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interesting thanks…

This might help: MM ps360 bouble stack Conveyor Oven, 7 min cook time at 520 degrees. Pan pizza

Hey Folks, I haven’t been around much, I just got through the Olympics here in Whistler while opening a new location in Vancouver, crazy busy. Anyhow, we have been cooking pizzas for 4 days now and training staff and the final product is coming out a little undercooked and a bit gummy. Our dough...

We use a 5up plug-in bag.

tracking it big time, we averaged 11 per day b4 the promo…

seems like a standard discount, hope I don’t run into the same problem as I have promos of all types…

as in your menu and its variables?

One of our 1st year specials was a Walk-in $2.75 Monster Calzone Reg. price $8.95 for 7 days. We sold 578 of them over that week, man o man it was busy. Lets hope this investment pays off with local awareness etc…

Point of Success are launching their online ordering really soon, can’t wait and it seems afforadable

its our 1 year Anniversary as well, were rocking the house and did all sorts of specials for the new seasonal staff in town, Yahoo!

We can’t stock the beer, its kind of like Dial-A-Bottle

Sandro: Hey Sandro, no worries about the comments, bottom line it’s about making money and you helped me do that and I say thanks! I’ll implement a few of your suggestions. I’m always trying to think outside the box and try to be somewhat different, hence the over sized pictures, bold...

Hey Jstar, i was thinking of the same thing for the home page and was thinking of using quotes on the homepage for SEO purposes, thanks for the feedback by the way and thanks all… Whistler baby… we just finished 10 days of Crankworks a world mountian bike and free style event, man it was...

Hey, thanks for the feedback, those pics will eventually be a flash rotating movie… I will give the color theme some more thought…

Hey Crush, too funny, i’m orginally from Ottawa as well and thinking of opening my first chain there, Colonade pizza still the bomb for Pizza in Ottawa?

google ad? I didn’t put one there, hymm??? I’ll have to get rid of that.

I’m almost done, got to fisnish the HTML menu and how I want it to look, make the VIP club registration work, do a final edit on content and re-touch some pics. The home page pasta pic will be a flash presentation of 7 images all about our food, just have to wait for that work to be done. I did...

4100 including CAM, 680 square feet…

That prohject on Cambie is a nightmare, so many shops went down to that…

We cook our own as well but we use a range and place the strips on a sheet pan and only par cook to 60 percent. Our customers really appreciate the difference and love it.