Recent content by adagio

We use a small regional food distributor that carries Bellissimo. We use their cheese and pepperoni and it’s pretty good quality. I’ve even had a retired food distributor who is a Grande die-hard who says the cheese I use tastes just as good.

It’s good to see this from a different point of view. Just a side note about the child’s safety and health issues - our 3 year old is never allowed into the kitchen during business hours, the baby has never been in a position where she would be able to come in contact with any equipment or...

I guess I haven’t introduced myself. I’ve been lurking on the forums since about Feb and finally registered a couple of months ago. We’ve been open for a little over two years, and I really wish I knew about this place before we opened. I’ve found a lot of valuable information here and would...

Piper: Piper, being a physics nerd, you’re my hero :lol:

The SSA does have a SS # verification on their web site. However, knowing this, I still do not verify SS#‘s at the time of hiring. (Of course up to this point, I’ve not had a reason to believe that any of my employees’ SS cards are fake.)

We have a very small operation and make our own sauce. We don’t heat our sauce any more, but when we did we started out with a Colman camping stove, we then switch to a food warmer/crock pot thing. You could also get a small one or two burner hot plate from your restaurant supply store. Any of...

We don’t serve alcohol mainly because I didn’t feel like trying to get the license to sell, plus our focus is to be a family establishment - just one more reason I decided not to try to jump through the hoops. While we’ve had numerous customs ask us why we don’t serve beer, we’ve also had quite...

We have a friend that sells butts for a fundraiser over memorial day weekend, so we experimented with a pulled pork pizza. We serve deep dish, so our crust is already more like a bread, so all we did was mix the pork with bbq sauce and piled it on the dough then threw it in the oven. No pizza...

We used plastic forks for about two weeks. Not only does every single one cost, but they give an impression of cheap. And don’t even think about trying to use a plastic fork to eat a pizza. You’ll have customers coming back for two or three forks because theirs broke and then giving up in...

If I had the money (which I don’t) and did delivery (which I don’t) I’d like to provide the delivery vehicle. I’d pick an unusual model and have that thing wrapped. I think that would out do any car topper from any competition, and people would easily see my guy coming down the road.

That’s a good point, Indie. We’ve got flat breads that are too big for our 6" box and too small for our 10" box. We have the Styrofoam containers for salads; never thought of putting pizza type stuff in them. You just get stuck in a rut sometimes and forget to think outside of the box. 🙂