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If you can strike a deal to lease the recipe month to month, you only need it one time to alter 1% of one ingredient and it is no longer their recipe, therefor you do not need to continue paying them for it. This is the reason one cannot patent a recipe. All it takes is for ONE change and it is...

jokergerm: FOREIGNER for·eign·er   [fawr-uh-ner, for-] –noun a person not native to or naturalized in the country or jurisdiction under consideration; alien. a person from outside one’s community. a thing produced in or brought from a foreign country. Nautical . a foreign vessel. 😉...

Thanks guys. I did go with a local rep (friend of a friend even) who ended up searching for a policy for us (from a highly A++ rated and reputable company) which I am satisfied we cant do much better than. With the liquor liability, its tricky… not many places want to insure a Bar 🙂 I was just...

We’re coming down to the wire here with our need for insurance and so far, it looks like we’re 95% signing up with a company called “All Risks, LTD.”… who apparently might be the only people in town who do bars?? I tried my local State Farm company (who I have my vehicles and home owner...

Any of you PointOfSuccess guys using it for a bar/tavern type setting? We are primarily a Tavern with food and we are probably going to start out with hand written tickets and a basic electronic cash register but we’ve also considered “POS” systems, i.e., Micros, Aloha and PointOfSuccess. Micros...

I’m gonna post this in the other forum too but… Any of you PointOfSuccess guys using it for a bar type setting? We are probably going to start out with hand written tickets and a basic electronic cash register but we’ve also considered “POS” systems, i.e., Micros, Aloha and PointOfSuccess. I...

Haha, I just checked out your menu Nick… Awesome. We are opening soon and we have a pizza on our menu called the “Tranwreck” but it’s nothing similar to yours… it was more named that because of a guy we know whose nickname is Trainwreck and it just sounded like a good pie 🙂

ShaneF: Thank you. We did add them to our Facebook but we do not Twitter… I havent decided to tweet yet LOL. I’m sure we will soon…

pcuezze: Thanks 🙂 Hmm… maybe not the exact recipe but I can tell you the last batch I made was using 100% Caputo 00 flour, about 2.5% salt, about 1% ADY and around a 70% hydration (water plus secret stuff). I allow my yeast to hydrate for about 10 minutes in 100% of the hydration (regardless...

Here are a few pies that came out of the MB-60 on its maiden baking 🙂 This is baking at full temp, cant turn it up any more and 600f thermostat is pegged (no IR thermometer yet so not sure on actual deck temps). Not bad 🙂 http://farm5.static.flickr.com/4068/4690855285_d4abc1b23d.jpg...

Adobe Illustrator is a layout program for documents and things such as menus, magazines, etc. Quark too. You should be able to get a free copy of an older version of Illustrator somewhere online. I use Illustrator for my text layout and photo importing and I use Photoshop for photo manipulation...

We originally were going to go with a spiral mixer but ended up getting a great deal on a completely refurbished Hobart M-802 80qt. We dont have 3-phase in the building so I figured this 3hp single phase unit would be all I’d ever need… The ability to do a full 50lb bag of flour per batch is...

My MB series is a “dumbed down” version since it’s not in public sight. We went with the SD series legs/base, no decorative “dome” top, and just upgraded to a stainless skin since it’s the best to keep clean (standard is an aluminized raw finish which is usually faced with brick or tile). Im...

Haha… I’m a big crowd participant but not much of a Karaokist (did I just make up a word?). Thanks guys. Should have the oven up and running this week if I can get the flue vent guy back out. Mixer showing up next week I hope and interior improvements & renovations continue… plus new opening...

Thanks. Yep, the building is OLD… primary structure was built sometime around the turn of the century. So, we have radiator heaters throughout the building all running on a fairly new boiler for heat. That one particularly is turned OFF since it’s pointless in tghe kitchen LOL. Removing it wasnt...

We’re opening a small Pizzeria Tavern in Baltimore City and things are finally coming together with our renovations of the spot we took over. It was an old Irish type tavern with a fair amount of kitchen area but we had to re-tile the floors and FRP the walls, replace some refrigeration and...

If I saved the money by buying the smaller mixer, I’d most likely need to get a 3-ph converter and I’d be under-equipped in the event we DO exceed out volume estimates 🙂 Our reconditioned, single-phase, 3hp, 80qt Hobart should do the trick…

Were going to be doing a neapolitan style dough (high hydration, no oil) with a minimum fermentation/cold proof of 24 hours prior to baking so we decided to get a larger, reconditioned, single phase, 3hp Hobart M-802… I figure, while were not gonna have the volume of your typical delivery pizza...

Am I better off sticking with a single phase mixer or can I avoid narrowing my search for a good quality pre-owned mixer and possibly use one of those inexpensive like $80 phase converters? It supposedly allows 3-phase equipment to run on single phase power supply but reduced the power output...

Actually, I am in Baltimore, MD, about 225 miles from Marsal Sons in NJ and I am a member at Restaurant Depot but I didnt know either had test kitchens LOL. I’ll look into it… Thanks!