Recent content by PizzaManMike

George Mills: mama sbarros uses them as does the regular sabarros… im going to go with a wood burning oven to be honest… thats tru pizza… decks imo blow away conveyors… but im a NY’er so im partial sorry guys

i dont kno much about companies that makes them or what they cost… im looking to open a tru pizzeria like in naples… i wanna do a wood burnin oven. are any of yuou guys doin this?? does anyone know what they go for or where i can find more info on companies that make them…

i would have made the lady at least pay half price for those ribs just to cover product cost since she was keeping the lasgna…

haha its the sbarro crust former for retards… check with your local restaurant equipment dealer… they proly have the inside scoop on that little nifty piece of shit… Sorry im a NY’er very judgemental on stupid crap like that… if i have someone working for me that cant make a good crust they dont...

def add some sandwhiches you can even buy those grab bag chips in a box from sams club… add them as a meal combo with a sandwhich … people love having a little side thing to eat… maybe fries?? menu expansion is key. something that will provide a good add to the lunch menu and has a decent shelf...

Im want to post again becuase, i have a thing or 2 to say. you CAN do a NY STYLE in a conveyor but you will not get NY TASTE in a conveyor, there is no subsititue for a deck oven, conveyor just does not put out the quality pizza that a deck does and it never will. Truth be told decks are GREAT...

buy blocked cheese… takes about 30 mins to shred a bunch of boxes… plus you control the blend you want … your def gunna save money… all you need is the attachment that hooks right into your mixer… its the definate wya to go…

ADpizzaguy: couldn’t be more right. I feel like they have taken wendy’s and just went against all Dave built. just goes to show you what can happen when a founder dies. It becomes a money thing more then anything else

Re: electric vehicle and bicycle I beleive volkswagen makes some sort of limited use electric vehicle … and it has a pretty good top speed of like 35mph and has good range i cant seem to find any literature on it online… if anyone can post a link please do so

question… where are you located?? For me deck oven are alli will ever use… i worked in a place doin an average of 20k a week… we used 2 stacked decks… it was 4 baker pride 4 pie ovens… it was rough work. but upgrading to a 1 y602 would have been great… but we got it done without

I have done it,… yu have to remeber its fresh mozz not something your going to put on every pizza… all you need is 140 degree water, milk curd, and salt… i think it taste great for specialty pizza and also for some appetizers… but your not going to make your pizza with it … i made it once a week...

call me what you will but why the hell would you put a deck on a conveyor?? … they cook totally different and will create an inconsistancy in your pizzas… o thonk that a bad idea… …

I was looking at a pizzeria to buy… i ran all thenumbers by you guys and i think we all agreed it was worth it. Now i have a question,… I have the option to run the place becuase the owner is going back to his old job. I am having problems getting funding so here is my question. I might work out...

I dont mean to undercut PDQ. there system looks amazing and i wish it was reasonably priced for independant pizzeria owners… but at 13k for a 2 station system you can get 2-2station systems for less… i would def rate PDQ in the top of all catergories… unfortunatley price is one of them and its...

how do you have the vents set??if the vents are closed they are going ot burn the bottom of your pizzas