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More question than answers at this point. What time and temperature are you baking at? What dough weight/pizza size? What model oven are you using? Does this problem tend to happen with a certain type of pizza-e.g., veggie, cheese, etc or does it happen on all pizza types from time to time? How...

I buy used and can get A200’s for $1,000 via Craigslist on the West coast. You might want to bring a batch of stiff dough and toss it in to see if the gears slip or the gears/motor are loud. Dealers in my area want about $1,500 but this includes a 30 day warranty. A used equipment dealer with 30...

I buy my equipment on Craigslist when time allows. In a pinch, try a few restaurant equipment dealers. You might consider getting a larger model-30 or 60 quart. Hobart will tell you the A200 isn’t made for pizza dough. I do use 2-A200’s for my mobile pizza business but only because of the weight...

The term best is an inherently subjective phenomena . For example, I like thin-crust, NY style pizza with certain sauce and cheese ratios, textures and flavors and what I make I perceive as best. It always amazes me, though, as to the diversity of people’s preferences. Best would probably refer...

On a recent family excursion we decided to try Woodstock’s Pizza. It’s always good to see what others are doing. The top of the menu board sign states in large print that they serve hand-tossed pizza. So I watch the process. The employee sends the dough ball through a Somerset 2 pass sheeter...

Was wondering if anyone has replaced an agitator bearing and seal on their Hobart mixer-or have access to the service manual. I live 2 hours from Hobart and have had poor service from them. I see the parts online for about $24 and having several A200’s, time is on my side and can do it between...

Northwest, In the case of pizza slices, you can use time in lieu of temperature. Here is a quote from a health department regarding the technique: Procedures: (They are thawed or prepared as needed under refrigeration, less than 40°F. Pizzas are cooked to 165°F for 15 seconds, and held for no...

Hey four o pizza. Based on your background, it sounds like you know how to handle food properly. Wasn’t trying to slam, but was surprised that you made the reference to “not having to deal with people who don’t know what they are talking about” as most health inspectors I deal with are...

I sell at weekend events throughout the summer and find that 90% of health inspectors are very reasonable and know what they are talking about. I welcome them into my booth. When another vendor says that the health inspector don’t know what they are talking about it’s more likely the vendor is...

Good point.

Go to the Hobart site. They have a chart listing maximum flour capacity for each mixer as a function of hydration level. Tom has a good point in that an older tired or abused mixer may not be as capable as a newer mixer. We use 2- 20 quart mixers in our mobile operation with 13.5# of flour/batch...

No pictures. We keep a low profile as some shows work well for us because there are not many experienced, high-volume booths. If some big swingers come in then you get a smaller slice of the pie. Had a thought regarding the vending circuit. Say you have a shop or regular job and do an event and...

I would recommend keeping your day job and doing small weekend events to get a feel for the business. Events such as farmer’s markets or street fairs with a small entry fee. The mobile concession business is getting increasingly crowded the past few years and the biggest challenge , I feel, is...

I’ve been in the mobile concessions business for 20 years. What region are you located? Why is the person seeking a partner? Do they need a cash infusion, just getting started, or doubling up on events? What type of operation is this? Wood fired, conveyor, $150,000 trailer with all the bells and...

To those that posted, is the increase in gross $ales an increase in number of pizzas/volume or an increased gross due to charging higher prices? How much have your prices changed since 2008? Personally, although my sales dropped in 2009 and 2010, the net was up due to decreases in some...

Talking to seasoned restaurant owners is a great way to refine ideas. Let us know what you thinking about doing and you’ll get lots of pragmatic feedback. I know a number of successful restaurant owners in my area and the success is a function hard work and backbone with proper management of...

Let me guess, if a customer finds Jesus’ face in the cheese they get pizza for life. Anyway, no sensible person with a good plan would even try to hustle money from a hardened group of experienced pizza shop owners. Per Bubba’s comments, if you can’t find local contacts to support your idea then...

I thought that was your 2 Renminbi.

We use Castle-Comstock propane gas ovens for our smaller events. Peerless is another smaller oven. Just compare the stone sizes of the 2 relative to your pizza size when making your decision. Don’t believe the Peerless literature about 4 or 5 stone shelves for cooking-unless your using par-baked...

“Don’t visit your competition? Why not? I walk into every one of thier places a couple of times a year. Chat with the owner or manager. It maintains good neighbor behavoio. Hard to be jerk to someone you actually know. It also keeps the line open to lend or borrow food. Heck, when the Domino’s...