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Ditto what Piper just said. If you can’t guarantee your staff is following YOUR specifications on slicing, you will soon find you’ve spent MORE money on meats than you had pre-sliced. We used a Hobart to slice everything from veggies to our ribeye steaks. The unit was a used one that was in the...

We’ve switched to Sysco’s house brand over a year ago and have remained very happy with the switch. We’re currently paying in the $27/10lb range…I’d have to get a actual price and SKU when I get back into the Pub later but it has a nice flavor, good cook, and has never given off grease puddles.

I’d be happy to Nick, I purchased a BUNCH at auction and have probably close to 100 stacked in my basement doing nothing at this time…PM me a shipping address, or send me a UPS call tag and I’ll box 'em up your way. D.G. Sullivan’s 109 W 8th St Gibson City IL 60936

We’ve done this for the last 3 years with our local Swim Team…they sell the cards, drop me off a check when they pick up the cards and make 15% for their team. One of the nice side benefits is a lot of the cards are sold to out of area Grandmas and Grandpas I think b/c our redemption rate runs...

Yup, what he said. You are getting taken. Get OUT now.

We have done it 2 of the 3 summers we’ve been opened. The time is used by part of our staff for repairs and some good old fashioned deep cleaning. The first year was no problem, last summer…I didn’t plan well and we came back to a payroll week on top of our property taxes being due for the Pub...

no tabs. period.

I’d suggest if you go GotRock’s route you simply invest $70 or so in a standard pasta pot with the traditional 4 baskets. Costs would surely be less than customizing something at a local shop. We purchased ours used for under $25 and it’s used all day everyday. The trick is to par-boil and...

It sounds as if you already have decided. You keep coming back to your parking situation, and if it’s really that bad, and if you truly believe you are losing sales because if it then do it. AFTER you’ve done a study to see how many additional sales a day average you’ll need to pull down to pay...

I should have listed our bake times as well, thank you Tom for that reminder… We use an older XLT3255, we do have a scant 4oz of white sugar in a 25lb batch, and don’t see any adverse charring or browning. We bake at 6:10 give or take, at 465F. Our “hand tossed” style is baked completely on...

Our system won’t let them clock in more than 10 minutes before their scheduled start time. Those that forget, and they do, we can manually clock out at anytime, for any day. It’s not a problem. Each employee gets a printed time slip for the current pay period every time they clock out. We have...

We’ve used the “cloud” discs from Lloyds since day one and love them. I’m not sure if you’re asking more what a fast-bake oven is, or if the disc perform as advertised. They do. I tried several disc options at the AIB “pizza camp” several years back and the for me, the hearth bake discs gave as...

Same here…ours “can” be used on day five most of the time, but it doesn’t mean it should be used! Our dough is best on day 3, really good on 4…but starts to blow on day 5. Toss it, dough is cheap, losing a customer by not selling your best product isn’t.

Things are tight in the music industry! We just got a phone call this week from a “Johnny” from the ASCAP accusing me of ignoring his letter and warning me that doing so was at my own legal peril. My son is a professional musician, I know ASCAP…we are not in a position to owe them a penny...

Don’t. If you can’t devote a separate freezer to your gelato, don’t. If you serve it properly you should be holding it at a different temp. than ice cream and whatever else you toss in there. Besides that, I’d swear that one of our suppliers carried a “single serving” container. I’ll try to...

A few years back the trend in menu pricing seemed to be leaving off the $ sign, and having only a “dollar” pricing, no cents. As in, Hambuger 5 are you not seeing this trend continue, and rather see more folks trending back to the dollars & cents approach?

I like Paul’s suggestion. I bet that word will get around the kitchen quite quickly. On the other note, I just finished a case where I had released a guy, my kitchen manager sort of…because he was consistently stirring up the pot with the other employees when it came to wages, who made what...

Was this more than just your State Liquor Commission doing their normal drive by? We get looked over at least twice a year, but it’s the State guy, haven’t heard of anyone around here anyway getting a visit from the Feds. I’m sure it’s like most things, if you’re working above the board there...

Good point by Bodegahwy…“rebates” are the same as income tax “refunds”…it’s your darn money in the first place and you simply over-paid. We also use 3 distributors and will never cut that past at least 2 in order to keep each of them honest. I sit down and have near zero qualms of sharing my...

We’re redoing our entire menu March 1st…no particular reason on the date it’s just when we have time to finish the edits and get them printed. I keep a tight eye on food costs weekly, and it’s been my habit to make small adjustments if needed a couple of times a year. Once a year we reevaluate...