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thanks… i’ll look into it.

is that a better idea than employee?.. i could get away without them wearing a uniform and such… but they will have the name of the pizza parlor on top of their car. i see all the spot that do delivery… i wondered if there is some sort of standard…

i just opened my shop and i want to start doing deliveries starting in about a month… what would be the best way to set that up. Independant contractor or employee?

WHAT COULD/SHOULD I ADD TO THE READY MIX FLOUR TO MAKE AN 18 INCH SLICE HAVE A NICE FOLD. AGAIN I AM USING A LARGE CONVEYOR OVEN MILBY MARSHALL… ANY SUGGESTIONS WILL BE VERY HLP FUL.

i AM USING RODS WHITE SAUCE AND SPICING IT UP A BIT… i AM TRYING TO MAKE A 18 INCH THIN CRUST PIE WHICH HAS A NICE ELASTICITY SOME, I AM PLANNING TO GO WITH 18 TO 20 OZ… THEN PUTTING THAT ON A SCREEN, IS THERE A DIFFERENCE BETWEEN COOK TIME OF THE WHITE AND RED SAUCES?

THANKS… i WILL BE GETTING READY FOR MY THURSDAY OPENING… i HAVE A TON MORE QUESTIONS ABOUT SAUCES AND SPEED… i AM CHOOSING TO DO SCREENS OPPOSED TO PANS… HOW DO YOU FEE ABOUT THAT.

Hi I am opening a pizza spot in Nor Cal. I was told by previous owners whom by the way cooked his pie in a deep dish pan that he ran it on a conveyor for a bout seven minutes… I was told by another guy who runs his down on screens to go about 15 to 20 minutes… anyone have an op 🙂