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We have been in business for 16 years in the same location and besides some fresh paint here and there have done nothing to upgrade our “decor”. As you can imagine the shop looks tired and somewhat “dirty”. The time has come to do what I would consider some major rennovations and updating. My...

A few years back I downloaded a break even analysis excel file from the manager’s tool box section. As luck has it, I had to do fresh re-install of my computer and thus lost the file and it so happens it is no longer in the tool box section. Does anyone have any idea if it got moved to a...

Hi All, Does anybody have any references for a quality graphic designer, with experience doing pizza ads, that they have used in the past. I am looking to have postcards for my database mailings redesigned, as well as someone I can use perodically as the need arises ( menus, boxtoppers etc).

My current lease expires on Dec 31st. We are in year 10 of a 5 year lease that had a 5 year renewal option…which we obviously excersised. We currently have another 5 year lease with a 5 year option on the table waiting for my signature. My question is: would it be unreasonable for me to ask for...

School started around here for us yesterday and sales yesterday and today have been horrible…about 50% of what a normal Wed and Thur have been. We have been in business for 15yrs and I am used to Back to School time being somewhat slower, but not any where near as slow as it has been the last...

Got my August statement today and was charged an additional fee for PCI compliant($150). Processor states that this is a annual fee that all processors charge as a way to recoup “some” of their cost associated with PCI compliance. I think it is just another b*&9&*it fee that they made up...

Other than Impact Worldwide anybody know a company that has a turn key 30-60-90 lazy customer mailing program. I am looking to simply send my database with the last order dates attached to each customer and then have the mailing company do the rest.

Anybody have any success doing baked pastas in a conveyor oven. If so, what is the general procedure used. I would like to add pasta to my menu but not sure how to do so since all i got is a conveyor. My thought is that I could get a hot plate for boiling water and pre cooking the pasta then...

We currently use sugar in our dough recipe at 2%, which for a 50# bag of flour amounts to a full pound of sugar. As I understand it, sugar is an “optional” ingredient. How many of you use sugar in your dough recipe? If I remove the sugar, what effect will this have on the final cooking...

Can anyone provide me with a “ballpark” figure of what I can expect to pay for plate charges in-order to print custom boxes with our logo on them? Also, other than Star Pizza Boxes are there any other companys out there that one wouel reccomend calling.

Anyone have any experiences(good or bad) with Adeas printing and their Stick-It products?

Looking to get a new menu board. Any suggestions as to what company to call to get an estimate.

If I did my math correct, using the dough doctors dough recipe, for a 50# bag of flour, would call for 6oz. of active dry yeast. We currently only use 1oz of yeast and have done so for 15yrs. The only issue I have with our dough is that we have to dock each dough ball prior to hand tossing or we...