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making your own dough will save you a little bit of money, as the actual cost of the dough is a bit less than $ .02/oz. The labor it takes to mix/round the dough is minimal and can be easily worked into your daily prep routine. It will last for several days & lighten your freezer space. It...

you can hand toss your skins and use a cardboard/paper template to cut out your heart-shaped design…use your pizza cutter and trim around the template… make a regular pie, or any size, based on your template… brush it w/butter & cinnamon sugar put apple pie filling on it… throw some...

2K is 20% of expected gross sales & over time is perhaps not the best way to budget your marketing campaign… I’m sure you’ll receive a lot of advice, but here’s my plan… Develop a 4C postcard that introduces your store to the community…you can buy a mailing list and get a mail house to...

its easy for untrained cheezers to put an extra 1 oz on each pie…in a months time thats over $650 bux out of your pocket…I’de like 2 keep that in my bankaccount

doing a 75+ pie hour, diced is the only way I would run a store

weighing out 200+ portions of shredded cheese & storing it every day is a challenge… you can scale out diced cheese in a portion cup on the fly…saves labor/time/space/warewashing

I’m curious too…we’re planning on taking over a spot w/decks…way to long since I’ve cooked any volume there… I’m a fan of the CTX ovens I had in my 1st shop…not a big fan of the MM360 in the last shop… I luv the convenience of conveyors for volume, but I see other decj\k stores pumping out the...

also, make sure you cut some slits in the top of the 'zone, to allow the steam to escape… if you are using a conveyor, you’ll need 8-10 cuts so the impinged air heats the ricotta thru & thru

SYSCO has a great system…you marinate bone-in products overnite & bonless 4 30 minutes… then ya drop it into a powdered solution then into their flour mix…the solution I believe mimics the effects of buttermilk…deep-fry as normal… I grew up cooking Chicken Delite (anyone remember that chain)…...

I started out using shred…looks pretty on the pie, but inexperienced staff can over portion quite easy… next place used diced & was a hi-volume operation…diced is much faster to spread & portion control…also easier to blend w/other brands… I would never switch back to shred…

a 10 oz. doughball will yield an extremely large calzone…you’ll be able to trim off some excess after molding/flatening… you should have no problems building a supreme or mega meat calzone… I price mine from 5.95 - 8.95…I’ve done small & large, but settled on 1 size…

Fried Chicken - you can mimic KFC and offer a full range of dinners, buckets & sides…I used 2 do an 8 pc w/fried potato wedges, biscuits…never was big mover…also sold chicken tenders & fries…tenders were more popular & I dropped the whole chicken… 2nd store we just used tenders…bundled them 3...

stick with the 16" xlarge 14" large 12" med etc… I tried 2 buck the trend 2x and customers just don’t get it…the majors have grilled in the concept of a 14" pie as large…go w/the flow & give your specialty pies catchy name to match your theme/concept… btw - I sell a lotta fried chicken as well…

'tho its been a long time since I’ve used a peel, cornmeal is the key, along with a quick flick in getting it off the peel…some might lift the edge & gently “blow” a stream of air to assist a sticky pie…you must get/use a deck brush to remove the excess/burnt cornmeal on a regular basis… you...

As an x-CiCi’s GM, I believe you’re foolish to dump 75% of sales…buffets can be successful if you run them correctly… Price your buffet at a enticing price, say, $4.49, then charge a set price for unlimited sodas… Make only 12" pizza only for the buffet - set/stage a rotation of 8-12 pies...

I used 2 do a par-bake program… we used to put the pie on a circle, then put 3 box toppers in each pie & stack them 5 high… these were shrink wrapped & put into a plastic box w/lid… it was always hard to find replacement boxes, but there out there on the 'net… scrap the cardboard circles...

shred may look prettier, but “diced” goes on quicker or hi-volume shops…I’ve used both but prefer diced…easier 2 portion as well…

I’ve never had soggy 'zones…after you form them, do you put some slits in the top 2 let the steam escape? If you are using a conveyor, you need 2 put in 9 or 10 cuts…