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Re: Seller to be avoided SHIMMMER.com Mr. Bramhall, I find your post reasonably professional and well spoken. That said, it appears to me equally unresponsive to the complaints from the original poster in terms of non-responses, a delay in shipping that I would expect YOUR COMPANY should have...

My answer to the original post would be that each such container will hold at least the listed number in weight. Now, decide how much weight you want to provide in each one. Sell only be weight and never volume. Check the deli secton of your local grocery and see that many commercial products...

FWIW, I will not dine or even purchase food from a shop that openly carries firearms. At the very least, I do not trust strangers to use that weapon safely and to make my well being a high priority. If the danger is so high that they feel the need to carry exposed holsters with loaded firearms...

60K btu sounds low powered for two decks. It sounds like it will perform similar to the Blodgett 981 series that I started out with . . . . these are better suited as general baking and roasting ovens. Pizza ovens are usually designs closer ot 100K or 120K btu for that capacity. Low volume it...

Do whatever you can to afford a 40 qt now. Upgrades are fun thoughts, but hard to make happen come crunch time. SO many demands on money/assets/space. The 20 will be adequate to start, but adequate sounds like a big risk when you are planning for growth. Starting off ahead means you have some...

It could be as simple as substituting a garlic flavored liquid margarine for the margarine in the ‘regular’ recipe. I haven’t used this sort of recipe, but that’s where I would start. Simple, no botulin issues, sturdy garlic flavor, could be one set of measurements with just the substituted product.

I call this “circus pizza”. They been doing stuff like this in Asia for a long time. I guess the Brits finally gave it a try.

As long as you hot hold the product above 138F/140F the whole time, you can hold it pretty much indefinitely. Quality will be the only issue for you. Safety is fine. Quick chill them using single layer, ice bath, fan, freeze ray or anything else that helps 🙂 to get it down to 70F then into the...

Daisey, wirh all the OP text deleted, you just will not see how the conversation got where it did. The OP said clearly she ws not declaring wages because it cost more, that her mom was her accountant, and that she wanted to dock the employees because they missed charging customers to the level...

((just an aside . . . . Black Angus Superior is not a USDA grade of beef. Prime, choice, select, and further down are the only grades I have ever been trained on or found in my research. Black Angus has often been used as a brand instead of or to avoid the costs of grading. Be careful...

I can offer my own experience on the Corderite . . . in BP 600 ovens, they work great. Holds heat, are durable, easy to clean, consistent bake. I’ve not used actual masonry brick, so cannot compare, but I’m quite pleased with these decks. PLUS, consider that Bakers Pride uses this in all their...

Be the first to file your UCC, and you beat out everyone but the tax man in repo/collateral seizure. I ehco what POTM and Steve said. Your attorney is the absolute best use of money in the sale of the business. A good one with experience will protect you quite well.

eupher61: The big distributors contract out their labels based on their product parameters and quality tolerances. As with other companies, the distributor labels may have less stringent quality assurance tolerances to acquire better contract pricing and production volumes. pH levels, Brix...

Just in terms of knowing the equipment you are going into . . . . . Blodgett 981 series ovens with metal decks are not really suited to be pizza ovens. They are easily identified as double deck units with single fire boxes heating both. If there are 4 decks and 2 fire compartments, then yo could...

Daddio: Come in 1st?? 😃 New slogan: Fat, balding and still won 3rd Place! Create a new “Bronze Medal” pizza?

Grease proof" is usually wax coated. It will disintegrate and put nasty stuff on your food. I guess you found that part out, though :shock: Parchment" or baking paper is silicone impregnated. Pretty bulletproof in terms of this application. You want something that says “baking” or “oven” right...

Hey, if you do make your way that way, with 45 to 50 minutes notice I could meet you there for a pie! Just let me know , . . . day/time or just call when you head north. We’d visit and kibbitz about the business. I’ll PM my cell number just in case.

Look at the hubs on that bus. Those are some mighty fine lug nuts you got there. They’re inflateable . . . … here I thought they were real.

Not in my little neck of the woods. I’ve not found a lot of indies to connect with. Wait . . . . Oz Pizza in Fairburn is good food from a good man. Reopend almost a year after a fire toook out the whole block. It is not far off the interstate . . . . exit 61 . . . . Grantville is exit 35...

Another note on raw wings. The calandar from Middle January until April 1 brings nightmarish pricing to everyone using raw (I cannot speak of pre-cooked) wings. Right now, I am staring down the barrel of $90 for a 40# case. Super Bowl starts the festivities, then a brief two-week dip after that...