08-04-2012, 08:33 PM
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#26 | ||
    Join Date: Aug 2010
Location: ,
Posts: 49
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There must be 3 standard pizzas in a restaurant for it to have any sales,drumurai.
Anyone have any idea how exactly the pizza quality is determined and how to get it really high? I have only quality 100 ingredients, the stone ovens quality 85 and my personnel has cooking and serving 80-100. Yet my pizza quality is still 67 to 69 in all restaurants. What is missing? |
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