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I didn’t get actual direct access to the database module(s). I do remember being about to write reports and SQL queries back in my ownership days. I did not ever have access to the actual data … just table/column labels.

The original scenario, as soon as they balked at recovering the error, I get red flags. That red flag tells me to 1. Overcompensate the customer by replacing the pizza PLUS a premium for the inconvenience. 2. Note my POS or customer list to be extra cautious next time. I want word on the street...

Interesting idea you want to launch. Make it fit into your existing concept, though. Great baked potatoes are moist and fluffy inside with a dry, crisp skin on the outside. Lousy ones are dense boil/steamed texture and really gummy with flabby skin. Hard to find one of them done great in most...

Back in the basil, baby!

It is a reminder that you might want to schedule a quarterly or monthly quality control for your count per ounce/pound products. Taking control of your own quality control will end up meaning REAL money. Sliced meats, patties, cheese steaks, wings, meatballs, frozen dough balls, cheese, frozen...

We were like Brad. We were in the business of meeting requests if humanly possible … one of our USP’s. Wife in front would disclaimer any really odd requests, like 1/2 pepperoni and 1/2 8 toppings, but we were good at solving the problems that went with it when time permitted … a little foil...

Fresh has pros and cons. I’ve seen people us them under toppings … or chiffonade/minced and added after the bake. Short bake time means they keep their flavor reasonably well, and the flavor is very different from dried. Would be a point of difference from most places. CONS: price, perishable...

Depending on the size of your operation, a cooked sauce will create logistical challenges of cooking that volume and then chilling quickly to refrigerate … or to hot hold a large amount for several hours. I have heard of places doing it, but I recommend the ‘less cooked’ option. Cooking changes...

Decks have a charm and a baking quality that most conveyors cannot repeat. They also afford some flexibility of use. For high volume of pies per hour, you gotta have a conveyor. Period. Or a BUNCH of decks. Each pizza on the conveyor begins cooking the moment the leading edge enters the baking...

type one is about removing heat, fumes and aerosolized grease from exhausted air. Because of the grease, fire suppression is essential. When cooking anything that produces grease fumes, Type 1 is a must. It will have baffles for grease capture as well. I have heard from owners that some local...

whisk the dry into the buttermilk … then beat hell out of it to mix w the mayo.

Going to see the Biscuits play baseball this weekend for a short vacation. I’d like to try to meet a Tank member if there are any … and eat outrageous good pizza. Anyone here operate in/Near Montgomery or on the way west from Macon GA?

You food suppliers will carry it … possibly Warehouse clubs … and Restaurant depot.

Goat Cheese can also be use on pies out of the oven. It just gets a little melty and adds a freshness characted. I like it with a cured pork product like prosciutto or thin ham or the like. The asparagus works great … I have thin-sliced/shaved the thicker ends I broke off stalks that would...

We used to run a chili cheese dog pie on 4th of July week.

We found that marketing was an exercise in consistency. Whenever we did one-offs, we busted. When we had a rolling plan to keep in the public mind, we got a markedly better revenue impact. Something happened every month from top down. That may be participating in a news-covered event, ads in a...

I also found improvement when we used garden lime on the ground around my dumpster. Spillage is common with the trucks, and the lime kept down the smell and flies from the spillage. Check your neighboring businesses and their garbage … if they have food waste uncovered, they are over-sharing.

Gravy mixes/canned are going to struggle. You will get a far better product making your own if you have the resources and ambition. Sausage, flour, milk/water, and seasoning. Much better flavor with some more time/effort. Just a thought - I know the cost in waste/time/convenience/etc is to be...

If you will SEARCH (see button above) for dough management and for Deep Dish, you should find a wealth of information to get you started. Then, when you know a bit more, the specific questions you ask will mean more to you. Right now, the vastness of your question is hard to wrap our arms around...

Land o’ Lakes butter is top or near top of all the ratings/tastings I’ve seen in last couple years. Clarified butter happens when it is melted and solids are allowed to settle out … not just the foam skimmed. It will be completely clear like corn oil when you are done. Melt down, let separate...