Search results

In my search to find the style of pie I want to serve. I have decided that NY thin crust for me is the way to go. I have tried a few times what was called a “Chicago thin or cracker crust”…It is not at all like the thin crust from NY style much more crispy and cracker like. My question is …Is...

For what its worth…Those micro shrimp are an insult to me as customer ( have yet to open)…I just think they scream cheap…I know you have watch the size you use and can not go to big…but I would look for something in the 40-60 count (pp)…or at least 60-80…I do not think you will battle the taste...

May I ask do all of you deliver the entire menu ?..As someone just getting started I assumed delivery was built around pizza. What ever you may deliver other than Pizza is it strictly out of convenience for your customer as I can not think it would be very profitable to deliver a few sandwiches...

I am in a similar place to you …Looking to open my first place…So all I can offer is good luck which seems to go hand and hand with good solid smart work and preparation. What kind of an oven did you choose?..What style of pizza will you be serving…All the best to you …

Has anyone ever tried a calender. I would think they would to expensive plus the cost to mail but I am sure there are some very creative ways to get them into the customers hands who are you seeking the most. You could certainly do a lot with them as far a whole years worth of planning and...

paul7979: I am not choosing the location based on billboards…I just thought since they are avialable they might work well…I heard numbers somewhat like yours, one quote and a No Thank you from me and than a big price drop that made it make some sense.

I do not think a “rewards card” has to be limited to a punch card. You could log into your computer by a phone number or something. I thought about a “club” where maybe they get a free salad with each large pizza or something for being a member. Just something that kept them coming back. What...

I have been looking into local billboards. They seem to be high visibility and I can use to target my direct market. anyone use them before.

Geroge, As someone who is just in the process of opening my first shop my comments are lacking experience. In my thinking I would think that it is important to know who you are and what you want to be to your customer and who is your competition. I mean if there are 3 burger joints or in my...

Daddio: I did not know that I could have attended the classes…I was only there for a day and half and there was so much to see. I had a great time and had the opportunity to meet some good people, My regret was that I wish I had been able to have another day or two.

I was there but missed the classes…what do they cost…do you think they are worth the money ?

paul7979: Whoa Whoa…back up…my comment was not towards making your own private label product, I agree that could leave a great perception about quality with the customer. It was about using a generic pre packaged sauce as in ketchup pacs. I think presentation and customer expectations are...

Piper: Yes Paul seems like a great guy…I thought he was just having fun with me and was just doing to same in return…I certainly understand that my comment about using a prepackaged sauce could have been seen as uppity…But I do think that even if you want to use a packaged sauce, presenting it...

paul7979: If I come down off my high horse it will to shove my size 14 boot up your a%%… 😉 …You can do what you want…but for me when I go to an independent place I have certain expectations…If I get a package of salad dressing It for me automatically makes me think cheap…I understand about...

I guess I am really missing something…If your not a franchise don’t you want to offer a better product ?..I mean if its all about being easy why not just buy frozen pizza, pasta, etc and microwave it for people…I would hope we could all offer something better than prepackaged sauce…and what kind...

I was just wondering who do most of use for dry spices and oils ?..I am going to be using Roma as my main food supplier are they a good source for these things…Thanks for you answer…

Hey Nick, I have been doing some oven shopping here of late and I can tell you that ovens that can “actually” hit 700 degrees seem to be few and far between. Roto-Flex is one that makes the claim. There are some electric decks ovens that also say they can do this. I am leaning towards a fish...

We are not yet open. so my view is purely speculative but I could see how Sunday would be very busy and Monday slow enough to close. I had not given it a lot of thought but after doing so. The 3 day Holiday weekends, I could see how closing on the Monday might be in the big picture the smart move.

Good idea Thank you…how ever…I am not sure how I could get numbers that would give me reliable data…the center is not a mall just a larger retail shopping center…that has banks, drug stores, coffee houses…gyms…many fast food locations all within the same center but I think most would still drive...

forgive me but for some reason…I thought they were being sarcastic …I have no idea why…so is it actually about $25.00 give or take a buck…?..no disrespect intended…