Recent content by Paradox_Pizza

Established and growing 20% per year. Step into a profitable business. All the work has been done to establish our reputation. http://www.murphybusiness.com/business-brokerage/view-our-listings/ctrltype/8/lid/80091/ref/7/established-pizzeria-for-sale.aspx

Thanks bodegahwy! That about sums it up. We are experiencing an unprecedented increase in sales and I am hoping to fill this position before my current manager leaves on May 9.

Manager needed for busy pizzeria. New York style, we make everything in-house. Delivery and dine-in. Beautiful tourist area in the middle of nowhere. If you enjoy the outdoors, this will be a good fit. Year round, or winters off are an option. Email resume to [email protected]

Hi, I had a similar problem and started cross stacking overnight just to fully chill it down. Also, I label the batches a, b, c etc. You may need to rotate your boxes so the first batch you make is the first batch you use. Hope this helps. Susan

Hi Everyone, I was wondering if anyone does wings in a deck oven. I have seen posts of people using ovenable wings, but I have not been satisfied with my experiments. I have only used the unseasoned precooked, but I am wondering if some of the pre-seasoned types are worth trying. What brands and...

Hello, We currently sell a 12 inch and 18 inch pizza. I am getting ready to add a 14 inch and am wondering if anyone would share the breakdown of the numbers per size (or just x% for each size) for your restaurant. I am going to be doing some guesswork and any actual numbers would be helpfull...

During Christmas week I picked 4 local non-profits that I support and advertised that we would give 10% of sales to these groups over the four nights. I figured that they would promote it with their supporters and I advertised as well. Winter is slow, so it was a nice way to connect with our...

I believe my Sysco rep told me the shelf life is 3 weeks. I order by the block so I never have it sitting around more than a week.

Thanks for the feedback. I will set up google alerts. I had heard of that but hadn’t looked into it. Susan

Hi, I don’t post much, but needed to vent to someone. We got a not so good review on Google that I am certain is not a real review. Either they went to another Italian place for pizza and confused us or it is someone local that just doesn’t like me. I hate to spend my time worrying about the...

I would recommend as big a pizza table as you can get. I bought a 6.5 foot one used for $2000 and in the 2 years I’ve been open I have put about $3000 into it. I would have balked at spending $6000 for a new one but would have been better off. Also, when planning refrigeration, think about where...

Kris, I found I had to stop taking checks because I wanted to hunt down the people that bounced them. I recommend not taking checks just so you don’t have to think the worst of your neighbors. If people don’t have a debit card and want to write a check, you probably don’t want their check.

Also, temperature of your dough and the room temperature are going to make a big difference in your rise times. Nancy Silverton’s book, I think it is called La Brea bakery breads, gives a recipe for sourdough pizza dough. This would give you a starting point.

I have a triple stack y-600, had the legs cut to about 4 inches to clear the hood. I have never used the top oven. I think you would have to be above 6’ 4".

It is funny the conveyor vs deck is just like the Grande vs every other cheese. I’m from New Jersey and just wanted to make the pizza I grew up with and so I use deck ovens. I was just in Jersey and checked out the Veroforno oven company. Lots of deck space in a smaller footprint. I might just...