[chefa1a]

expect to work alot

but if are not in the business you

should get a job to get experience


as far as keeping the recipe from employees you can do a premix of ingredients (like sugar, salt yeast already weighed out in plastic bags for the pizza dough and maybee the spice mix for the pizza sauce) then give the employees a recipe to add water flour and oil for the dough or the tomatoes for the pizza sauce


some of the things to watch out for are keeping fresh food prepped and ready

and not going bad

employee theft

and keeping things consistent (have prep lists and inventory sheets on hand)

there are different styles of pizza; brick oven pizza is more labor intensive because after stretching and topping the pizza you put it in a hot oven and have to watch how its cooks and spin it around some times to make sure it cooks evenly. a conveyor oven will give you a more consitent product with out having to pay an extra cook to "run" the oven, but doesnt get the signature crispy crust that cooking on a stone will give you