Recent content by pie_bar_guy

I have no delivery, 99.9% are swiped.

Hey guys, I’m having trouble understanding my cc fees and such. I’m currently with MPS. An example of my last months statement showed: Deposit Totals : 36,740.60 Settlement/Discount: 889.77 Surcharges: 202.46 Other Fees: 66.96 Total Debited = $1159.19 This gives me a % of 3.15% This seems...

I just started shredding my own cheese. I used to use 100% grande wm mozz pre-shred bags and now shred their 100% wm bricks myself. After two batches I find two things…the cheese is a little finer than the pre shredded from Grande and my shred seems to clump together more (a little stickier)...

If you make it down to Kissimmee, stop into Broadway Pizza Bar. I’d love to meet a fellow PMQ’er for the first time!!

We put them in at the end of each night…you keep them in there until a server needs them for a table, then back in when the table is turned?

How do you keep the cheese from caking up in the jar and crusting onto the bottom inside of the cap?

aj453: Kissimmee, FL…Bari Foods

$2.19/lb for Grande WM shredded this week.

All great advice…thanks everyone!!

Thanks for the responses so far. If it takes, for example, 12 minutes to cook 16 pizzas (which would be full capacity for my decks )…would those first pies to come out still be hot an hour to an hour and a half later if they were placed into delivery bags immediately upon coming out of the...

Bakers Pride Deck Ovens…Double stack y-602’s…120000 btu/hr per stack. Not sure deck size off hand but I can fit 8 14" screens on each deck at a time, which is what size my larges are.

Hey guys…I need a little guidance on a large order for this saturday. We don’t deliver (dine in-carryout only) so I’m not familiar with the technicalities of orders this size. I have a customer that is interested in getting 60 Large (14") pizzas, half of them cheese and half pepp for this...

That’s what I did…took my water temp down to 45 and the dough was good until Wedneday. Thanks for the advice. 🙂

The water I use right now is always at 65 Degrees which produces a finished dough temp of 83 degrees. Should I go lower you think? Like 50 degrees or lower?

I usually close on Sunday only and make my dough Saturday afternoons and it’s good on Mondays. I’ll be closing both Sunday and Monday this next week for the holiday and am looking for advice on how to adjust my yeast levels to slow down the fermentation by a day or so. Right now my yeast is set...