Search results

According to the article… But if you go to the study, the abstract says… Emphasis mine. And this study researched turnover rates, not direct failures. The “80% go under in five years” claim was taken from another article, which mentions the Cornell study but doesn’t cite it. The actual study...

This thread is making me homesick…

No matter where you’re going in Chicago you should be relatively close to one. Of the 38 locations I think 34 of them are in the Chicago area. Yeah I totally agree… not the best beef sandwich in the city, even though that’s what they’ve become known for. Probably not the best hot dog either…...

I know you’re covered for pizza in Chicago, but don’t forget to grab a beef sandwich somewhere! Any local spot will probably do, or go to the mother of all hotdog stands, Portillo’s. Portillo’s is going up for sale by the way… and it came out that they did over $300 million last year out of 38...

Same as Bodegahwy - normally more than double a regular Monday. And three years ago when we had bad weather we got taken to the woodshed. We were double a normal Monday by 4:00pm that year and there was no relent until we closed. That was, and still is, the most out of control day I’ve ever had...

Meh, I don’t think you have much to worry about. I use LMWM mozzarella, and I’m sure I could switch to any other LMWM and the vast majority of people would never notice the difference… myself included.

I’ve hired a couple of managers that I knew right away weren’t going to work out after their first couple of shifts. It’s never worked out in the long run. I can see trying to “develop” a cook, or mentor a cook into a manager position… But if you hired this person as a manager, he should come...

Excellent point Tom. I should have asked December if he was looking for a little side business or looking to swing for the fences on a new business venture. I may very well be the least entrepreneurial person on this board… As Gordon Gekko said, “I bet on sure things” 😉

I also have a homemade dressing that we constantly get asked to bottle and sell… probably 10 times per week for years on end. My official response is something like “It’s too expensive to get the labeling made”, or “It would be far too expensive to make it the way that we do.” The real reason...

This is a very important observation. You should of course always be trying to increase your average ticket, but before you draw conclusions from data make sure the data are significantly significant. 28 and 40 orders from two days isn’t enough data to wash out the randomness. Let’s take that...

That was me… pay the Piper :cool: We are actually re-engraving our pans tonight. It needs to be re-done every year or so as they get baked over.

We will keep a Stuffed shell for about 30 minutes max. When read your first post, I thought it said you were going to pre-prep all of your shells for the day in the morning. I see that I read that wrong now - that you’re planning on getting a batch ready and continually restocking them...

Ok, so we’re on the same page then… We do a stuffed that is very similar to Giordano’s, and in ten years we’ve never been able to make pre-prepping the dough in the pan work. The reason I brought up the difference it’s that I’m pretty sure pcuezze above does a deep dish, not a stuffed...

Giordano’s isn’t a deep dish, it’s a stuffed. There’s a pretty big difference that you want to research, because you are going to need different flour, dough management and pizza production than for a deep dish. It may be a matter of semantics for those outside of Chicago, but deep dish and...

Maybe use square? Looking forward to hearing about how it goes, and thanks for the informative post pizza99.

You’ve misconstrued my post. My post is not referring to Celiac Disease being a fad, I’m referring to the evidence that 80% of people eating gluten-free aren’t sufferers of celiac (as reported by the Mayo Clinic). You’ve found a market catering to those with CD, and that’s great. A big part of...

There’s a big difference between eating allergen free and eating paleo. There are people with allergies, there will always be people with allergies, and there will therefore always be a demand for allergen-free products. Paleo is a fad. I vividly remember everybody looking for ways to make a...

I’m going to play devil’s advocate, take what you will from it… When you buy a business you pay for verifiable sales, not what the seller tells you are the sales. Get the tax returns. He decided to cheat, so he doesn’t get paid for the skimmed money on the sale. Tough for him, that’s the price...

Do you have a fryer? When we do cannoli we make the shells ourselves. They’re ridiculously easy to make and cheap at less than 1 cent each, but it’s tedious to roll them and fry them all. But if you just want to make cannoli “nachos” you can make make a batch, fry them as sheets, and crack them...

If you want, shoot me a PM with your store’s name. I’m flying there tomorrow and we’ll probably be in Wrigleyville on Saturday - maybe we can stop in.