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I went to ULINE and bought clear door hanging bags and used my regular menus. They have a few sizes available depending on the size of your menu.

Thanks for all the input guys. I guess I need to cut and run. Good help is hard to find.

He is one. He is excellent at prep. Not a good pizza maker (under pressure). He does have a driver to help when the shop opens. I prefer his prep be done before we open. Yes, he has bent a screen cause he cant handle pressure. Do I use him exculsviely for prep? If I do i may have to reduce...

The cry for help IMHO is laziness. I can work a shift myself without a problem. It does get hectic if you get a couple calls and the driver is on a run while your trying to strech a pie. But you just deal. Plain and simple. I have another job and cant be there everyday and rely on my people to...

Hey guys and gals. Ive been away from the board for a while running the shop. We finally made it through our first year. Wow what an experience. I love it, but need to make more money (who doesnt right?). Anyway, Im really trying to watch expenses. I refuse to cheapen up any ingredients and...

We use the Nemco too. Just dont let the morons cut apples with it.

Thank you George. This is why I love the TT.

I have a MM PS360 double stack oven conveyor oven. My top oven is used 95% of the time we use the bottom oven for busy times and to parbake pan pizza and frozens. Anyway. My conveyor belt speeds up without any warning. It started out for 5 or 10 seconds but now its happening more frequenlty and...

Can anybody offer me up any information about this company. We are looking to sell them some frozen pizzas for their concession equipment. I have some questions. Let me know Thanks Pizzaviking

Spell Check might be a nice feature too. Just a thought. Pizzaviking

Actually the original logo didnt have the web or phone info. This is copy from my sign. The logo was designed with just the names, oval and faces on 99 designs. I was forced to change it to this becasue of the exisiting sign box size and a scaling issue. We are currentely redoing our front...

Hey everybody. Well its been 4 months since taking over the shop and we’re having a great time. I wish the sales were better, but each week brings a little higher number. Anyway, its time to redo our menu and I want to get some ideas from you guys (and gals) about different gourmet pizza...

99designs is the absolute way to go…They did mine. Check it out on our website www.fratellosmcmurray.com Pizzaviking

We use the Ezzo and love the way it cooks up. Not too greasy…It is a little pricey though.

😦 WOW!!!

I dont know how long I’ll stay ay my main job. I work for my family business in the construction field. Leaving is going to cause alot of tension. This pizzeria did about 300K last year. I feel that this shop should easily do 500K . But as Im seeing, running it as a full time job is going to be...

Techie, heres where Im at. Im in my second month of ownership of a pizzeria in a great market. The TT is by far the best place for information. Im curently keeping my day job and working the shop at night and weekends,till it takes off. My cell phone is blowing up all day long with questions...

I have a line on a new POS, Im just looking to see if somebody has an old Breakaway terminal to get me by until my new POS is installed in 4-6 weeks. Any help, as always, is appreciated…

Hi everybody. The shop I bought has an old Breakaway POS system that needs replaced. I just dont have the funding for a new POS right now and was wondering of anyone has any leads on a workstation for this dinosaur to get me by for a month or two. I had a severe crash this past week and had to...

Not to go off topic , but has anyone taken advantage of the marketing offering that Grande offers their hundred percenters. I would think that program alone would help offset the higher prices. Especially with the return percentages they claim. I currently use their provolone and blend it...