Recent content by boatnut

Thanks… yeah they seem best build quality. Length the machine can hold a slice and retain quality is my main focus. Obviously has to be humidity controlled. Just wondering if there was some new magic out there lol…

What is the best humidity controlled pizza holder/merchandiser? Four 14" pie capacity. Have an older Hatco now.It needs replacing.

Yeah, I know, maybe a silly question lol…

Hi all, basically retired a few years ago so have not been around. Been asked by my GM to help out with increasing volume of ovens. Question… we sell a heavily topped pie, dual XLT 3270 split deck ovens, pies take 9 minutes avg. Some require “pushing back in” for another minute at least. Nothing...

Not required IF you have your cooks be careful with the sauce spread. If the cheese has to float on sauce it will slide. It will also slide right off the slice and burn your lip when you bite into it… Minimum of 1/2" of cheese overlap onto un-sauced crust so it can hold on!

Long time since I’ve posted here… Retired a couple years ago and son now runs both stores. I’m liking that I see a movement building here towards zero discounts/zero coupons. Never issued a coupon. Never will. Printed Menu prices, period. Same price for all every day. It has definitely worked...

I do! Please email me at [email protected] and let me know what you have and what you would like for it… Have a USA address 98230…

Thanks, actually meant has anybody tried this KRISP IT under the cheese?

We put the majority of our meat UNDER the cheese. (Way it’s done up here by all). Anybody tried this under the cheese?

100% guaranteed for sure way to make me avoid your establishment (even if I’m eating alone). A view also held by anybody I know. That said, I usually tip anywhere from 10 to 20% depending on the service I get. MY CHOICE…

Man I have to tip my hat to you… “really small residential town about 3,500 on a really busy 2 lane road, about 22,000 cars daily.” and you decide to open up a pizzeria when there is two indies and two franchises in that small town already? Wow. You must have huge faith in your product. I like...

Understood… I was referencing the majority of other responses that state they do add water. Noted that the other crazy Canadian ( Daddio) is in my camp on this lol…

As usual, it appears we do it very differently… Add water to the sauce? Never. Full Red with some spices. We spent a lot of time developing handling/storage/prep methods for all our toppings to reduce the moisture, to then add water to the sauce would kinda defeat all that no?

$3.75 a pound here in the great white north for block mozza. Shred/blend in house. Small local supplier. Sysco can’t touch price even though we buy everything else through them.

Thank you all for the replies. Got Rocks, I am 100% onside with you. Cost is approaching $1,000 month. I am not willing to accept any mistakes. I have posted the “total washout” that a mistake actually costs us for all staff to see. I just wanted some other opinions as to what might be an...