Hello from SW ND!!!
My name is Josh and I've been making pizzas for a few years! I'm managing my second pizzeria that is ran out of a remodeled hotel room in on a small property. My first pizzeria I managed had a beautiful gas/wood fired brick oven and now I am using two impinger ovens
I joined the forum because I am looking for some techniques that I can use in our pizzeria, and hopefully learn a bit more on the money side of things... Sadly, the prices haven't changed in a little over 5 years so my prime costs are at around 75%, 29 of which are labor... I have a decent customer base and have changed their product into something I am proud of and hopefully can find some better ideas to try..
I hope to hear you guys soon!