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I love the cittero

But my employees are out about an hour or a little more, late order deep dishes kill us. But I’m old school where 9 means 9, whether it’s delivery take out or dine in

I’m rarely in the store until close. I have people I trust and video cameras! But I’m a morning person so I like to get in early and get stuff done, I’m too tired after a long day to be productive.

sent you a private message

Does pizza bacon get crispy?

me too, but i’m sure the rent is right! it’s all relative

I’m in Naples fl which is littered with average touristy restaurants, our quality sets us apart, there are a lot of bad expensive places here. we do deep dish as well as cracker crust so deep dish will be an add on

So for my new restaurant i am thinking of stealing an idea from maggianos. Dinner served family style but priced per person and all you can eat. Includes garlic knots, choice of 2 salads and 3 different specialty pizzas or 3 topping build your own and our cannoli dip for dessert. I’m thinking...

I tried the picnic trim but it was just too much fat and gristle for me. For regular sausage links the cushion is too lean so we add belly. But for bulk pizza sausage I love how the cushion doesn’t shrink and tastes like pure meat and doesn’t get greasy. We buy the Berkshire heritage pork from...

Here’s a video of us making links

Don’tuse pork butt, use pork cushion meat which is also from shoulder. Depending on power of grinder. Cut in long thin strips, feed through quick but not fast. We prep meat then put in walk in for an hour then grind, season, then grind again. Don’t dice, and you want very cold but not frozen. We...

Thanks, do you use pans? It’s really foreign to me. Did you have to change your dough formula?

So I am in the process of moving my store from a smaller place out of the way to a more population dense upper income area. I love the rotoflex, it’s unique, we get lots of comments on it, and never gave us any problems. The thing is it requires an experienced and expensive oven tender and even...

I think you have to know what it costs you. But I’m from the school of always give people the opportunity to spend more money and at the same time letting them eat what they like. It’seems not very special if they can’t get what they truly like.

Frankly I think the fact that a manager feels comfortable getting into a pissing match with you is the bigger issue.

Agreed bodegahwy

I think it depends on your demographic but even with older crowd you’d have a pretty niche audience with canned mushrooms. It’s definitely perceived as a lower quality in the majority of people’s minds. Rather than the multiples of one kind of topping i’d rather have choices of unique flavor...

We do not and our dough balls are also on sheet pans. Although our dough doesn’t rise much and has only 35% water but 9% oil

We take them from the fryer, toss them in a bowl with freshly minced garlic 3 oz ladle of unsalted butter and tbl chopped flat leaf parsley and a little parmesan cheese and serve with 3 oz marinara

If I didn’t already have rotoflex I would go conveyor, more consistent and paying a good oven guy is a big expense. We do a Chicago style cracker crust and deep dish. We use I think 2.5 Oz of deep dish dough tie in a knot and bake at 350 until just when they start to get color and then fry for 3...