop in town so I wanna do it right and not have someone pop up trying to out do me kinda deal. Looking at making my own...