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i like to be set up to do volume, when busy season hits it pays to get the pies in the oven really fast. don’t have room for the sheeter on the line.

we only mix for 90 seconds and it looks exactly as you describe, we use all trumps flour if that means anything

You don’t slap out cracker crust dough. It has to be manually sheeted through a dough sheeter and it’s not a super quick process. My water is 35% and oil 9% salt and yeast 1.5%

Hi Tom, thank you in advance for your advice. I’m having an issue with once my cracker crust dough is sheeted and placed on cardboard for service it is really shrinking markedly. We room temp ferment the dough for 24 hours and then make into “balls” then next day we sheet out onto rounds and...

Now that it’s slow season I seem to have an endless stream of salesman coming for every possible thing. Now if they come during lunch or dinner I automatically won’t even speak to them or do business with them. How do you let them down? I’m thinking of developing email only strategy, you want to...

Question to those who par bake, do you put sausage on raw and how many Oz of cheese do you put on 10". I’d be interested in doing it but worried about getting the cheese to melt in shorter bake time and sausage cooking thoroughly.

9" could be perfect for 2

We do one size, 10"

No sweat! I know you are a busy man.

does anyone have a spreadsheet they use to compare prices weekly from vendors they wouldn’t mind sharing? It’s breaking down the pack sizes that’s giving me trouble! Thanks! [email protected] if you want to email it.

Lady calls and said I was in the other night and someone spilled something pink on me (we don’t sell anything pink) I was told to bring dry cleaning receipt in but I went to the hospital and I just got out. I asked who you spoke with she said the manager. I said the tall guy named Juan she said...

I really think a lot has to do with servers or whoever is doing the selling. Have you done contests involving sales of pesto? Do you make the pesto in house? I think if it truly is good and you push it it will sell. Hell in Chicago we had a black squid ink fideua that did awesome at a Spanish...

Nice looking pie!

also did a “whole hog” pizza that went over really well. Saved up our bacon fat and made the cracker crust with that instead of olive oil. smoked pork butt, candy bacon, sweet baby rays and chopped dill pickle when it came out of the oven.

Sorry, so it turns out my wife told the lady really nicely that she was really disappointed that someone from the same mall would bad mouth a store that was giving them a discount while they were in the store. For whatever reason the girls have been angels and asked for nothing extra. Although I...

I should have explained more thoroughly, it is to analyze whether it makes sense to close for a day during our slow season.

I did thanks. He is good guy, accountant for large trading firm I used to work for, never done restaurant before. His thought process is that we have rent and salary whether we open or not.

No we’ve been open for several months already but accountant doesn’t things like rent or my salary should be in there because they are there whether we open the doors or not.

Working on figuring out my break even, do you put in rent and manager salary? Any tips

It’s like a kid testing your limits, either nip in the bud now or live with it forever. If you’re willing to do whatever it takes then so should he. And attitude? Check it at the door with me, I refuse to feel uncomfortable in my own place. You need to set the tone and calmly lay out how the...