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Man, you love being right all the time, don’t you? I bet you’re a blast at parties…

Let’s here about what everyone does for raises. Monthly reviews? Things like that? I have got to put a system in place… I’m tired of people demanding a raise and then me overthinking it and then finally realizing most of the employees that ask haven’t gotten a raise in a while thus I end up...

Demographics I suppose does play a major role. I’m glad I don’t live in an area with people who don’t want to spend more than 8-9 per person!!

We use our robot coupe CL50 and CL52 for cutting the majority of things now. It makes quick work of endless cases of product. We used to use Hobart deli slicers with the vegetable chute for everything… It was just “how it’s done” for decades before I made the switch. Now nobody uses the deli...

1/2 the topping, 1/2 the price. No free substitutions on specialty pies but you can add anything you want to them for the price of the topping. Just seems to make the most sense to me.

Ouch

I’ve tried oil and no oil but not really to keep the dough balls from touching as much as to keep them from drying out. I hated washing the oil out of the tray so we stopped oiling things. Also, we do a 72 hour cold ferment and our balls never look as blown as that pic unless they go back into...

Because they are canned. Because they are “pickled” and rubbery. Because they aren’t fresh and can literally be up to 5 years old and still be used. Because they have a ton of stuff added that you can’t remove yet I can add anything to a freshly sliced mushroom and achieve any taste I’m going...

Well, to be fair if you’ve just only offered canned mushrooms you don’t really have enough data to say that they work better in your part of the country… All you are really saying is that people do in fact eat canned mushrooms. What if more customers ordered mushrooms if they were freshly cut...

12,000 at one location?? Or all? Beautiful machine… Looked into renting but the prices are just too high.

https://m.facebook.com/BrothersRestaurantRepair/ I know these guys personally and they do work on y600s. They are decent in a pinch. I’m not vouching for them but they eat at my place a lot so I’ll share the love. Y600 is easy to work on (I do my own repairs) but the pilot safety’s are not...

I once got into an argument when all the sudden my inspector decided the hot water in the bathrooms wasn’t hot enough. Said it had to be 160 degrees fahrenheit to kill germs… I told them I’d love to see you wash your hands from a 160 degree tap… These guys walk around in their white coats like...

As far as energy efficiency goes the y600 burn 140,000 btu and the 151s are 48,000 btu. As far as floor space and overall cooking efficiency goes I’m sure a deck oven in a trailer would work well for a slice operation (reheating method). The deck size is 36"w x 24.5"d so that will tell you how...

Custom or plain?

(50ct) 16" B Flute 2 color custom: $19.05

I use y600s. Pretty much the same idea but smaller I think… What questions do you have?

Looks great! Who prints your boxes? I’ve been looking to find someone that prints more than just the typical small “printable area”

Is the box physically different or just custom printed?

We pay interchange plus a few pennies per transaction. A solid week of negotiations between every major processor saved us a HUGE amount of money. Heartland was the only one willing to finally go to down to 0%

Since you are in Texas i’d give Joe at lisanti a call. See what he can do. They got our box business a few years back. Way cheaper than Sysco/Roma at our quantities for the same box with custom print.