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try something like a family combo with a pizza, breadsticks and a drink…that worked good for us.

My recommendation would be to take off things you don’t sell or sell very little. Try to work on items such as lowering your rent, and any other costs that can be changed without affecting your product. If you change your product by charging the same for less, I’m not sure the customer will be...

honestly, I would make every effort to make sure the order was right. If cheese sauce was forgot, offer to bring it to them. Most shops have delivery drivers. On the other hand, I would never hesitate to do a complete refund if THEY bring the food back. That would show that they’re serious and...

I’m definately NOT disgruntled!! I’m just pointing out the facts of a pizza shop. Obvioulsy, Freddy has the passion to run his own business. It’s already successful apparently. So first, why not expand the business you already have? It’s something you already know and it would take less time to...

do you put any spray in your pan first? That helps alot with a spatula worked in around the side of the pizza.

At the mall based pizza places that I ran, we would stretch them in oiled pans and then put warm water on the bottom of a covered rack to let them rise quicker. Then we would par bake them just enough to have barely see any brown. We’d pull them out, flip them over with the smooth side up and...

No offense to anyone, but, everybody can read a book, go buy some canned sauce and frozen dough and make a pizza. Where is the individualism? Perfect your recipes, work in an environment that will teach you the in’s and out’s of the business. It really is a must. Hands on always seems to work...

I do a stuffed pizza with a crispy top. Since I used to work in the mall based pizza shops, I brought some of that training with me. I use a baking soda and water mix. It helps to make it crispy and brown it. I also put my sauce on the side. Obviously, a liquid on top will not give a crispy crust.

I am looking for companies that do the printing and mailing. Any information would be greatly appreciated!!

First of all…sorry to hear about all your problems with this order. Things are tough enough these days without having impossible customers, especially a customer that you helped in a pinch and seemed ungreatful. From this point forward, with this customer, I would expect to prepay including...

How I season screens is to put some light oil on them and put them in the ovens…I do it 2 or 2 times. Then the screens are ready to use. As for your dough, when I teach people how to stretch dough, I teach them to try to stretch around the edge and to stay out of the center. Otherwise, your...

I’m sure Tom Lehman may have a couple more suggestions. For a deck oven, I’ve found that 500-550 is about right. And is your dough weight for a regular or a thick crust? With any screens, make sure you’ve seasoned them. And I’ve also found it best to take the pizza off the screens off 1 to 2...

I also took the survey…good luck with your project!!

In my opinion, having your own dough is part of your signature. If you use someone elses dough, then it will make you more like your friend down the street. And if I can learn how to make pizza by hand, anyone can.

I would honestly stay out of the malls where there is already one pizza place. Besides, malls are a dying breed in my opinion. And as people have stated, malls and quality food do not go hand in hand.

I’m surprised that Sbarro’s doesn’t have a no compete clause with the mall. Does the mall have a movie theater? The busy nights typically in a mall are Friday through Sunday. If it does have a theater, you may be able to do cross advertising. McDonald is another tough one to compete with...

Hey Liz, I received my Noteads today…they look great. Thanks for the opportunity.

Atleast with Papa Murphy’s, they’re pizzas are already discounted because they don’t have the need for extra staff and propane and delivery drivers. Instead of buying another oven, what about using the money for more marketing. I don’t know what marketing your doing but can there be more? If...

I call it fine tuning. After a year in our location we modified our hours so that we’re not wasting time and money waiting for calls that don’t happen after a certain time. We simply cut back an hour and it’s worked out well. Plus, it does save a little on the bills, every little bit helps.

Dave is far from a pizza nazi…that seems harsh. What people need to remember is that Dave is in a different country, and things are different. He has delivery charges that people in the US would never pay. We do half and half without any issues. If there’s different sauces, we explain the bleed...