No. Unfortunately, it won't make your order go faster. We have very limited staff, very. It's usually only 1-2 of us working at the restaurant, including on busy weekends. Most of the time, we are able to get things done quickly and on time, but if multiple people come in to eat inside, and we have have several orders, lasting well over an hour to get caught up, we will shut our phone off for a few minutes until we can get a handle on the time it will take for us to get new orders done. Sometimes, people call back in 15 minutes and we are able to get their order done in 15-20 minutes. Sometimes we are an hour out.

Sometimes, however, people do come in and say "we figured we would just come in, we only want 1 pizza! Marsha, Marsha, Marsha!" I totally want to make that 1 pizza for you. However, do you see the 10,15, 20 tickets all with 1-2 pizzas? Should we call all of them and tell them you only had 1 and ask if they don't mind waiting? Sometimes we do squeeze in an order, but sometimes there are just too many orders to do that. Anyway, we want your business, but if we don't shut the phones off when we get swamped, we won't be able to keep up with orders from the people that came before you. Every local restaurant does the same thing, so please don't take offence, try again, or at least have some understanding as to why we shut the phones off and think about how you would feel not just taking the orders, but being the customer that ordered before you.

It takes less than 5 minutes to top a pizza and about 5-6 minutes for it to cook. So, when someone orders 3 pizza's, you can estimate it will likely take about 10-15 minutes total, depending on the orders we have before that order. So, if there are 5 other orders, including Philly Cheesesteaks, etc., it takes longer. Plus, for Gluten-free pizzas, it takes time as we wear different aprons, etc. So, if you call, you may hear that a pizza will take 10 minutes, or over an hour, it's not the pizza that takes that long, it's the amount of orders before yours that must be completed first. So, next time you call, understand that if you call Friday at 5, it may take 15 minutes, but it also might be an hour.

No, not really. Sometimes we do but it depends on how busy we are, and the size of the order. We want to offer full delivery because I firmly believe pizza is a delivery business... However, we need staff in order to offer delivery. Also, this isn't a big city and are not in a central location. When we deliver for weddings or big orders, it sometimes takes 20 minutes or more to arrive at our destination in Moultonborough. That works out to be at least 40 minutes for delivery. That works out for us when it comes to delivering 30 pizzas, but a small pizza and some fries is not worth the time or cost. We would not be in business if we did that, especially since we don't have a delivery driver.

Out of respect for our neighbors, please park in the spots in green in front of the restaurant or yard (signs show where to park). Do not park in the driveway, do not park behind the restaurant, or on the side of the restaurant, as that is parking for the church. Thank you!

The one thing consistent with our signage is that no matter what our other signs say (open, open daily, closed, temporarily closed, etc), our "Now Hiring" sign was always there... Just not a lot of people working these days around here. We are in a vacation town so there are not a lot of people that want to work in a restaurant that doesn't serve alcohol. We are currently hiring as of Spring 2026. Whenever we are hiring, we are looking for hardworking people. To clarify what we mean by that, please review the FAQ about about staffing. We offer a fun environment that is slow to steady most of the time but there are extremely busy times; it's an unpredictable flow. There are times we feel it's very slow with only occasional orders, and 6 different vehicles will pull up at once. Then there are weekends, which are consistently busy. Ultimately, it's all manageable but requires the type of person who can do more than one thing at a time sometimes, and understand that sometimes you have to pick up the pace when there are a lot of orders. Because of this, we do the weekends, which are the most difficult days and when we are hiring, we have hired people to work the weekdays, with us being there as needed.

When we are operational and running full time, we would be glad to support local events, etc. The problem is, we have someone asking us for free stuff regularly. We would love to accommodate some of these groups, but it's not possible right now when we are running part time.

Not really. Sometimes people will decide to give us advice while picking up their pizza. While we appreciate the business, it seems like people have a misconception about why we are (or were) not open every day. Ultimately, people will tell us how we can get more customers, despite never owning a business. We are told to have coupons, we are told to be open steady hours, we are told we should grow our own food, we are told all sorts of things from people. I personally would never venture into someone's business to lecture them or tell them what I think they should do, but that's just me... We already explained about being open in the FAQs above. Also, we can't have coupons since we are not open every day (we are now open, so this is a lie, we do now have coupons, but I kept this in for humorous effect). If we don't have the staff, nor hours, it wouldn't be helpful to us. We can put our flags up at any time, we do well. We appreciate the business and the support... No advice please. I've been a score mentor, have helped hundreds of businesses to succeed, so I'm okay, just come in and enjoy the food.

