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Bostich for sure but I use a higher grade one that loads from the top rather than the one posted above. It’s on amazon as well. Last forever.

Filippo I’m guessing? Good stuff, used to have it at the place I was at in college. I haven’t paid more than $1.89 in 4 weeks. $1.76 this week but maybe it’s cheaper in Cali idk. Supposed to be $1.68 next week I’m told

$2.02 holy crap, what cheese/distributor are you using?

Don’t look now but cheese block closed at $1.3850/lb today sharply down for $1.74/lb five weeks ago woo!

what do you pay per lb for that?

Well said. Proof for 60-90 mins pending your yeast % and kitchen room temp. Beware though, the longer you proof the more you may have to bake it so it’s not doughy. Good luck!

We were lit. Even had to shut down uberEats and Grubhub about an hour in. SF loves their Oscars. 50% above norm right around Super Bowl status. Living the dream baby!

As a Midwestern transplant and my family being hog farmers, bacon is true and dear to me. I’ve exhausted all options even putting costs aside and only one bacon in my opinion works for pizza. US Foods carries it. Brand recently changed names to Pauxetaney Farms or something like that. It’s...

They’re trying to franchise their machines to make more money because how they’re setting them up, they’ll need it. I’ve been in talks with their competitor and will be the first owner of their machines in SF and no royalty fees. Better setup and more profitable to boot! Very excited and stay tuned!

Tom is spot on. Ditch the oil you have for any of those. We loosen Butter by covering it for a run in our conveyor once thru, let it cool a bit, and then use it in place of oil. I use 10% butter but my hydration is super low for a cracker type crust a la Chicago. Try it out. I can’t stop selling...

I see gas stations do it in multiple states. $2.50/gal for Cash, $2.60/gal for CC. In SF, we can also tax the customer a small percentage to help pay for the mandatory employee benefits you must provide here by law. Most restaurants charge 2.00-2.50% all call it SF Health Tax.

T makes some good points. Not sure what 3rd party delivery services are available in New Hampshire, but definitely look into it and give it a shot at first. UberEats, Caviar, Door Dash, and Postmates are the big boys so see if any of those are available. If you find there are a few in your area...

Age discrimination comes to mind. My honest opinion is age shouldn’t have anything to do with your wage. Everyone is different. To me, the ideology behind this is: “the older you are, the more experience and/or maturity you’d have making you more of an asset to a potential employer than someone...

Pretty common way of making them in-house. I tried using those frozen ones for a bit but they tasted terrible comparatively. I cut them in half so the sando only takes 3 mins total to put together. A full run is 6.5 mins and too long imo for a sando. By cutting them in half, they also don’t roll...

As a former economist, I respectfully disagree. My advice is to not rely solely on their business, but to use them to add sales to your day, especially during the slower times. If you have people on site and can get another 10-20 orders a day using the same amount of labor that’s already on...

I mentioned awhile back that I did a box topper on orders that went to Eat24 or GrubHub customers in attempt to steer them to my online ordering site. After 8 months or so of doing this, it’s been a huge help and get a lot more orders from my site now from those old Eat24/GH customers. The box...

Customers also search the restaurants by Rating and we’re one of the highest so I just dropped us to the lowest bracket (10%) and kept the customer service and food quality high. We’re on page 17 technically until someone does some sort of search and boom we’re at the top. GH isn’t as big in SF...

We make our own in-house with some ground beef and bulk Italian sausage along with the spices. Easy to do and taste waaaay better than those frozen pre-made ones. Once they are made and cooled to room temp, we put them in a cambro in the fridge. When someone ours a meatball sando, we cut the...

With Ezzo pepperoni at stake, it could be a 200 year old thread and no one would care once they try it. Ezzo is top of the food chain for pepperoni, case closed.

I’ve done a shrimp scampi pizza and a shrimp pesto and both were astounding but just wouldn’t move enough to keep the shrimp on the menu so I moved on. Same thing with a crab Rangoon pizza I did. Even in SF, it’s just a bit too far left of the norm for folks to try so if/when I do them again...