Recent content by bkw001

Completely understandable. With that said, I posted comment “how much pay” mainly because I was looking for an informal survey on the topic. I thought it might be useful just to see a bit of data across the board from those who have started their own business. I phrased the question broadly for...

Thanks for the advise, that is what i imagined as well. hell if I put a shower head on the mop sink I could just live in the shop. Honestly, I would like to be in a position where we do not pay ourselves at all for the first year and work off the debt, but we both need something coming in to the...

Just out of curiosity, for those seasoned guys who have started at least one shop, What did you pay yourself during the first year. My partner and I are trying to figure this out right now. Unfortunately, I don’t have a trust fund, nor does my partner, and we both will need capital to live off...

I was looking at moving to a town that did that, I had the same reaction. But take Missoula montana, or fort collins in CO, small town where people ride 5000 dollar bikes. One time fee to register make model serial number of 10 bucks. if your bike that costs more than a car gets nabbed, then the...

the seasoning thing reminds me of a shop that I used to work in. Had a double stack well broken inn, and another deck with not much use. The double stack baked like a charm, the newer oven stone liked to stick bad. After a year of pam and burnt pies, that oven worked great as well. wish we could...

As a former pizza monkey, i’d have to say I trained up pretty well. After spending times training others, it was difficult to find guys that could handle the ovens and put product out. With that said, there was alot of pride held by the crew over the work we did, so guys that sucked got hazed...

我认为那个是你的两个分钱。Pizza instruction in mandarin, f’n rad. Somehow made my day.

Just a question b/c I am confused. When it comes to deck ovens, why do people use screens. I understand the occasional use, no pie has been in for a while, the deck is way too hot, so one uses a screen. But besides that, on a deck oven, i really don’t see a reason. Why not just cook on the...

I might have miss read, but are you using only one y600? if not, fill the top or bottom oven, then fill the bottom, staggering you timing to let the others heat up. If you do not have your temp cranked all the way up, wait to you “kill” one of your decks, or at least drain it down, then turn up...

NY to FL: Hey Man, more power to you. I went back to school at age 25, just to have the degree. I a am done now, and was approached by my partner to start a shop. We have something like 15-20 years in the industry as it stands. We are in the process of starting a shop as we speak. Look, don’t...

Not to whip a dead horse, but the pizza industry is unlike any other food service shop around, and there is a lot to be learned from working for someone else before starting your own. My partner and I are looking at a startup ourselves, and we are on the fence, and that is with a combined...

Hi, Just wondering if anyone is using a cooked sauce in their shops. My friend used to use a cooked sauce in his shop, and it really helped pull out the acidity in sauce, as well as enhance the overall flavor. Is anyone having success using a cooked sauce recipe? Thanks bkw