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Smoke Breaks…What about Fresh Air Breaks? I get so mad when someone comes to me and wants a smoke break. I feel that if you can’t go without a cigarette for 3 hours then you have a real problem. I just recently implemented a new rule at our establishment if your not over 18 you don’t get a...

Okay we are considering the take-n-bake concept but I haven’t got a clue of where to start :? and we need help. Anybody willing to share their knowledge or ideas?

Rockstar pizza: At least your trying to use real words…not like the texting world. We all understand sometimes our spelling and grammar aren’t so good so we forgive you. 😛

OMG…I have experienced the burnouts but it’s in the blood and no matter how bad the economy gets I still have the satisfaction that I have a place of employment. It may come down to just my husband and I running it some days but at least I’m not on the unemployed list. I truly went though a...

I have been using Valutec and I love them. Much better than paper…faster and convenient for customer plus less headaches for me.

I really like the new site…maybe it’s my imagination but I think it loads faster. I really appreciate all the effort you and your staff put into making this site available to us. Keep up the good work!!!

I’ve used a LMWM from Leprino for 18 years about 3 years ago I started using LMWM Salute block from Roma…I switched to Grande about 4 months ago. I use the same amount and I like everyone else have been paying the higher price ($2.83+). But with the economy being as it is we will be going back...

Oops…I’m sorry I think I stepped on some toes maybe it’s better if we remain invisible then that way we don’t offend anybody.

I noticed we have several members within this site…my question to ALL is why members do not wish to fill out their profile with information. I have been visiting this site for many many years and I have often wondered why people are so secretive. I enjoy visiting other establishments of people I...

I use Heartland for our processor…we have been having problems with our funds not showing up within 48 hours. I’m not really sure if it is my bank or them but I do know that I’m getting very aggrevated. If it is them and they continue to be slow at depositing my funds I will need to find another...

Okay I admit I don’t have the patience to create a website so I’m looking for a great designer and host. I have tried the ever so easy web design software but honestly I’m better off taking care of the restaurant serving customers and creating food you know, all the other tasks. I’m looking for...

Amen…I have 2 of the Big 3 in my small community. I do not cheapin my pizza by couponing. It may sound irrogant but I put out a quality product that deserves top dollar and I don’t deliver. Thinking back years ago…I was passing through Dalton, GA and I don’t know about anyone else but I make it...

Re: Conveyor over -vs-deck.How much different will it makemy In my pizzerias I used deck ovens (1978-1987)…I planned a trip to Lincoln and learned all that I could about conveyors…yelp by the time I left, I bought 2 of them back in 1987. I used conveyors for almost 20 years (1987-2005) just...

I would like to do 9K in a 2 week period…I’m in a small town of 3100 and I’m doing about 3K per week without delivery…guess that tells me one thing…deliver deliver deliver I too have been racking my brains for a good special or :idea: for the big game.

Here’s my 2 cents… Like the guys said, we’ve all seen our share of spammers and we know when to skip over them. Yes some of us need to put a piece of duct tape over our mouths but here we do encourage freedom of speech if its helping our fellow man. I find this site very addicting some ideas I...

Tom Lehmann: Tom, I’m confused…I was always taught you had to disolve your yeast & sugar before adding your flour. Does his recipe work better doing it just the opposite? Does it depend on the type of yeast he is using such as instant vs. regular? I agree with adding the oil last it defnitely...

Now I understand your dough better…yes I store my dough in the cooler but not for more than 3 days if I haven’t used it in 3 days I would toss it. When mixing my dough I put all dry ingredients in the mixing bowl then I add my water let it set maybe 1-2 minutes then I add my flour, I then mix...

Does your dough really require that much time in the retardation stage? I simply measure, mix, cut my dough into ball, shape and store in dough trays. I can mix in the morning and use by the afternoon. What do you do if you run out of dough do you have a backup plan?

Hello back at you…what would you like to shout about? Not only do we give our opinions but we listen as well.

In the mid 90’s I featured a 16" sausage or pepperoni pizza for only $4.99 on SuperBowl Sunday man did I get my butt kicked. I’ll never do that again.