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I pay my landscaper for my house lawn with gift cerf. . Ihad my shower tiled and traded 1/2 cash & 1/2 food.I need a roof at my other biz. so I’m trading a fully catered bbq with my builder. The place I take my car to trades me services for there Christmas party.I keep everything on the up and...

I think you can get the food cost on your salads at 30% or less.Most people will add a salad without really looking at the price. You pasta and sauce should also have a low food cost. Your meats will have a higher food cost, just don’t give the shop away. I do a stuffed bread tray( pepperoni &...

Are you doing a catering menu or just for a bid? I have a catering menu and the food cost on some things can run as high as 50%. It’s not alway about food cost but gross profit. A tray of BBQ Pork may have a food cost of 40% but put $50 in the bank. My menu has by the pan prices, pick up or...

Nick, I did the same thing 3 years ago but I switched to 802’s. I didn’t shut the oven off for 2+ years. I just started shutting the oven off & not running my 2nd oven on thurs & sundays. I couldn’t do that with my blogett it would take till 2:00 to heat up.I know people will say it uses more...

Not in the pizza biz anymore? Why not? With Grande cheese you would sell 6000 pizzas a week and use 1200 lbs of cheese! What

I use both taradel and century, both are great to work with. I use 2 color printing when I do box toppers, everything else I do in full color. Century does more then just 2 color, one of my full color postcards they printed for me is in there catalog. They both have great turn around times.Check...

bodegahwy, My numbers are the same as yours, not as seasonal. I use about 650 pans. Like I said I just never changed to trays. I just like the pans better. I have a system for dough management , I’m sure you have one too. I don’t think there is an advantage, it’s just what works for you best. What

When I started in the pizza biz 11 years ago the dough tryas wouldn’t fit in my prep table or 3 door refer. I’ve come a long way since the old days, but I just stuck with the pans.Why change now? What

It’s the pan you put balled dough in to proof. You put one dough per pan,they stack on top of each other. I think it is a East Coast thing.What

I use between 60-80 per batch of dough. I have 3 different sizes 8,14,18 oz. . I would think you would need to have 120-160 to start out with. If you are going to just do pizza you may need more. I think 200 would be a good starting point.What

Nick, Did you get a credit for the steaks? I had 20 cs of chicken fingers that would just burn, never brown. The company that produced the product was called & they gave me a 30 cs credit with my supplier. They had a problem with one batch. I would give it a try.What

Boatnut, That style of pizza has the sauce on the top & the cheese on the bottom. It happens along the Jersey shore , I don’t know why. These places do well over 7 figures in about 5+ months, selling mostly slices. Somebody likes the pizza, you should try it , you may like it.What

I’ve been using Comcast for 4 months, NO Problems, No down time. Better custmer service then my phone company( you talk to real people when you have questions). Saving $300.00 per month.When you sign up they take care of the white pages, the 411 online and the 411, you still get all of it. Im...

REDUCED $500.00 Takes It!! Need to make room in Garage for equipment for my other biz. 609-204-7595 will help load, maybe deliver for fee.What

I tryed it for 1 week in my chicken fryers. I changed them both at the same time, added the frylow to one. After one week the fryer oil was the same as the other fryer. This week I put the frylow in my fryer I just use for french fries & apps.Will give you an update next week. thanks What

White 2 Door True Refer. Reach-In. Bought when local liquor store went out of biz, Haven’t used it , in great shape. Looks like Coke or Pepsi box but this one is all white, they sold wine out of it. Selling for what I paided $750.00. Great deal. Located in Southern New Jersey. Bryan 609-204-7595

Do you use stainless steel scrubbing pads? I had a piece come off a pad and get stuck on the edge of a dough pan & then end up on a pizza.Just another place it may have come from.What

TT, My local suppier dropped off a frylow, it is metal thing that goes in your fryer and extends the life of your oil by up to 150%.So I changed my oil in one fryer on tuesday and dropped the thing in the tank, lowered the temp, you cook about 10-15 degrees lower. I spend about $1000 a month on...

Nick, I remember those days with my 981’s , I wished sometimes I could build a fire inside so they would cook faster. Had a double stack for 6 years, then I bought Y802’s, hardly every need more oven space. I never turned my 981’s off in 6 years, I was never happier the day I shut them off to...

Jeff, Thanks for the articles on the blog. I have been doing this for 11 years and I can still learn new things. Thats why I come to this site. I will not let this recession run my pizzeria.Thanks Bryan