[quote=“misteroman$$$,post:29,topic:31935"”]
One thing that I will add and I hear this all the time(listen hear shift) is that you know if you order a any item from my place you can be 1000% sure that it is a good product, not spoiled, not messed with, and anything else you can think of.I can’t begin to tell you how many stories I’ve heard in my last 15 yrs off and on in the food industry and what people do( best one was using rubbing alcohol to take dates off of product) yes I actually saw this with my own 2 eyes.I will be working there 100% of the time at start up and 95% after 6 mos or so and will not hire scumbags etc that will mess with your food, to save a few bucks a week on labor costs.
While you may not like my food, and that is fine, you can rest assured it was made the right way.
D
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Hey man i wish you the best of luck. You’re opening at a time where food prices are thru the roof. I have been open at my pizzeria for a year and seven months. I worked 14 hours+ for my first year but be careful and don’t burn your mind and body out. If I can help you out at all about pricing and distributors let me know.
Todd ( DeMarco’s Pizza)