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Tom, Our operations are such that we take a cold dough ball out of the fridge, flatten and warm the dough to 140 degrees with our DoughPro press, top and place directly on the deck. My question is what affect does it have on the dough to warm like this rather than letting it sit out at room...

We buy most of our goods from US Foods and I’ve been trying to get them to set up a monthly invoicing/direct debit account instead of having to hand our rep a check when he shows up. I would rather not have my workers write checks if possible. I asked my rep if he could do direct debit and he...

I was wondering how many owners are operators of their store(s) or just investors/business managers like me. It seems to me from reading here that most get into the business to run their own place. Personally I’m not a restaurant guy but rather a business guy. I’m driven to be a entrepreneur...

I am a co-owner of a pizza shop in Durham, NC and we are looking for another business partner to run our store. Here’s the story: we opened our place up a little more than 2 years ago and are currently breaking even on our expenses. We started out as a 3-person ownership group, and...