This relates to the question above and something someone called and asked when they called in an order. I explain this on the phone when I have some random person calling up and yelling at my teenage daughter when she tells them 45 minutes, but some people don't seem to listen (nor have good values if you are a grown man yelling at some teenage girl). If you call us, and we have 1 order, your order will probably take 15 minutes. If you call us, and we have 50 orders ahead of yours, that doesn't mean you are a special flower that should be put above everyone else. We do orders in a first come first serve basis, so sometimes, when we are backed up, will tell people our expected time and sometimes we even have to shut the phone off. Please understand that every day is different, every dinner is different. There are people that call us up and we get their dinner to them in 10 minutes, and there are weekends where they order the same time and we tell them 40 minutes.

Our average order completion time is 15-20 minutes. Every day is different though and it can take longer if we are busy. We are a family business with 2 adults and 1 staff member, and many people tell us we do a great job at doing orders quickly despite being so busy. We sometimes get behind on busy weekends, and we try to avoid it, but whenever this happens, I call all the local places, find out their wait times are as bad or worse, so we do pretty dang great considering we are only a small family run restaurant without a bunch of staff like some other local businesses!

All truth told, when I hear someone say "I heard..." I usually know it's going to be a question that was not well thought out because someone didn't think the question through. I heard a lot of things, that doesn't make anything "I heard" true without doing some research for myself. Speaking of which, "I've heard people only use 10% of their brain!" While that is not actually true (at all), I sometimes believe it is true with some interactions.

50, however we can comfortably seat around 36.

If it's because you are visiting New Hampshire, or never knew about us, or we were never open when you tried to stop by, sure! If it's because you are a social media addicted person that is angry and want to make a declaration that you will never support our business because we haven't been open enough for you... well, we are not interested.

Living in a small town has it's perks. One is that it's not as crowded as larger cities, and you get to know some great locals. It also means dealing with people who treat this as a junior high school playground. See, 90% of the locals have been great, supportive, and have been very happy, whether they visited the old place that was here before us, or not. However, some have had some other strange reasons for not only not ordering from us, but actually going after us every time we have a well-liked social media post.

We have had some say they didn't like the previous establishment or politics of the previous owners, so they never come for that reason. Not sure what that would have to do with us. We have also had people say they loved the previous establishment and don't come for that same reason. Strange, but okay. We sell food, not politics, so I'm not sure what you liking or disliking the previous establishment would have anything to do with us. Seems childish and petty... In fact, we had someone who came in this year (2025) say to us they never came in for these reasons, and were among the complainers, and then once they tried us out, now say we're their favorite local place. Thank you.

One of the worse reasons we have heard is that someone will leave a response to a social media post and declare that since we are never open when they want to come, they will never support us and instead go elsewhere. So because we are short-staffed, have had health issues, or have had to renovate a building that was literally rotting when we purchased it (we have the repair receipts to prove it), you won't support us? Thanks, your parents must be proud of your objectivity and maturity "adulting" in your 40s.

One interesting thing about a few of these people is that when I check out their profiles, out of curiosity, after discovering our post was shared to someone's private group or profile, I started seeing a few other responses within minutes, all insulting us and our business. I would often find they are a competitor, a friend or family of a competitor, or someone that likes every post of a competitor's business, or are otherwise connected to someone that we let go or quit because they were not doing a good job. Surely employees never say bad things about their previous employer, right?

Anyway, the thing is, why would you, as a business owner, want your friends to insult another business? I don't want business that way. We have supported quite a few local businesses and have never even considered insulting them or having friends complain on their social media. We are above that, and I get there is a temptation to delve into the worst parts of humanity on social media, but really, I'm sure you could do something more constructive with your lives? Surely working with other local businesses for the benefit of the community is a better direction to take, right?

We have liked and supported almost every business in the area and have left good reviews for some and even promoted them on social media when we were closed even though it was never reciprocal. If I haven't had anything good to say, I just don't say it. I'd rather them be successful because if the area is successful, we are all successful as a community. Anyway, I'm done, but rather than respond to a handful of negative comments, I decided to simply have one response I could share when we get these bizarre exchanges on social media.

Not Really.

As of Memorial day, 2025, we were open every day, 11-8PM through the end of summer. However, we still occasionally got this question. This is a bit tiring to answer, to be quite honest. We have our previous responses to this question below in our FAQs, but we have actually been open almost every weekend since July of 2023. Being open only on weekends is hardly, "never open." We also open on other days, for lunches usually on Mondays, and special occasions like the Superbowl, Bike Week, etc. Also, people call us for private business deliveries, family reunions, weddings, camp events, parties, etc. and order in advance for other days. The fact is though, most people who complain that we are never open and do end up coming in, tend to become regulars and are always very kind once they realize that we are good people and there is more to life than complaining about a pizza place that is not open the hours you desire. Good food is beyond petty grievances of a restaurant not being open enough for a few that like to find reasons to complain.

