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I saw this topic and remembered Fong’s Pizza from Diners Drive-ins and Dives or some other similar show. I remember trying to make one of these back when i saw the show the first time and I made it again after I saw this topic. I gave out a few pieces and will add it to the menu because it was...

I typed out a whole long post that was very detailed and good but it just disappeared, lol. Here is the short version: I took over an existing failing store before for $30k down and $20k in payments, put in another $25k and was good to go. so $75k total, only $55k up front. That was in 2008...

qcfmike: I love the idea of the bench - it will take care of this annoying lady and free up some time and resources to focus more on your take-out and delivery orders. Otherwise, just tell her she cant use the bathroom there anymore, don’t let any non-employee use it and stick to your guns...

If the oven is old, which it probably is if hes selling it cheap you want to be very sure that the stones are not cracked at all. This is because the stones from old blodgetts have asbestos inside them, which helped them hold a high temperature. If the oven is plugged in and working, bring an...

I’ve never used the QII, but I worked for several years with the original qmatic, and it worked awesome on the pan style pizzas. Compared to the air impingement ovens, the qmatic’s heating element baked the pizzas really well. The place i worked at that had the qmatic switched to the MM Wow oven...

pizzanerd: Yes, there are a bunch of places that use milk and eggs as well. This I would imagine is just to brown up the crust, a lot of people here shoot for a golden brown or dark brown crust. I am in the beautiful city of Worcester, population between 180k and 200k. We have about 100 pizza...

pizzanerd: Yes, this is exactly the Greek style pizza that dominates most of central MA and the surrounding towns. In my city alone, there are about 100 pizzerias, ~90 of whom are this style. The oil is 90/10 veg/olive blend. This works because its cheap (like $9/gallon) but I’ve used straight...

BBH: Here in Massachusetts, the pizza is almost exclusively pan pizza. In the place I previously owned, and in nearly every place I’ve worked over the years, we would stack the pans with separators, and place the pizzas on top of the oven for 10-15 minutes if we needed them to rise quickly...

I also cook wings in my conveyor oven and they come out awesome. I prefer them over the fried wings. It helps set us apart from other people too, because in my city there is probably 100 pizzerias, 10 fried chicken shops, and 2 take out/delivery places that do just wings. One of these wing...

Rick G: When my first store was just starting out, Coke stuck it to me with the prices. Not their fault, pepsi wasn’t much cheaper, and I prefer drinking Coke so that made the choice for me. I was getting weekly deliveries, I cut back to bi-weekly, doubled up on the order and my costs came down...

Jwarlow: Hey, Sorry i didnt mean to imply they were poorly designed, cheap looking, or ineffective, and i apologize if my comment sounded rude. I was just trying to emphasize the fact that you shouldn’t be hesitant to spend money if it will make you more money down the line. Oftentimes, the...

I think going too cheap on the menus is a bit shortsighted, especially if a new competitor ripped off your design. If I were in your shoes I would have a company design and print the menus so they look professional and appealing. To get the proper software and equipment it will cost you much...

Tom Lehmann: Thanks for the reply Tom. The pizza isnt really a deep dish pizza. Yes, the pans do have holes, in a pattern similar to the qd’s, roughly the same number of holes also. Most people i know around here are using these pans now with the impingement ovens, as it helps the pizzas cook...

Hello everybody, Ive been browsing these forums for years, but have yet to post. I had a pizza place here in my hometown for several years, and the building i was in is being demolished so my lease was not renewed. To make a long story short, I am opening another store about a mile from my old...