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My manager left the dough trays cross stacked over night. I put some water on the dough this morning and stacked them and left them out of the walk-in. Has anybody had this problem and how did the dough turn out? Thanks for your help.

Someone came to me with this idea but I’m concerned about the pizza. He is going to have kids go door to door selling pizza to raise money for the schools. People buy them and than the next day the kids bring the people their take and bake pizza. From the time the refrigerated pizza leaves my...

I have never really had a store manager. Its always just been me. I am in the market for one however. What do you pay your managers and what are the duties that you expect them to do? salary or hourly? I know j_rock posted something about along these lines about a year ago but i cant find it in...

So heres the deal. We have almost been open for 3 years now and our hours have never changed, Sun- Thurs 11am to 9pm and Friday and Sat 11-10pm. We are about 5 miles from the local business but we are in a heavily populated suburb. During lunch I keep myself and 1 driver on. We do prep for about...

Im thinking about trying pizza by the slice during lunch. We are right next to subway so we have some good foot traffic. What do you think is the best way to market it?

I’m trying to find a search engine that will find current copyrights? I cant seem to find one. Does anyone know the right link? thanks

has anyone used taradel dot com to send out menus. It says its $1125 for 10,000 glossy full color 2 sided menus delivered to homes. Seems like a good deal. Its only .12 each thanks a lot!

We are thinking about putting A Customer Survey on the box instead of our usual coupon. The survey will say something like return for $2 off your next order? any thoughts on this idea. Has anyone done it before? And If you could ask your customer anything what would you want to know?

I’m looking to get about 5000 post cards made up. Can anyone recommend a good one with, low prices?

Hi Tom, I have been trying to figure out whats making my dough so bubbly. I know that most bubble problems are caused by under proofed dough or over proofed dough, this does not seem to be the case for my situation. I use 50lb Mondoko flour 53% cold water 2% salt 1.5% sugar 2% olive oil .375%...

I have one event lined up this summer, and we are doing pizza by the slice all day long for it. Heres my question, we were just offered to do this event last year by the City and we did a lot of business at it, over 200 pizzas. These events are great ways to make some extra cash and really get...

So here is my story, I have had one store for just over 2 years now. My current location, a DelCo does pretty well, about $9000 a week. I know I would like to open another store, I just don’t know when the right time to make the move is, Or if I’m ready. I spend about 50 hours a week at my store...

Hi, I was wondering how many of you guys use CCTV in your store. I have been thinking about getting a system. I would want mine to be able to be viewed online. Is there a company you like? Thanks

has anyone used Japaneses bread crumbs in there calzones to make them not as soggy? If so does it effect the taste at all? Thanks

My lunch biz is pretty bad, what are some ways you guys have found to raise lunch sales? How do you present your company to local business and what makes them order? thanks for any help in advance