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napoli kinda hit it on the head… i have not seen good delivery volume out of the local indys who do good carryout and dine in, and esp in an area where EVERYONE offers free delivery, i cant see really turning much of a profit on the delivery side. so i guess what i am asking is with that in mind...

i am opening with a prime focus on dine-in and still not sure if to offer delivery or not. i have been watching the number of deliveries that have been going out from the main two competitors (local indys) who are also large dine-in but offer delivery and have been disapointed in the delivery...

I know i have seen a list on here before that broke down how many glasses, plates, knives, forks, etc to buy at first in comparision to how many seats you have, but just spent the last hour searching and cant find that post anywhere! Any help finding that post or any suggestions on the amount...

I am not trying to hijack this thread from the starter, but have a question for all of you from what he posted. As he is talking about one option being a single 520 conveyor, do any of you guys run a single conveyor oven and what do you do about reliability since you dont really have a backup...

royster13: the customer is always right, but going back to my experience here where it is 90% large vs 10% med from my experience in this area makes me feel there could be a better combination that would appeal to more clients… or is that the percentage breakdown most of you end up having as well?

deaconvolker: Deacon, have the 8" sold well for you? I guess I should have stated, in my area the typical sizes of competitors is 12" med 16" large and most offer slices for either part or all of the day… I want to keep things simple and offer only two sizes, but 12" just seems like a waste to...

What sizes are you guys going with? I am planning on a dine-in/delco with a bigger push towards the dine-in. I was originally planning on going with a 12" med and a 16" large and offer slices durning lunch, but have been thinking about going with a 10" and 16" instead. My thoughts behind this is...

Pizza of the Month: pizza of the month, just wondering but are you delivery/carryout or also have dine in? Also if you do have dine in, roughly how much seating do you have? Thanks!

Re: Been reading everything i can, but still full of questio Penelope: Penelope and Indie, thank you for suggesting ordering the central restaurant catalog to have on hand as a benchmark, put in the request today for one. Seaplus, thanks for the starting point for HVAC size, I didn’t even...

Been stalking the forums for awhile now, but still full of questions and would love some help! About Me: Ok guys so ive been reading everything I can on these forums for awhile now, including just about every post on the FAQ list. I am in the process of opening a pizza restaurant. We will be a...