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Thanks everyone for the great advice. Another question: I have a few hundred pizza screens that we use with the deck oven, can I use them with the conveyor oven? I seen the prices on the Lloyd disks, is there a huge difference in quality over the screens or the perforated pans on...

Thanks George. Do you lose any ‘quality’ going to a conveyor oven? Everyone that I have spoken to says that there is a big taste difference between a deck oven pizza and a conveyor oven pizza. Can you send me a price quote on the single 60 & double 60? Do you think I would need the double or...

Hello All, I am looking at getting a new/used conveyor oven for our pizza shop. We are a small shop with a Baker’s Pride single Deck Y-600 (on LP). We are in a small town and only average about 100 pizzas a day (double that on weekends). Our current oven does fine for the most part, but it does...

We also use the fresh wings. I remember not too long ago when the wings were $.45/lb They went up a couple of years ago and never came back down! Do any of you brine your wings before frying? If so, how long and what solution? Thanks

We have this problem on our Y600 as well. We have a single stack (thinking about adding a second oven on top). We have replaced everything that we can think of to replace. Sometimes it happens two or three times in a week and then it can go a month or two until it happens again. Sometimes you...

any more suggestions for a website designer/builder?? Thanks.

Hello everyone, we have been in business for about 3.5 years and never built a website. We have a Facebook page, but don’t use it as much as we should. We are in a small rural town without much competition from other Pizza joints, but I think its time we got our own website and started thinking...

@noreason – sorry it took so long to get back with you… Here are the times that we recorded: SMALL 8 inch (Pepperoni & Bacon) – 1) 1’10" 2) 1’ 02" 3) 6’ 51" 4) 17" Total Time: 9’ 20" MEDIUM 12" Supreme (9 Toppings) – 1) 1’ 20" 2) 1’ 51" 3) 11’ 21" 4) 15" Total Time: 14" 47" MEDIUM 12"...

@GotRocks[/USER] & @VAScotty – would you mind sharing your confidentiality agreement & social media policy? Thanks.

How do you see everyone that shares a status? If I am not friends with them on my personal page, I cannot see a lot of the ‘shares’.

Yeah, we are in a pretty small town. Most of the teachers eat lunch with us on their planning days or after school. We do fundraisers at each of the schools, we donate to various clubs & band, and the booster club sells our pizzas at the high school home football games. We do some pizza parties...

When the local schools call in for pizza parties. They usually ask for 4-5 pizzas, so we give them a great price on a large 16" pizza. They end up traveling 35 miles to the next town to get a 14" Large from Little Caesar’s to save $1.5 per pizza. We explain to them that our pizzas are better...

@noreason – I think it is a 75/25 mix, with 75% of the problem being our system and layout. But I also think my guys could go a little faster as well. I will try to get some times during lunch and post back this afternoon. Any help is GREATLY appreciated!

Thanks everyone for the feedback so far! All this time, I thought 3-4 on our pizza station was normal! It seems that my pizza guys are hustling, but I know I have to be doing something wrong at the pizza station. I ordered a rack and we will start pre-stretching next week. I am going to try to...

Thanks for the feedback so far! @bodegahwy[/USER] & @famousperry – I am more upset with my manager than the employee. My manager should know better. We will be having a discussion this weekend. She shouldn’t feel underpaid, she makes more than anyone else (including me some weeks). @VAScotty –...

Can these ‘extras’ be put in a cooler to keep longer than 40 mins - 1 hour? If so, how should I store them since they will already be on screens? The problem is that sometimes our rush is from 6-7pm, sometimes its 7-8pm, sometimes its a late rush, and sometimes its from 6-9. We just never know...

Yeah, thats the situation that I am in. I would love to pay my employees $15/hr, but that would last a couple of months and we would be forced to close the doors. This particular employee is an average employee I guess, slower with the occasional mistakes, but she is dependable. I think some...

any suggestions??

How would you guys handle this? One of our part-time employees posted this on facebook yesterday and I am just trying to figure out how to approach this. Keep in mind that we are in a really small rural town and only do about 5K a week. “It’s BAD when your 17 yr old makes more money an hour...

How long will the pre-stretched skins last? Can they be on an open rack or should they be on an enclosed rack to prevent air from drying them out? What type of racks are ya’ll using?