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Was curious if anyone runs a buy one get one free pizza place. I’ve been to a few and they always seem busy. I guess the basic idea is to price the first pizza to make a regular profit and charge your costs on the second. No coupons just always buy one get one. I was hoping to find out the...

I will be starting delivery very soon. I really need help with a couple things. We will be charging a $2 delivery fee. My POS allows me to pay by the mile if I want to. We were thinking of just paying the driver a dollar a run. Does “by the mile” make more sense? If you do “by the mile” what is...

We use Hormel Pepperoni and I really like the taste. The problem is the inconsistency. From week to week the pizza will be either looking just fine or a literal pool of oil on top. Does anybody have any recommendations for better pepperoni? We tried one from Sysco last week that had some...

I’m looking for a good taco pizza recipe. we have the taco seasoned beef, lettuce, tomato, tortilla chips, sour cream down, what I don’t know what to do is the base. For those of you that have had successful taco pizzas what are you using for the base? Do beans work? Just looking for ideas.

Called my insurance guy to get a quote. Delivery Drivers only @ $70k/yr total payroll (Everybody who works there can deliver) - $5,335 Drivers separate from other restaurant workers ($20k for drivers, $50k for restaurant workers) - $2,937 This is in addition to the $300 a month I pay for the...

I was thinking about having a discount/prize wheel at the restaurant once in a while and was wondering if there were legal problems. For example you would buy your pizza than spin the wheel, there would be discounts between 20-50 percent. Everyone wins a discount or maybe free drinks, free...

I’ve owned my dine-in, carry out pizza place for a year now and want to do delivery next April once the weather gets better. I’m a little different than a lot of pizza places so I wanted to get some advice on ideas I had. In our entire first year of business we have never run a coupon. We have...

I know the dough doctor likes a finished temp of 80-85. We use instant yeast (bread machine yeast) and the directions ask for 110-120 degree water to use it. When I use 110 degree water I get good results with the dough but the finish temp is around 95 degrees. If I use cooler water to get the...

We have been using the generic white pizza boxes and it’s time to have custom boxes printed. For my first order I am just going to order 14" pizza boxes. Could you guys give me some recommendations. Every website I go to makes you call them. I don’t want to spend all day calling 40 pizza box...

Talked to a guy today about rewards cards. They track your customer and you can harass them… i mean text them new deals etc to try to get them to come back into the store. Does anyone use these companies. Do your customers every complain about giving out their phone number, getting texts they...

Anyone ever feel like sometimes they get to much feedback nowadays. I get reviews & feedback from yelp, facebook, square pos, newspaper, in the store, out of the store, trip adviser, my personal email, customers blogs and phone calls to the shop. Don’t get me wrong, most of it is positive but...

Guy comes in today wants to buy some slices. We explain we cook everything fresh and that we offer a personal pizza that takes about 9 minutes to make. He gets visibly angry, walks over to a table with some other customers eating pizza and asks them if he can buy one of their slices of pizza to...

I had a thread going on getting rid of elephant snot while using the Edge 40 ovens. I can’t find it. Did it get deleted and if so why?

I’m thinking of purchasing a 6 foot true salad prep for a salad bar. True offers a sneeze guard that bolts right to it. http://www.webstaurantstore.com/true-tssu-72-18-72-3-door-sandwich-salad-prep-refrigerator-18-pans/890TSSU7218.html For the money it seems like a great machine but wanted to...

I’m looking at purchasing a 20 year old galvanized type 2 pizza hood with a 3 year old blower fan motor. Anything wrong with galvanized vs stainless steel?

How were the Blodgett Conveyor ovens? I know they no longer make them which in itself is not a good sign. How is getting parts for these? Were they any good? Any information would be helpful.

I’ve narrowed my choices down to these two ovens. I am slightly leaning towards Edge ovens but I was hoping to get a little more feedback from the experts. Looking at stacked 40’s. Any advice appreciated. -freddy

Could I get some recommendations on who makes the best pizza prep table? Any advice appreciated. Even who to stay away from would be helpful.

Getting closer to being open and I want to use the ipad for my POS. Anybody have recommendations for Ipad pos software and support? Seems like that ipad can do everything a big expensive POS system can do. Plus you can take it from the counter to the office to the tables. -Freddy

When looking at the 2013 Pizza Expo registration page it asks if you have a “promo code”. Does anybody know or have a promo code they could share? Where would one get a promo code? Any information appreciated.