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do you have a large order price list? A few places i have worked had this. If a business ordered over 10 pizzas, they got 1 toppings for $6 special pizzas for $10 and so on. That way they knew ahead of time what price was, and could figure out what they wanted. 3-4 ppl is pretty standard for a...

All the big three fliped in between lunch and dinner, and also at the end of the night. All of the people above are right tho. The worst was green peppers. They would get that snot slime on the ones that didnt get used, after a day or so. Plus the pepperoni would get that off dark color with...

The FAQ on this site, are prob the best place for anyone wanting to open a place to start. I am 90% sure any question you would have is listed there in one form or another. It will take many hrs to get through it. but you will come out the otherside 120% more informed and ready to open then...

Not sure if u talking Deck or conv oven. Sounds like deck. The places i have worked with decks, never seen much problem, a few would throw a ton of salt in then use a scrapper to get all the crud off. Conv ovens. Would just take apart belts, and the fingers. take it all down to local car wash...

Are you talking about there thin crust? It has been around for over a decade now. I managed a Papas Many years ago. Its a par baked crust that comes in stacks. It didnt even need refrigeration. It reminded me of more of a thick tortilla shell then a pizza crust.

All the Ny style places I have eaten at. You get it on a paper plate in a paper bag. If you get to about 3 slices or so you get it in a box. Its what i plan to do when I open in a few years.

Would also depend on your volume. A high volume store. I would be happy if a standard bag lasted a year. In a smaller mom and pop doing like 5k a year. I might be a bit peaved if it was falling apart at 18 months.

Re: Lawsuit Against Domino’s for Failing to Reimburse Driver Has he been on here longer then the begining of this year yelling about the 55c a mile rate? Does it not show in his one post that before jan 1st of this year. That it was 28c a mile? I was never paid a base pay when I drove that was...

The few places I know that have them. Pay them either the wait staff pay, or minimum. Then have the wait staff split tips with them. Like 10% or so if i remember right? I am prob way off on % tho

I use to love deliverying in bad weather. Got alot better tips. It should be a combined call driver/managers. If a driver still wants to drive and its not a level 3(what a top weather level is in Ohio) I would try to keep it going. I wouldnt give del times tho. Just tell them because of weather...

IF you have not done so. go to FAQ and start reading. I have a good chunk of it taged. I also have spent 17 years in the pizza biz. Part of that as a GM and a whole mix of other positions. The FAQ def gave me more to chew on. There is a section on opening a shop, also a great opening store...

If you live near a college that has a culinary arts program. Most should have a certificate program, or at least let u pick and choose classes as long as it doesnt have a class you have to take before it. They will have Food costing classing and how to run places classes. Along with baking and...

New years eve. IF you del. tends to be one of the busier days it seems. HAve managed a few of the big chains and it was always a big sales day. Same for New Years day. AS for christmas and eve tends to be hit or miss. I only worked at one store that was open christmasday. The owner gave it as...

MAybe I Read his post diffrent. I think he is trying to say. He doesnt understand why so many people believe Pizza is so easy to make money at. People think you plop down 100k or less and boom you are making money. So many people dont study up on this business, you dont see this in any other...

if it seems slow wheel a few trays back in the walkin. they still good the next day. Did this as a manager at a few pizza places helps with speed. Was part of how you are trained at Papas and Dominos. After an hr or 2 the dough is perfect for stretching by hand and putting on a screen. Also...

keep a running total each day of how much of each size you use, also the hrs used.(real easy if u use a POS, not to hard with pizza tickets tho. jsut keep a binder and a sheet that you put totals in for each day and hr.) example. On Thurs from 5-6pm you used 17 larges and 12 mediums. Keep...

I Delivered for Papas for several years that had heat bags. Ya they work ok, but the plate inside breaks alot. There was always 5 or 6 bags at anytime that didnt work because of the plates being broke. Also the plugs get messed up. Working a fast friday its not uncommon to drop a bag or yank it...

I love fried calzones. Have had it a few times. Mostly they didnt put ricotta in it. Just pizza cheese. Then when done they sprinkled it with salt. Man that was good. Have not had one in 7,8 years.

The frozen was what Papas used also. If you got a works or extra cheese you could see individual diced pieces all the time.

The main key to advertising is consistency. Stick to a set plan and keep doing it. Direct mail works, but you have to keep getting those cards in there faces so they realise you are there. Seems alot of people do one run. Then go well that didnt work then try something else. Bouncing around...