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I can not remember where I bought my fridge magnets from last time. I am looking for a place that will allow me to design and order online and that has some stock pictures available for use. I basically want to pick a picture, upload my logo and order them. Can anybody point me in the right...

both stores down monday and tuesday to start the week for me, hopefully weekend evens it out.

Fireside Pizzeria: Very nice, I have been meaning to swing in but i am always in the area between your lunch and dinner hours.

Fireside Pizzeria: Jim, it looks like the store on north park is re opening under the fireside moniker, what made you decide to give it another shot there?

dewar: ^^^

Fireside Pizzeria: Ive seen your store a couple times, its across the street from my daughters doctor. I will have to stop in and try your pie. Are you the Jim that owned Giuseppes on North park?

I see, that makes sense.

NicksPizza: the biggest problem I see with your calculation is that some people dont order pizzas at all. I once heard from someone that 40% of households dont buy pizza. I believe it was Big Dave that said that come to think of it.

George Mills: I am located just north of Grand Rapids, MI

George Mills: George, I understand you either work for or are a distributor for XLT? I am in the market for a new oven and am looking to test bake my pizzas in various ovens. Do you have this capability?

You had Jets pizza move in just up the road from you on West River DR. I guarantee they are swallowing up all your business. That place has terrible food but they are a fricken monster when it comes to sales. Sorry to hear your not doing well 😦

the pizza pot pie is a pizza in the fashion of pot pie, it is not actually pot pie.

What do you use. I see alot of places say they use ribeye. It seems like it would be expensive.

Re: food cost vs specials what percent do you run on your de Daddio: The problem is that I only seem to sell the specials now. About 80% of my business is people ordering these deals.

We try to shoot for 30% food cost but finding it increasingly difficult as most people tend to call and order specials that is hard to achieve that. It seems most of my specials run a 40% food cost and wanted to see where I fall in line with your costs. 1 special for instance is 2 16" pizzas 2...

Re: I did the Test with “Big 3” oven…deck vs. c Impingers can be set up in so many different ways that it is very likely the ovens setup was not the right one for your pie. You will really never get a conveyor to cook as good as a deck but they can do very well and are what I chose to use.

Like many others I dont worry about it and just set the pie out for the employees to eat. They usually appreciate it anyways.

Pretty much any complaint I get no matter how ridiculous it its I will make sure the customer gets comped but make a note of it in my POS. If a trend develops then we may become more defensive about fixing the issue. Overall there fairly few and far between and its never that much of an issue. I...

Re: Hungry Howie’s franchise? what can you tell me, good or I wouldnt say run from being a franchise there are alot of good things that come from them. Number 1 being name recognition and alot of people will take comfort in that. I worked for Hungry Howies for quite a few years and con honestly...

I want to make bulk sausage. My experience is very limited. I remember making some for a pizzeria that I worked for 12 years ago but cant quite remember how we made it. I have a Hobart 60 qt mixer and a grinder attatchment.