It's now April 2026 (at the time of writing this) and we still get guests coming in asking this, despite our signs saying open 11-8 on Fridays and Saturdays for the past few years. Nonetheless, every week we get a new regular, so it's all good. We hope to be open 7 days per week by Memorial Day as long as we have honest and reliable staff... That's the catch though.

Good question! While I don't like long convoluted answers (if that we're true, these faq's would not be as long as they are), here's one in 3 parts (4 parts if you include the intro), as it's not a simple question as it may seem. We are actually open part of the time, we have just not been open all of the time since purchasing this property in 2021. We don't benefit from not being open. We don't enjoy spending our life savings every month to have a restaurant just sit here... We've lost thousands per month our first few years when not open. so, why would we choose not to be open?

We are only open consistently on Fridays and Saturdays for 3 main reasons, here's the first:

The property was under major disrepair when purchased, and we have spent more than we could have ever expected just to get this operational. Almost every piece of equipment was not in working order and restaurant equipment is not cheap. We spent tens of 6 figures on equipment, repairs, roof, siding, flooring, remodeling, fixing almost everything, paving, and the list is almost endless.

When we first opened in 2021, we felt as though we were doing so under duress due to requirements by insurance that the restaurant be opened within 90 days of purchasing the property. So, imagine having to move, remodel your home and restaurant, and open within 90 days of closing... Yeah, it was tough. We opened though, on August 13th, 2021. We closed the next day for a few months as we hoped would we have staff as we knew we could not run the restaurant full time alone. This leads us to part 3 (staffing).

Good question! While I don't like long convoluted answers (if that we're true, these faq's would not be as long as they are), here's one in 3 parts (4 parts if you include the intro), as it's not a simple question as it may seem. We are actually open part of the time, we have just not been open all of the time since purchasing this property in 2021. We don't benefit from not being open. We don't enjoy spending our life savings every month to have a restaurant just sit here... We've lost thousands per month our first few years when not open. so, why would we choose not to be open?

Staffing is another main reason we have not been open full time. Finding staff has been an issue since day 1 and there are signs throughout the town, the region, and the country with the same issues, so it's not unique to us. We never purchased this with the intention of working 100+ hours per week. In fact, we were warned by the previous owners NOT to do that and instead hire staff. While some people like to say "the previous owners did it," as if this is some sort of dictatorship where we must work as indentured servants, the reality is, the previous owners from a few different versions of this place all said that it was not something they enjoyed doing all the time and were worn out doing it. In fact, the restaurant was up for sale for well over 10 years prior to us purchasing it, as can be seen on Google Maps photo archives. Our plan was always to manage and run the restaurant with staffing present. We also heard they were closed much of the time as well, so this isn't new.

We were open and we did so for 8 months in 2022 and most of that was just us working. At first we did curbside so people could try our food and we could open less hours, but we didn't really like doing that as we were really only open a few hours per day and that's not really great for business. At one point we opened with no staff, full time, 6 days per week. We did that for over 6 weeks which took a massive toll on our well being since we never had a break. While it was a great time because we gained established regulars and had a nice time meeting local people, it was not sustainable long term for us to work 6 days per week at the restaurant.

When we did hire people, it made our lives misrible. Unfortunately, like everyone else in this country looking for staff, it's not so easy. People are often lazy, dishonest, and will steal off their employers. We have the receipts (camera footage) of some of these occurrences. We've been at the restaurant for 12 hours straight, before and after opening and closing, and if we step away even for minutes, let alone an hour, we have found that employees don't really care about their responsibilities and sit on their phone. After having some complaints one day in 2022, we had to review camera footage as we heard different stories from customers and employees. Unfortunately, what we saw was disappointing. Some of what we saw was frustrating, and caused us to not want to remain open daily.

Over the years, we've had people steal from us, we have had people try to take credit for certain things. We have the receipts for everything. It's very suprising to see some of the lies and actions from employees. Especially considering since we are very clear we have mulitple 24/7 cameras with audio which is posted and disclosed upon employment. Unfortunately this pattern has continued to this day... Yeah, it's still happening.

Paying someone $16, $18, or $20+ an hour to tell everyone that calls, even if there is no current customers, that it's going to be an hour to do 1 pizza is an example of some of what we have went through. Someone breaking into our computer/register to steal passwords is another. All they had to do is work, but they want to sit on their phone and steal food and tell customers inflated times for simple orders on days we didn't so much as break even! Someone stealing merchandise, food, and even oil, is something we have gone through. Someone constantly eating and drinking inventory; one costing us about $200 per week, by drinking several sodas and energy drinks per day, and constantly stealing food...

