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How does one go about doing this? I could use a new pizza prep table as I’m continually sinking money into mine and at this point it appears to be a lost cause. How do you go about buying a used one and making sure that you’re not buying someone else’s problem? Should you just go new with a...

I’m typically able to find the part-time HS kids w.o much of a problem. Friends of friends, etc. For the most part we have a good group of kids working right now. The tough part is finding a few people who are available to work during the day. People who are content with this being their full...

Our lunch business is slow, so I’m considering adding delivery during the day to local businesses. I plan on heading to the businesses in the area, introducing myself and letting them try my product for free. How have you guys done this in the past? Do you just load up the car with some pizzas...

Just got a letter in the mail today from Grande saying that Performance Foodservice/Roma will no longer be authorized as a distributor of Grande Cheese effective 6/1/12. Obviously a big deal. Anyone else get this letter?

I sent a few private messages about this one but thought it’d be an interesting topic to see what people tend to do. Lets create a hypothetical situation to make numbers easy. 10,000 homes in your target area. What’s your plan? Hit them every 5 weeks? 7 weeks? 10 weeks? After you hit every...

Lets keep this simple. Two questions: Question #1 - Which method of advertising do you believe has brought you the greatest OVERALL INCREASE TO SALES? With this question we are ignoring the amount of money you spent on the advertisement. Maybe a TV commercial? Radio ad? Question #2 - Which...

January’s are slow for the obvious reasons. New Year’s Resolutions = a few weeks of trying to eat healthy Holiday Spending = a few weeks of cooking at home I’ve been direct mailing my new menus, about 1500 a week for the past 8 weeks. It’s been working pretty well. Plenty of new customers who...

I have about 20,000 homes that I want to hit with my new menus. Is there a certain strategy I should take with staggering the mailings, or should I just blast mail them now all at once? Some factors to consider: A new shop opened up down the road about a month ago. They did a direct mailer to...

I’m looking for a cheap type of plate that can handle a slice as big as 1/8th of an 18" pizza. I don’t mind using paper plates when someone comes in for a slice, but it just seems so “not classy” to be bringing paper plates to a table before you bring them out an entire pizza. What do you guys use?

Here we go again. Another competitor is apparently opening on Monday. I’ve known for months now but have been unsure of the date. We actually had a few people come in to the shop today looking to apply to an “upscale pizzeria”. I took a look on craigslist and this is how they’re advertising...

Here’s a doozie. Last Sunday night, a family of three came in. They had a Groupon and ordered a pizza with some toppings and fried ravioli. They decided to dine in so someone from my staff brought them the fried ravioli first. The employee returned to the dining area a few minutes later to tend...

Any thoughts on this? I have a big AC Company in town that I’ve been in talks with in an attempt to work on some sort of mutually beneficial advertising campaign. Currently I use stock pizza boxes from Roma. I threw out the idea of having a custom box made with our logo, phone #, and web...

My shop is about a quarter mile off of I-75, a huge highway that runs north and south through the eastern US. I’m on the west coast of FL, so I’m on the southern end of it. For a little over $1k/year I could advertise my pizza shop in one direction on the interstate. Once concern I have is I...

I’ve had a nagging problem now which has been around close to a year at this point. My skin cracks and peels, is very itchy, and becomes irritated with tiny clear blisters. I wear gloves at all times when touching dough now (i’ve tried latex and non latex, no difference) and the problem only...

I was approached a few months ago by a guy who works for Smart Circle. Basically, the company advertises and promotes your business “for free”. The way they go about doing this is the create some sort of enticing offers and sell them to people. For instance, they may do something like 10 BOGO...

Here are what I’d personally say are the best and worst aspects of owning a Pizzeria: Best: I feel like I’m accomplishing something. I’m building equity at a young age as I continue to pay off the loan I had to take out to acquire this business. I look back at a lot of people I graduated with...

Gotta do something as a dominoes just went in a few miles down the road last month and over that time we’ve taken a 20% drop in sales. Anyone else ever face a situation like this? How long did the “novelty” of the new place last, and when/if did sales start to recover? What ideas did you have...

I’m curious as to how other pizzeria’s are doing with their payroll. I just looked over my last 30 days and my net labor percentage is 19.87%. Everyday I have at least 1 pizza guy, 1 phone girl/waitress, 1 cook, 1 delivery/dish guy. I usually have 4 people on Sunday, Monday, Tuesday...

I wrote out a long post and realized I was rambling. Here’s a basic summary. -Currently operating a relatively successful pizzeria with a few flaws. -We’d like the change the name of our pizzeria as we’ll be giving it a huge makeover over the next few months. -The name sucks and is commonly...

Post happy today, thread #3. I was just curious if anyone on here was open for only 6 days a week. Were you always 6 or did you go form 7 to 6? I’d be curious to see what would happen if in the offseason here in FL we were to close on Monday, our slowest day. It totals about 10% of our week...