Recent content by thepizza

Sadly this is the new norm and will continue for at least the next 10+ years or until everything completely falls apart. I have been consistently short 10-15 employees across my three locations. Drivers, pizza makers, managers and servers. I have been in business nearly 16 years and in the past...

I have 2 of the Peerless ovens currently, I also have several Marsal ovens and a Rotoflex throughout all of my stores. In the past I have also had Blodgets and Bakers Pride. Out of all of these ovens the Peerless was by far the worst quality of all of them. If bakes ok, but the workmanship and...

Anyone know of a distributor in Ohio who sells San Marzano tomatoes? Not, San Marzano “style”.

In addition to the Woodstone take a look at the Marsal MB60 they are bricklined along the top and sides too.

james456: Domino’s crust is not what is widely popular, it is the low price, consistency and efficient delivery that attract and keep Domino’s customers. Most Domino’s customers are not buying the product, they are buying the price.

Always look at things through the eyes of the jury, rather than the letter of the law. Especially when you are dealing with issues that could end up being decided by a civil jury. Beyond that, you as company executive can always be found responsible both civilly and criminally for negligence...

The ones made by WRH Industries are the best that I have every used. They are a sort of plastic / teflon hybrid. Super easy to clean, won’t crack and very hard to scratch. Last time I bought them I got them from nminc.com

I have had a Rotoflex now for about 2 years and while it is not a perfect oven, it is an awesome oven. I replaced a triple stack of XLT-3255 conveyor ovens and the Rotoflex can out do it capacity wise. Very happy with mine.

I am personally not a fan of Lloyd Pans / Pizza Tools disks for any type of a deck oven. They do a great job in a conveyor, but a horrible job in a deck oven. They all leave a raised “bump” regardless of the type, I blown way too much money trying every kind they have and have the same results...

I too have been disappointed with Taradel lately. I have used them on and off for years and have not had any problems, but decided to have them do a direct mail for me this time. The bad experience all boiled down to lack of communication from them. I would send emails and it would take 3-5 days...

We have always used time rather than distance. Some directions we go 3 miles out and the other we go 6.

indie pizza: Look into a glycol system that keeps the beer lines refrigerated all the way from the cooler to the tap handles.

NicksPizza: I compete with several businesses around me that do business this way and when the economy was doing well, my customers loved me. “Great business, Pays his employees well, Super Clean Store, Asset to the Community, etc…” now as the economy has turned I watch my competitors do things...

I have the CE61, which is the electric version of the CW61. IT bakes very well and recovers quite well. However it requires lots of repairs. In the last few years I have replace a door, door hinges, door handles, relays (lots) and elements. The workmanship just doesn’t hold a candle to Bakers...

Take a look at Turbochef.