Recent content by Deacon_V

Add me to the Point of Success fans. They bring you everything you’re looking for…except the high price.

We can sheet and fridge our deeps for up to a week with very little problem. We simply use a good pan spray in the pans and assemble the pans. We wrap the pans well with plastic wrap and get by pretty easy.

I might add…we stayed at the Red Roof Inn, a block from the Civic Center, super prices and absolutely the best RRI I’ve ever seen, don’t be afraid of it.

We went the year we opened and loved it, but I’ve never been to Vegas so can’t compare. What I found of most value was the quality of the small sessions and for me anyway, the opportunity to camp out in the training area manned by “Doc” Tom and Jeff and suck up a TON of pizza craft knowledge...

We’re also in Central Illinois and for the last two years have purchased US Insurance through our IPG broker in Rantoul. The price this year came in the lowest of the 4 bids he showed me, we’ve never had a claim with them so I can’t vouch for their service.

I see this from both sides of the counter. As a business owner I always ask with our carry-outs if they need plastic & paper goods but never automatically include them. As a carry-out customer I find the practice wasteful and have always encouraged the shopkeeper that no flatware etc. was...

In most cases we simply give a small Gift Card, it still is valued by the charity/receiver, and has the bonus for us as requiring them to come in. Any money we give this way comes back to us, at least in face value. In our situation, and I’m sure yours too most of these are folks gathering for a...

Re: Looking for feedback on going from a deck oven to convey If I could put in a plug for a competing trade show (if not, no offense if it’s deleted)…if it’s possible, hit up the NAPICS show in Columbus this February. Before we opened I pretty much camped out at “Doc & Jeff’s” booth and sucked...

Re: Looking for feedback on going from a deck oven to convey Conveyor…all the way. Get a stack of Lloyd’s Hearth Bake Discs and you’ll not look back. Friday night and your “pizza guy” is a no show? Crushed and need to toss another body on the make line? Only a conveyor allows you to not miss a...

I don’t know if there is an answer for you, I’d think every situation is going to be different due to local circumstances and issues I might not be facing that you are. I know we had a great biz plan, did my homework, was experienced in many faces of small businesses, I’m a local boy in a small...

I’ll dig up their quote and double check them…I do know when I asked that same question I was answered, “no, it comes out to about a quarter per section” to which I then verified as in a drummie or a flat. So…we’ll see. I’ll also get you the SKU to make sure we’re on the same page, it sure...

nah, per segment, as in, per drummie or flat… I’d have to look, but I don’t know that they’ve listed the mfg. on their price list for that item. I know it’s a brand new SKU for them which may mean they’re pulling the price down to break into the market. We’re not sure we’re going to use them...

Same as Steve. We don’t have wings on the menu, but when I cook them up for personal use, or just staff fun we put them on un-sprayed parchment paper and pass them through. Any of your major suppliers should be able to provide you a price for the full sheets. Steve & others, which pre-cooked...

Love pushing the fresh produce theme, that’s the easiest thing we can do to set us apart from the “bought in bag” chains. My only critic would be that I found it a tad difficult to read the phone number as it didn’t seem to contrast to the background. Keep pushing!

This is the first time I’ve heard of a sales figure as a qualifier. Could you lead me towards a source for that? All my insurance guy has been telling me was the employee number which we’re well below.