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I’ll vote for the opposite - we use a lot less water. 34% water (8.5lb) to AP flour (25 lb) with 1 lb of whirl (so about 37-38% total hydration). The resulting “dough” (really looks more like meal) is risen for 18-24 hours at room temperature. We pass it through the sheeter 3 times and it makes...

Kelly, Thanks for taking the time to post on these forums. We value input from everyone. Obviously, you are here, in part, to peddle your product. There’s nothing wrong with that. There are lots of people that do so. However, can I recommend that you take a different approach to posting on...

Cover boom looks cool. I’m not sure what $99 covers. However, if that is just for hosting, that’s not “slightly more” it’s WAAY more then the average web hosting so I hope it covers most of the services I see on their website. Good quality hosting can be had from dozens of reputable companies...

Don’t fret the uber-naysayers but do heed the advice of the moderately cynical - they’re trying to help!! It is a very tough business with an emphasis on BUSINESS. I haven’t read your post, so let me throw my 2 cents in (if it’s repetitive, I apologize). A recipe is not a business plan. You...

I know the dough is simple, but all the recipes I find are small batch/residential. Anyone got a scaled up recipe that works. I assume it’s the same as neapolitan? How long is the rise? Any tips or tricks? Can it be done in a standard deck oven? It appeared that Peace in Chicago was using...

I have a slightly undersized capsule pack that froze up all the time. A new thermostat helped but what really helped was installing a drain line. The evaporation pAn didn’t keep up an water backed up in the unit and froze. The ice grew rapidly on the coils. I ran a drain line to the floor...

You guys started an interesting discussion - politics in your business. The mantra I’ve always heard and try to live by is keep politics out of your business. It got me wondering, though, lets say you disregard 50% of your customers (one party or the other) to act strongly in favor of the other...

Email me: [email protected] and I’d be happy to share. We have an employee handbook, a food handbook, a servers handbook, and a host/togo handbook. Ill trade for a good closing checklist/system.

We make our own as something of a signature item. I grew up on fried meatballs every Sunday. We tell the story on our menu - Sunday breakfast was fried meatballs in a cast-iron skillet with a salt shaker and a loaf of bread. The remaining meatballs went into the sugo for dinner. Our family’s...

I renovated a Karate studio in a newer strip mall. We seat 135 with a full bar (28 stools) and a patio. I was very frugal especially in shopping for equipment. We spent about $180,000 plus about $30,000 in TI dollars. In my opinion creativity is key. If you’re looking to turnkey the cheapest...

Broken link…

This thread got me thinking about another passion of mine - audio. If you don’t know, Bose is often regarded as a quality product. However, among audiophiles, it is universally regarded as garbage. I started thinking of all the analogies to independent pizzerias and found myself amazed. You see...

That’s incredible news - good luck to you!

Thanks guys. Bodge, that was above and beyond. Josh, thanks for being a presence on the forum. As a customer of yours, I appreciate your presence without pushiness. Good stuff. Patrick

I had this same thought 2 years ago, but it fell through the cracks. I actually designed a “coupon board” for my box topper that would have cost-per-person for our family packs. So your coupon would say: $5 (big and bold) per person (smaller) and have details below. I do think it may create...

ChunLi and I are from the same restaurant. When we sat down and added back in revenue from our Party Packages (assuming almost the maximum (e.g. a party package for 12 had 12 sodas), we arrive at 30.5% soda cost. We pay $61 for 5 Gallon BIBs. That is the national pricing with a minimum 5 item...

Anyone ever heard of this: www.thewatercoolr.com It’s a site where sales people can vent anonymously about customers they call on. Check out the review of me (allegedly my business but really, just me): Notice that all I did was ignore him. Does anyone in sales think this is a good idea...

I’ll disagree with the other posters. I think you can replicate restaurant style dough at home. Of course there will be adjustments to scale the recipes, but I was very successful in getting quality doughs out of my oven. I’m lucky in that I have 2 3-burner ovens so I could realistically attain...

One more idea - we use ranch dressing dry-mix and add it to our medium wing sauce. No creaminess just ranch flavored wing sauce. Hope this gives you another idea…

I’ll put a point on Royster’s comments - Saying “I have the Best Pizza” is totally worthless. Someone (I don’t recall who so sorry for the lack of attribution) said - if you were picked from the super bowl crowd and given a free 30 seconds to advertise your pizza place, which is the most...