New Profile Posts

  1. Richard D
    Richard D
    Getting back in the business with a food truck.
  2. DaveUO
    David Locke - Contact Info: - c-603-860-9954
  3. DaveUO
  4. kjs421
    kjs421 Jessica Miller
    You sound just like us, can't for the life of me figure it out. We have a lot of pizza competition plus all the franchise's. We won two major awards and dont have the money to advertise. This sucks.
  5. Joe Funkey
    Joe Funkey George Mills
    Hi George, I am told by the Health department that for the Y602 I have to have the hood extend to the total opening of the door? She said that I could by an extension? I have had to have an eye brow installed on a previous hood, but I cant find a bolt on or "funnel" as she called it anywhere? Do you know what she is talking about? Thanks
  6. James Hilliard
    James Hilliard
    I am a blogger and write reviews on best food ingredients.
  7. Jennifer@SpeedLine
    Jennifer@SpeedLine tguag
    Hey Tom,

    I felt a nudge out of the blue.... We'd love to see you at Pizza Expo in March.

    I usually do have some discounted passes available, but you're a little early -- I don't have details yet.

    You have until Dec. 31 to take advantage of the early bird rates, so I would hold on for a few weeks before you buy. I will add you to my list to contact with info on any registration promos.

    1. View previous comments...
    2. Jennifer@SpeedLine
      Another option for you, Tom -- I don't know if you subscribe to the Pizza Today newsletter, but they just offered this promo valid through 11/19:

      I want to offer you a one-time opportunity to register online for only $100 (Save $90) by entering promo code QT100. Don’t delay. This exclusive discount offer expires Sunday, Nov. 19 at midnight EST
      Nov 16, 2017
    3. tguag
      @Jennifer@SpeedLine thank you so much for all the info! i think in gonna go with the 100 fee Since that's a sure bet. but i will definitely come by the booth and say hello to you and I'd still be happy to chat with any interested people while im around.
      Nov 16, 2017
    4. Jennifer@SpeedLine
      Great! I'll look forward to it. Make sure you find me to say hi. Sorry for the slow reply -- I don't get notifications from the TT anymore, so I have to check back periodically to see if someone messaged me.
      Nov 20, 2017
  8. Gary
    Gary George Mills
    I have a commercial kitchen i just took over where i dont have much room and i want to ask your experience on which oven you would recommend. So the hood is not that big . My hood is 43 inches deep and i have about 63 inches of length room. what kind of oven would you recommend based. my email is
  9. Ouybouy
    Ouybouy Tony Pepperoni
    If you get into bed with Pizza Phone it will be your biggest regret ever. Lookup Better Business Bureau complaints, it hits the nail on the head. We have been with them for a long time but are in the middle of switching. They will damage your business and hold you hostage. We are switching to Pizza Cloud as it sounds like many are.
  10. bodegahwy
    bodegahwy idahopizzaman
    Where are you in Idaho? I end up driving through that part of the world at least once a year.
  11. AnthonyLPZ
    I'm looking for a used Rotoflex pizza oven, preferably the 56 model. Please contact me if you have one for sale. Thanks Anthony
  12. gnob
    DiamondTouch POS - anyone knows how to restore a database backup?
  13. kjs421
    kjs421 URNUTS
    Can't believe nobody responded about the expo in NJ
  14. kjs421
    kjs421 URNUTS
    Can't believe nobody responded about the expo in NJ
  15. Gary
    Gary Joe
    Hi Joe
    I really want to get a nice cracker crust going. I noticed you said you ferment in bulk with low hydration....Do you mind sharing your hydration%. Also how much yeast do you use and is it fresh yeast or idy?..I want that yeasty taste and smell. Any suggestions would be great. BTW I use a woodstone oven at the time and want to consider a conveyor because easier to train with.
  16. URNUTS
    URNUTS December
    Hey Jamie

    It's Jon.... from Milford. Used to have the Domino's there. How have you been? Working on a place in Concord.
  17. John Knight
    John Knight George Mills
    Hello George,

    I am working with Tom Lehman on a new pizza operation. I would like to discuss this project with you for kitchen layout and more. My email address is

    I hope to hear from you!


  18. Tony Pepperoni
    Tony Pepperoni
    Pizza phone-is it worth it? Any other systems similar you guys like better?
  19. Brian Wallace
    Brian Wallace
    We have a Garland Stainless Steel Triple Stack Stone Deck Pizza Oven & a Manual Pizza Doug Press available through
  20. Daria
    Good painting is like good cooking; it can be tasted, but not explained.