Search results

Grinder The term “Grinder” can be traced back to the East Coast, where, during WWII, Italian immigrants setup sandwich shops close to the shipyards. These super-sized sandwiches were a favorite of the hard workingmen who ground rivets off the warships. The friendly shop owners referred to the...

Do you use hot sauce in your pizzeria and if so, how?

What is the brand of warmer?

Thanks guys for the input. It was very informative and gives us more to work with to make a decisions…which looks like keeping the status quo. Keep offering suggestions and thanks for the feedback. TOm

Thanks for your comments guys. Yes, we are aware of a few people who, lately, have slipped in and posted unnecessary comments, ads for adult sites and crap like that. I try to check each post each morning and delete the junk and SPAM, but some do slip through the cracks. We do appreciate...

In light of an article about Hell Pizza from New Zealand’s most recent promotion, which involves sending condoms out as part of a promotion, we have decided to do a Pizza Radio show on Risque Advertising…how far is too far? I visited with those guys a couple of years ago while in NZ. They are...

Trick question…there is more than one factor that goes into the cost of a pizza. But to give you a ballpark idea, let’s use a $10 pizza for an example. Food costs should be between 25 and 35 percent ($2.5 and $3.5), but you also have to factor in labor to create a menu price, which means a...

Sorry 😉 …and next time I will try to copy edit my post before I hit “enter”…it was early in the morning before I had my first cup of coffee…huk’d own foniks wurkd fur mi 😉

If you want to add fried foods but don’t want all teh claen up, vents, hoods and fire supression hassle, check into some of the self-contained fryers from Perfect Fry and AutoFry. Really good for wings, chicken strips, poppers, fries, rings, etc.

Here are a few books to check out: Light Their Fire: Using Internal Marketing to Ignite Employee Performance by Susan Drake, Michelle Gulman and Sara Roberts. $23 Call 800-245-2665 or check online bookstores Getting Them to Give a Damn by Eric Chester $19.95. I think you can call 312-836-4400...

Check out some of these award winning recipes from teh October issue of PMQ…http://www.pmq.com/mag/200610/article.p … mqcookbook Also, check the PMQ Recipe Bank for recipes. If you watn to hire someone, you may want to contact Ed LaDou. He is the one who created all of the gourmet recipes for...

As mentioned in teh other reply, let it warm us some. Cold dough is harder to work and cold dough going in the oven in 99% of the cases will bubble badly.

Try contacting Weihua Xaio-Watson, who is PMQ’s China online editor. She may know of some suppliers over there. Her email address is [email protected] and her number is 662-234-5481 ext 128

We are in the beginning stages of developing the Pizza Institute but currently the American Institute of Baing does a Practical Pizza Production seminar, whcih just took place last week. I attended the workshop and it was fantastic. Contact Tom Lehmann at [email protected] to learn when the...

You may want to look at the temp of the dough when you are proofing. Do you cross stack when it goes into the cooler and then nest after dough balls cool down? How much yeast are you using? Give us your recipe and method for making from start to finish with mixing and proofing time sand I am...

Here are a few radio advertising realted articles we have ran in pMQ. Maybe this will be of some assistance. http://www.pmq.com/free_radio_ad.shtml http://www.pmq.com/mag/2001summer/marendt.shtml http://www.pmq.com/unfair_advantage.shtml

Email me a link (the http://www. BLA BLA BLA.com) to [email protected] so I know exactly what charts you need and I will have our graphic designer email them to you and have the webmaster add tehm to the site. Tom

Hey guys, I had someone from Chile email today with some questions and I thought maybe you guys could help out. Any suggestions? Dear PMQ: The objective is to sell frozen pizza ( the best ) The questions are: 1- Best way to do dough. a- Should we use any chemicals if any? b- Should we put a...

Here is a link from the Think Tank archives http://www.pmq.com/cgi-bin/tt/index.cgi … read=15141 And here is some info about buffets from an article we ran in PMQ. The link is http://www.pmq.com/mag/2005november-december/buffet.php A successful buffet is almost rocket science in that it...

I am not sure if this is the one he is talking about, but here is the link for CookTek’s product: http://www.cooktek.com/productsHeatedDelivery.html Here is a listing of hot bag companies: http://www.pmq.com/mag/2002winter/hotbaglist.shtml