Recent content by Brett_Alkan

$0.815 custom printed on craft for our 18" box. We add an insert. Changing our plates so I will shop this around a bit.

Not happy with our situation. 3 stores, $8,000/ year. Crazy. Delivery is not even half our sales. Would love to get another quote here in Washington

We have used nothing but Hoshizaki in our 14 years, now 4 stores. Have had bad experiences with their reach-ins and make lines, but the ice makers have been solid.

First installation of Toast last week. So far so good. Very positive at this point. Getting everything ironed out before we launch at the other 3 stores. Given our situation with Revention, this is a breath of fresh air. I recommend Toast.

Not from our suppliers, yet. I think we’ll see some higher prices soon. Costco was limiting purchases of raw meat today.

Will do. Spending some time on a statement of requirements. Crazy time we’re in!

I should add that while Revention was great for the first 6 years or so, I can’t recommend them now. I’m looking to switch in the near future. Speedline and Toast are the 2 that we are evaluating.

We have received PPP loans for 2 of our stores, waiting on a third. They are separate companies so we are doing one application for each store. I believe the reason that we are moving fast is our solid relationships with our bankers. Both banks are only working with customers that had a...

We’ve had it with Revention as well after 10 years. It’s been 2 years since your post. Still happy with Speedline?

Thanks again, this has been very helpful. Happy Thanksgiving, Brett

60% hydration. We use ice in the summer. Power flour. Thanks again for the advice! Brett

Thanks David, I really appreciate the information. This helps a lot. 3,000 lbs. in 2.5 hours with 3 people is impressive! Do you foresee any issues with a very stiff dough and the S302? Sincerely, Brett

My mistake on the spiral mixer. Memory failure. Is the A-M S302 a good option for us, or is thee a better one? Thanks, Brett

Hi Tom. We will be moving our dough production out of the stores and into a commissary and have some equipment questions. Our pizza dough is very stiff, 60+ AR. I’ve read that you would advise us to stay away from spiral mixers, so we’ll stick with our 80 qt Hobarts. What dough divider/ rounders...