Recent content by Cheezy_Tomato

What do people use to keep their pizza’s warm while waiting for the customer to pick up other than an Alto Sham

Does anyone use a pre-made spelt crust and if so where do you get it from? Thanks

We are taking over a space that is only 14 feet wide and 80 feet deep on the main floor. Needless to say it is set up as a galley kitchen. At first I did not see this as a problem since our MM PS360 is only 45 inches wide. But I notice that most of the new ovens are much wider. For example the...

I have been presented with a great opportunity to open up a location inside an upscale large grocery market, think a smaller version of Whole Foods. It also lends itself to our stlye of menu, which is also upscale, gourmet pizza, flatbreads and pasta’s. So I have made the decision to go ahead...

Does anyone have or is anyone willing to share a franchising package a potential franchisee would receive if they were to make application. I do understand that this could be considered sensitive material and I am not asking anyone to share what they are not aloud to do. We get no less than 5...

I am working with a local supplier of organic cheese because we have a large calling for it. The first few test runs with it have produced an oily cheese when baked. It was a combination of gouda and asiago. Any suggestions why. I cooked it at the same temp that I use with my Saputo cheese. Thanks

We have a local cheese producer who specializes in organic cheeses. They have a strong local following. He does not produce mozza but he does do white cheddar, parm, feta and makes a great smoked gouda. I would like to do a pizza dedicated to his cheeses. I was wondering does anyone do a pizza...

Has anyone done a cross promotion with a video store before. There is only one video store in our small town and they have asked us if we would like to do a cross promotion on our slow day. Not sure what type of promotion because I do not believe in coupons. Any thoughts?

What a great idea - I have been thinking about new desserts and pasta but I hated the idea of tent cards. I am on my way to buy a small LCD monitor. royster13:

Patriot'sPizza: I should also clarify that the P&L statement I refer to is “in house” not something I would submit for income tax or “out of house” business.

Patriot'sPizza: I wasn’t expecting this type of response but since you are wondering why we produce waste I will answer it. We do over 20 16" inch pizza by the slice each day. Based upon the activities at the high school right beside me I may have 4 or 5 slice left over at the end of the night...

royster13: Thanks Royster - still hoping you will drop by soon so I can pick your brain. Like you I have a line on my P&L statement to track it. Thanks

How do you account for wastage in relation to your food cost and P&L statement? Thanks

Does anyone use pasta cookers. If so how do you find the cooking time and recovery? What type do you recommend?

It’s an Omcan