Search results

The weight of your flour is 100% ie 25lbs The weight of your water at 60% would be 25lbs times .6 making it 15lbs If you use 50lbs X .6 = 30lbs of water

http://thinktank.pmq.com/threads/created-a-labor-target-for-manager-i-am-happy-with.16749/ here is a post that does a good job on the topic.

I have a pizza box button but the reason is I regularly get people who want a box for shipping or gift wrapping. I would put more trust in a dough inventory than a box count.

It against a city bylaw here but I recall a discussion a few years ago on TT that the general consensus was it seemed like an act of desperation.

Rich’s might be an option. I use their gluten free products but have never tried their regular dough. https://richsfoodservice.com/product-category/proof-and-bake-pre-sheeted-pizza-dough/

I needed more pans in a rush so I called LLoyd Pans to see what they had in stock. I had the pans 4 days later and one of the days was due to the border inspection folks. I think they have certain items that are standard stock and ready to ship.

I would follow royster13’s advice. He once was an insurance adjuster.

I can be available if you want to chat. Send me a private message

465 degrees at 8:40 cooking in pans with the cheese on top of all of the other toppings.

Exactly what I would have expected from my experience.

A friend is thinking about getting into the business and wanted to see if this concept would work. My thoughts are no there are too many things that just wouldn’t fly.

I have an idea that I want feedback on. If a pizza were to be made by weight so no matter what toppings are used it weighs the same. For example a meat lovers pizza with 1/2 lb of a variety of meats would weigh the same as a pepperoni pizza. Using 5 meats on the meat lovers would divide the 1/2...

I am using the Doyon planetary mixer not the spiral mixer. In general it has been good for me. I have only spent $1500 on maintenance in the 13 years I have had it.

You can reduce or eliminate the sugar to help with the burning problem. @Tom Lehmann can give you the best answers on this problem. He has often referred to the thermostat as a “wishostat” meaning you wish that was the temperature.

I enjoyed the short time I had to spend with John. He had a good soul.

Sometimes I am bored and like to waste their time so I will say something like, “I don’t have merchant number handy can you give it to me please. Oh and while you are at it can you tell me the contract end date?” This usually ends in a disconnect.

What size? I take XL

People think it is easy money, just like the some of tire kickers we see looking around here. They don’t understand the effort required to build the business. Often they leave the operation in the hands on teenagers because there is better money to be made in the oil patch. When things don’t...

In my area there seems to be a new shop opening (and closing) at a rate of two per year. There are over 30 places too get pizza in a city of 60,000. I have had my shop for 13 years. Most don’t last more than 2 years.

I was very happy with the deal I got through @George Mills. His price was a bit better than what I was quoted by Edge.