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hm, is that a 14" or 16"? thanks.

Thanks. the 50% thing seemed logical to me but had never heard of it. The health dept people here do not really want to talk to me until I’ve leased a place, even though I took their ServSafe course. However I had never seen a sink that large (28" wide or deep). Thanks again.

Is it necessary to be able to submerge any and all items one uses to prepare food entirely in the 3 bin sink ? For example the standard size of dough tray seems to be 26". Then will I need a 3 bin sink with each sink being > 26" ?! I know it may vary on health dept but say going by ServSafe...

Also curious about Globes. I see a lot of them but don’t hear of people using them.

I guess it depends. The OP will/should know his market better. I think 100k is decent money, depending also on where this is and if this is singles and couples or families making 60-100k. For me when I think city + hi rise I immediately think singles and couples not families but I may be wrong...

Maybe big 3 do not work where there is a high rise full of well to do people making 60-100k a year. It sounds like a good idea. Everyone loves to have “their” own little place they can always grab a bite so close to their apartment.

Your safety concerns for the delivery point may be valid. I think the individual shop owner can take these points and use them at their discretion. For example a delivery point at a park during the day seems fine. But maybe not at night. You were the one who brought up how you work for less...

seriously Greg, why don’t you man up and discuss these points with your boss, instead of complaining to the internet constantly. If he won’t pay you what you think is fair, get another job.

where is this… in a city?

do you live near anyone who sells them… restaurant depot does and usually have test kitchens… marsal is in long island and also have a test kitchen.

Since your kitchen is out of site,… Can you get to try out the ovens somewhere? I would do a side by side on the MB vs SD series. The top bricks may or may not do much for you.

Well, my concept is a bit different than a typical pizzeria, both in product and marketing wise. We also live in a very wealthy area that will pay for a superior product. We do still have guys doing $5/pizzas but that is not my thing.

They seem really high. I like the idea of the recessed sauce pot though.

Pakula did you ever get the pizza prep table supreme? If so how do you like it? Are the raised ingredient holders ideal? The recessed sauce pot?

Thanks… About the oven. I am looking into a much thicker deck to reduce the temperature loss. It will take longer to pre-heat but hold the temperature longer. I am working backwards here, and trying to figure, for example if I need to do 1000 pizzas a month to be doing ok, and we can do 720 of...

Is 30/hour more realistic? I am not talking about super man here. I am trying to make a real life assessment on volume capacity. The pizza maker would also tend to the ovens (rotate and remove and place on tray or in box but not cut) but not answer phones or have to get anything (there would be...

Most of the shops I am familiar with here in NJ are 1 pizza maker, double gas deck oven shops and this is also the sort of setup I’d be looking at. Does a reasonable assessment sound like roughly 40 large pizzas per hour (I am going not by oven capacity here, but on 1.5 minutes to prepare each...

Does anyone offer a GM or assistant manager a percentage of gross sales during their shift with a minimum?

Last I checked Grande does not use anything. RD brand cheese does use cellulose.

Rockstar pizza: HAHAHAHAH!!! very funny though… What is your cheapest pizza ? Why not say our personal pizza is $8 (or 9… or 10) but its bigger and has better ingredients.