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Hey Everyone, I didn’t know where else to post something, but I am in the need of a fast pizza maker that can use bulk sausage and a deck oven. We are located in the NW suburbs of Chicago. I guess if there was such a person, he is employed already and no one here wants to let him go, but I...

Have any of you had any luck finding employees with any food experience on the job posting section of this site? We are a small, pretty high volume pizza place in the Chicago suburbs looking for a asst. mgr/ mgr but needs to be hands on with experience with a deck oven. Not sure where to look...

Hi, I am from Illinois and I am looking for an employee handbook that will cover all the necessary bases. I don’t want to get into wrongful termination suits etc… We have been operating for 48 years with just the basics, and now things are starting to get ugly in the world and people want...

Not sure if this affects any of you but Gonnella won’t come out and deliver unless there is a 25.00 minimum order. This is a new policy effective at the end of the month. I have a couple of days that I don’t meet the minimum. I haven’t called them to complain yet, but we have been with Gonnella...

Hi, I am in the suburbs of Chicago and have a sales guy calling on me to use the Clipper Magazine. Have any of you heard of or used them for advertising. I have heard some guys in the area are happy with it, but we don’t do a ton of adverstising and just wanted to get some opinions. Our...

Hello, I am currently using a La Nova fryer ready wing and my supplier, Greco and Sons, says the product will not be available in about a month. I switched from a breaded un sauced wing about 9 months ago to the La Nova wings and have begun to sell more wings than ever before. Does anyone know...

Does any one on here have a packaged liquor license? I noticed a place in the next town over from ours has a carryout and delivery pizza place and he has beer and wine available. Does anyone on here do the same? If so, how do you go about the license procedure, is it worth it? Are you able to...

I am in need of two older model Bakers Pride Y600’s with the older two stone per oven, asbestos decks. Would prefer if they were in good shape. Thank You, Tony

For those of you who have online ordering, what kind of response are you getting? What POS do you use and has the online ordering increased your ticket average, or even boost frequency? Just curious, any info would be great. Thanks, Tony

I have some really old metal pans we cook our Deep Dish pizzas in and they need to be replaced My question is, which will work better in a Bakers Pride deck oven, the aluminum hard coat pan or a steel pan? I was looking at the stacking pans and was curious if any one had any opinions on either...

What kind of percentage do you guys see as far as how many orders or pizza you sell versus the amount of coupons you take in. We sell about 800-900 pizzas a week and are open at 4 pm 7 days a week. We take in about $400 in coupons a week, some are for a $1 off some are for $2 off. What kind of...

Hey, I have been checking out these fundraising cards and see that everyone offers a free small cheese with the purchase of a 16 or 18 pizza. IF these take off, how do you find the oven space if all of a sudden they are ordering 2 instead of their usual one pizza. Does anyone get a portion of...

Has anyone trademarked the name of their place? If so was it complicated and expensive? Who did you use or how did you go about it? Thanks, Tony

I currently have a website and it looks old and out dated. I want to develope a new site that will compliment our 45 year old business. Anyone out there have any recommendations? Have a great site and want to share it with us and let us know who constructed it. We don’t want to build our...

Hey everyone, I am in the market for a prep table. Looking at 114-119" tables. I went to the NRA show and saw a lot. I was curious if anyone here has any success or horror stories of the table you currently use. Any info would be a great help. Thanks, Tony

Hey Everyone, Here is another question asked for the millionth time. I have a carry out, devlivery pizza place and want to buy a POS system. Talked to Revention so far…I don’t want to spend 23K. I also want the company to do some custom programming to suit my needs. How many terminals do you...

Does anyone currently use this brand of cheese and where do you buy it from in the midwest? I am currently at Greco and am looking around for other suppliers. It may be labeled with a companies own name but it comes from Saputo. Thanks in advance, Tony