Author Archives: Big Dave Ostrander

2011 June: Ask Big Dave

2011 June: Ask Big Dave

I’m experimenting with how many ounces of dough to use for a stromboli and calzone, as well as 10-inch, 12-inch, 14-inch, 16-inch, 18-inch and 20-inch pies. Can you please help me out? Josh Johnson Syracuse, New York Hi, Josh. Here is my rule of thumb for dough ball weights: multiply the area of the circleMore »

2011 May: Valued Partner

2011 May: Valued Partner

Imagine this: never asking your sales representative the cost of cheese or the price of any other ingredient ever again. You quit the weekly dance we call placing the order. In fact, you personally delegate that task to an employee. You stop writing a check for deliveries. And finally your food cost drops 3 toMore »

2011 May: Ask Big Dave

2011 May: Ask Big Dave

Dave, I have a full-service pizzeria with a fairly big dessert menu. My desserts have been pretty successful, but they slow table turns. Do you have any tricks up your sleeve that will help me move customers through a little quicker without losing those dessert sales? Shannon Weaver Chicago, Illinois I’m so glad to hearMore »

2011 April: Ask Big Dave

Dave, I just opened my first pizzeria a couple of months ago. Labor has consistently been running between 20-22 percent. At times, I feel short-staffed, but I really can’t afford to hire new help right now until I get sales higher. Do you have any suggestions for me? Is my labor where it should be?More »

2011 March: Weights and Measures

2011 March: Weights and Measures

Very early in my career I was referred to as a “pizza boy.” After about a year of learning the ropes, you earned the title of “pizza man” –– or washed out. The difference was a couple of thousand hours of being the gopher, grunt, zip, trainee, etc. The attrition rate was very high. TheMore »

2011 March: Ask Big Dave

2011 March: Ask Big Dave

You’ve got questions … our expert has the answers. Submit your questions via e-mail to Jeremy White (jwhite@pizzatoday.com) — make sure to put “Ask Big Dave” in the subject line. We’ll pass the best questions on to Dave each month for his highly sought-after advice. I’m confused on how to determine labor cost. What isMore »

2011 January: Ask Big Dave

2011 January: Ask Big Dave

You’ve got questions … our expert has the answers. Submit your questions via e-mail to Jeremy White (jwhite@pizzatoday.com) — make sure to put “Ask Big Dave” in the subject line. We’ll pass the best questions on to Dave each month for his highly sought after advice. Q: Hey Big Dave, I’m a small independent. IMore »