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Hiya everyone!! Ive been sooo busy training staff, YAHOO!! Im almost starting to work on my business and less in it!! Im excited! Anyway, along with training comes the fact that I have to have a nailed down topping guide. I know that Tom or someone has written out a formula a couple of times and...

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oh man! sorry to hear that hon! Yikes!

I WISH! Goodness me, if I could get 1 dollar per square foot i’d rent a football feild with the amount it pay!!

No worries hon, and thanx alot! I look forward to seeing it. Do u like the pic? The one of the pizza? It’s a pic of one of my pizza’s and I added the caption, I think it needs some tweaking but in my highly condensed urban area it would be a big hit, I wonder if I got the guts to post it up, lol

i would like to have that url as well, thanx!

I have my company on facebook, I get tons of people coming in because of that. So who knows, myspace might work as well

http://img.photobucket.com/albums/v324/canukfanlady/THEBEST.jpg

and girl! http://img.photobucket.com/albums/v324/canukfanlady/happydance.gif

Do u put sauce in them? Or use for dipping? If I put the sauce in it, they split open, if on the side or on top its fine.

NY Pizza: BINGO!! Ugh! I could NOT get them to stay closed! Now I know why! I use a dough press! The oil on the dough is keeping them from sealing :!: Thank you thank you thank you!! You are the MAN! Ugh, sometimes its just the simple things that cause us the most trouble!

sent u a pm, I have a blank spreadsheet I created in Open Office, if anyone wants it just pm let me know. Cheers

Toni, I have a small proveyor oven.

how long does it take u to bake em? parbake cuz I have a very busy lunch crowd here, and like to get things in and out very quickly, 5 minutes tops. But maybe with calzones it would take just as much time to bake em as it would to re heat?

Ok, so I am trying to do calzones. I know its been discussed before, but obviously I need more specific instructions. I have a holman proveyor oven. I need to know…EVERYTHING I dont seem to be able to figure this one out on my own What temp should oven be on? And what speed? I usually only bake...

I have the same demographics as u kay, so please lets here a response, my lunches r not even worth being open for.

look for some used equipment people in your area, ask them if they have any of the attachments you may need for it, you would be suprised at what some of these guys have lurking around, that being said if the rest of the equipment is what you want, think of it as a freebie and if you cant put it...

I bought all used equipment and here is how I did it. Basically, prep tables, large fridges, deli cases all have the samish type motors/compressors, if you had to replace them at 1000 bucks, is it still a good deal? For me, I bought an 8 ft prep table, had no idea if it worked, paid 800 bucks...

I did well after xmas and new years, but last night YIKES! what the heck? Ugh, is this the beginning of the slow painful, working our way back up to normal and beyond January sales, ugh. I think i might have to start taking blood pressure medication!

That was truly PAINFUL! I didnt realize how much I depended on the tank till it came down. Do u think they did it on purpose to make us appreciate them, lol! Well I APPRECIATE IT AND DONT DO THAT AGAIN! Sigh, ok, im better now. Cheers