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Looks good! I’ve been contemplating mail shark, so I’d love to hear about your results! Keep us posted!

Looks tasty!!

The brand is Toledo I believe

Pretty cool!

I wouldn’t think 550 degrees will effect anything. I’m assuming they might be manufactured at a very high kiln fired temperature like most stones/bricks for cooking? Who knows though.

That sucks… I’ve been thinking of buying business interruption and its shit like that which makes me second guess it. Last Friday we lost a fuse (also three phase) on one leg of our power so everything was running half assed. We were screwed and had to close until about 7pm.

Depends on the concept really. We are moving about 300 lbs of uncooked pasta a week. Do we move more pizza? Absolutely. But doing away with our pasta dishes would be foolish at this point. Maybe he will be more successful with his pasta and eventually become an Italian restaurant instead of a...

35 dollars more a case more is painful. I’d have to hear a positive comment from every single customer every single day to make that kind of switch on something we buy so much of.

This. I swear it’s gotten to the point where everyone thinks the world revolves around them. I had a lady demand to me last week that I call my staff back, turn my ovens on and make her a pizza because we closed “way too early” for her liking. I was blown away. She was genuinely furious. I...

Just emailed the guy at edge about switching from deck to edge ovens. I’m worried about the same problem (lack of crisp). Keep me posted if you solve this problem because I love the idea of conveyor ovens but it needs to be a transparent switch (been in business for 50 years)

After years of debating deck vs conveyor I’ve decided to give the conveyor thing a shot. But how do you actually try before you buy? I’d hate to invest that kind of coin and be disappointed. I’ve heard about someone trailering ovens to you, but no clue if that guy still does that? I’d really...

That’s the problem I had with Panko. I think i used too much? It made the sauce kind of coagulated.

Switching pepperoni is tough! Most of my customers were not amused even though I LOVED the change… Most people really do hate change.

Our stores did this forever until I changed it. It didn’t make sense when we would tell people “We close at 10pm, but I’m sorry, I can’t take your order. Yes sir, I know it’s 9:30”. No logic in it from a customers point of view. If we actually stopped doing work before we closed, I’m sure we’d...

I’ve been getting popped for temp logs for decades. Almost impossible to have them accurate on 28 pieces of refrigeration… Customers see it as demerits which translates to a rat infestation. Gotta love the health department.

About 45 minutes and up to two hours depending. Everyone walking out 15 minutes after closing seems like: A) a slow business B) a business that closes later than it should C) too many employees on the clock at closing time D) all of the above? Edit: We take all order types up to the final...

Our second location (in the same town) is located in a much more “wealthy” area than our main location. We just had a 300 pizza night tonight and our pizzas average 17 dollars a pie. We couldn’t even keep up with the demand and were quoting 2 hours yet people were still ok with that. I couldn’t...

Is this area in such a spot that you have no choice but to go after the food stamp crowd? Selling 5 dollar pizzas in between Papa Murphy’s and little Caesars with the hopes to break even at 2-3k a week via food stamps seems, well…difficult.

No experience personally but it seems everyone else in the world delivers on motorcycles whereas Americans deliver with automobiles so it’s definitely doable… Forgot where I was but I remember Pizza Hut had a fleet of bikes. I don’t think they even delivered with cars because they had so many...

Yawn