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Otis, I love the grande cheese; however, I’m paying $3.40 lb through GFS and it is hard to make any money at that cheese price point. I am looking at Sorrento cheese or a house cheese from GFS to keep my price in line. I will say that I have not tasted any cheese as tasty as Grande. Cheers, Bob

Nick, Sincerest sympathies. I know this loss is tough, particlularly at this time of year. Best wishes and my prayers are wtih you. Bob

Hi everyone, I lurk here every day and look forward to when I can provide more help sent than received. However, I’m still mostly in the receive mode. What I am trying to do right now is to figure a way to transiton to using dough balls for my crusts vice using the current sheeted frozen crusts...

Nicke, Believe it or not, I’ll go even one step further. I buy douhgballs for my garlic knots and backup crusts. However, for my normal pizza, I use a pre-sheeted self-rising crust (can’t afford a mixer right now and don’t have a dough press) that raise my cost significantly on the pizzas. I am...

Nick, Having similar customer bases (smallish 1500-2000 homes), how are you going to keep 5000 postcards both timely and relevant with orders. I thought about ordering 5000 (price break big time) with a 3-month expiration date (violating every marketing concept on earth). The dam price point...

Hi all, I’ve had a small pizzeria going on three years now. I’ve struggled with inherited help still loyal to the old boss, two chain start-ups after I opened and a prolonged illness which necessitated a 60 day closure. Most importantly, I had no real game plan and a false sense of confidence...

J_r0kk I went to the web site and didn’t really see any sample that looked good. Can you provide a sample of what you them do for you. Thanks. Bob