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I think you should make dough every day. It’s just a part of the process. I dunno how much you can sideline the task of dough making if you really plan on having enough daily sales to stay open. Do you have enough refrigeration to hold 3-4 days worth of dough?

Can some one walk me through the highs and lows of operating a buffet? Looking at a new location. I think a lunch pizza/salad buffet would kill it. I have no idea what I’m doing as far as a buffet goes, or how much $/food cost/waste/complaints/ to expect. Thank you!

They don’t put your menu in any hotel rooms. They put “their” menu in hotel rooms. You aren’t branded or anything. The customer has no idea what pizzeria they are ordering from. It’s made to look like the hotel is making the food.

Anyone care to reveal their sales mix? Mine boils down to something like this Pizza/Pizza by the slice 86% Soft Drinks 4% Beer 4% Apps/Desserts/Sides of Ranch 6% Also, pepperoni pizzas either by the slice or as a topping are like 40% of all pizza sales lol Really it’s fine with me. Wondering...

I would never use 00 for my pie. But that’s just me… The brand is Ardent Mills King Midas. Ardent Mills has something in every protein content you could want.

Doubt anyone cares, but we found a great alternative. Maybe it’s even better. And the price is $17.25/50lbs unbleached unbromated 13%ish protein. Also if anyone has a Dawn Foods distributor in their area, I strongly recommend that you look them up and check their flour selection and price in...

I’m responding by trying to find a similar quality alternative, not by raising prices. Well, we are looking at raising prices, but not because of fluctuating flour costs…

My flour price jump raised my ideal food cost from like 22ish% to 28ish%. A very significant increase. Yeah it’s like $4/bag, or a few cents per pie, but over the year its huge.

Anyone care to reveal what yer paying for flour? We use an unbleached unbromated product and the price just spiked from $15ish/50lb bag to $21/50lb bag! Just an astronomical jump in my ideal food cost! Anyone know if spikes like this stay around? Or am I stuck here until I change flours? Thank...

Y’all ever heard of Americo Foods tomato products? Got a rep here telling me that it’s a non labeled Stanislaus stuff. Y’all ever heard of that? Thank you!

OK y’all. I think that I am ready to begin offering some coupons. I have no idea how to do this intelligently though… Currently we offer no coupons. We have a “frequent slicer card” which is a punch card where after you buy 9 slices you get the 10th free. I’ve looked into loyalty programs some...

I’d have to order 22,000 of them to meet the minimum order with my sizes. Better get your coupons good for the year!

I fuckin love y’all Ezzo.

cheers walter!

Gotta parbake the crusts, but you can make it work! Worked for us for a while back in the day. I wouldn’t go back to that method for a million dollars, but it got us off the ground.

Anyone do a loyalty program through Vantiv (Mercury) by any chance? Can you tell me about your experiences there? I’m old I guess but it doesn’t seem like a very efficient process to me. Thank y’all!

I can practically guarantee that you are a victim of people exploiting scenario 2 in the first link shown if you have not upgraded to emv. I also guarantee that the rest of y’all will be too if you don’t upgrade and continue to accept cards...

What what are you doing with them? Ours just have a bit of pan spray on them. What are yours dirty with?

You need to switch to EMV processing. The word is out in your community that you don’t utelize it and people are taking advantage of it. It’s a situation you %100 can not win until you stop accepting credit/debit or you cough up the dough for new pin pads and upgrade your processing software and...

We can fit 207 dough balls in round individual containers in a fridge that we would only be able to fit about 100ish in in the usual trays.