Hi, We already have a breakfast concept here in Chicago and are getting ready to start a pizza venture. Couple of questions...anyone have experience with pizza sheeters? We are going to do all of our own production so just gathering feedback and equipment advice. Second question, do any of you use the eco-friendly delivery bags in lieu of pizza boxes? We are considering this path but don't really know of anyone using them. And maybe...thats a bad sign! Thanks in advance for the help, I have already gotten a ton of useful information here and look forward to your guidance!!!