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We “borrowed” Tom’s “New York hand tossed” recipe and love it. We too use a 25lb batch, mostly b/c our old mixer just about max’es out with that load. We’ll get 3 doz balls for our 8" pie, and I think 15 for our 14", and usually 6 for a 12" pie in that batch…I’m guessing on that a bit as I...

Nick, just come and stop about 125 miles south of Chicago and I’ll put you to work! Hot kitchen, long hours, great food…and little money, but then…you’re used to all that!

Our number one seller is our Mama Meata, 5 meat pie. Next in line it’s about a dead heat between our BBQ Chicken and what we call our Blanca. Alfredo sauce base, chicken bacon, tomato and spinach. Our dark horse, but clearly a cult favorite is our Jerk Chicken. The Jerk is one of those that if...

Great set up! I’ll be waiting for you to post your thoughts on them in the coming weeks. We use an older XLT 3255 and it does fine for us, but I know we’ll be upgrading in the next year or so if only to take advantage of the more economical usage.

Ban them…BAN then all! We did 45 days ago and have fired one server for ignoring our ban. The message was loud and very very clear. Our kitchen has never been cleaner, the prep-work never been completed more timely, and our customers never been more properly attended to. Ban them now!

SO NOT an Obama fan believe me, but if you read the speech comment wasn’t it more that he was referring to the highways and bridges that we utilize to be successful in our businesses? Still, a HUGE stretch if you ask me, and I think his Lordship is forgetting that it is EXACTLY our small...

We just this week brought two guys in to interview as a dishwasher. One was a semi-bright eyed, just graduated High School young man, trying to get into the Navy but must have messed up his first test b/c he has to “wait 6 months” and reapply. The second, showed up 20 minutes late (he lives 4...

Ah Pakula…don’t discount the great flavor the right blend of sweet Italian sausage can have in your meatballs! We make our own, pretty much like Nick has listed, and they play to great reviews. It’s all in what your customers want I suppose but I have a fair share of Italian blood in our area...

Your area of inquiry is well out of my area of expertise but I did want to say “Welcome” to the Think Tank! Surely someone will be able to guide you.

Certainly a local printer if they are anywhere competitive. We opted to purchase several products from 4imprint.com they have a sense of customer service that is out of this world and their prices are always more than competitive.

Our current process was instituted less to keep costs down, though it’s an obvious “side effect”, but rather I was tired of our pies looking so different depending on which of the guys was on the make line. EVERY pie is built on the scale. Sauce is figured by X per 12" etc., pepperoni is by...

yeah…what he said.

I second Bodega’s comments, it’s the only way to find how a given product, despite the hype, will work on your dough, with your sauce, in your ovens. We’re currently using “Vantiago” sold by Delco Foods in Indy. I have my Sysco rep trying to win our cheese purchases right now, but truthfully...

For a bare bones del/co consider downloading the free working copy of P.O.S., put $300 in a decent desktop as your “server”, buy a used touchscreen and two printers, one for the makeline, and one for the cashbox. A quite suitable cash drawer can be had for little scratch. You should have no...

Your dough and expectations for your finished product will dictate your final configuration. When we were figuring it out I made up at least a dozen cheese pizzas and would simply change up the time and the temp till we ended up with a pie that made me smile. We bake with a XLT3255 also, and...

Ah but Michael, you’re assuming the “Godfather” gives a rat’s… what the fine folks of Chicago want. That doesn’t appear to have been the case with the good Mr.Bloomberg. This whole thing sort of makes that private island nation look better and better.

Our Pepsi BIBs are in the $63.00 neighborhood, pretty much where they’ve stayed since we opened 2+ years ago. In the last couple of months I priced Coke on a lark, BIBs varied on the product, but the top selections were get this…$85! Our area distributor has a 5 BIB minimum order, won’t even...

Daisy you should be able to break down 40lbs. of wings in a half-hour or so. I’d recommend doing so instead of serving the intact joints. No one is used to that and I’d think it would be a “turn off” for many. That price is good enough to invest a little bit of labor into.

That price is right in the area yup…we’re currently paying $21.29

You know you can select an “ovenable” wing and skip the fryers. That’ll save you tons of cash up front for vent hoods and fire suppression systems. On the sq. foot question, I’m not sure your location etc. but a trip to sit down with your county or city health inspector would probably tell you...