Recent content by Tpizza

Hello fellow TT members! I am looking for a double stack of either Blodgett 1000’s or a double stack of BP Y600’s. I’ve found some on Ebay, but most are through dealers that are crazy on price. If any of you know about some, or know of an auction in your area that will have some listed, please...

Thanks Nick! I think you’re absolutely corrct. Much appreciated. 😃

Any Blodgett pros out there that know which model Blodgett Deck Oven has these dimensions: “Outside dimensions: 78"L x 46"W; inside 60"L x 36"W” The deck has two burners I can tell, but it’s hard to say if its the 1000 model; it almost looks too large. Thanks for any help!

The Toyota boxes with Nick is a wierd situation. But for you Fireside, Tabasco is actually doing a nationwide promotion with 1000’s of stores where they are hoping you will use their promo material with the samples to spread their name. You’ve already ditched the boxes, so I guess their message...

Crusher, You’re exactly right! The dicing is putting you at the $.35 over block. It certainly would not hurt to ask for $.30 or $.32 instead though. I’m a firm believer that in your case, they have you at $.35 because you’ve paid it; but if you demand a bit lower, they’d probably do it. I’m no...

Stebby1, You’re paying entirely too much! The common/standard lag in time is two weeks, and the last time market price was even close to justifying $2/pound was the week ending 12/12/08 ($1.6845). If that’s the case, you’re paying block plus $.32, which is too high. At the end of the day…they’re...

I can’t help but to add a story… I once owned a shop near a large, international aviation related manufacturer, Lockheed-Martin. We never delivered there; not sure why, but we just never did. Anyway, I got a call one day wondering if we would donate 15 pizzas for George’s (can’t remember the...

Check here: http://www.uline.com/Browse_Listing_755 … reg%3B+Pro It may take care of Paul7979’s dispenser problems. Looks decent. I’ve always wondered about a better way to apply box toppers.

Purely my opinion, but this ‘Pizza Boom’ should be ignored! If someone is seriously this arrogant/naive/self-serving, so be it. But…I think it’s someone out in make believe land just playing on this board. (woohoo, fun, ha?) There is no new DELCO being bought, menus being printed, or deliveries...

royster13: Absolutely royster13! I sold out all together now, but I had opened as a delco, then decided to double my space (& double my rent) and add dine-in. If I were to do it all over again, delco only, and be the best at that. Just my opinion…

I don’t post much, but read often. Curious about j-rokk. I looked at Wheat State Pizza’s website, and the Junction City location is no longer listed. I know he was struggling with store 2, but I certainly hope store 1 is still going. Anyone know?

Is anyone out there in the Think Tank interested in purchasing a like new Black Book by Kamron Karington? It was a great asset to have purchased, but I sold my shop just over a month ago, and I’m cleaning house. I thought about Ebay, but thought I would offer it here first, to the “family” that...

Send me your email, and I’ll forward my handbook to you. Take it for what it is, and edit to your heart’s content.

I’ve gotten a kick out of their wording for years…their cheese is “made with 100% real mozzarella”. What the heck does that mean?

Ask your supplie about Marzetti’s. They make a spaghetti, fettucini and ziti, all pre-cooked. They take about 2-4 minutes in slightly less than boiling water to get them unfrozen. I use a hot plate with water to do that. Really is quite an easy way to enter the pasta market. You’re not “cooking”...