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I wish you the best bud! go party like a rockstar!

always use complimentary colors! https://en.wikipedia.org/wiki/Complementary_colors#/media/File:Color_star-en_(tertiary_names).svg You want it easy to read. I have a business near me that has a black awning and red lettering can barely read what it says. and remember there is a reason black on...

awesome! thanks @pizza of the Month[/USER] and @ddariel20 I’ll be looking into both!

yeah, im gonna check them out next.

yeah our focaccia uses a ton of olive oil on the pan it hasn’t stuck I just don’t like the quality of the nonstick surface. I also used a normal aluminum half sheet pan and even with a lot of oil the bread stuck to that pan.

So I’m trying some new things in the shop. I have 3 pizza places opening up in my neighborhood soon. actually, one is already open. I’m making fresh foccacia bread for our panini sandwiches and its amazing! the problem is the pan I cook it in a Winco 12x18x1 Sicilian pizza pan. I picked it up at...

Illinois labor law is that an employee must be given a 20 minute break after 7.5 hours. Most shifts here are 6 hours so my employees don’t get a break. and they don’t get a smoke break.

I always felt the frozen broccoli gives off too much water and has spongy texture. we just chop up fresh broccoli and put it on raw. comes out better in my humble opinion.

what a cool set up!

If you want it to be something special…more than paid time off, that’s basicly just extra money. I like the idea of, since she gives you all this time, give her the gift of time. A nice watch perhaps. I did that years ago for a teacher that really went above and beyond with me. he loved it. and...

I went to a baking expo like that once…wasn’t far and it wasn’t for people in the industry. it was cheap to get in like 10 bucks (first sign). we walked around for a few and i was like “this is it?” im used to the NRA show in the city: 3 days, 3 huge expo halls, 150 bucks a ticket. this was just...

I have tried both and yes par cooked sausage is faster. but, i feel you loose something when you don’t pinch raw sausage on a pizza. It just doesn’t taste the same. and, being in the midwest I’m sure sausage is one of your most popular toppings, for me it’s #1. I’m just not willing to loose that...

I rounded the numbers but this is what I got…im surprised how close it is to yours @RobT Pizza/slice/Calzone: 59% Appetizers/Sides: 12% Sandwiches : 13% Entrees/Pasta : 12% Salad : 3% Soft Drink/Espresso: 3%

you just became one of my favorite people here!

Mmmmmm Nothing sets off the flavor of a fine pizza like some asbestos!

I like pospaper.com $57 for 50 roles of 230’ Its also Phenol, BPS, and BPA free. I’m not a fan of touching poisons. The poison paper is a buck cheaper.

grubhub owns eat24 UPDATE: I’m wrong! grubhub owns seamless…they just had an offer accepted for eat24 but they have to go through regulatory review or something.

If you guys wanna try something fun put a few basil leafs between two stacked fryer baskets and blast them … they come out crispy and bright green…then they wont turn black while they sit on a hot pie waiting to be delivered.

fresh delicate herbs always go on after or just before its done.

look into some of these cloud based solutions. I have a friend who sells Toast pos systems and they run like 40 bucks a month per terminal. He did confess its deliver systems aren’t as good as speedline but its hard to beat that price! you may actually be in his district if you like I will send...