I have a day job and my wife runs the restaurant. We have a great chef that doesn’t really like the pizza end of the business/kitchen. We’re in a resort town (Lake George, NY) that is quiet in Winter and jams in the summer. Our chef actually made dough this winter and our pizzas have never been better. This is our 3rd summer of operation and the pressure is really on to get profitable. Our chef has taken the food upscale and his specials are great and have helped the bottom line. I’m getting to the point…
“They” want to start using premade dough. Not frozen balls but actual premade crusts. I am not happy but it’s not really my job. They want to get all the labor out of it and don’t care if the quality slips a bit. In their eyes, people will switch to specials…
Any ideas??? Please help minimize the pain. This is not where I wanted the restaurant to go but it may have to happen if there is something reasonable.
Thanks, C.
“They” want to start using premade dough. Not frozen balls but actual premade crusts. I am not happy but it’s not really my job. They want to get all the labor out of it and don’t care if the quality slips a bit. In their eyes, people will switch to specials…
Any ideas??? Please help minimize the pain. This is not where I wanted the restaurant to go but it may have to happen if there is something reasonable.
Thanks, C.
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