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Hey Everyone, Part of my marketing for my real estate career is to establish myself as the geographic authority for my area. One of the TIME CONSUMING ways I’m doing this is with a community blog. I’m looking for a couple of ways to help the site gain a little bit of traction and get some...

Friends in Pizza, A while back someone was asking about email marketing ideas. I suggested they look at Constant Contact. I still think Constant Contact is a great product, but I’ve now started using a different company called http://AWeber.com. The pricing is the same. The biggest reason I...

Friends in Pizza, It is with a heavy heart and still shocking to me to have to post this. Today I received an email from a CPA in Arizona. He had found my email address among some of Otis’ stuff. He informed me that Otis had passed away on May 29th. I did a google search for more info. I didn’t...

Rob and I have sold Fast Break Pizza to a husband and wife team who have been long time regular customers. They will be taking over the store July 1st. The store will be close during the first week in July for renovations which I haven’t been clued in on the entire plan. I do know that they plan...

We have a MMPS360 that whose burner won’t stay on. It stays on for maybe 15 or 20 seconds then cuts off for 5 or 10 seconds and then comes back on. The temp gets pretty high (it has been 7 or 8 months since we’ve used the oven) and today we replaced the temp control module thinking that was the...

Has anyone who used to do about 25-35% of their business in delivery, ever stopped delivery? As I look at gas prices continuing to climb and the labor pool for drivers getting smaller and smaller, we’ve considered dropping delivery at our place. Right now it is profitable. But, in my heart I’d...

Anyone doing a deep dish pizza with a frozen dough ball? What brand dough ball? What size are you using for a 14" pizza? At one time I made a batch of dough that had some cornmeal in it and the flavor was pretty good, but I don’t sell that many deep dishes and I’m looking to keep operations...

I have a really old Middleby oven that uses belts from like a tractor. Does anyone know what size these belts are? The belt on one side just had a piece come off and I’m sure the belt is about to go! This is the oven that I think most LCs had back in the day.

Yes, I said it. I don’t do inventory. But I want to fix that. The Point of Sale system I purchased late in the summer of 2007 has all the bells and whistles to do it properly. It will keep track of what my ideal food cost should be, etc… so I plan to use it. I do have a few questions though. I...

I currently use General Mills All Trumps flour. I’m fairly happy with my dough, but I’m curious about my options for other flours. My dough recipe is based on Tom’s New York Style crust that was posted 5 years ago in the recipe bank. Current dough management procedure is balling and wiping with...

I realize that I’m going to catch some flack here for not using a scale, but the scale just didn’t work. I spent a lot of money on what I thought was a high end scale with a zero touch sensor eye so that I could reset between each toppping. However, the eye never worked well in my shop. I don’t...

I’m going to show up around 10pm. Hope others do as well. I want 2008 to be my best year, and I need everyone’s help!

Hey Everyone, I’m again trying to get my Sports Ticket Collage going for the restaurant. If you could please drop some in the mail to me at : Fast Break Pizza PO BOX 857 Pewee Valley, KY 40056 If anyone wants me to send them some from UofL tickets, let me know, as I have several of those, I...

Anyone recently upgrade their ovens to a newer model? What kind of energy savings have you seen? We have some ancient ovens and I know eventually I’m going to have to upgrade them, but it is going to be a chore… not to mention the cost involved. So I’m curious what kind of savings on my gas and...

Doing anything special to help sell gift cards for the holiday season? What are you trying?

If you have or are currently doing a trivia night. Please post some info about how the events went. What you would do differently etc. I’m in the planning stages for starting up a weekly trivia night and I want to gather as much information about it as I can. I’m considering running a pizza only...

I’m pretty much refusing to use any “service” that charges me a swipe fee like credit cards for accepting gift cards. My current POS system only has that as an option. With a single store, it makes sense for me to use something local… but I can’t find any software that works. The one I looked at...

I want to create a couple different “Take your picture here” signs and place them outside my pizza shop. Something fun and interesting to help draw attention and word of mouth advertising for my dining room. I’ve got a basketball and general sports theme. What kind of cut outs do you suggest I...

With Cheese out of control – anyone tried doing a surcharge? We just printed our menus 4 months ago, and printing more isn’t an option right this moment, but neither is keeping our prices the same. We moved towards a buy one get one half off pricing structure about 2 months ago, so that has been...

Anyone do pizza and ice cream? Probably because of the NAPICS show I’ve always thought about doing ice cream, but I only dabbled in it last summer. The DQ here in town has lines all the time, and no where in town to get dipped ice cream. I bought a small dipping cabinet and put it behind my bar...