Recent content by Tomatopieguy

Hey there. So one of my employees accidentally put a plastic lid in the pizza oven, and it melted to the stone. (Stupid, I know) Any idea how we might clean it other than scraping and leaving the oven on overnight? The stones are six months old on a blodgett 1000. So very sad. Thank you!

Yeah, I’m starting to miss my old 1000’s!

Thanks so much. I picked up one of those infrared thermometers and am realizing that the decks in the new Marsals are pretty uneven. The back left corner area of both ovens seem to run about 100-125 degrees hotter. I can’t imagine why as the burners are in the same pattern on both sides. I’m...

I gave them a call and they routed me to blodgett support. Who told me basically to make sure the stones are right side up, which they are.

Thanks for responding! Bake time is about 3:30 ish for 16" hand tossed pies.

Hi there, Im hoping someone might have some insight for me. We just moved our restaurant to a renovated building we purchased, and the restaurant space is about 4 times what we used to have. Even in our old space, the old Blodgett 1000’s we were running for the last 5 years started to have...

Hey there, We use arugula all the time. I find that the heartier arugula that is locally grown in the summer in Wisconsin, holds up much better for delivery/take out. The bagged arugula you get from food distributors tends to wilt pretty quick in the box. I’ve tried both ways - on the side and...

lol. I’ve been getting similar things for awhile now. Most recently I received one that claimed the purchaser was deaf, so please respond via text. They attempted to order 126 “grilled chickens” Here’s how I responded: Dear Sir, Understanding that you are deaf, please supply me with the...

Been using charter phone (cable company) in my shop for two years and it is Beyond horrible. In two weeks, I’ve had 5 outages during dinner rush. Suddenly my cell phone rings In my pocket, and it is customers trying to order. They still can’t tell me what’s wrong, and they “graciously” offered...

Hmm. It seems that the majority of you prefer some sort of pre-cooked bacon. At our shop we generally use a local high quality bacon and slice and cook it ourselves. We also cure our own pork belly for pizza specials. I’m just curious, does anyone else use raw, and then cook it? I’m very Leary...

Thanks for the advice, folks. I’ll offer him 150 and see what happens. Otherwise, I think I’ll pass.

Hello folks, I have a question for you. Someone just came into my restaurant and offered to sell me a quarter page display ad for $295 for the year. I’m wondering what kind of experience others have had with this sort of thing. It’s a 60 room hotel with about 50% occupancy on average so if I...

After spending about 980 in one month on credit card fees, I switched to square. right now I’m digging the 275/mo flat fee. Very very much. And I love being able to swipe cards at the door for deliveries with iphones. Takes much less time than taking cards over the phone.

We do a straight 10% on all sales for the day. usually a slower day of the week. It is sort of a win/win. The organization makes money, and we introduce ourselves to new customers. Plus I like giving back.

I might be an oddity in my market because I don’t use coupons. My specials are special pizzas that we create. Sometimes 3 or 4 at a time. Thinking about perhaps starting some sort of coupons…but I want to stay away from buy one get one free, etc.