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On average how many customers does the average delivery company have, in its data base, and how many clients use your frequently? I wanted to do a poll on this but somehow it will not let me, do not know why.

Are there industrial standards on food cost percentage? I am doing mine now and wanted to compare costs.

How many guys own and operate UK stores on this forum, maybe we could colaborate together to increase our business. Post with your postcode details

I have been open now for 8 weeks Is, we have averaged £1440 per week, so far from dead. We put out 85,000 flyers 50k in the first 3 weeks and the balance over the other 5 weeks. am I right in thinking that if I put out 10k a week from now that I will substain this income level. Provided I make a...

We make our dough for 2 days, but its not as good the next day, so I was wondering if anyone remixes there previous dough in the current days batch. If so ill it have any effect on the current batch? in regards to the previous fermentation. Will we get it as good as 1 day old dough?

I want to prepare my based in advance, Pizza hut do this, but they have covers designed or there pans. I am using screens, and I am thinking to opening the dough up, forming it and saucing and cheesing it. Then to place it on dough trays and leaving it in the cooler until needed. Just wondering...

I was wondering what the average dough weight would be for 9" ,12" and 15" deep pan pizza, and what thickness it should produce.

How much oil are you using in your deep pan pizza pans 9",12" and 16" Also while I am here what are the best dough weights for these sizes?

Are we allowed to call our pizza base Neapolitan Or would we have to combine it with any other words like (thin crust Neapolitan)

Just noticed that subways doing pizza under the name of Mamma Delucas How long have they been doing them?

Just wondered how much it cost to run an single electric coveryor oven per hour. Just roughly, as I am doing a business plan, need to do a forcast cost, then update it when I get my first store.

Does anyone have a formular for pizza dough quantitys for thick and thin crust, based on the square inch of the base.