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I’m in the market for a new griddle. And I came across a chrome plated griddle that seems to be superior to the stainless steel griddles in every way. However, I’ve never heard or seen one of these in real life so I don’t know any real world info on them. Does anyone use a chrome plated griddle

We make all of our subs build your own (we write what we would suggest for each sub in the description) Customer is forced to choose Bread choice(min 1 max 1) Cheese choice(min 1 max 1) Condiment choice(min 1 max 2) Toppings choice (min 1 max 5) I made it so it makes perfect sense and I know...

We use a hinged 9x6 or a 9x9 eco container lined with a sheet of foil depending on size ordered. Dont use a combo container, you will always end up with a stack of lids with no bottoms

Microworks has offered something for a few years called order throttling it helps with spreading out orders to not overwhelm the kitchen. I guess you can set a certain amount of orders per 15min block, or assign a numerical value to each menu item based on difficulty/time to make, if you go past...

How did u do this?? Did you ask Speedline or your CC Proccesor?

This past Friday night I disabled my phone systems and used a message prompting customers to order online. -I figured with this historically being a slower Friday, and being critically short staffed we might as well give it a shot. -It was less stressful with out the constant phone ringing...

Don’t use that steak it reduces way too much. I’ve used it in the past years ago and I was never really proud of it. I am unsure of what the best shaved steaks are from PFG because I get my shaved steak from US FOODS. PFG has a really good online catalog that I’m sure you can browse through...

Galbani is just like supermarket ricotta…meaning its grainy. Polly-0 NY style is the best The only kind Ive found that is close is the Bel gio oso Platinum version. But I only use that if they are having issues getting the Polly-O For cannoli we use the Polly-O and add our recipe. For...

The Grande rep was bashing the Polly-o ricotta, saying the sopprafina is smooth but it isnt. Its grainy…like any ricotta you can buy at the supermarket. I love Grande for their Mozzarella. I also love their Romano too. This is the steak that is awesome but a bit too hard to chop for guys...

Polly-O NY Style ricotta is thick and smooth and has a great taste it works awesome for our pizza and cannoli. Grande Sopprafina is great…but its grainy and gets too loose when we try to make cannoli filling Grande Del Pastaio is SUPER THICK but chalky. Try Polly-o ny style. We fly through...

US FOODS has nearly all the products we love Grande (Most important) Polly-O ricotta Kens dressing B&M shaved steak Tri tip Excellent vegetable buyers Hormel pepperoni Dole pineapple Dart containers

The reason im liking the drawers is bc they keep the pans organized just like top of the unit, enabling us to have more ingredients in a smaller space. With the doors, every morning I find random things lodged in the back of the unit (1/4 bag of spinach, half drank soda, etc) i know they didn’t...

What do you prefer on your refrigerated tables doors or drawers? I’ve recently just bought a unit with drawers and I love it. I love it so much im considering selling my other units that have doors and replacing with drawers.

Are you talking about cooked chicken or raw chicken?

Just over a year ago I set out to sell more pizza. I switched to Grande. Within a few months we had a marked increase in the amount of pizzas we sell. We are averaging 21 more pizzas sold per day. I am absolutely convinced Grande helped us do that. The cheese I was using would have weeks where...

We replaced our ancient Berkel slicer with this https://www.webstaurantstore.com/vollrath-40952-12-heavy-duty-meat-slicer-with-safe-blade-removal-system-1-2-hp/92240952.html I also bought the vegetable chute attachment

We use our slicer everyday. We slice Provolone 4x6 Ham Cooked Salami Genoa Salami Smoked Turkey Roast Beef If I wanted to I could slice Onions Peppers Mushrooms With my vegetable chute attachment

I actually tried the oven today just bc I was curious. I was actually very impressed. The chicken was perfectly firm and had great taste bc of our marinade. I know the customers would not blink an eye if a place served that chicken on their salads. When the customer adds their dressing and takes...

What we do is every morning we pre-cook about 10-30 pounds of grilled chicken for the first lunch rush, on the flat top then give it the char taste on the char grill. Chop it up in nice slices and then reheat it on the flat grill to order. Doing it in this process actually makes a better grilled...

All of my distributors have it for around $50. I just checked for next weeks pricing and it went up to $55. But $85 it seems high with the chicken forecast being what it is