Recent content by AFS

We have found over the years that generally most customers don’t like a lot of char on their pizza, especially if they have children. Those that do tend to order it well done. I think this applies to take out pizza’s more than eat in bistro type places.

Our store has a pretty good slice business. We slice 16" pies into 6 and sell between 25-40 pies between 10am and 2pm. That’s a big slice, but we charge appropriately. We may get a price complaint from time to time before, but never after they eat. I use a double shelf Hatco warmer just like you...

We’ve recently made the switch to unbromated/unbleached and our supplier brought it in the warehouse for us. We had to make a few adjustments to the recipe and also mix about 35% longer but it’s ok. Personally I did this as much for the staff as for the customers. I know when I work the oven...

Pizzamancer: Hi, Sorry I just saw this and the reply is late. Pretty hard to keep a consistent deck temperature with that oven, I don’t think top heat is a problem so I wouldn’t worry alot about insulating the top, although a coat of the high temp cement wouldn’t hurt, I would be more concerned...

We’ve had free wifi for about 9 years now, it has been good for business. We went free back when everyone was charging for it as it really didn’t cost us anything after the setup, and I figured it would be free everywhere after a bit anyway.

DgoPizza: Michael, I installed a 9960 here in our business this spring after visiting Bellingham to check them out in November. During my Woodstone visit I was quickly switched from a Mt. Ranier to a Firedeck, and I think I made the right decision after having the oven up and running here for a...