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Kamron- I value your input on this, so dont take this the wrong way. With obesity as a problem as it is, and will continue to be, do you really think feeding people till they are sick is a trend? When I dine out, more is not necessarily better. When a restaurant offers something like that it...

How do you open a new store for 25K? No hoods, engineers, architects.

Where are you located? I have a 60 qt hobart i just picked up. Will sell for cheap

Check with your health code, but I dont believe you can sell meat on these pizzas without being USDA certified.

Need more dough trays. Anyone have a lead on any. Trying to avoid buying them new. Might just have to bite the bullet on it

Could I get one as well [email protected]

I do use point of success. Got it out of there. Looks great. Thanks for the help

Can someone send me their template for an invoice. I use one that looks unprofessional. It would be greatly appreciated. Thanks Adam [email protected]

Table service, or do they order at the counter?

I also use it, and wish I didn’t have to. Anyways, if you do go down that route make sure you use everything they will give you. They will give you stuff if you ask for it. Portion cups, stickers etc. I use the stickers instead of buying tape, every note is held up with a sticker and box tops...

No idea. The dough was mixing and it just snapped. High up as well. Old mixer, not sure if it got cracked and over time has just weakened. That is a guess though

My dough hook broke on my hobart. Hobart wants $300 for theirs, and I have found some knock offs on the internet for $125. Do anyone have any experience in this? Is is necessary to spend the extra for the hobart?

I am the owner of Aj’s here in Manhattan. Let me know anytime you are in town

I have never been one to get involved with the grande argument at all. I think it performs well with the application we use. but its not worth the price in my opinion. 20 cents a pound maybe, but its close to 50 to 70 cents higher per pound.

We have been mixing the northland with the grande. I am tired of the grande price. Never have really liked the northland. They brought a new york blend in today from saputo. Still playing with it.

Who is using this cheese, and what are you paying. I would like to set it up something over block, but not sure what to shoot for. Thanks Adam

Equip-bid.com is a good one out of kansas city

We call our 18" an Extra-Large. Its great if you run a slice operation to cut your slices out of this. I would never consider selling this as a large. People do not understand how much more pizza a 18" is than a 14", nor will they understand why it is so much more expensive than anyone else.

Up here for the stampede? I am in Manhattan. Should be pretty slow this weekend with that going on AJ’s, Im near the mall

The only chargeback in two years I have gotten was one person. He filled out the tip line, but did not sign which my counter girl did not catch. Of course filed a chargeback. Do you fill not requiring signatures would increase this type of fraud?