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Hello All, Jusy wondering if any of you out there use Polly O mozzarella. I tried some of their low moisture diced mozzarella cheese on my pizzas and it really seemed like a great cheese. It melted great and covered the pizza very well for the amount of cheese I used. Im not a big fan of...

Hey Guys, Just wondering bottom line, what has the best return for the buck in advertising…Im not asking you all for a novel of a response, just tell me in a word or two…In all your experience, what advertising has given you the best return on investment…Thanks so much!

Hi Guys, Just checkin in with you all to see what time of the year is typically the best for pizza sales. Ive found that hotter weather than normal has meant slower days and far less sales. My Labor day weekend was a little slow, but the Tues and Wed after were HORRIBLE!..Anyways, Im hoping for...

Hello All, It’s been 5 weeks since I opened my shop. So far the response has been great!. People love the pizza and atmoshpere I am producing/ providing. My sales are steadily increasing and things seem to be running smoothly (for the most part). Here is my question to all of you expereinced...

Hello ALL, First off, sorry if my title of this post offended anyone, but after 5 months of construction and loads of money, I was finally able to open my doors today. It’s after midnight and Im tired, but I felt obligated to tell you all that my first day was a pretty big success in my book...

Hello All, Ive been expermenting with cooking cheese sticks and chicken tenders in my Bakers Pride Deck oven. Ive found that they cook best when I add a tiny amount of oil oin the pan with them. The oil gets a little smokey, but it cooks the cheese sticks and tenders very well. I was wondering...

Hello All, I was wondering if it is within health dept. limits to place a deep fryer outside…like on a secure/ private patio outside my restaurant. I was thinking I could use an outside fryer to pre-fry my wings and other appetizers…and avoid the hood in my kitchen. Just dont know if anyone...

Hola, I am interested in settting up my shop with on-line ordering, especially because I believe it is going to be bigger and better as time marches on. My question right now is this: Do the demographics of a community make a difference when it comes to the amount of on-line orders a shop...

Hello Everyone, Just wondering how big the range is for the size of doughballs for the different sizes of pizzas (Hope that makes sense)… Anyways, I am using a New York style dough/ crust (Thank You Mr. Lehman). I plan on offering a 16, 14, 12, and 8 pizza at my shop. Just wondering how big...

Hello Everyone, After about 4 months of hard work and somwhere around $60,000, I am just about ready to open my pizzeria. To give you all a short run down, I had to completely remodel the interior of my 2500 sqft facility. The remodel included adding a second ADA accessible bathroom, adding an...

Hi, Ive been looking into purchasing a hoodless/ ventless fryer for my pizzeria so I can have fryed goodies without the huge investment of a hood. Just wondering if anyone out there is using one (such as Perfect Fry) and how well they work. Thanks

Hello All, Just wondering if anyone out there is cooking their pizza on paper in deck ovens. I went to a pizzeria today and noticed they didnt have any cornmeal on the bottom of their pizza…took a closer look and saw they were preparing their pizzas on what looked like wax paper and then...

Hello All, I am wondering if anyone out there has a really good recipe for a suuuuper thin pizza crust. I was recently approached by a food supplier who showed me a really nice product. The product was a super thin pizza crust. The crust came pre packaged in packs of 100- 10 inch crusts. The...

Hola, I was wondering if you all could give me some input on having an ATM machine in your restaurant…I am thinking of having one, but wanted to ask you all if it is worth the investment. I know the results will vary based on the amount of foot traffic and customers in my place, but it seems to...

Hello All, I have been approached by several who asked me if I plan on offering a gluten free pizza option. Until recently, I didnt even know what the heck gluten was…needless to say, I’ d really appreciate any info, ideas, concerns, recipes, or other resources related to gluten free options in...

Hello All, I am about halfway done with the construction of my pizza shop. I decided to only have two Bakers Pride (602) Deck Ovens for my cooking purposes. I decided not to have fryers, stove, and grill because of the pain and expense of a type 1 hood. I am in the process of making my menu and...

Just wondering if anyone out there has tried selling advertising space on their pizza boxes or box toppers. I was thinking about selling business card size ads on my boxtoppers. I figure there are plenty of real estate agents, contractors, hair dressers, gardeners, contractors, etc… that would...

Hello All, I am in the process of making my menu and was asked by a freind of mine if I was going to be offering any type of “diet” or healthier type of pizza. She mentioned things like a whole wheat crust and less fattening cheeses… Im just wondering if any of you offer pizzas like this and...

Hello All, I just wanted to see if anyone out there knows how Straw Hat makes their dough. I just went to a Straw Hat today for the first time and really liked their crust…so did the 60- 80 other people in the place. I know Straw Hat manufactors all their own supplies, but Im sure they have to...

Hello Everybody, I wanted to ask you all if you could share with me the most costly mistakes or common mistakes you have made while operating your businesses. I know employees are a problem and so is the cost of food, but what other pitfalls are lurking in the shadows that are not so obvious...