Recent content by jarlotti

Hey Guys I wanted to find out what you all recommend who make calzones. I have a 12", 14" & 16" pizzas. I want to add a calzone to the menu, should I just use the 12" dough for the calzone? Just trying not to have to add another step for employee prep… THanks Jeff

Great… How about sites? Do you know some good used restaurant equip guys or have you just bought piece by piece with different sellers? Thanks again

Hello I wanted to see if you guys have had good experience buying used equipment; whether online, auctions, equipment suppliers, etc? Shipping seems to be the killer, but am looking for some sources if you have them… Thanks!!! Jeff

Thanks

Thanks for replying! Do you know who it is made by?

I am in the process of opening a new pizza restaurant and currently working with the city (fun…) Anyhow, I wanted to see if any of you installed an above ground / in-kitchen grease trap unit vs underground? Who you liked, typical cost, and your strategy with the city… THANKS!!!