Search results

Appreciate it Mondo. Are those hoods sufficient for most/all municipalities in place of an actual hood btw?

Hi Guys, Does anyone know which of the three is the quietest conveyor oven of the 3? Doing an open kitchen concept and my old school MM PS360 is super loud and so is my friend’s new Lincoln (and I’d never buy one of these anyway but still loud!). I like the sexy red XLT ovens but have always...

Have you ever smoked wings the day before, fridge them overnight, and bake them in the oven the next day for service? Just curious as I’ve not smoked wings in the past but am interested in doing so.

I miss hearing rom GotRocks. Anyone heard from him lately?

Agreed. I remember you saying this a year or two ago and I told countless people about as I agreed wholeheartedly. Don’t get me started on Yelp’s “filter” either! I owned a pizza place awhile back and we were 4.5 stars on Yelp and 4.9 on Google when I sold it. The current owner decided to lower...

You can talk those down. Pin them against each other and they basically help you talk each one down. I had Door Dash and UberEats jockeying for my business. To start, UberEats asked for 31% and Door Dash was at 28% so I told the UberEats sales guy and they came down to 27.5%. I then called the...

Sad, but true in California. It’s employers vs the world in CA and it’s ridiculous. Every single unemployment claim I’ve protested came back in the employee’s favor and every single one of the the plaintiffs just stopped showing up (job abandonment) yet they still won. I’ve given up on the...

Definitely not acceptable. California is a different beast than any other state for labor and not just the $$$. Tighten up the schedule yourself and train him to schedule responsibly. I don’t know how many hours the 6 people work or how many hours your mid-week shifts are, but regardless 6...

Sounds shady. Let me guess, it’s “for sale by owner”? Owner is hoping to dupe someone with the “fools rush in” mentality and don’t go for it. If he doesn’t want to sell it for what’s reported, let someone else be the fool. Plus the pizza business (non-slice operations) is mostly credit cards...

Yep, fresh broccoli always. Don’t even have a freezer! Not sure about the shelf life. I don’t like waste so I only prep veggies for 1.5 days worth so if I have an unexpected busy night I still don’t run out and just do prep again the next day. I personally don’t like to keep prepped fresh...

I’ve always just steamed it in the oven. I like to put it in a deep dish pan, toss the florets in butter/salt/pepper, and cover it with a lid for 2 runs. Cool it down and keep it under the prep table. Done a broccoli cheddar, bacon broccoli cheddar as a white pie. The former sells well during...

Is it going limp after you cut it or uncut? Otherwise, everything Daddio is saying is true.

Some dough recipes work better with bulk and some work better as balls. In my experience, if you do bulk, you need to adjust your hydration. I do a room temp bulk ferment with my cracker crust dough and it’s incredibly low hydration. Looks super dry when coming from the mixer but once it’s in...

One thing to remember as a new operator, make sure you are in a solid location for dine-in given the wood-fired oven. Wood-fired ovens do not deliver well and even carryout will not be great once the customer gets home thus you are relegated to dine-in only for the most part with some carryout...

Hi Gary, 8 oz dough ball rolled thru my sheeter twice lengthwise. Cut into long strips about 2 inches wide. Put garlic in the center then pinch the sides together almost like making a tube, then tie in knot with a short trumpet or else it’ll burn. Baste with butter for a 3/4 run in my conveyor...

Think it really just depends on your market. I’ve always had pizzerias in affluent areas so I choose to make quality over value herego I’ve never done specials or coupons. People pay $25-30 for large pizzas in SF and don’t even flinch and I’m middle-of-the-pack as far as prices. However if...

Sent. Thanks GM!

Thanks again George. Could you tell me the cost you would charge for each oven including installation in Chicagoland area?

Ok good to know, thanks George!

Hi George, Do you know what size hood I’d need for either the Edge 30 or Edge 40?