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I’ll ask my distributor today as I know he has a distributor in Colorado. He also carries the 14-16 ct which is the normal size pepperoni as opposed to the small ones Ezzo is known for. Just takes so long to do XL pizzas with those small ones so he now carries the 14-16 and they’re amazing! Ezzo...

^This. Put that baby out to pasture and have George set you up with a new Edge which will come with a nice warranty as well and perhaps leasing options if you are worried about the upfront cost.

Whats your bake time/temp? What pans are you using? What’s your finger setup? Besides these questions, if you didn’t modify your dough recipe (less hydration) when switching to a conveyor (presumably from a deck?) then you’ll need to augment that in order to make the change successful and get...

If I remember correctly, I believe 3 NY places in your area shut down in the past 12-18 months? Hopefully Franco goes the Italian wood-fired pizza route as opposed to NY style.

Ezzo or bust baby for Pepperoni. Price has came down $10/case for 25 lbs too btw. I pay $79/case FWIW and Hormel is $74/case so it was a no brainer when we switched and still is today at least in my opinion. We go thru about 3 times the pepperoni in Cali as opposed to Chicago, where sausage is king.

Good point Tom. Also, another option you could try is buttering the entire skin lightly with butter. There’s actually a very popular pizzeria in NY or NJ that puts butter in their sauce and folks rave about the flavor of their sauce. I use a basting brush to distribute and then commence...

Best of luck Franco and hope all goes well in your venture. Chicago is not an easy town to start up a new restaurant as there are soooo many incredible food options. I disagree on your opinion of Italian and pizza in Chicago being scarce. My wife is Italian and is very picky with her Italian...

Door Dash is yuge down in your area. At least try them for a month and see how it goes. No contract involved when I spoke to them. I’m also trying to get my POS company to start partnering with a startup in Chicago called Chowly. They integrate most 3rd party delivery orders directly into your...

I talked them down from 30 to 27.5 and now down to 25%. Tell them you have their competitor at 25 and you’re seeing if they can match it. Did the same with eat 24. Gotta play the game.

Good to hear, thanks. By 10% increase in volume, is that before or after you take out their percentage? And what hours are you using them?

Agreed. Yelp and other review sites have their crazies. I do use reviews to see how the place does when I’m not there and as sensible feedback. For the crazy reviews, you can try to report it but unless the review isn’t about a customer experience, they’ll likely leave it up. Best thing to do is...

Anyone tried using a 3rd party delivery service like UberEats, Caviar, or Door Dash? If so, any feedback you could provide? Read the PMQ article about Precinct Pizza doing it in FL along with his own delivery service. These services are big in my area so I’m going to make the plunge on a couple...

I’ve used a lot of different types of ovens in pizzerias but never that one albeit I’ve used those ovens in other restaurant types. Biggest issue that pops up to me is your usage of the stones/screens. If you have stones to cook the pizza on, the screens are the issue. The best part about using...

You’re using a convection oven like one of these? http://www.webstaurantstore.com/14181/commercial-convection-ovens.html

Congrats Walter and in short order no less! Pizzas look great and hope to make it up to Reno sooner or later. Looks like you use Ezzo pepperoni?

I’ve never used a dough press. Always heard mixed reviews, but with that being said, I would like to try a manual and an automatic with my dough and see if they work. The automatic ones are extremely expensive so if I could find a way to test one out first, I would. Always had a double pass...

Yes, they hold 3 different pizza options for customers to choose from. I’m definitely grabbing one and hope it doesn’t end up a sunk cost. If it works, I’ll buy more of them and put them in taverns (bars without food), food courts, office buildings, factories, etc. If not, I’ll have a novelty...

http://college.usatoday.com/2017/01/11/pizza-atms-campus/ https://www.thrillist.com/eat/nation/pizza-atm-coming-soon I’ve long been intrigued by if these pizza vending machines like 24-7 Pizza Box and Pizza ATM will work well and last in the market as something more than just a novelty. I met...

Agreed. It’s very good but being a Chicago pizzeria, we use an enormous amount of mozz. I’d use Grande if I was a NY place and put very little cheese on pizzas and market it, but other than that scenario, I couldn’t pull the trigger either. Concord Foods btw always has a good price on their...

20 cents over market is the standard rate for Sysco and US Foods. More specifically, you pay more based on the quality. There’s some bottom barrel cheese out there like Bellisimo that goes for 15 cents over market but it’s dogshit and full of starch. US Foods and Sysco have their own brands and...