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Was curious if anyone runs a buy one get one free pizza place. I’ve been to a few and they always seem busy. I guess the basic idea is to price the first pizza to make a regular profit and charge your costs on the second. No coupons just always buy one get one. I was hoping to find out the...

I will be starting delivery very soon. I really need help with a couple things. We will be charging a $2 delivery fee. My POS allows me to pay by the mile if I want to. We were thinking of just paying the driver a dollar a run. Does “by the mile” make more sense? If you do “by the mile” what is...

Chow now only works for online ordering. If someone phones your restaurant for a delivery how do you know they are in your delivery area, zones, etc.

Everybody always complains about their POS but rarely tells us what they switched too and now love. I need a POS that is ipad based. Very few options. I’m leaning towards revel because there is not a lot of others to choose from.

And not a single customer was annoyed?

We use Hormel Pepperoni and I really like the taste. The problem is the inconsistency. From week to week the pizza will be either looking just fine or a literal pool of oil on top. Does anybody have any recommendations for better pepperoni? We tried one from Sysco last week that had some...

I’m looking for a good taco pizza recipe. we have the taco seasoned beef, lettuce, tomato, tortilla chips, sour cream down, what I don’t know what to do is the base. For those of you that have had successful taco pizzas what are you using for the base? Do beans work? Just looking for ideas.

We run coupons but they are only good Sunday through Thursday. This way we can offer more aggressive deals during the slower days and not worry about the coupon people taking up valuable table space on Friday and Saturday.

I want to buy one. Do you have the 1/4" cut or the 3/16"?

Called my insurance guy to get a quote. Delivery Drivers only @ $70k/yr total payroll (Everybody who works there can deliver) - $5,335 Drivers separate from other restaurant workers ($20k for drivers, $50k for restaurant workers) - $2,937 This is in addition to the $300 a month I pay for the...

http://blog.spinningdesigns.com/?p=126

I was thinking about having a discount/prize wheel at the restaurant once in a while and was wondering if there were legal problems. For example you would buy your pizza than spin the wheel, there would be discounts between 20-50 percent. Everyone wins a discount or maybe free drinks, free...

I’ve owned my dine-in, carry out pizza place for a year now and want to do delivery next April once the weather gets better. I’m a little different than a lot of pizza places so I wanted to get some advice on ideas I had. In our entire first year of business we have never run a coupon. We have...

87 degrees When I make my dough I put the 25 pounds of flour in along with the 1.5 ounces of Instant Yeast and the sugar. Than I add the 14.5 pounds of 100 degree water. After 3 minutes I add 3 cups of oil and the salt. I mix for 7 minutes at the lowest setting.

I made a batch today with 1.5 ounces of yeast and 100 degree water. I will let you know the results. Thank you for your help.

http://www.breadworld.com/education/Yeast-Basics Yes the instructions call for 120-130 degrees. See the link above for Rapid Rise Yeast.

I know the dough doctor likes a finished temp of 80-85. We use instant yeast (bread machine yeast) and the directions ask for 110-120 degree water to use it. When I use 110 degree water I get good results with the dough but the finish temp is around 95 degrees. If I use cooler water to get the...

We have been using the generic white pizza boxes and it’s time to have custom boxes printed. For my first order I am just going to order 14" pizza boxes. Could you guys give me some recommendations. Every website I go to makes you call them. I don’t want to spend all day calling 40 pizza box...

Talked to a guy today about rewards cards. They track your customer and you can harass them… i mean text them new deals etc to try to get them to come back into the store. Does anyone use these companies. Do your customers every complain about giving out their phone number, getting texts they...

Boy that seems like cold water. We use instant yeast at 110 degrees for 6.5 minutes. finish dough temp around 85 degrees. Lasts for about 3 days.