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holy cow man you just struck a chord with me! i was talking about using a marker to number ( from the ticket) the foil dishes i use for pastas and entrees . but you just made me realize that we can mark our deep dish pans with numbers and write them on the ticket before its goes to the oven...

you guys are both right. if its done right without an overload of graphics, it would enhance the look of the vehicle. i have seen some wraps with just too much stuff going on and thats what i meant. daddios truck is interesting enough to catch the eye without overspending. there is a point where...

daddio the wrap is fancy shmancy stuff that you don’t need. its perfect just the way it is!! sometimes when you have too much going on its not good for gaining the right kind of attention, the kind that turns into sales. seeing your name and number is what counts the most. good luck!!

hey about ten years ago i switched from a double deck baker’s pride to a rotoflex oven. i have been very happy with the oven overall but it seems that all ovens getting slammed on friday nights seem to have recovery issues. i know many of you swear that conveyors do not but that is for another...

that should read PIE vs. SLICE % SORRY!!

I believe this will give us an interesting perspective on how pizza shops around the country drive sales and how sales can be affected by certain ovens, size of pizza and slice sales, ancillory items like wraps, pastas, subs, soups, etc. I am certain that the savvy operators can spit these...

Hey Toni, One thing is for sure, all the manufacturers and their distributors will tell you their ovens are the best. the bottom-line is to cook in as many ovens as possible and compare to what other think-tankers are saying and then choose what works best for you. sorry for stating the obvious. 😉

i would like to add my two cents to this equation of part madness. i am not a pizza biz surgeon but one thing i have learned, while you and your partner/friend are still FRIENDS, please pay an attorney whatever it costs to spell everything out on paper- PLEASE! Do it for all of us! 😃

hey guys, a little late responding but the really great writing about this subject has attracted my attention! My first pizzeria was opened 12 years ago and my second about 4 years ago and my third 2 years ago. holy cow, what a stressful thing to do. yes systems, delegation, management all have...

what a tough subject that resurfaces every once in a while. last weekend a customer didn’t care for a dish she ordered, sent it back and wanted another dish. my staff didn’t want to assuage her because they felt she was pulling a fast one but i reminded my staff that she was there with 3 other...

MyManNoah, I have a RotoFlex in storage that I removed from a restaurant that went belly up. It was originally my store, sold it, and then it folded. It’s apart at the moment, which is better for transporting. It has 4 shelves, 2 working windows, 1 viewing window, hood, exhaust fan. Its their...

Oh my god, I am shocked that people still cold shock pasta! :lol: Use a great high quality durum pasta like De Cecco or Divella and your pasta gets boiled, strained, placed on a sheet tray, oiled a little to prevent sticking, cooled, then portioned. That is my method of madness. 😉

Hey, check out www.cuppone.com Expensive but cheaper then a primadonna pieman. Oh yeah, super quiet too, doesn’t say a word, doesn’t hick-up or gas, it is quiet all day long and always ready to work. Put one in 2 months ago and am happy as can be. My pieman was a little annoyed but now that he...

Hey Boatnut, Where is wiseguy? He seemed very excited about the oven and I was hoping he would give us some feedback. But anyway, I am going to test the oven to see if it can handle one pie after another on the same spot. I am bringing with me 12 each of 16" regular hand tossed crusts, 6...

Hey Wiseguy, I also am very interested in the Doyon oven. I am actually going to test one on Tuesday of next week because the oven sounds like smart technology. They tell me you can put one pie after another without recovery issues and produce a great crust all night long, is that true? My...

hey td, that was a blast to see!! thanks for link!

hey i am a little late in responding to this but i was bored at work and decided to scroll down a few pages and found this thread. i am moving to bigger place and am going to serve beer & wine. my feelings on this is that i hope no bull comes from this activity and my thoughts are to sell the...

Kris is right about the fixed costs thing. One of my pizza shops was doing great with percentages but its the dam fixed costs that wipe you out. You need to know them and figure it in to the equation immediately to find your break even. From that point on you play with your percentages so that...

This is some great advice here. You need to be realistic about what could happen to you, which I believe you are from the little you wrote. You must get all legal documents to one of the best attorney’s in your area and pay them what they are worth to check over your documents. He may see some...

Totally agree with the two previous comments. When I bought an existing pizzeria, I bought it with the intention to change every thing about it, including the customers. I was able to change the vibe of the previous owner by investing a lot of time and money in changing the decor and developing...