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hi everyone. would anyone know where i can get info if i wanted to sell frozen pizza and homemade bakery goods not just from the store but threw online orders that can be shipped anywhere in u.s. thank you an example : i have customers that visit relatives near my store but live out of state and...

How do you store the dough balls in the frig? What if you have 100 dough balls? Currently stacking 6 per box 20 high, If going to bags do you stack the bags on top of each other? I am running out of space and I would like to elimiate the dough box if possible.

we use 7oz of grande 50/50 for 16" how much are u using with the cheaper cheese for 16".we use one case for 65 pies.and at 2.14 lb its diced and is 50% provolone. i think diced covers and uses less then shredded. one thing people forget is labor to shred cheese.start from getting the box from...

we use 50/50 grande best i ever used taste is awesome,melts beautifully,no grease,customers love it use it on every product 2.14 lb diced .i compared the .50 cheaper products the vendors brought me block after block nothing compared except polly-o part skim was 1.90 lb block had to shred .diced...

hey rookie, hope things are going well.i use 18oz 16", 16" thin crust 15oz. 10" 7oz same for calzones and boli’s. one thing i noticed is we are better off offering one size 18" slice and take-out ,10" personal,calzone,boli.this eliminates the need for so many different size balls but yet being...

thanks again guys you were all right on.i saw the place today not good its just like i remembered 5 yrs ago all equip old .needs work.owner gave me list of expenses the NOI was what they were paying themselves which left the business with a loss of 1200 per year just from what i saw.the owner...

thanks guys for the quick responses.i forgot to mention this is a partnership looking to retire and they are the employees.so they will be leaving no employees left .i was thinking same thing 1500 month rent. the net operating income is not the net profit . i will find out net profit but what...

thanks nick.total operating expenses TOE.NOI net operating income.competition 4 pizzerias in 3 mile radius.avg incomes in area 86,000 per yr.lots of corporate ,commercial ,in between 2 major highways,loads of contractors i was one myself,homes from 300,000 to 2,000,000 range .lots of kids sports...

im looking at a pizzeria in my town with about 15,000 housholds.major highways condos.first owners were there 10 yrs new owners are there 5 yrs and are now retiring.all i know so far is its 1600 sqft 36 sets,all equip is original at least 15 yrs old. dining room upgraded and all brought up to...

i use all trump mix ball cooler 2 hrs. restack use next day.dough best , day two dough pretty good , day three dough starts to lose it texture and harder to work with day 4 bad no good.

i use all trump mix ball cooler 2 hrs. restack use next day.dough best , day two dough pretty good , day three dough starts to lose it texture and harder to work with day 4 bad no good.

dont buy continental i have 2 67" preps with cold rails u can turn on and off. it is the the poorest design.if you leave it on it freezes everything u have to turn it on and off all day. and they are expensive. we were told it was better so when the food wasnt in there you can turn off the rail...