Recent content by REDBARNPIZZAA

I’m using Saputo diced now, we love it

I’m using Saputo diced now and LOVE it, better price and the only thing I see is grande looks better after an hour! (if you have had a mistake sitting out over a period of time I think grande retains its color and flavor longer) Nick, I saw a substancial savings in diced. think you should...

I feel your pain and so do my employees, but I have made a conscious decision to be a YES store! with a few minor exceptions. Our gourmets are or Gourmets we do not split those at all! I will tell you what I hate though, we cater to a large amount of hotels and every once and a while some one...

I think alot will have to do with your demo as well, last year we were closed christmas day but my wife and I and a couple employees did a dinner for needy family and we had tons of calls that night… that being said I am still not asking my employees to work christmas… but christmas eve here is...

on a positive note, my wife had to miss a friday and REALLY showed me how much she contributes…I know your husband probably knows it but I gaurentee this reinforces what a team you two are!

hey otis, I tried it for a while but I wasnt so impressed with the quality verses what I am using now…PLUS tempering was a pain and there was some instance where you could see some freezer burn so we switched back

http://www.pmq.com/tt/viewtopic.php?p=2 … ght=#23397

well for one of the moderators I can tell you I have been having problems logging in, I read every day but cant log in. I have posted asking for help and I have emailed tom, and I have tried the administrator but no one has helped…anyone know what to do. when I tried to loggin it tells me that...