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CMEC: I thought about that. Thinking of dropping that idea. Maybe…“The 12” Fatboy…It’s a mouthful!"

I am going to run a special on our new thick crust pizza. I am offering in 12" only and I am thinking of calling it the “Fatboy”…What do you guys think? I was thinking of an ad for it…something funny…like “You haven’t lived until you’ve had my 12” Fatboy in your mouth"…Maybe a little too...

Average shelf life?

I use a PIZ6, and this thing rocks. I love it. Great for baking pies.

Anyone out there doing soups. Thinking of doing some soup for the lunch crowd. Tomato, minetrone, maybe even chili? Anyone?

I use a Doyon PIZ6 Jet Air Deck oven. No fingers. Tried lowering to 450 and using a 6 minute bake time with great results. Funny how that little difference is making all the difference. Thanks for your help guys. I’ll have to see if this fix holds up.

I switched from Burnett to Saputo for the main reason that one of my suppliers was giving me the Saputo for 0.71 less per pound compared to the Burnett. I tried both and actually preferred the taste of the Saputo and I have gotten good feedback on it. The only downside is the baking.

Switched cheese brands and need help. New cheese has been browning faster. Crust isn’t baking as I like it to before cheese turns brown. Should I decrease oven temp and lengthen baking time a little…or vice versa? Currently baking at about 465 for 5 and 1/2 minutes.

I plan on closing Christmas day…but I am undecided about Christmas eve. Closed early or regular hours?

The Doyon PIZ 6 that Boatnut is referring to is what I also use. I guess it can be thought of as a convection oven. I think of it as a deck oven though. It uses the jet air to bake but also to keep the decks hot. To me it si the best of both worlds…not problems with pooling…not cold spots or...

How long will the sauce stay in a cooler? How do some of you keep it. Heat up a serving at a time? Keep a pan hot and hope to sell it? If not selling can you cover it back up and put back in the cooler? And then, if so, how long…I am of course just referring to the Alfredo sauce.

So what is this cheese that you speak of???

Y-yo: Opened up March 3rd. Haven’t really had time to be on here. Trying to be a Pizza Shop Owner, a Husband , and a Dad to two boys leaves barely enough time to breathe. Love the oven, incredible bake. Best pies I’ve ever tasted…(Biased)…😉 Have kept in touch with Boatnut through PM’s. I...

Currently I offer small 12" and large 16" pizzas. My pricing is 7.99 for small cheese and 1.00 per topping, and 9.99 for large cheese and 1.50 per topping. I also have a line of specialty pizzas that I sell for 12.99 small and 15.99 large. How would this compare to others pricing structures? I...

I thought that is what the majority would say. I have been letting them have whatever they want…provided they pay for it. I had the topic come up from one of my employees. I do seem to recall reading a thread similar to this one and there being more divided opinions…I don’t balk if they wanna...

Who allows modifications on their specials? Suppose you advertise 2lrg “1” topping pizzas for 16.99 Someone wants to order that and say gimme one pepperoni and the other pepperoni sausage and banana peppers. Do you give them the 16.99 plus the two additional toppings? Or do you ring it up...

In my experiences…Grande was good, but also cost prohibitive. Saputo was good but not readily available in my market… I have been using Burnett from U.S. Foods. I have found their products to be wonderful. It has the best of all things for me. It has great flavor, is easily obyained, and done so...

I keep boxes of dough made up in the walk in. I keep one box in the bottom of the prep table. I pull from it as needed and replace it when empty. If not empty I leave it in there for the night. When it gets empty the next day…I just grab another one.

anyone using this outfit? What are you paying? Percentage wise? Any fees…like 0.25 for every time someone swipes a card? Seems good to me but I am new to this credit card thing.

I get calls on top of calls with people asking what our “special” is. I tell them that everything on the menu is special. Apparently people just want me to call something a “special”. Can you give me some ideas? Do you guys combo stuff?..yada yada yada for X amount of dollars??? Thanks a bunch...