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Ha…and now our “esteemed” Governor has the great plan to raise our minimum wage to $10.00 for PART TIME workers. Geesh. There is no end to the stupidity of some folks in government.

We’re in a small east-central Illinois town, yet my line makes $10, and my go-to was making $12…it still wasn’t enough as he took a spot in another restaurant promising $14 PLUS 5 vacation days paid, AND full health. Sometimes you just have to say no but I’m surprised you have been able to...

It would seem the easiest answer is to use a consistent product. We’ve used Stanislaus 7/11 from day one and haven’t seen one bit of difference in the product no matter what time of year.

We ended the year very well, but now find our sales compared to same period 2012 to be darn near flat. I’m still looking for growth again this year, but admit there is a bit of concern over how folks will react this week when most are getting their first post-FICA increase paychecks. We’re...

We might be a bit different since we’re a full menu place, not just pizza oriented grub. We’ve had HUGE success in simply doing a Charity Night where your group, aided by a couple of our regular servers, do all the tables. The Charity “works” for tips, which as you may imagine can get quite...

We use our own meatballs fully cooked. The sausage is cooked about 85% through and left in pretty good size chunks to break up as needed. The burger likewise is 85% or so cooked through, but we mash it up to a pretty small crumble. I personally like to leave a bit of the fats in the meats so...

There was a single article with the jist that certain powers thought they had enough sway to keep the status quo alive for at least 9 more months. I’m sure only by attaching it to some wonderful, much needed bill for someone. Such is the way of Washington.

The Friday before Christmas has been one of our better lunch days so of course our power decides it was time to blank out for 45 minutes…at noon. We have a 20 min. battery backup on the main server, guess with all the profits I’m supposed to be raking in I better look at a 60 minute unit...

We’re gearing up to be swamped. Time will tell if it was worthwhile I suppose.

If I recall my Dough Doctor schooling, it gives the dough a more tender crumb. The sugars in the milk may also aid in browning I’d assume too.

Have fun in the midst of the coming madness Fatboy! Most of all, never forget you are working WITH your son…working with family can be a blessing, or a curse. Fight hard to keep it a blessing and supportive of each other 's goals and dreams.

http://www.lloydpans.com/standard-pans/ … -deep-dish right about the 2" depth though…

Lloyd’s offers a “better than blue” Detroit style pan. Pricey yes, but everything I’ve tried from John and the fine folks at Lloyd’s has more than met my expectations.

Just ordered one of each size we need from my US Foods rep. Pricing is dead on with what I’m paying for my cardboards, but space issues and that “different from everyone else” factor made my decision. Toying with using them under our dine-in pies as well.

We include fresh baby spinach on our veggie pizza and one we call a “Blanca”. We’ve had the best results with placing the leaf under the cheese so it remains mostly unwilted and still as fresh as you can be coming out of the oven. If left on top as we do with our other toppings the leaf is...

Just wondering if Daddio and others that have been trying these liners are still happy with their performance? I got my free sample months ago, they seemed ok, but I figured after the initial order the shipping put them out of my interest area. Just found out this week that US Foods handles...

sounds interesting so far, what else do you use to dress it?

$2.78 Vantiago shredded mozz/asiago blend through Delco (Bellissimo)

We don’t use a dip with ours but instead give them a sprinkle of cinnamon & sugar. Folks love 'em and it’s much cheaper, easier, than providing a dip.

Our top selling salad is one we’ve called the “Mandarin Pecan Chicken”… 3oz bleu cheese crumbles dried cranberries (Craisun) candied pecans mandarin orange segments grilled chicken breast, or more popular, fried chicken tenders We see it mostly with a Balsamic Vinaigrette we make, but folks...