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Can some one walk me through the highs and lows of operating a buffet? Looking at a new location. I think a lunch pizza/salad buffet would kill it. I have no idea what I’m doing as far as a buffet goes, or how much $/food cost/waste/complaints/ to expect. Thank you!

Anyone care to reveal their sales mix? Mine boils down to something like this Pizza/Pizza by the slice 86% Soft Drinks 4% Beer 4% Apps/Desserts/Sides of Ranch 6% Also, pepperoni pizzas either by the slice or as a topping are like 40% of all pizza sales lol Really it’s fine with me. Wondering...

Anyone care to reveal what yer paying for flour? We use an unbleached unbromated product and the price just spiked from $15ish/50lb bag to $21/50lb bag! Just an astronomical jump in my ideal food cost! Anyone know if spikes like this stay around? Or am I stuck here until I change flours? Thank...

Y’all ever heard of Americo Foods tomato products? Got a rep here telling me that it’s a non labeled Stanislaus stuff. Y’all ever heard of that? Thank you!

OK y’all. I think that I am ready to begin offering some coupons. I have no idea how to do this intelligently though… Currently we offer no coupons. We have a “frequent slicer card” which is a punch card where after you buy 9 slices you get the 10th free. I’ve looked into loyalty programs some...

Anyone do a loyalty program through Vantiv (Mercury) by any chance? Can you tell me about your experiences there? I’m old I guess but it doesn’t seem like a very efficient process to me. Thank y’all!

Anyone every used Cambro stuff to hold gobs of pizzas hot for a while for a cater? I realize that it’s not a perfect solution, but neither are hot bags, or too heavy to move around pizza warmers or making pizza for 200 at once in my small operation. I was looking specifically at this one. Thank...

Anyone here have a slice window setup? Like a setup where the customer can’t come inside but can get a slice or a pie through a little window? Can I see it if ya do? I’m plannin one… Thank you!

I’m considering getting a dough press. My emps suck at pushing out consistently even 18" pies . I know that’s because I suck at training them, but I have to pick my battles at this point in my biz… Anyhow, I checked out the Doughpro line at Pizza Expo but couldn’t really get a feel for it there...

Hey y’all, I’m considering getting into the enormous pizza game. Anyone know where to get 32" pizza boxes? Star only does up to 28" it seems, and google isn’t much more help… Thank you!

Hey y’all. I’m trying to get away from rice flour and wooden peels. I got a quik disk and a hex disk from lloyd. They eliminate the rice flour completely which is great, but the bake isn’t so hot. The disks warp upwards at the edges so the bottom of the pie is over done in the center and...

I’m thinking about making the leap and shelling out the bucks and doing the 3 day seminar in September. I’m a kickass pizza maker and shift manager, but not the best restaurant owner as it turns out. I’m pretty green still as far as that goes. I know another 10 years doing this and I’ll have it...

Hey y’all. I need to store more prepped product and bigger containers of it on my make line for service. We are just as busy as can be and are reaching down into the doors too much. We need to be using big hotel pans of pizza cheese on the make, not filling and washing 1/3 pan after 1/3pan after...

What scale do y’all use for making dough? I was hoping to weigh 40ishlbs at a time. They don’t seem to make them that large unless you get the price computing ones which have tons of features I won’t...

Hey y’all! Longtime lurker, maybe first time poster here… I’m working on pricing for my new pizza shop and I think that I’m learning that you make less and less the larger more heavily topped the pizza gets. FYI, We’re definitely a quality over quantity kind of pizza shop… OK, so an 8" cheese...