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I am going to run a special on our new thick crust pizza. I am offering in 12" only and I am thinking of calling it the “Fatboy”…What do you guys think? I was thinking of an ad for it…something funny…like “You haven’t lived until you’ve had my 12” Fatboy in your mouth"…Maybe a little too...

Average shelf life?

Anyone out there doing soups. Thinking of doing some soup for the lunch crowd. Tomato, minetrone, maybe even chili? Anyone?

Switched cheese brands and need help. New cheese has been browning faster. Crust isn’t baking as I like it to before cheese turns brown. Should I decrease oven temp and lengthen baking time a little…or vice versa? Currently baking at about 465 for 5 and 1/2 minutes.

I plan on closing Christmas day…but I am undecided about Christmas eve. Closed early or regular hours?

How long will the sauce stay in a cooler? How do some of you keep it. Heat up a serving at a time? Keep a pan hot and hope to sell it? If not selling can you cover it back up and put back in the cooler? And then, if so, how long…I am of course just referring to the Alfredo sauce.

Currently I offer small 12" and large 16" pizzas. My pricing is 7.99 for small cheese and 1.00 per topping, and 9.99 for large cheese and 1.50 per topping. I also have a line of specialty pizzas that I sell for 12.99 small and 15.99 large. How would this compare to others pricing structures? I...

Who allows modifications on their specials? Suppose you advertise 2lrg “1” topping pizzas for 16.99 Someone wants to order that and say gimme one pepperoni and the other pepperoni sausage and banana peppers. Do you give them the 16.99 plus the two additional toppings? Or do you ring it up...

anyone using this outfit? What are you paying? Percentage wise? Any fees…like 0.25 for every time someone swipes a card? Seems good to me but I am new to this credit card thing.

I get calls on top of calls with people asking what our “special” is. I tell them that everything on the menu is special. Apparently people just want me to call something a “special”. Can you give me some ideas? Do you guys combo stuff?..yada yada yada for X amount of dollars??? Thanks a bunch...

I need some ideas for a package. So many pizzas…breadsticks…2 litre of coke and a reserved table for so long…all for x amount of dollars. Give me some ideas that are working for some of you. I appreciate your input.

I hope I am the only one that is suffering right now. Need to turn this around fast!

I think I remember someone talking about taking their scrap dough and recycling it with a new batch of dough. What is the process on this? How much can you do?

Just saw some pics of your place. Very impressive. I need to know where you got your menu board. It looked great.

Anyone hear using or have used Leprino Cheese? I have asked about Grande and Saputo and cannot get a definite answer about availability. My vendors say that they cannot get either of them. At first I thought they were just wanting me to buy their stuff. But now I have spoken to a Grande rep...

Anyone here using myspace as a form of marketing. I was thinking of using it to market to local “friends”. I thought about a web page…but who would search for it? If I get a large list of friends on myspace, I feel like I would have alot more exposure to the people in my area compared to a web...

Looking to get custom pizza boxes made with my logo, phone #, etc… Where can I get them? Who does the artwork? How expensive are they on average (compared to plain white or generic boxes)? Effectiveness in marketing (does the box make a difference, or is it all in the topper)? Convey a more...

What type of signs does everyone have? I was looking at the formed plastic letters mounted directly to the building. Something like from this place… www.buysignletters.com What do you think. Any other type that has served you well. Anyone using the LED signs? If so, have they been worth the...

Looking for a Strat style guitar…I don’t want a Fender Strat…just a strat style. Something with a Strat style body, maple fingerboard, etc…I guess I am looking for the Anti-Strat. Something like maybe and old Charvel or an old Kramer…you get it. My buddy has an older Strat style Ibanez that just...

Grande vs. Saputo vs. Burnette Those are the three that I am struggling with now. What do you guys/gals use and why? One of my vendors is pushing the Burnette…he says that it is almost as good as Grande…but cheaper. I have heard that alot of people use the Saputo. If you don’t use one of the...