Someone literally went through over $200 worth (our cost, not sale price) of inventory in less than 1 week of working for us and spent the majority of their time on the phone with no appreciation of what they were being paid to be there. We explained in the beginning to all of these people, if we are breaking even, there's really not much of a reason to be open, so if they do a good job, they get paid and we break even we would be okay with that as that really only happens durring slow seasons, for more than half the year, we do great anyway.

We hired one person that their parent got them the job, then they spent months until they could actually start working for one reason or another, only to sit on a stool doing nothing while I was making pizza's and my wife was on the floor scrubbing... We let them go after dealing with this for a week or so. We had someone that we had to argue with repeatedly about washing their hands and wearing gloves, and they felt I was "lecturing them.' It's my duty to make sure everyone is following safety protocols... These are the rules, not just my rules, but the health code! None of these people lasted more than 2 few weeks, yet they had a lasting impact on us. We would rather be open fewer hours than hiring the wrong people like this.

We have had someone tell us that they felt we should work our shifts and always be on duty during their shifts as well... So what's the point of hiring someone than? So we are supposed to spend hours prepping everything in the morning, be there during our shifts and then pay someone $16-$20+ an hour for them to work and essentially stand around to do one task while we do all the work during their shifts? That's the issue, our plan was always to be open around 70 hours per week. There are at least 10 hours or more per week in additional work running a restaurant; that's 80 hours or more. The sad part is, my wife and I run it much smoother when it is just us. It's less stressful that way. We want to pay a good staff so we can open more hours and do the "Breakfast Club" that we announced when we first opened... It's been a dream of ours to offer good coffee and pancakes...

We are now in our 50s and can't work 80 hours or more per week doing this. We wanted to find the right people, work our shifts, work during rushes on their shifts, and be open more hours but until we have honest and reliable staff, this is not possible. Yet, we find ourselves explaining this as some in the town don't seem to understand there is a sense of entitlement by employees and sometimes people in the community who think we should be open and be the only ones working. Again, the previous owners told us this is what drained them and why they didn't like doing it anymore. Our goal from the beginning was opening for breakfast, and being open late, but we have never had the chance yet to offer all this due to lack of staffing.

Sorry, but no, I'm not interested in these kind of people. In cases like this, it's easier to have no employees and be closed or open limited hours than to be desperate and hire just anyone. So that's why we are not always open. I have heard dozens of stories from others who have similar experiences. How would you feel as a business owner to pay someone around $200 per day only to see they not only didn't do their job, but took as much as a day's salary of inventory that week. This is just not sustainable for us to hire people like this.

We had a few over the years that we did let go because it didn't work, but we did like, or that did do a good job, including someone that was here for 3 months, and while there were some issues, overall, we were happy with the person. Unfortunately, we have found it rare to find people like that. Either they moved away or were only temporary. There are not enough working people in the region we are in, or at least not enough reliable ones. We hear that from almost every customer that owns a business in the area.

So, since 2023, we have been open consistently every Friday and Saturday. We were open all summer 2025, and hope to do the same now in 2026, but it all depends on who we can trust to actually work. Either way, you can count on our days, or we can cater for you or you can have a private gathering here other day sof the week but otherwise, this is how it is going to remain until we have capable staff.

Fourth reason for not being open regularly the past few years:

Beyond having young children that also need our attention (that was in 2022 when I wrote this, it's now 2026, they are in their pre-teens and teens now), we have had some health issues since moving into the property. In fact, one of the main reasons we stopped opening regular hours in July 2022 was because we were hit hard with Covid-19 for about a month. Afterwards it was fall, and due to lack of staffing, we found it better to open occasionally and for special events.

We understand not everyone can be empathetic, but the chef has untreated chronic pancreatitis. So, if there are only 2 adults, with 2 young children in school, it's not possible for us to always be open, especially when the cook often gets acute pancreatitis attacks. While this is more personal than we care to be, we only share because some people have made very rude comments online about us not being open, as if we should be required to be open. The sad thing is, the people that make those comments have never supported our business anyway, even when we are open.

Nonetheless, people like to cause controversy by talking about others while trying to drum up outrage over whatever people like to get outraged about nowadays... Anyway, these are the facts as to why we're not always open and have not been open regular hours for most of the time the past few years. There were issues for years of this place not having stable hours, so it's nothing new according to most people we have talked to, and while we would love for that to change, we can't control all of these scenarios.

I don't know, do they? I hope so... These save time, and make it so we can refer to these when people ask questions we get tired of answering. There's only so many times you can explain the circumference of a large pizza.

Actually, I now have a real answer to this... Yes, they do! I have had people come in, order and tell me how much they love these FAQs. I would have never thought someone would have read these, but they do. They also thought they were refreshing, honest, and funny. I try, I wrote jokes for a Comedy Central roast once... I'm good like that.