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Was wondering if anyone had any good methods for cleaning dried on oil buildup on fiberglass dough trays. So far we’ve been using steel wool and a razor scraper. Any quicker ways?

We have a customer who usually orders one of our combination pizzas then makes several alterations to it. Sometimes, she’ll want to make several substitutions, other times she’ll want to make substitutions and then ADD toppings. Of course there is no charge for straight substitutions but we do...

We’re looking into giving the hotels in our area an incentive to recommend us to their guests by way of Free Pizza. To achieve this, we would leave a sign up sheet in their office. Each time a delivery was made, the driver would sign off on the sheet. Once fifteen signatures were collected, the...

So here’s a weird question. Would it be a good idea to compose a business plan after 35 years in business? And if so, how would we go about it? As if we were just starting out or using our history as a guideline?

Help! We are having an issue with a disgruntled ex-employee posting damaging content about us on facebook and other review sites such as Yelp! The sad part is, he was dismissed almost twelve years ago. He and the owner were friends and his dismissal caused a huge falling out between them...

So after over thirty years of being in business and calling a 16" a large, there is discussion on downsizing the large to a 14" so it meets industry standards. Personally, I think it’s a bad idea. For one thing I don’t want to have to retrain customers on their expectations and it’s always been...

Been experimenting with a bacon cheeseburger pizza which looks pretty favorable to go on the menu. For now, I’ve been picking up raw ground beef from the supermarket then cooking it up at the store. I would like to make the process go a little easier though and was wondering if any of you used...

For years now, I have been quoting delivery times based on the level of business, distance etc. So if we’re slow and an order is not too far away I’ll quote in the neighborhood of 25-40 min. If we’re reasonably busy I’ll quote 35-55 min and so on. So does it make sense to anyone to quote a high...

…pushy and persistent sales people who seem to have a knack for calling at the busiest time i.e lunch rush, who never announce themselves or who they work for, but start off the conversation asking if the owner is available and who try to push for more information after you tell them the owner...

How often does anyone like to experiment with new or unusual tastes or things you might not otherwise associate with pizza? Being that I work for a locally owned (one shop) pizza place I’ve tried the following. The most recent was a chicken fried steak pizza with a base of mashed potatoes...

I’m working on a business proposition letter and would like your feedback I just have a text version for now. Thanks. The staff and management of Free Wheeler Pizza would like to cordially invite you to consider us for your next office party or business meeting. To make the offer more tempting...

Currently our store uses steak strips but we’re considering putting a Philly sub/pizza on the menu. Looking for a flat steak that can be heaped upon pizzas or put into subs. Any recommendations would be appreciated. Thanks

Does anyone here have a Probationary Employment Agreement? A document you have new hires sign that says they know they’re working on a “trial” bases and lets them know the restrictions are and what forfeits the agreement? I decided to draft one up for our store because we haven’t been having...

So I’ve been experimenting with a buffalo chicken pizza. It’s a blue cheese base topped with chicken strips that have been marinated in buffalo wing sauce then drizzled with even more wing sauce. I’ve made it for a few employees and they say it’s awesome and no reason it shouldn’t be on the...

We’ve had a regular customer who lives in an apartment complex where you have to either call on arrival, or get buzzed in through a door security code. On more than one occasion our drivers have had to return with the pizza because he wasn’t answering several attempts the driver made to get a...

We have a regular delivery from one of our suppliers on Wednesday mornings. Usually their truck is parked in front of the store by the time I arrive to open up. They bring the stuff in, I fill in the amount from the invoice on the check, we say our thank yous and goodbyes, and then I start my...

We use a large serving/basting spoon to spread the sauce on our pizzas. But I’ve been thinking about purchasing a ladle or a spoodle. What, in your opinion is the best brand of these in terms of handle position, bowl size and ease of use?

Has anyone here implemented a minimum amount one must spend before they can use their credit/debit card? Ours is set at $5.00. We did it because people were coming in just to buy a can of soda at just $.50 and when you factor in the processing costs we were actually losing money on the sale...

Have you ever had the following types of walk-ins: Those who want change either to break a bill or just out and out panhandling Those who want to use your phone Those who want to use your restroom Those who bring in “hot” goods to sell them Those who come in and just loiter Those who come in...

Our shop sells pizza by the slice. We throw out an 18" skin, sauce it, throw on a light layer of cheese and bake it until it’s just turning a golden brown. Then we cut it into six slices. What we don’t sell during the rush is put into one of our dough trays and refrigerated. Recently, however...