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I’m wondering how many people charge a percentage on large orders. for instance, if an order comes in of 10+ pizzas do you automatically do a surcharge on that? If so, what percentage?

Hi. We own a small pickup/dine in/ no delivery shop in St. Helena CA. During wine harvest (which is upon us) we get large orders (20+) almost daily. No complaints there! My complaint is that they don’t tip! With orders over $300 sometimes, there is no tip! My husband wants to know if we can put...

Hi. I need some input on adding ground beef as a topping. Pre cooked, raw, seasoned or au natural? Cooked ourselves then re-frozen? 80/20? 75/25? We are a small shop and wouldn’t use ALOT (as of yet) and are worried about it going bad. Our distributor only carries 5# logs that come in partially...

Hi. We have an opportunity to open a second pizza shop about a half hour from our current location. Here’s the details. We would have 1500 sq. ft. of space. It is on a 4 year college campus on 150 acres. It’s in the hills above a small tourist town in Northern California (St. Helena). Our first...

Hi. I’m looking for a company that sells Italian Ice in the Northern California Area. My distributor doesn’t carry it. My husband is from NY and is looking for something similiar to what they had back there. Thanks for your help - in advance!

what’s everyones thoughts about handing out paper plates and napkins to customers with their to go orders? What if they order 10 pizzas and want enough plates to feed the masses? do you add the cost into the pizza order or just give it to them and thank them for their order? Also…GO NINERS...

Hello! Happy 2013! We are looking at putting ground beef on our menu as a pizza topping. Our question is this… Can we put it on as we do like our raw sausage or does it have to be pre-cooked? Do any of you offer ground beef AND meatballs as a topping? We don’t have a stove (just a double decker...

IOctober is National Pizza Month. Is anyone doing anything for it? New promotions, give-a-ways? Like to get started on something, but not sure what for this year. Didn’t do much for last year. Any help is much appreciated. Thanks

Wanted to get help! Taking a survey… Who makes their own meatballs and who gets thim in pre-made? If you make them, do you just use ground beef or do you add pork to it? If you get them pre-made, what brand are they? Thanks

I haven’t seen anything on this in a bit so I’m gonna ask it… Does anyone use a company or person to monitor and post things on your social media sites (Facebook, Yelp, Twitter, foursquare). If so, have you noticed any strong results, had good or bad issues with the company/person? What does it...

Just thought this was the funniest thing ever… or maybe the stupidest!!! Customer picked up 3 t & b pizzas from us. We include directions on how to cook them… including to leave it on the tray. Same lady calls up and wants to know if she needs to take the plastic wrap off the pizzas before she...

Was wondering if anyone out there does pizza eating contests? We’re thinking of getting a few started to get more people in. The first one would be to see if you can eat an 18" cheese is 15 min. or less. The second would be to have an eating contest between dfferent people/organizations to see...

Other than Facebook, e-mail and the traditional types, I’m wondering what else do you folks use and do they work? Twitter, linkedin, blogs etc. Curious as I’m looking to get with this social networking thing! Thanks…

We’ve created a pizza that has Bacon, Mushrooms, Artichoke Hearts and diced tomatoes on a garlic ranch sauce. It’s on a thin crust and is sprinkled with Parmesan cheese and our house blend of spices. Of course it comes with Mozzarella Cheese. Here’s the kicker… We don’t have a name for it. We’ve...

Hello. Was wondering what your thoughts are on this. We have the following pizza sizes - 10,12,14,16 and 18 inch. We have had them since we opened 3 years ago. We’re thinkiing about taking off the 10’s and 18’s from the menus as they don’t seem profitable. We will still make 18’s as we use them...

Was wondering what’s the best way to use arti hearts? Diced, sliced, cooked or fresh on after? Thanks.

Hi. I was watching a show on food network that was discussing Take n Bake pizzas (Papa Murphys). At the end of the segment, they said you could even bake it on your grill but didn’t give out much info (time, temp, etc). Was wondering if any T&B people know of this and have suggested it to your...

Hi. We’re thinking about adding fresh basil to our items. Want to know if it’s better to put it on in the beginning, in the middle or after it’s done. Any advice is helpful. Thanks

Hi. I was wondering what your policies are about people who order 5+, 10+ pizzas. Do you give them a discount automatically or when they ask or not at all? What if they are repeat customers and it would be a monthly standing order? If it’s a school? If it is a non profit? Thanks for your input.

Hi. We are selling one of our businesses and I have a few questions. Our first location is for sale and our second location is 20 miles away with a different name. Long story, but the city of the second location doesn’t allow “chain” businesses and since this was our second store, we had to...