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Sweet chili Buffalo Bbq Garlic parm/romano Teriyaki Those are the basics nowdays

Itd be so awesome if the perception of chicken drumsticks was changed, I LOVE drumsticks and they are .50cents a lb I might buy a case for $20 and see what happens Theyre dark meat and have a strong tendon in them so itd be an uphill battle

If they do go up, Im taking them off the menu. Im fortunate that my customers dont order wings enough for it to be a problem

Wings kept going up and up, the highest I paid was $3.98. Then about a month ago they dropped 30 cents, I was thinking finally we are trending down… but theyve stayed at $3.68 for a few weeks now

Interesting…Do those wings have alot of pump in them? Like 30% flavored solution

I just had lunch at Subway today, they do indeed use a turbochef tornado, its seemingly perfect except theyre always having issues with it. This is anecdotal but it still gives me pause and theyre really expensive. Subway as a restaurant needs a major overhaul

I only sell 160lbs of fresh wings a week, after marinade and precooking them, I just want to get rid of them. I sell a fresh chicken tenders like crazy over 1000 lbs a week, those too are the most expensive ive ever seen. $3.05 this week

Im in the EXACT same boat, i was looking at this one but havent pulled the trigger I cant use a convection oven bc of space issues this one seemed to be the most beneficial for our workflow, i havent purchased it yet bc ai have a graveyard of tried equipment that just doesn’t work in our store

$3.68 fresh jumbo party wings

300 gallons a week on a 60qt mixer? Thats alot of sauce simple math says you have to fill the bowl 20 times. How long does that take you guys and what do you put the sauce in to use/transport it?

Use this from Home Depot and a drill

Buy these: **Use an empty spice jug as a pastry bag holder ** Fasten the bag with a rubber band **And if you want to get that fancy pastry tip look without the annoying tips use a pair of pinking shears to snip the end of the bag off **

We stopped using the guns and use disposable pastry bags, I buy the 21” ones The issue with the FIFO guns for us was theyre too tall when filled making closing the salad bar an issue different caps and lost pieces.

Going to be closed 4th and 5th

Nothing I can do really just accept it, I watch a guy fall asleep putting pepperoni on a pizza. I have no one to replace this guy, in turn he creates a cancer now everyone else thinks its tolerated. Lately I know my grill guy is on something, hes late EVERDAY, then goes on break and doesn’t come...

Anyone else having a problem with the few employees they have being high during their shift? How do you handle that? Without having to do their job too

Any month that had 5 Fridays will usually be a great month

Steve That machine is insane!. Ive seen some that are a smaller footprint. I process about 800-1000lbs of fresh tenders a week. I used to have a guy just prepping chicken….he quit. I really need the tenders to be a certain thickness so they cook correctly and look like our tenders. I bought...

We sell alot of chicken tenders. We hand cut each tender. Im looking for a machine that can do it for me. I know Hobart makes an attachment that-produces thin strips of meat however they are too thin. Im looking for 16mm or 17mm strip. A machine that I can drop a raw jumbo chicken tender into...

Whats the latest trend in bench flour for those that use it. I use Wondra by General Mills, the way it coats the dough ball Ive never had a pizza stick to a screen. I do wish I could get some texture on my pizza, not covered in cornmeal, just something. Whats everyone else using? Pizza flour...