Recent content by rgjujitsu

There’s several reasons paying online is better. First and foremost, had I known how many stops my salesman makes in a day with my checking account information I would have never paid by check. Second is cash flow. If they see a payment is scheduled for say 2 or 3 days after the due date they...

I recommend all my customers that they order online. Two reasons. We all know extra steps increase chance for errors. That and it lets me spend my time with customers on things that are more impactful then taking an order. I may be different because I was an owner, but I’m always looking for...

For places that are dine in heavy fresh cut is the way to go. But for carry out and deliver you should use a coated or battered fry. Will hold temperature 2-3x longer.

This may be off the topic, but if you care about quality stop using cheap fryer oil. The good stuff lasts at least twice as long, doesn’t transfer flavors, and doesn’t break down as easily and start smoking. I used to own a pizzeria but now am in sales. The great fried food restaurants I sell to...

Thanks for the great feedback guys, as always you guys rock. I’m trying to talk him out of it, I’ll present this to him and keep you posted

So a good friend of mine who owns a very successful pizzeria is acquiring another long time local Pizzeria. The place he’s buying is nowhere near as busy as his. He does not intend to occupy the space. He’s basically thinking that he will get a percentage of the customer base (less than 2 miles...

Most of the salesmen have never owned business or run a restaurant. And it’s obvious.

I most be crazy then, or maybe since I’m in a large market there’s more reps and competition. Either way I’ve spent time developing recipes, organized walk in coolers, and helped people develop budgets. It’s safe to say that the vast majority of Independents don’t take inventory or have budgets...

On some items sure, but there are certainly quality house brands out there that will save you significant money over branded. During my training they sent us to a competitors retail outlet and had us pick 10 house brand items. Then we compared them even things as innocuous as red pepper flakes...

Having owned my own place and now doing sales for a major distributor I’ve seen both sides. You will certainly get the best price on items by spreadsheeting every week. But lowest cost doesn’t always mean the best value. Like most people I always thought a #10 can of artichokes is a #10 can of...

I actually interviewed for the gm position. Very strange management group. They spent a ton on build out. They asked me to take a lap around the dining room(which was empty and under construction), I’ll tell you more when I meet you, I’m coming some day soon I wanna try your pie!

Me too, I just moved back. Where’s your shop again? It’s on Irving right? have you been by the Nicks on Montrose?

Have you tried that new Italian pan pizza place that opened in Chicago recently? They sell pizza.by the weight.[/USER]

We were crazy busy. I cured the brisket and made both corned beef and pastrami. I gave free pizza to the Irish dance troupe after the parade the weekend before so they performed for free. not often my dining room is packed at lunch.

Anyone have one? Kind of like a deep fried calzone but no ricotta and some sauce. Anyone hear of these or have a recipe they care to share? Used to get these all the time at my favorite gyro joint, King’s Gyros #2