Recent content by pie2

Tom, Our operations are such that we take a cold dough ball out of the fridge, flatten and warm the dough to 140 degrees with our DoughPro press, top and place directly on the deck. My question is what affect does it have on the dough to warm like this rather than letting it sit out at room...

Mellow Mushroom is a big chain based out of Atlanta, right? I used to eat there a lot when I lived in Atlanta but have not eaten their pizza much since I’ve moved to Raleigh. They have a location near the Durham ballpark and also one at Glenwood south in downtown Raleigh. I believe their Chapel...

I have a double-stack q-matic 36 that is 2 years old that I’m selling. PM me if interested or would like more info.

Sorry, I didn’t vote because I don’t like your categories. My suggestion for a poll: Standard Deck Rotating Deck (Rotoflex, Picard, etc.) Impingement/Convection Conveyor Infrared Conveyor (Q-matic) Brick Oven (wood or coal fired) I think that pretty much covers the types, right guys? Each in...

j_r0kk: Count me as a believer in this model as well. While we haven’t turned a profit yet after 2 years we’re close and I definitelyl see the potential. We have 2000 sq ft and 45 seats, and what’s really enticing for me is acquiring the adjacent space which would add another 1400 sq ft. I was...

I don’t mean to argue with you George. My point isn’t that a deck is “better” than an impingement. What’s best is decided by the pizza operator and ultimately the customer. Impingement conveyors have indeed taken over the industry, as the big 3 chains use them exclusively along with most medium...

George Mills: While I don’t disagree that you can satisify your impinger oven customers with a quality bake, I stand by my statement that it is just not possible to get the same bake with an impingement as you can with a deck. Hot blowing air or convection bakes are unquestionably different...

One thing to keep in mind about frozen pizza or any packaged food: they are manufactured in a plant rather than cooked in a kitchen. Hence they will always fall short in quality and nutritional value. I’ve been many food manufacturing plants as a consultant and believe me it is not the same...

Slicing works a lot better for us than chopping. Vidalia onions are my personal favorite - love the taste so since I am the owner that’s what we use.

Just my 2 cents on ovens based on experience - please don’t take it personal. No matter what any oven salesman or pizza operator will tell you, you absolutely cannot get the same crust from an impingement oven that you get with a deck oven. The crispy/crunchy deck oven texture is just not...

Thanks for the feedback. I’m still working with my rep on this but so far he has only offered to pay by CC. It’s surprising to me that manual check writing is the preferred method by our vendors.

We buy most of our goods from US Foods and I’ve been trying to get them to set up a monthly invoicing/direct debit account instead of having to hand our rep a check when he shows up. I would rather not have my workers write checks if possible. I asked my rep if he could do direct debit and he...

I was wondering how many owners are operators of their store(s) or just investors/business managers like me. It seems to me from reading here that most get into the business to run their own place. Personally I’m not a restaurant guy but rather a business guy. I’m driven to be a entrepreneur...

I replaced my Lincoln Impinger ovens with Q-matics because I couldn’t get the right bake I was looking for from the impingement. I’m really sold on the Q-matic as it does indeed cook like a deck oven. If you do end up replacing your ovens I would be interested in buying your Q-matic 55 from you.

MikeyD: MikeD, interesting that you are tied to the Pittsburgh area - my business partner and I both grew up in western Pa (Beaver Falls).