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For “event” catering, contract and deposit. We also do what could be called “spot” catering, but is mostly just a large preordered delivery in my mind. We take lunch, 35-40 folks usually at a time, to a few local companies…for these, it’s a phone call to order, a return call the day before to...

slightly jealous. I thought my being closed today, Monday the 26th was a “vacation”! Enjoy, I’m sure your customers will be counting down the days till they get to see you again!

Like Blackjack’s, we use the red onions on our sandwiches. I think mostly it’s a “looks” thing for us. Some bags can be stronger than the yellows we use in our other menu items, some well sweeter. I imagine it simply has to do with who’s field they were harvested from. We use red wine vinegar...

I know the fine folks over at “pizzatools.com” either have them in their inventory, or will make them to your specs if you desire. They are fantastic folks to deal with, yes a bit on the higher side of the scale, but their products will not do anything but work for you for years to come. I had...

'Smore Rolls…those sound interesting! Any special prep required or are you simply wrapping a piece of candy bar and some marshmallow in a won ton skin? (if you care to share that is…) We “stole” our apple pie pizza directly from the good Doctor, with a small bit of mods maybe. Take a regular...

Facebook! That was what we had up and running for nearly 4 months as we built up our restaurant prior to opening night. We’re a small community and “everyone” was interested in what we were doing so it was natural for us to utilize Facebook to keep “teasing” them with our progress reports and...

Others will be much wiser with being able to answer, I can only offer what we have set up, for our dough, our cheese, and our style of pizza. We’re using a XLT3255, the Loyld’s “cloud” discs and bake 465 for 6:30. I have from the entry, the top full open, the next two full closed, and the final...

If brined properly, most of the added sodium from the brining solution will be rinsed away. It’s a whole osmosis thing where it enters into the cell structure, does it’s magic at making the muscle better able to hold moisture, then the sodium will exit the same way. This is why it’s important to...

We use a grilled strip, guess I never tried it with the breading on to see how it reacted in the oven.

If it matters…yes, in my shop we do a Deep Dish that is in the 2" plus catagory for overall thickness. We use a XLT3255 set at 6:30 with an oven temp of 465. Turns out wonderfully. The first pass is with a cheese base only, 2nd pass is fully dressed, sauce on top (where it belongs)…

Not up on what all is in a normal lay-out, but both the Subways and the JJ’s in my area have decent sized walk-ins. There’s more back-room and dry storage area than there is in the front, except for one Subway which seats maybe 40.

Good for you Dash! As tough as it is to fire someone…you made a decision to make your business better and that’s all we do day in and day out. I’d suspect the rest of the crew knew what was going on…and they CERTAINLY know now! I’ll bet you’ll be seeing things tighten up considerably in the...

When we were decided on which oven to purchase, I made sure I tried out all-comers. I’ve used deck in the past, I’ve used conveyor in the past. With the advancement especially in the Lloyd’s “cloud-disc” it was MY decision there was very little difference in the end product. We went with a used...

Same as Daddio…if it’s dead on Monday it’ll be a cleaning festival.

The first thing that scares me is, if you’re missing that many skins, and you KNOW you are. What are you not seeing? The quick, don’t really know your situation, answer is if your line is dropping, making up in error or whatever their excuse is for the missing doughs…you don’t have the right...

works for me. Actually…we just don’t have complaints. It works best. 😃

Not sure where I’ll end up on this issue, I can see the pluses…and the non-pluses for either side. I think were I to do it, it’d be the perfect place for one of those burner phones. Simply hand out that number and reload minutes when and if you needed. That way your actual cell stays yours. You...

We hold our marinara at around 145 for the full day…yeah, at the end of 14 hours there is a change in the profiles, but still not “bad” at all. I think if you simply make sure to stir it once in a while and keep the edges moved around you’ll be fine.

Aren’t they so cute when they curl up like that like a little one? I’m SO glad my college years are behind me!

Never heard of them and I’d say you’ve answered your own question. I don’t think I’d be associated with them if this is their typical business methodology.