I would love to know how everyone is incorporating the use of scales for portion control at the make line. Bench scale off to the side? In the middle of the make table? Multiple scales on the line? Under speed rails? I would love to see a pic of your set-up. A picture is worth a thousand words!
I’m looking for the Grates that sit on top of the make surface that elevated your pie about 2" off the table and have catch pans at the bottom for free throw topping. not speed rails in a bar application.
I’m looking for the industry average gross profit margin in a delco business. Not talking about “taxable profits”. I’v been looking at pizzerias for sale on-line and the gross sale and the percentage of cash flow + owners benefit seem to be a little fishy. I’ve been told around 9% of gross...
