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I’m in the process of designing a menu and was wondering what everyone’s opinion is on giving your pizzas a unique name? It seems everyone names their meat pizza a Meat Lovers or their vegetable pizza a Veggie Lovers. Or just whatever the pizza is ex:Chicken Bacon Ranch or Buffalo Chicken. I...

I was wondering how should I go about registering a trade name? I mean for example if my logo and printed materials will say “Bob’s Pizza,Wings & Things” but my signage will just Say “Bob’s Pizza” which should I actually register? Thanks.

We are close to opening our new shop and was wondering how many of you did a trial run before you opened? I was thinking about doing something for friends and family,operating how I plan to when open than getting everyone to fill out cards on how they felt so that we can iron out those issues...

I am looking to open a dine-in operation and was hoping someone could give me an idea of how much space I might need. I am thinking 80 seats. I will serve pizzas from a deck oven. Salads,wings,beverages,beer and a few apps. I will have servers. Just looking for a rough estimate. Thanks

I live on the Eastern Shore where crabs are a staple. I want to develop a pizza with crab meat on it and was wondering if any one had any ideas? I was thinking of starting with a roasted garlic blend,cheese,crab meat and sprinkled with old bay.

We are looking to expand our wing menu and was wondering if anyone knows what type of containers Wingzone uses for theirs? We are basically carryout & delivery,so we want something that will hold up?

Does anyone think that the take and bake trend is still alive or has that train passed? In other words would it still be wise to try and open a take & bake shop?

I’m in the process of figuring my opening costs and I was wondering when you guys first got ready to open,how did you figure how much inventory you needed to have on hand your first week/month?

I’m in the process of figuring my opening costs and I was wondering when you guys first got ready to open,how did you figure how much inventory you needed to have on hand your first week/month?

I am in the process of creating a website and was wondering in everyone’s opinion how long or short should you keep your url? For example if my store is called Carlton’s Pizza Zone,should I use the whole name,shorten it to Carlton’s pizza or would even just the intials CPZ be enough? Any thoughts?

This question probably has an obvious answer but I will still ask anyway. Does anyone know the steps for making a ranch buffalo wing sauce? Is it just a mix of ranch dressing and wing sauce? If so what would the % of each be?

I am in the process of writing up my business plan and need to do a projection for sales for the 1st year. This may be a stupid question but how would I go about trying to get a realistic idea of how to figure this out? Thanks for any input.

I am trying to decide whether to add breadsticks or garlic knots or maybe even both to my delco menu. Noone does the garlic knots in my area so I was leaning towards those as something new. Any advice or ideas on this?

I am looking to do a Student welcome packet for the nearby college and was wondering what ideas anyone had of things I should include in it besides my menu?

Does anyone know of any POS companies that have lease to own options?

I have the opportunity to open a delco and was seeing if I could get some opinions on it. The space is about 1,100 sq ft at $875 a month. It is located in a center with a food lion,nail salon and pharmacy. It used to be a Indian restaurant. Within a 5 mile radius is the university with about...

I have a chance to take over a spot that used to be a Greek restaurant. It is on the beach in a resort town. The population off season is about 8,000 locals. In season the population reaches about 350,000. The spot has seating for 40 inside and another 40 outside. I would make it into a...

To those of you who run a shop that offers eat-in,carry-out and delivery would you please share your percentages of sales for each? I am planning on buying a shop that used to do only eat-in and carry out but I want to consider adding delivery to the mix also.

I am looking at a spot that is 2,500 sq ft. I was wondering how many seats could I comfortably fit in there for dine in? As far as kitchen space I will only be serving pizzas,a few appetizers and drinks for dine in and carryout.

Does anyone run a place in a resort or vacation town? How do you promote your business in the off seasons? I have the opportunity to take over a place on the beach. Population is 340,000 during the months of May-September. Off season it is 45,000 annually.