Recent content by jstarr2

The type of equipment PizzaPirate is referring to is going to be pretty expensive and that’s why I didnt recommend it for someone who’s primary business isn’t pasta. A Pitco unit like this with auto lift and a single tank would be about $5300 with out freight.

TommyTwoTone, I’d love to be able to suggest a tool you can buy (well, a good kitchen timer is useful) but I’m going to have to agree with NicksPizza. You really need to have your cooks know when to take out the ziti to get the right doneness, there isn’t really a secret way to this, it’s...

Welcome to the community! It’s always nice to hear from people looking to join the discussions on PMQ. I’m glad your mobile shop has been doing well, despite you not having been on the forums before now. :lol: [/url]

I always think it is nice to have a light option on your menu for lunch. This allows groups of people to go there even if some people want something healthier than slices and chicken cutlets. I think a Caprese sandwich is a good option. Buffalo mozz, tomatoes, basil, and maybe a pesto spread...

Re: Am I paying my employees too much for the work being don It honestly depends on a number of things. You have to take into account your margins and overall sales volume. If you sell higher mark-up items (say gourmet pizzas) and they take more involved and skilled prep work, it is not unusual...

I’m going to recommend the residential area. This is mainly based off personal preference. If I am out doing my other shopping at wal mart and what not, I’m not usually buying perishables so I wouldn’t want to have to consider that. But, if I am on my way home from work to my house and there was...

Hey macnicol, Are you worried about losing customers during the 2 weeks you are closed or are you just looking to attract a lot of new ones from the reopening?

I’ve probably posted this before but it’s an article about buying an existing shop and some of the things to look out for. http://www.foodservicewarehouse.com/edu … ratch.aspx

You can get heat proof gasket material that you can use to reinforce the existing gasket. Beyond that, there isn’t much you can do. One of the things that has improved in newer ovens is the amount of radiant heat they give off.

Here is an example of a simple Excel spreadsheet for inventory management. It is a PDF file but it will give you an idea of something you could put into Excel. http://www.foodservicewarehouse.com/edu … ySheet.pdf We have a bunch of other downloads available for restaurant operations that you...

The Dough Doctor is right about having to adjust your cooking method when using an electric conveyor vs a gas one. Have you tried doing the things he suggests such as upping your temp and time? That 1130 gets up to 575 degrees, so I’d think you should be able to get a fairly crisp crust. While I...

Typically, you are going to want to refrigerate the can. That is, unless the cheese says not to, which is rare. Some units use a bain marie pot to hold the cheese and in that case you would throw some plastic wrap on top of the pot and put it in the walkin over night.

ADpizzaguy, I’d recommend calling Lincoln tech services about the uneven heating problem. It could likely be an electrical problem and they might be able to help you figure it out over the phone. Their number is 260-459-8200

I think that Royster has a great idea! Using a large LCD or plasma screen is definitely more expensive then a traditional write-on menu board, but they can be really attractive to customers if you put good content on them. It also gives you some cool possibilities like putting different pictures...

I second good old fashioned paper plates. Good luck with your new place!