Recent content by tfaithw

Sounds like something new to try! Thanks for the tip Nick 🙂

Thanks for the info! I’ll have to come check you guys out the next time I head down to Arches for a photography trip 🙂

Thanks Paradox! You’re located down in Moab right? I’m definitely looking to use humanely raised meat as well. I’ve found some info through the Certified Humane website and am intending to buy pork from local ranches for grinding my own sausage, but I’d love to know what you’re buying for...

I know this thread is pretty old, and this might be a dumb question, but is it safe to assume that you’re roasting veggies/carmelizing onions ahead of time and adding them cold? Or are you actually making time to roast them right before tossing them on a pizza?

I’m too early in the planning stages for anyone to want to woo me with special pricing, but that’s good to know! 🙂

Thanks Indie & Pakula, that Really helps 🙂

I know Grande is often the center of heated debate here, some love it, some hate it…I’m just wondering if anyone can give me a ballpark idea as to what their current pricing is, and how much of a difference there is to buy it shredded (also, how much more for their blends?). I need to purchase...

Good to know, especially from someone in a market close to mine! Thanks Paradox!

Thanks for the additional information, I appreciate it!

Thanks, Tom. That was indeed the article I had stumbled across (and yes, Paul, I’m not doubting that you can pull of a good slice in a deck oven, Tom’s article just made a really good argument for the air impingement ovens 😃 ). Can you please give me an example of a full size air impingement...

Good to know! I’d had that same pizza/salad/drink thought myself…I’m sure quality is much better fresh from the dough ball, and ten minutes is perfectly reasonable. Do most of your lunch customers opt for that special?

Thanks Dave. If I go that route, will lunch customers feel service is too slow? Slices seem like they would be a good option because of the short time needed to get them dressed/heated through. 8" pizzas does negate the oven issue though!

My first post here…I am eternally grateful for the wealth of information offered at PMQ, thanks!!! I have many, many questions, but a lot more posts to read through, so I will start with just one… But first, a little background. I am in the early stages of planning to open a beer-only bar/pizza...