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I have a slightly used HTH Autoadvertiser for sale. Great condition comes exactly as it would from HTH with cigarette plug and fuse and window lock. Just get your graphics/phone number printed up at your local vinyl shop, stick em on and you’re ready to go. Would like to sell locally, but...

I have this for sale. Asking $250 shipped. Perfect condition, works AWESOME. Saves a ton of time with green peppers and onions (especially onions hehe). Mine has the 1/4" grid. Heres a little info: Cubes, Sticks or Slices consistently This manual kitchen tool, practical and easy to use; ideal...

http://www.pmq.com/tt/viewtopic.php?t=8034

http://www.pmq.com/tt/viewtopic.php?t=8033

Lockwood model ca73-pf16 proofer/holder combo, single door. Bought it brand new but used only a couple times, still in perfect condition - $900 OBO Chicago Area Pickup/Delivery* http://i697.photobucket.com/albums/vv338/PizzaGuy_22/IMG00327.jpg

Hatco GRSDS-36D Dual Shelf Merchandiser Good condition. $350 obo Chicago Area Pickup or Delivery* http://i697.photobucket.com/albums/vv338/PizzaGuy_22/IMG00326-1.jpg

Heres a fun story for you guys to feast on… Our landlord assumed ownership of a run down billiards hall a couple doors down about a year ago (b/c the owner was late on rent). He has since then remodeled it into a bar, and food establishment and its been operating in full for about 4 weeks now...

Does anyone have a successful, killer lasagna recipe that they care to share? Thanks!

Hey guys, Thank you all for your comments in my other thread. Helps me realize some things with the good and the bad. Anywho, I thought I’d start a new thread about my struggle and progress since we re-opened June 1st. As some of you know, I had found a job about the 3rd day after we closed...

Hey guys, Long time no talk. I havent been very active here cause Ive been so busy with opening by myself and then closing by myself. So you guys know, we decided to reopen June 1st. We were closed for a good month but after some long thoughts, keeping it open was our best bet for everyone...

Hey, guys, Totally 100% irrelevant to my current situation, I have a friend who just signed the papers tonight to take over a del/co. The location has been open for 13 years, and had 1 name change for a little over 5 years. He bought into it about 8 months ago and decided he wants it all. There...

As some of you may have read, we’re throwing in the towel. Too many differences in ‘partnership’ and things of that nature. Anyways, obviously a world of questions are flowing… When selling a pizza business are the concepts, recipes, menus, themes etc etc an asset? Or do majority of buyers just...

Hey guys, Just thought I would share my experience. We’re getting new menus soon, and I wasnt a big fan of the stock photos that were used by the menu guys. So I searched for photographers in my area and emailed them asking if they have experience with food. Well it just so happened that my...

Ok, I need some more help guys. As I’ve mentioned in another thread, we’re getting new menus and I’m totally re-evaluating our perception, quality, image etc. I’m wondering what we should do with our sauce. Heres the story… We’re using a long time family sauce recipe (a special blend of over 10...

Hey guys, Part I - I re-evaluated my whole operation on my day off yesterday, and since we’re getting new menus put in place, I would like to overhaul all of the not so great things and start fresh once the menus arrive. One of the areas is the quality on certain ingredients/products. I’ve...

Hey guys, We’re in the process of figuring out/designing some box toppers. What are some good bounce back coupons/deals to get people to return? We offer an 8" individual pizza and was thinking of giving out a free 8" specialty pizza for them to try with their next $15 purchase. We offer an...

Would it be wrong to grow my own fresh basil in the kitchen or the office for a topping? I’d like to have it as a topping but it usually goes bad before I sell it. This way I could just pick it as I need it. What do you guys think? Also, do you guys put it on the pizza before or after cooking...

Quick question, is there a way to stop radiant heat? Our cheese bin is the closest to the ovens and the bin retains a lot of moisture/condensation from the heat. Any ideas? None of the other bins shows any affect from the ovens. You can’t physically feel any heat with your hand or anything. I...

http://www.yahoo.com/s/1049420 :shock:

Hey Guys, Sorry to start a new thread, but as the title suggests… My partner (dad) for whatever disagrees with everyone here that says our current menus should have been in the trash months ago and replaced with new, updated ones. As some of you know, we have menus that have our changed hours...