Recent content by Mike

Not yet, my wife was recently diagnosed with a rough disease called Huntington’s disease. I’m trying to find a hybrid or remote job so I can be around to help her with the kids

We sold a couple of months ago too. It was a lot easier than I thought it would be Just started looking for the next gig

Stef, I used to use the Blodgett 1000s that @smiling_with_hope is talking about. They are phenomenal. My understanding is that they are no longer as good because the process of making the old stones involved asbestos and they haven’t been able to 100% replicate it. We are currently using...

Not sure how many you are looking for but there is a company out of Canada that we use called Orbis that will deliver straight to you. We last ordered in early 2020, we ordered 72 and paid $14.45 each plus $368 shipping. I’m not sure what it’s like now. You can email...

I just spent a bunch of money on a new Randell pizza prep table. Replaced a decent Continental unit. I am wondering if anyone found out a way to filter flour out to extend the lifespan of their table? I was thinking about putting an air filter in the door that you use to access the refrigeration...

Can you get a cheaper fryer? I use 4 Dean SR142’s at our busiest location. The most recent one I purchased was in 2019 for $850 brand new, looks like they’re closer to $1300 now. We do around $10-$15k in fried food per week with these, most days we only use 3 of them.

We use a 60qt hobart to mix our sauce. The motor is going, Hobart says we have about 3-6 months before it needs to be replaced. We are opting to have it refurbished for a fraction of the cost of a used mixer or replacement motor. However, it will take 3 weeks to get the mixer back into action...

We started selling “detroit style” by the slice a few months ago. We just use our regular pizza dough and have been doing very well with it. We’re in Philly area, not sure if it would fly in the midwest. 22 oz dough ball Toss in melted butter or fake melted butter. Proof in 10x14x2.5 in Lloyd...

I have a kelvinator chest freezer. It works well, but the plastic around both the doors broke within the first 2 years. For the price, I can’t really complain I would buy again.

I didn’t ask him. They don’t want you to know who packs their private labels because they know you will shop it for a better deal

It says “product of Wisconsin 44-442” and another spot says “10156 0800-82700” the brand is “Country Brand” and its a Ferraro Food product

Does anyone know where to find out who is producing an item that a distributor is selling on their private label? I know there’s a way based on some of the numbers that they have to print on the box labels. I tried a cheese from a distributor and would like to know who is packing it and see...

I can’t imagine paying another company to set it up for you though. You’re already going to be paying so much to the 3rd parties, can’t imagine adding a 4th party

I’ve haven’t tried this yet but have looked into it a little. I’ve wondered if there are underserved markets that would pay a premium for product. Ex we have a lot of muslim immigrants moving into our area, would a ghost kitchen concept that caters to them work? Beef pepperoni, unique toppings...

Its not unique to Speedline, but when a reseller sells you a product and then stops selling and servicing it shortly thereafter. That was my experience with them. All of my problems have been with resellers. I know this isn’t everyone’s experience. When I deal with Microworks, its dealing with...