Ok, I’ve searched from one corner of the internet to the other and I’m nearly as confused as when I started out. I’m looking for suppliers of carry-out “bags” for pizza in lieu of the std. cardboard boxes. Our local Monical’s has used them effectively for years but I can’t seem to find a source. Can anyone point me the right direction?
btw…the answer to your next question is, because of room. My small kitchen footprint really doesn’t have the extra room needed for first the storage of the unfolded supply, and certainly not for the stacks of prefolded ones at the cut table. Now, that being said if it turns out the costs from one v the other aren’t that great of a savings then I suppose I’ll find some incentive to MAKE more room.
side query…when ya’ll were getting opened up, how many months did you pay rent on your place before you actually were able to usher in your first paying customer? I have to make a 'go no go" decision on the place I’m intending to rent like soon b/c there are others in the wings. I don’t think I’d be actually open and serving till June 1st at the earliest though and am wondering if eating that 2 months of rent is common.
btw…the answer to your next question is, because of room. My small kitchen footprint really doesn’t have the extra room needed for first the storage of the unfolded supply, and certainly not for the stacks of prefolded ones at the cut table. Now, that being said if it turns out the costs from one v the other aren’t that great of a savings then I suppose I’ll find some incentive to MAKE more room.
side query…when ya’ll were getting opened up, how many months did you pay rent on your place before you actually were able to usher in your first paying customer? I have to make a 'go no go" decision on the place I’m intending to rent like soon b/c there are others in the wings. I don’t think I’d be actually open and serving till June 1st at the earliest though and am wondering if eating that 2 months of rent is common.
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