Recent content by Jerry

Hi Tom & all PMQ TT’ers - We’re investigating purchasing new dough dividers for our commissary operation and have offers for volumetric (piston) dough dividers with pressurized hoppers. We’re told that the pressurized hopper increases weight accuracy of the dough portioning and alleviates the...

AdrianG - You should look @ what vehicles TelePizza and Dominium are running. Are they using company owned vehicles or are they using driver owned ? What are others doing in Lodi and why? And most importantly, what is your goal in getting into delivery? Do you want your sales mix to be...

Hi - I don’t know if we still have some delivery drivers that visit this section of the TT and post; but, if there are I’d like your feedback. Presently we’re having a problem with Incomplete Delivery Orders. Basically the drivers are leaving the store without the additional items requested by...

Hi TT-ers Hoping that I can get a couple ideas/opinions from the other DELCO operators on the TT. Here’s the problem - Incomplete Delivery Orders. Basically my drivers are walking out the door without the additional items ordered by the client. We have a POS system that prints the additional...

Deacon & Tom - Funny how information & knowledge from one business can be used to solve a problem in another…take the your experiences with the auto parts/repair industry and applying the knowledge to the pizza industry. Now if we could just get all the delivery vehicles to run on dough balls or...

Tom - Guess I’m on my way to research high pressure sprayers. I once had the opportunity to tour a Domino’s commissary and thought that the emulsifer that they were spraying on the dough post-positioning in the dough box was somehting other than vegatable oil. Guess somethimes the simplest...

Tom - I have a dough production commissary that services my small independent DELOC chain. We use a time delayed proofing process (day 1 - production & cold storage deposit; day 2 - transfer to stores & cold storage deposit; days 3 - 5 proofing & use). Presently after rounding the dough we...

td - I have a small multi-store DELCO operation and am testing the introduction of a call center for our stores (presently testing with only one store to see impact/cost/problems). When you’ve got a minute, please let me know where you had problems with your call center set-up. Was it a...

TexasRookie - Vital Link, like all software companies, has multiple versions of their software (they also have a “build” inside a version ie. a build is a small change or fix that was needed after one of the verions was released). Be sure you ask them what version and build they’re on now. PM...

Tom - et al. Just purchased a PietroRoberto Easy120 and need to scale up dough production from 30kg batches to 100kg batches. Presently at commissary we mix/divide/round/dough tray & retard prior to shipping to stores. Finished dough target temperature is 22-23 Celcius and retardation is...