What does your labor typically run? Are you mostly dine in? or Delco? We are mainly dine in with counter service and we are running in the 35-38% range most days. I feel this is too high... trying to figure out how to be more efficient.
We are in a location that isn't horrible but it's not on the main drag. Business has been less than stellar this year and I'm thinking I really need to up my marketing game. What works for you on a consistent basis to drive traffic? Is there a minimum spend amount that is needed to really be...
I see a lot of recipes for unusual toppings often with seasonal veggies, etc. Have you tried anything unusual with much success? Squash, pulled pork, pecans,,,etc
Looking for a good chocolate chip pizza recipe that will stand out from the run of the mill recipes. Not exactly sure what that means… 😂 just looking for ideas to differentiate from what everyone else seemingly has
For those of you that sell items other than pizza…salads, wings, subs, etc… what percentage of revenue is pizza VS percentage of revenue from the other offerings?
Currently we are counter service… we deliver food to table when it’s ready but ordering is done at the counter. Considering switching to counter service at least for the dinner hours. Thinking this will help with increase appetizer, desert, and beer sales… as well as lower labor costs slightly...
Our health department declared that my cheese isn’t staying cold enough in my salad bar… so now we have to throw it away every 4 hours and put new product out. It’s a drop in well that I have set to 28 degrees and use metal pans to hold everything. Anyone have any experience with this situation...
I’ve had a few customers express to me they would like our pan pizzas to have a bit more dough and be thicker… right now we use 14oz for a 9" pan and 18oz for 12"…
We are going to offer Calzones soon… it’s been years since I made them at the pizza place I worked at in my youth. We will be using a 6oz dough ball pressed to 9"… how much ricotta is ideal?
Just getting into deep frying… mainly wings and a few apps. What oil is best? Does anyone out there still use beef tallow or a blend of oil and tallow?
I am in the process of putting together my recipes…happy with my dough…looking for the right sauce. I’d like something with a little “zing” to it. Not spicy hot…I guess zesty might be the right word. I’m so far using a combo of pear tomatoes and tomato paste, both from Stanislaus. I’ve used...
